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Espresso Fudge Brownies

For clean-edged squares, refrigerate the brownie overnight before cutting.

  • yield: Makes 45

Ingredients

  • 1 cup (2 sticks) unsalted butter, cut into small pieces, plus more for dish
  • 8 ounces unsweetened chocolate, finely chopped
  • 7 ounces semisweet chocolate, coarsely chopped
  • 1 1/2 cups all-purpose flour
  • 3 cups sugar
  • 1/2 cup good-quality instant espresso powder (www.thecoffee.com)
  • 6 large eggs
  • 1 1/2 tablespoon pure vanilla extract
  • 1 teaspoon salt

Cook's Note

Brownies may be refrigerated, wrapped in plastic, up to 1 week.

Directions

  1. Step 1

    Preheat oven to 325 degrees. Butter a 13-by-9-inch baking dish; line with parchment paper, allowing a 2-inch overhang. Butter lining, excluding overhang; set aside. Put butter, unsweetened chocolate, and 1 ounce semisweet chocolate into a heatproof bowl set over pan of simmering water; stir until butter and chocolates have melted. Remove from heat.

  2. Step 2

    Whisk together flour and salt in a small bowl; set aside. Put sugar and espresso powder into the bowl of an electric mixer fitted with the paddle attachment; mix on low speed until combined. Raise speed to medium. Add chocolate mixture; mix until combined. Mix in eggs, one at a time, and vanilla. Add flour mixture; mix until just combined. Fold in remaining 6 ounces semisweet chocolate.

  3. Step 3

    Pour batter into prepared dish; smooth top with an offset spatula. Bake until a cake tester inserted into center comes out with a few moist crumbs attached, 1 hour to 1 hour 10 minutes. Transfer dish to a wire rack; let cool 40 minutes. Lift out brownie by overhang. Return to rack; let cool completely. Cut into forty-five 1 1/2-inch squares.

Source
Martha Stewart Weddings, Fall

Reviews (2)

  • 2 Oct, 2008

    These are outstanding. I got lots of compliments when I brought them to a party. They're rich, moist, and intensely chocolately -- their density is akin to flourless chocolate cake -- and the coffee makes them perfect for people who love mocha-flavored desserts. If you can't find instant espresso powder, you can substitute freshly-ground beans, to great effect. You can also substitute instant coffee, such as Folger's, although the mocha flavor won't pack quite the same punch.

  • 12 Mar, 2008

    These are most delicious!! A favorite of my husband's friends.