These chocolate delights will satisfy even the most insistent chocolate craving. And with a touch of espresso, well, it just puts that spring back into your step. Freeze them, and you’ll have on hand a delicious treat to satisfy at a moment’s notice. A perfect treat after dinner or with a cup of coffee. I’ve also made these for Art Walks and receptions. And best of all, they are fail-proof and one of the easiest desserts you will ever bake.
1 tablespoon Espresso Powder
1/4 cup hot water
1/2 cup canola oil
2 large eggs
18.3 oz fudge brownie mix
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped (optional)
Preheat oven to 375 degrees and prepare mini-muffin pan with non-stick spray.
Dissolve espresso in hot water. Let cool slightly. Then whisk in oil and eggs. Add brownie mix to coffee. Stir in chocolate chips and nuts.
Bake for 12-14 minutes. Do not overcook as they will become hardened.
To garnish, be creative. A simple dusting of powdered sugar or if using nuts, place a halved nut on top of each brownie. Or … leave plain and let the brownie bite speak for itself.
Yield: 38 mini muffins.