Friday, June 29, 2012

Bittersweet Chocolate Glazed Espresso Brownie Bites

Finally, something chocolate.

These bittersweet chocolate glazed brownies are made with espresso, and are so gooey and chocolatey that you only need one bite to satisfy your cravings. The best part is you can make the batter in one pan, making for minimal clean-up.

These little squares are incredibly fudgy and have a deep, rich flavor.

And because they're made with espresso, you can eat them for breakfast. Right?

I would definitely say these are a very sophisticated and "grown up" take on everyone's favorite brownie.

Bittersweet Chocolate Glazed Espresso Brownie Bites adapted from Huffington Post

2 sticks (16 tablespoons) unsalted butter, cut into pieces
6 ounces unsweetened chocolate, finely chopped
2 cups sugar
1 1/2 tablespoons espresso powder
2 teaspoons vanilla
1/4 teaspoon salt
3 cold large eggs
1 cup all-purpose flour

6 ounces bittersweet chocolate, finely chopped
1/4 cup plus 2 tablespoons water
3 tablespoons unsalted butter
  1. Preheat oven to 350F with rack in middle. Line 9x13x2in baking pan with foil, leaving a 2-inch overhang on short sides, then butter foil.
  2. Melt butter and chocolate in a medium sauce pan over low-medium heat, stirring until smooth. Be careful not to overheat or burn the chocolate. Remove pan from stove, then stir in sugar, espresso powder, vanilla, and salt with a large spoon. Add eggs, one at a time, stirring until smooth and mixture leaves side of pan. Add flour and stir until just combined.
  3. Transfer batter to 9x13 baking pan and bake until a tester inserted into center comes out with some crumbs adhering, 20 to 25 minutes. (Do not overbake.) Cool in pan on a rack 30 minutes.
  4. Meanwhile, combine all glaze ingredients in a saucepan and heat slowly, stirring, just until smooth. Remove from heat, then pour glaze over pan of warm brownies and spread evenly with a small offset spatula. Let stand at room temperature until glaze is set, about 3 hours. Remove brownies from pan using foil as an aid and cut into 1-inch bites with a thin blade knife, cleaning knife as necessary to maintain a clean edge. Garnish with espresso beans if desired.
Make ahead: Brownie layer can be made 3 days ahead (without glaze) and kept chilled in 1 piece wrapped well in foil. Bring to room temperature before glazing, about 2 hours. Glazed and cut brownie bites can be made 1 day ahead and kept, loosely covered, at room temperature.

1 comment:

  1. Hey Lindsay! This is Hannah, your cousin. I love your blog! It's soooooo cute!! I've just started my own dessert blog, the web address is (