Espresso Brownie Bites
Fudgy brownie bites made with cocoa powder, espresso, and chocolate, baked until dense. Batter is mixed, portioned into muffin tins, and baked until a toothpick emerges with moist crumbs.
Ingredients
Method
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, espresso powder, and salt.
In another bowl, cream together softened butter and sugar until light and fluffy, about 2 minutes.
Beat in eggs one at a time, then add vanilla extract and mix until combined.
Fold the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips and walnuts if using.
Divide batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 13–17 minutes, until a toothpick inserted into the center emerges with a few moist crumbs.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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