These Fudgy Cappuccino Brownies are the ultimate dessert for coffee and chocolate lovers. The addition of instant espresso powder doesn’t make them taste like coffee; instead, it deepens the chocolate flavor, creating a complex, mocha-rich profile that is incredibly decadent. With a dense, fudgy texture and a crackly top, each bite is intensely chocolatey with subtle warm notes of cinnamon and nutmeg. Semi-sweet chocolate chips folded into the batter add extra pockets of gooey sweetness. Perfect for afternoon tea, holiday parties, or simply as a treat to elevate your daily coffee routine. They are easy to make but deliver a gourmet experience every time.
Fudgy Cappuccino Brownies
Description
These Fudgy Cappuccino Brownies are the ultimate dessert for coffee and chocolate lovers. The addition of instant espresso powder doesn't make them taste like coffee; instead, it deepens the chocolate flavor, creating a complex, mocha-rich profile that is incredibly decadent. With a dense, fudgy texture and a crackly top, each bite is intensely chocolatey with subtle warm notes of cinnamon and nutmeg. Semi-sweet chocolate chips folded into the batter add extra pockets of gooey sweetness. Perfect for afternoon tea, holiday parties, or simply as a treat to elevate your daily coffee routine. They are easy to make but deliver a gourmet experience every time.Ingredients
Directions
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Preheat oven to 350F (175C).
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Butter a 13x9-inch baking pan and set aside.
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Melt unsalted butter and unsweetened chocolate in a heavy medium saucepan over medium-low heat, stirring constantly until smooth.
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Stir in sugar and instant espresso powder until well combined.
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Remove the saucepan from heat and stir in vanilla extract.
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In a large bowl, whisk together flour, ground cinnamon, ground nutmeg, and salt.
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Pour the chocolate mixture into the dry ingredients and add the beaten eggs.
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Stir just until the ingredients are blended; do not overmix.
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Fold in the semi-sweet chocolate chips.
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Pour the batter into the prepared baking pan and spread evenly.
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Bake for 30 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
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Transfer the pan to a wire rack and allow the brownies to cool completely before cutting.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 868.7kcal
- % Daily Value *
- Total Fat 66.5g103%
- Saturated Fat 41.0g205%
- Cholesterol 96.8mg33%
- Sodium 24.9mg2%
- Total Carbohydrate 59.0g20%
- Dietary Fiber 11.0g44%
- Sugars 46.0g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These brownies can be made 1 day ahead. Cover tightly with foil and store at room temperature.
Espresso Powder: You can substitute instant espresso powder with 2 tablespoons of strong brewed coffee cooled to room temperature, though the powder provides a more concentrated flavor without adding extra liquid.
Texture Tip: For fudgier brownies, ensure you do not overmix the batter once the eggs are added. Under-baking slightly (keeping moist crumbs on the tester) helps maintain that dense, gooey texture.
