Description
These Fudgy Espresso Brownie Bites are rich, chocolatey mini treats infused with a robust espresso flavor. Perfectly fudgy and bite-sized, they’re an ideal snack or dessert to satisfy your chocolate cravings with a caffeinated twist.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.
- Mix Butter and Sugar: In a large bowl, whisk together the melted unsalted butter and granulated sugar until the mixture is smooth and well combined, ensuring an even texture for your batter.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to incorporate air and achieve a uniform mixture. Stir in the vanilla extract and instant espresso powder until fully dissolved in the batter.
- Combine Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. This helps to avoid lumps and ensures an even distribution when mixing.
- Mix Dry and Wet Ingredients: Gradually fold the sifted dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter which can lead to dense brownies.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, if using, to distribute them evenly throughout the batter, adding extra pockets of melted chocolate in each bite.
- Fill Muffin Tin: Using a spoon or small cookie scoop, divide the brownie batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake the brownie bites in the preheated oven for 12-15 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool: Let the brownie bites cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them set for the perfect fudgy texture.
- Serve and Store: Enjoy the brownie bites once cooled, or store them in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- For a stronger espresso flavor, increase the instant espresso powder up to 1 1/2 tablespoons.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Ensure not to overbake to keep the brownie bites fudgy and moist inside.
- These bites freeze well; store in an airtight freezer-safe container for up to 1 month.
- Line the mini muffin tin to make removal easier and prevent sticking.
