Serious Eats: Recipes

Fudgiest Espresso Cashew Brownies

[Photograph: Yvonne Ruperti]

Decadent, fudgy brownies with a kick of espresso and a handful of crunchy sweet cashews. Extra whisking will give you a crustier top.

Notes: Whisking the mixture well helps to dissolve the sugar and contributes to a crackly crust. The sugar should end up mostly dissolving, and the mixture should appear smooth and glossy. For fudgy brownies, avoid overbaking.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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