Friday, June 1, 2012

Bittersweet Chocolate Glazed Espresso Brownie Bites

These are really good - chocolatey, with a depth of flavor, and not too sweet.

2 sticks 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 large eggs
1 cup flour 

6 ounces bittersweet chocolate, finely chopped
1/4 cup plus 2 tablespoons water
3 tablespoons unsalted butter 

1/4 cup espresso beans (I used hazelnut flavored ones)
1/4 cup white chocolate, for coating beans

Preheat oven to 350. Melt butter and chocolate either in the microwave (my preferred method!) or double boiler.  Once the chocolate and butter are melted and combined, mix in sugar, espresso powder, vanilla, and salt.  Add eggs one at a time, stirring until smooth.  Mix in flour.

Transfer batter to pan and bake 20 to 25 minutes, or until a toothpick comes out clean.  Cool for 30 minutes. While brownies are baking, combine glaze ingredients and melt until smooth.  Pour glaze over warm brownies and spread evenly.  Let stand at room temperature until glaze is set, about 3 hours.
While glaze is setting, dip coffee beans in warm white chocolate and set on wax paper.  Let dry for about 10-15 minutes, then adhere to top of brownies, using an extra dab of melted white chocolate to secure if necessary.

Once brownies have set, remove from pan and cut into 1-inch bite sized pieces.  Enjoy!

Tips:  These can be made several days in advance and refrigerated.  For a quicker version, make boxed brownies, and add the espresso powder to the mix.  Or purchase espresso beans that are already chocolate covered... if you insist!

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