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No-Bake Espresso Chocolate Fudge Squares

A close-up of a rich, fudgy square of No-Bake Espresso Chocolate Fudge Squares topped with a smooth chocolate glaze.
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Make rich, fudgy chocolate squares flavored with espresso that require no oven time.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup strong brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar, sifted
  • 1/2 cup semi-sweet chocolate chips, for topping

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, beat the softened butter until creamy using an electric mixer.
  3. Add the cocoa powder, cooled espresso, vanilla extract, and salt to the butter. Mix until just combined.
  4. Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated and the mixture is thick and smooth.
  5. Press the fudge mixture evenly into the prepared pan. Smooth the top with a spatula.
  6. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  7. Pour the melted chocolate over the fudge layer and spread it evenly to create a thin topping.
  8. Refrigerate the squares for at least 3 hours, or until the fudge is firm.
  9. Use the parchment overhang to lift the fudge from the pan. Cut into 16 squares before serving.

Notes

  • For the best espresso flavor, use a concentrated shot or very strong brewed coffee.
  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • If the fudge mixture seems too stiff to spread, let it sit at room temperature for 5 minutes before pressing into the pan.

Nutrition

Find it online: https://kitchnkudos.com/nobakeespressoc/