Description
Indulge in these rich, fudgy brownie bites infused with espresso for a delightful chocolate and coffee flavor combination.
Ingredients
Scale
- 85 g bittersweet chocolate
- 150 g neutral oil
- 200 g granulated sugar
- 142 g brown sugar
- 3 eggs (room temperature)
- 2 teaspoons vanilla extract
- 120 g all-purpose flour
- 63 g Dutch-process cocoa powder
- 21 g black cocoa powder
- 28 g espresso powder
- ½ teaspoon salt
- 127 g bittersweet chocolate (roughly chopped)
Instructions
- Preheat the oven to 350 degrees F. Grease a mini muffin pan with softened butter, ensuring each cavity is well coated to avoid sticking.
- Melt the bittersweet chocolate and neutral oil together in a bowl over simmering water, stirring until fully melted. Set aside to cool.
- Beat the sugars, eggs, and vanilla in a large bowl with an electric mixer on high speed for 5-6 minutes until light and frothy.
- Combine the cooled chocolate mixture with the egg mixture, ensuring it’s fully combined before adding the dry ingredients.
- Mix in the all-purpose flour, Dutch-process cocoa powder, black cocoa powder, espresso powder, and salt until just combined.
- Fold in the roughly chopped bittersweet chocolate until evenly dispersed throughout the batter.
- Fill the muffin pan with batter, filling each cup about ¾ full. Bake for 15-18 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool the brownie bites in the pan for a few minutes before removing them. Repeat with the remaining batter.
Notes
For best results, use room temperature eggs and high-quality chocolate. Experiment with fillings for added texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bite
- Calories: 150
- Sugar: 14g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg