These brownies are everything I want in a late-night bake: rich, chewy, perfectly fudgy, and loaded with cozy flavor. I’ve been making these since I first learned to melt butter without supervision—and even after trying dozens of recipes over the years, I always come back to this one. The secret? A little espresso powder, deep dark cocoa, and a double hit of vanilla that brings out all the best chocolatey notes. These are the brownies my husband requests on stormy evenings and quiet weekends. They’re simple, satisfying, and deeply nostalgic.
Ingredients
- ½ cup melted unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp vanilla bean paste
- 1 tbsp instant espresso powder
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 tsp salt
- ¼ tsp baking powder
Instructions
1. Prepare the Batter
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder. This dry mix builds the base for that signature deep fudge flavor.
Crack in the eggs, then pour in the melted butter, vanilla extract, and vanilla bean paste. Stir until just combined—no need to overmix; we want that rich, fudgy texture to stay tender.
2. Bake
Pour the batter into a greased 8×8-inch baking pan and smooth the top. Bake at 350°F for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
3. Cool & Slice
Let the brownies cool in the pan for at least 15 minutes before slicing. We usually can’t wait, but they’re even better once they’ve had time to set.
Enjoy!
Serve with a glass of cold milk, a scoop of vanilla ice cream, or sneak one warm right out of the pan. However you enjoy them, I hope these brownies bring you as much joy as they do in our kitchen. 💛
Bramble & Butter Magazine 
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