Fudgy Chocolove Brownies

   Average         45 minutes

Fudgy Chocolove Brownie recipe made with Chocolove 70% Cocoa Strong Dark Chocolate

Indulge in the ultimate chocolate experience with our Fudgy Chocolove Brownies. These brownies offer a gourmet twist on a classic favorite featuring Chocolove’s 70% Cocoa Strong Dark Chocolate —made from premium Belgian cocoa. Blending the flavors of deep, dark chocolate with a hint of espresso, creating a perfect balance of flavors that will make every bite irresistible. With a shiny, crackly top and a fudgy, melt-in-your-mouth center, these brownies are irresistible.

Our Fudgy Chocolove Brownies are everything you crave in a dessert: deeply rich, incredibly moist, and bursting with intense chocolate flavor. The addition of espresso powder enhances the deep cocoa notes, creating a bold sophisticated flavor with just the right amount of sweetness. Baked to perfection, these brownies promise a melt-in-your-mouth experience that will elevate any occasion. Try this recipe today and discover why these brownies are guaranteed to steal the spotlight on any dessert table.

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7 Tablespoons Salted Butter

2 Bars 70% Strong Dark Chocolate

3 Eggs, Room Temperature

3/4 cup Granulated Sugar

1/4 cup Brown Sugar

1 teaspoon Vanilla

1/2 cup + 1 Tablespoon All Purpose Flour, sifted

1/2 Tablespoon Espresso Powder

Fudgy Chocolove Brownie recipe made with Chocolove 70% Cocoa Strong Dark Chocolate


Preheat oven to 350º and line an 8×8” metal pan with parchment paper, allowing 2 sides to overhang for easy removal.

Break up both bars of 70% Strong Dark Chocolove into a heatproof bowl with 7 TBSP butter and melt in microwave in 30-second increments ’til fully melted; then stir in espresso powder.

In a separate bowl, whisk together eggs, both sugars, and vanilla ’til thick and fluffy. You want to dissolve as much of the sugar as possible – this step creates the shiny, crackly top on our brownies.

Once fully combined, stir in melted chocolate mixture.

Finally, sprinkle sifted flour over batter and use a rubber spatula to gently and fully fold together.

Transfer batter into prepared pan and spread smooth and level

Bake 27 minutes or ’til puffed and shiny and a toothpick inserted comes out with moist crumbs, but not wet batter.

Cool 10 mins, slice and serve warm.