Espresso Brownie Bites
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Espresso Brownie Bites
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Fudgy Espresso Brownie Bites with Kahlua Buttercream are the perfect party treat - they'll be gone in minutes and everyone will be dying for the recipe!
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Ingredients
For the brownies:
- 1 unsalted butter 1 stick, diced
- 3 ounces unsweetened chocolate chopped
- 1 1/2 cups granulated sugar
- 3 egg large
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
For the Kahlua buttercream:
- 1 unsalted butter 1 stick, at room temperature
- 1 tablespoon heavy cream
- 4 tablespoons Kahlúa or other coffee liqueur
- 1 teaspoon instant espresso powder
- 3 cups powdered sugar sifted
- ground cinnamon for dusting
Instructions
For the brownies:
- Preheat the oven to 325°F. Line a 9x13-inch baking pan with foil, leaving an overhang on two sides. Spray the foil with nonstick cooking spray.
- Place the butter and chocolate in a microwave-safe bowl and microwave for 1 minute. Stir and continue to microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Whisk in the sugar and then the eggs, one at a time. Whisk in the espresso powder, vanilla, and salt. Sift the flour into the mixture and stir to combine. Transfer the batter into the prepared pan.
- Bake the brownies until slightly puffed and dry-looking and a cake tester comes out with some moist crumbs attached, about 20 minutes. Let cool completely in the pan on a wire rack.
- Remove brownies from the pan using the foil. With a 2-inch round and tall cookie cutter, or any cookie cutter of your choice, gently cut out shapes from the cooled brownies.
For the Kahlua buttercream:
- In a large bowl use an electric mixer to beat the butter until smooth. Add the cream and beat until combined. In a small bowl combine the Kahlua and espresso powder, stirring until the powder dissolves. Add the Kahlua mixture to the butter and beat until combined. On low speed, gradually add the powdered sugar, beating down the sides of the bowl as necessary. Continue beating until the mixture is light and fluffy, about 2 minutes.
- Spoon the buttercream into a pastry bag fitted with a large plain tip. Pipe buttercream onto each brownie bite. Dust the cinnamon onto the frosted brownie bites using a fine mesh strainer. Serve immediately or refrigerate for up to 1 day.
Notes
- From A Farm Girl Dabbles
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