Espresso Brownie Bites
Perfect little bites of moist brownies infused with the flavor of espresso and crowned with a glorious chocolate glaze.
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 oz. unsweetened baking chocolate
1 Tbsp. instant espresso or instant coffee granules
1 Tbsp. boiling water
2 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
1 cup (6 oz.) semisweet chocolate chips
Glaze:
3 oz. semisweet chocolate
1/3 cup salted butter, softened
1/2 cup walnuts, finely chopped
Preheat oven to 325 degrees. Grease mini tartlet pan.
In medium bowl, whisk together flour and baking soda; set aside.
In large bowl or standing mixer, blend together sugars at medium speed. Add butter and mix well.
In double boiler, melt baking chocolate, stirring frequently. Meanwhile, place espresso granules in small bowl and cover with boiling water. Stir to dissolve.
Add melted chocolate and espresso to butter mixture and beat at medium speed until smooth. Add eggs, one at a time, vanilla and almond extracts and continue beating until fully incorporated, scraping down sides frequently.
Add flour mixture and blend slowly, just until combined. Do not overmix. Fold in chocolate chips.
Place one heaping teaspoon into greased mini-tartlet cups. Bake for 15-20 minutes, or until toothpick placed in center comes out clean. Cool in pan for 10 minutes; invert on cooling racks and gently tap to remove.
To make glaze, place butter and chocolate in double boiler over medium-low heat, stirring until smooth.
Drizzle glaze over brownies and sprinkle with chopped walnuts.
Makes approx. 4 doz.
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