Salted Caramel Espresso Brownie Bites
Espresso Brownie Bites
Ingredients:
• ½ cup unsalted butter, diced
• 3 ounces unsweetened chocolate, chopped
• 1 ½ cups Pioneer granulated sugar
• 3 large eggs
• 1 teaspoon instant espresso powder
• 1 ½ teaspoon vanilla
• ¼ teaspoon salt
• ¾ cup flour
Directions:
Preheat oven to 325℉.
Spray mini-muffin cups 30 – 34 (all mini-muffin cups are not the same size)
Melt butter and chocolate in microwave, stirring every 30 seconds.
Whisk in sugar, then eggs one at a time.
Whisk in espresso powder, vanilla, and salt.
Sift the flour over chocolate mixture and stir to blend.
Transfer to muffin cups and bake 12 – 15 minutes until tester comes out with some moist batter attached.
Cool on rack.
Salted Caramel Espresso Buttercream
Ingredients:
• ½ cup unsalted butter, room temperature
• 1 Tablespoon heavy cream
• 4 Tablespoons salted caramel liqueur
• 1 teaspoon instant espresso powder
• 3 cups Pioneer powdered sugar, sifted
Directions:
Beat butter until smooth.
Mix in cream.
Combine salted caramel liqueur and espresso powder and stir briskly to dissolve espresso powder.
Add to butter mixture.
On low speed, add powdered sugar, one cup at a time, mixing until smooth after each addition.
Beat until light and fluffy.
Pipe a little kiss of buttercream on top of each brownie bite.
Garnish as you wish.
Marilou Reiffer, Grand Rapids MI
