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Fudgy Espresso Brownie Bites Recipe

Fudgy Espresso Brownie Bites Recipe
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★★★★★

4.9 from 28 reviews

These Fudgy Espresso Brownie Bites are rich, chocolatey mini treats packed with a bold espresso kick. Moist and dense with a melt-in-your-mouth texture, they’re perfect for satisfying your sweet tooth or serving as an elegant bite-sized dessert at gatherings.

Ingredients

Scale

Chocolate & Oil Mixture

  • 85 g bittersweet chocolate
  • 150 g neutral oil

Wet Ingredients

  • 200 g granulated sugar
  • 142 g brown sugar
  • 3 eggs (room temperature)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 120 g all-purpose flour
  • 63 g dutch process cocoa powder
  • 21 g black cocoa powder
  • 28 g espresso powder
  • ½ teaspoon salt

Additional Chocolate

  • 127 g bittersweet chocolate (roughly chopped)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin pan thoroughly with softened butter to prevent sticking.
  2. Melt Chocolate and Oil: In a small bowl, combine the bittersweet chocolate and neutral oil. Place this bowl over a small saucepan containing simmering water, stirring frequently until the mixture is fully melted and smooth. Set aside to cool slightly.
  3. Beat Sugars, Eggs, and Vanilla: In a large mixing bowl, add the granulated sugar, brown sugar, eggs, and vanilla extract. Using an electric mixer on high speed, beat the mixture for 5 to 6 minutes until it has doubled in size and is pale and fluffy.
  4. Incorporate Chocolate Mixture: Reduce the mixer speed to low and slowly pour in the cooled chocolate and oil blend. Mix gently until fully combined with the eggs and sugar mixture.
  5. Add Dry Ingredients: Sift together the all-purpose flour, dutch process cocoa powder, black cocoa powder, espresso powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just mostly combined to ensure a tender texture.
  6. Fold in Chopped Chocolate: Carefully fold the roughly chopped bittersweet chocolate into the batter to distribute it evenly without overmixing.
  7. Fill Muffin Pan: Spoon the brownie batter into the prepared mini muffin pan, filling each cup about three-quarters full to allow room for rising.
  8. Bake: Place the pan in the oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of the brownie bites comes out with a few moist crumbs attached, indicating fudgy doneness.
  9. Cool and Serve: Allow the bites to cool in the pan for several minutes before removing them to cool completely on a wire rack. Repeat the baking process with any remaining batter.

Notes

  • Use room temperature eggs to ensure better incorporation and batter volume.
  • Espresso powder enhances the chocolate flavor without imparting a strong coffee taste.
  • Do not overbake; the brownie bites are best when they remain moist and fudgy inside.
  • Store the brownie bites in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
  • For a dairy-free option, ensure the chocolate and butter used are dairy-free substitutes.

Nutrition

Keywords: fudgy brownie bites, espresso brownies, mini brownies, chocolate espresso bites, easy brownie recipe, bite-sized desserts

Find it online: https://www.sanacooks.com/fudgy-espresso-brownie-bites-recipe/