These little brownies bake up perfectly in a mini muffin pan. Coffee and chocolate want to go out on a date together. Maybe even go steady. That’s why we pair up both extracts in this recipe. Pure Chocolate Extract and Pure Espresso Extract deliver big flavor to these little bites. Platter up these perfect one-bite brownies at your next event!
Time: 30 min
Makes 24 mini browniesRating
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Loading...| 1 stick unsalted butter | |
| 1/2 cup semisweet or bittersweet chocolate chips | |
| 2 large eggs | |
| 3/4 cup sugar | |
| 1/2 tsp salt | |
| 1/2 cup flour | |
| 1 tsp Espresso Extract | |
| 1 tsp Pure Chocolate Extract |
| 1. | Preheat oven to 350°F. Line muffin tin with paper liners or spray with nonstick spray. |
| 2. | Melt the chocolate and butter together in the microwave in 30 second increments until melted. Stir until smooth and shiny. |
| 3. | Stir in the sugar and salt then beat in the eggs one at a time. Add the flour and stir until combined. Add the extracts and combine. |
| 4. | Spoon into muffin tins until half full. Bake for 10 minutes until a skewer inserted in the center has only moist crumbs. Cool on wire racks for 15 mins. Then remove from the pan and cool completely. |
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