Espresso Brownie Bites
Are you sleep deprived? Are you pulling an allnighter? Are you hungry & does that cup of coffee not fulfill your appetite? Are you a a girl who’s craving chocolate but that colossal sized brownie at the cafe just won’t do because it’s “too many calories?” Are you willing to take a bite-sized brownie because it’s “fewer calories?” Are you craving a brownie but can’t afford to let the chocolatey crumbles fall & STAIN your clean, white model?
If you said yes to any of these, then this recipe is for you.
but BEWARE- These brownies are loaded with caffeine, much more espresso than your typical espresso brownie. I made the big mistake of first making these brownies at midnight. After testing the batter & eating 3 brownie bites, I was bouncing off the walls… obnoxiously texting my friend, & could not sleep until 3:30 AM. Success in giving energy? I think so.
These espresso brownie bites go great with a nice cup of milk…at any time of the day (or night). with these caffeine loaded brownies, you’re set to draw, study… & because they’re bite sized, you can pop them right into your mouth, while building that clean model of yours all night long.
note: when blending sugar with butter, make sure you start with softened (either almost or completely melted) butter. When blending the butter with the sugar, keep blending it together until it’s well incorporated before you mix it with the other dry ingredients. This way, everything will blend together more evenly and your baked good will come out of the oven with the right texture.
- 1 C (2 sticks) unsalted butter (softened)
- 1 1/4 C sugar
- 4 lg eggs
- 1 tbsp vanilla extract
- 1 1/4 C unsweetened cocoa powder
- 1 1/2 C all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp espresso powder (i used Don Francisco’s finely grinded Hawaiian Hazelnut Espresso)
- 1 C semi-sweet chocolate chips
DIRECTIONS
- 1) Preheat the oven to 350 F.
- 2) In a large bowl, cream together the butter, vanilla, and sugar until well incorporated. Beat in the eggs.
- 3) In another large bowl, combine cocoa powder, flour, salt, baking powder, and espresso powder.
- 4) Gradually mix the cocoa mixture into the butter mixture. butter/sugar mixture into the cocoa mixture. Stir until smooth. gradually add the chocolate chips and stir it well.
- 5) Fill the brownie batter into each mini-muffin cup. Bake for about 10-12 minutes or until toothpick comes out clean. Allow it to cool for a few minutes then remove from pan. Enjoy!
