Chocolate and espresso are two of my favorite things, and much to my delight, they are wonderful when combined! I love the rich, dark chocolate flavor of a cafe mocha from Starbucks, and this recipe is my take on the brownie equivalent.
I bake the brownies in a mini muffin tin to make bite size brownies that you can just pop in your mouth. This recipe will make 24 brownie bites.
Ingredients:
- 1/2 cup unsalted butter (1 stick), melted
- 1 cup sugar
- 1 tablespoon instant espresso combined with 1 tablespoon warm water
- 2 eggs
- 1/2 cup flour
- 1/3 cup cocoa powder (for extra rich brownies, try dark cocoa powder)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Dark chocolate chips (I used 60% cacao)
- Baking spray (cooking spray with flour for baking)
Directions:
Preheat the oven to 350°F. Spray mini muffin tin with baking spray.
Combine butter, sugar, espresso mixture, and eggs in a large bowl. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet mixture, and beat to combine.
Fill a mini muffin tin with the brownie batter. Place a few chocolate chips in the center of each brownie bite.
Bake for 15 minutes. Remove from oven, and allow brownie bites to cool slightly prior to removing from pan.
This is an amazing recipe. I never thought to use a muffin tray to bake the brownie. Definitely going to save and share this one.