Bittersweet Espresso Chocolate Brownie Bites

By chelyc13

can be baked in miniature muffin tins

Ingredients

• FOR BROWNIES:
• 1/2 cup dark corn syrup
• 1/2 cup butter
• 6 oz bittersweet chocolate, cut up
• 3/4 cup sugar
• 3 large eggs, room temp.
• 1 cup all purpose flour
• 1 teas pure vanilla extract
• FOR ESPRESSO-CHOCOLATE FROSTING:
• 1/2 cup whipping cream
• 1 tbsp instant espresso powder
• 6 oz bittersweet chocolate, broken up
• 1 teas pure vanilla extract

Details

Servings 24

Preparation

Step 1

FOR BROWNIES:

Preheat oven to 325. Line 24 mini muffin cups with paper liners. Coat liners with cooking spray. In a 2quart saucepan, combine corn syrup, butter, chocolate, and sugar. Place over low heat, stir until chocolate is melted. Beat in eggs, one at a time, and add the flour and vanilla, mixing until batter is smooth and shiny. Divide batter between the lined muffin cups. Bake for 15-20 minutes or just until a toothpick inserted into the center of one brownie comes out clean. Cool completely.

FOR FROSTING:

In a small saucepan, heat the cream just to simmering. Remove from heat and add the espresso powder and chocolate. Stir until chocolate is melted and mixture is smooth. Add the vanilla. Cool 5 minutes. Spread over the cooled brownies. Chill until firm.