EASY ESPRESSO BROWNIE BITES

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These easy Espresso Brownie Bites satisfy all the chocolate cravings. With a hint of espresso, these mini brownies are moist, tender, and utterly chocolaty!

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Ingredients

instant espresso powder hot water cooking oil large eggs fudge brownie mix semi-sweet chocolate chips walnuts

Step 1

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Preheat the oven to 375 degrees and prepare mini-muffin pan with non-stick cooking spray or line with miini paper liners.

Step 2

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon In a bowl, dissolve espresso in hot water. Let cool slightly, then whisk in oil and eggs until incorporated. Whisk in the brownie mix and finally, stir in chocolate chips and nuts, if using.

Step 3

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Bake for 12-14 minutes or until the brownies are just set. Be careful not to overbake these brownies as they will be dry. Let them cool on a rack in the tin for 10 minutes. Using the tip of a sharp knife, run it around the edges of the brownie before removing them to a rack to cool completely.

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