Happy Monday everyone! I hope these delicious Espresso Brownie Bites cure your case of the Monday'.s These were delicious and came together so quickly. I made these as the dessert for the meal that I took to our friends with a new little one and I of course kept a few for myself. I really love the coffee/chocolate combination in these, makes for a great treat. Enjoy!
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| Espresso Brownie Bites via Gingerbread Bagels |
Espresso Brownie Bites from Gingerbread Bagels
(makes about 48)
(makes about 48)
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 cup packed light brown sugar
1/2 cup sugar
1/2 cup unsalted butter, melted and cooled
1 Tablespoon vanilla extract
2 1/2 teaspoons espresso powder (I couldn't find this at my local grocery store so I read online that instant coffee could be used instead and just double the amount so use 5 teaspoons if using instant coffee)
2 large eggs, at room temperature
1/2 cup mini chocolate chips
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 cup packed light brown sugar
1/2 cup sugar
1/2 cup unsalted butter, melted and cooled
1 Tablespoon vanilla extract
2 1/2 teaspoons espresso powder (I couldn't find this at my local grocery store so I read online that instant coffee could be used instead and just double the amount so use 5 teaspoons if using instant coffee)
2 large eggs, at room temperature
1/2 cup mini chocolate chips
Sift together the flour, cocoa powder and kosher salt. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar, melted butter, vanilla extract and espresso powder on medium speed for 3 minutes.
Scrape the bowl down with a spatula.
Add in the eggs, one at a time and mix.
Scrape the bowl down with a spatula.
Add in the eggs, one at a time and mix.
On low speed, add in the dry ingredients and mix until almost combined.
Then fold the ingredients together with a spatula.
Add in the mini chocolate chips and fold them in.
Then fold the ingredients together with a spatula.
Add in the mini chocolate chips and fold them in.
Lightly spray a mini muffin pan with nonstick spray.
Place a level Tablespoon in each one. Then spread out the tops of the brownie bites.
Place a level Tablespoon in each one. Then spread out the tops of the brownie bites.
Bake them at 350 degrees F for 12 minutes. If you keep opening the oven while they’re baking, the middles will sink in. Just let them bake.
You may think they’re not done but they are. These are fudgy brownies and if you insert a knife into the brownie bite and it comes out clean, it’s done.
You may think they’re not done but they are. These are fudgy brownies and if you insert a knife into the brownie bite and it comes out clean, it’s done.
Once they’re done baking, cool them in the pan on a cooling rack.
Then take them out when they’ve cooled completely. I slide a knife around the sides to help the brownie bites come out of the pan.
Then take them out when they’ve cooled completely. I slide a knife around the sides to help the brownie bites come out of the pan.
Oh me oh my.... those look AMAZING. I want some!
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