Fudge brownies

This gooey, chocolatey, fudge brownies recipe with a hint of espresso is just what you need in your life right now! We won't tell anyone if you lick the spoon...

Fudge Brownies by Mike Johnson Image credit: Mike Johnson

"So often, ultimate fudge brownies are disappointing (at least all the ones I've tried)... but I'm here to change your views on that. Those 'fudge' brownies that are drier than the Sahara Desert in the summertime? Never again. Brownies that are too sweet OR not sweet enough? No thanks. And brownies that are described as 'chewy' but taste like chocolate cake? Later dude. It's time to say goodbye to mediocre brownies and HELLO to the most amazing, ultimate fudge brownies ever." - Mike Johnson. 

Even Better Brownies Cover

This recipe is from Even Better Brownies by Mike Johnson, Page Street Publishing Company. With Mike’s approachable, easy to make recipes, you’ll have a brownie or bar for every occasion imaginable. From his classic Ultimate Fudge Brownies to more unique takes on this favourite chocolate treat, like Hazelnut-Tahini Brownies and Peppermint-Mocha Brownies, each recipe is full of standout flavour and is sure to please a crowd. If you love this tasty bake you can get the book from our online shop WITH an automatic 10% off just for being you, PLUS free UK P+P! 

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  • 1 cup (230g) unsalted butter
  • 4 oz (115g) 70% cacao dark chocolate, chopped
  • 2 tsp (4g) espresso powder
  • 6 tbsp (30g) unsweetened natural or Dutch-process cocoa powder, divided
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) dark brown sugar
  • 2 tsp (10ml) vanilla extract
  • 1 tsp kosher salt
  • 3 large eggs
  • 1/2 cup (60g) all-purpose flour
  • Flaky sea salt for topping, optional


Preheat the oven to 350°F (180°C). Grease an 8 x 8inch (20 x 20cm) pan with butter or non-stick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or non-stick cooking spray and then set it aside.
In a medium, heatproof bowl, combine the chopped chocolate, espresso powder and 2 tablespoons (10g) of cocoa powder and set aside.
Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, stirring often. Immediately pour the hot butter over the chocolate mixture and let it sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set it aside.
In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the granulated sugar, dark brown sugar, vanilla, salt and eggs for precisely 10 minutes.
With the mixer on, pour in the slightly cooled chocolate mixture and mix until smooth, about 2 minutes.
Sift in the flour and the remaining 4 tablespoons (20g) of cocoa powder and use a rubber spatula to gently fold until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 minutes and then remove the pan from the oven and slam it on a flat surface two or three times (this deflates the brownies slightly, giving them a more even texture and encourages a beautiful crackly top). Return the pan to the oven and bake until a toothpick inserted into the centre of the brownies comes out fudgy, but the edges look cooked through, about 10 additional minutes. The centre of the brownies will seem under baked, but the brownies will continue to cook and set as they cool.
Allow the brownies to cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Sprinkle the top of the brownies with the flay sea salt if desired, and cut into 16 bars.
Cover and store leftover brownies in an airtight container at room temperature for 3 to 4 days.
Last updated 2 months ago

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