Espresso Brownie Bites
These brownie bites satisfy all the chocolate cravings. Irresistible with a hint of espresso, these mini brownies are moist, tender, and utterly chocolaty!
Servings: 38 servings
Calories: 117kcal
Ingredients
- 1 tablespoon Instant espresso powder
- 1/4 cup hot water
- 1/2 cup cooking oil use your favorite neutral cooking oil
- 2 large eggs
- 1 (18.3 oz) fudge brownie mix
- 1 cup semi-sweet chocolate chips
- 1 cup walnuts chopped (optional)
Instructions
- Preheat oven to 375 degrees and prepare mini-muffin pan with non-stick cooking spray or line with miini paper liners.
- 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.
- 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.
Notes
- Storing: Leftover brownie bites can be stored in an airtight container at room temperature for up to 5 days. A cool, dry place is best. But you can also freeze them for longer storage for up to 3 months.
- Can I bake these mini brownies in a regular size muffin tin? Absolutely, but increase the baking time by 5 minutes or so.
Nutrition
Calories: 117kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 44mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 15IU | Calcium: 4mg | Iron: 1mg