Espresso Brownie Bites with Kahlua Buttercream

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Espresso brownie bites are one of my very favorite, stretch it a long way recipes! Decadent, rich, chocolatey, chewy, chunky brownies with a hint of Kahlua in the creamy, buttery frosting; super versatile. Perfect for every day, holidays or any special occasion. 

If you are looking for other “makes a lot” desserts try these; sugar cookie bites (and bars), Best Easy Blondies and these decadent Mint Fudge Brownies.

This recipe is one of my favorites to make for two reasons; you can make oodles all at once, they look super fancy without much fuss and I know I said two reasons, but here’s a bonus; they are deliciously decadent!

This is the PERFECT basic brownie recipe, once you make these you will rarely go back to boxed, I say rarely, because if I’m truly honest, sometimes it’s still quicker and easier to make a boxed brownie mix.

The only change I made here is adding some espresso powder, hence Espresso Brownie Bites, you don’t really taste the espresso, but it sure does enhance the chocolate.

How to Make Espresso Brownie Bites

Want to make a basic brownie, these are the ones for you! Just omit the espresso powder and ba-da-bing…you have moist, chewy, chocolatey brownies! Or try my Lunch Lady Brownies!

Start by adding your butter to a medium sized pot, over medium heat.

Remove from the heat and stir in the sugar. Mix in the whole eggs. Next add the vanilla.

Dump in the cocoa powder, regular or dark, it doesn’t matter, I mixed half and half this time.

Stir in all-purpose flour, just look at that deep dark chocolaty goodness!

Add sea salt & baking powder.

If desired, add espresso powder and stir well until all ingredients are combined. About 1-2 minutes by hand.

Finally, add chocolate chips, 1 cup. I did ½ cup of mini chocolate chips and ½ cup of regular chocolate chips.

Pour batter into parchment lined 9×13 inch pan or spray well. Though if you plan on cutting these into shapes, you probably want to line it with foil or parchment.

Bake at 350° for 25-30 minutes until sides start pulling away from edges and top has set. Don’t overbake.

HOW TO OVERBAKE BROWNIES

Yes, I am being a bit tongue in cheek, but truly it’s one of our biggest mistakes we make in baking brownies! Here’s how to overbake brownies!

1. Don’t trust the recipe.
2. Leave brownies in longer because the center doesn’t look quite done
3. Before you know it, you have a nice chocolate brick that you had hoped to be rich, chewy, thick brownies!
4. Don’t overbake your brownies! Okay, I’m done, thank you for listening to this BSA (Brownie Service Announcement).

Remove from oven and allow to cool on a wire rack for 20 -30 minutes.

PRO TIP: If you need to speed up the cooling process, cool 30 minutes, then place in the freezer for 30-40 minutes until firm, but not frozen.

Brownies will slice or cut easily from this point. If need be, once frozen, remove them from the baking pan for easier storage, if you need to make oodles of brownies, it’s easy to wrap and freeze the entire pan.

Before cutting, allow to thaw for 20 minutes making cutting them much easier.

How to Make Creamy Kahlua Buttercream

Add the softened butter to the bowl of a mixer. Whip it until nice and fluffy while you prepare the espresso, cream, Kahlua mixture.

CAN I REPLACE KAHLUA?

OF COURSE! Replace Kahlua with the same amount of cream, so instead of 1 tablespoon cream, you will now use a total of 5 tablespoons of cream.

But if you decide to use the Kahlua, then mix the espresso powder into your Kahlua and stir well to dissolve, mix into the butter mixture. Do you have one of these mini measuring cups? I use mine ALL-THE-TIME!

Mix in a pinch of salt, yes sea salt, just a pinch.

With mixer on low-speed, add powdered sugar, one cup at a time, mixing until smooth after each addition.

Beat a for 1-2 minutes on medium-high, scraping down sides once or twice, until light and fluffy.

Spoon buttercream into a pastry bag fitted with a large plain tip (I used Wilton #12) pictured in first picture and a star tip for the below picture. Be creative.

How to Make Brownie Bites or Buttons

To make the brownie bites, remove partially frozen brownies from freezer, lift out of pan using parchment or foil and set on cutting board.

Using a small 1 ½” round cookie cutter, cut “bites” out of the brownies as close to the edge and to one another as possible.

I find it helpful to cut all the brownie bites and place into a container that you will be serving or storing in.

The large Rubbermaid Take-A-Longs are some of my favorites, they are nice and roomy and keep them fresh or frozen if you need to freeze them.

Once you have cut the brownies, begin frosting them. Starting on the outside edge, swirl around.

Or if using a smooth plain tip, just put the tip straight down and squeeze gently lifting at the same time, making a little “kiss.”

Below I used a star tip. Decorate them however you want, they freeze beautifully even frosted.

I made these for a wedding and added a chocolate covered espresso bean to finish them off.

What are Brownie Guts?

Oh and don’t you dare throw away the cuttings.

We call them brownie guts in our family and they are delicious by themselves, crumbled on top of ice cream, make a trifle with them or tuck them into a lunch box, anyway you want to consume them!

And as long as we’re doing bites of things, give my Sugar Cookie Bites a try, they are perfect for the holidays, change up the sprinkles, tint the frosting and you have super easy, festive and delicious cookie bites.

CHRISTMAS MINT BROWNIE BITES

Check out my recipe for Andes Mint Brownies and make these darling minty, holiday favorites!

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Espresso Brownie Bites with Kahlua Buttercream

Decadent, rich, chocolatey, chewy brownie bites with an espresso hint and topped with a heavenly smooth, light Kahlua buttercream.

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Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Course: Bars & Brownies, Sweets

Cuisine: American

Keyword: brownie bites, dessert, Easy, espresso fudge brownies, kahlua buttercream

Servings: 30 bites

Calories: 259kcal

Author: Kathleen Pope

Equipment

• Ateco 4 Piece Stainless Steel 1440 Plain Edge Round Cutters Set in Graduated Sizes,
• Medaglia D’Oro Espresso Instant Coffee, 2 Oz

Ingredients

ESPRESSO BROWNIES

• 1 cup butter
• 2 cups sugar I used all-natural cane sugar
• 4 whole eggs
• 2 teaspoons vanilla extract
• 2 teaspoons espresso powder optional
• ⅔ cup cocoa powder regular or dark
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup chocolate chips may do ½ mini and ½ regular

KAHLUA BUTTERCREAM FROSTING

• 1/2 c. unsalted butter at room temperature
• 1 T. heavy cream
• 4 T. Kahlua coffee liqueur*
• 1 tsp. espresso powder
• 3 c. powdered sugar sifted
• *if you don’t want to use Kahlua then replace the liquid with cream, ½ and ½ or heavy cream.

Instructions

BROWNIES

• Preheat oven to 350° and line a 9×13 inch pan with parchment paper, then spray with oil or just spray pan with oil.
• Melt butter in medium saucepan, remove from heat. Add sugar, eggs, vanilla, cocoa powder, flour, salt and baking powder, stirring after each addition. Mix in espresso powder until just combined. Gently stir in chocolate chips.
• Pour into prepared pan and bake for 25-30 minutes. DO NOT OVERBAKE. Brownies will settle and firm up as they cool. Cool completely in pan on cooling rack.
• Once cooled, I find it easiest to freeze (up to several weeks if properly wrapped) take out of freezer for 20 minutes then cut brownies, they are a bit easier to handle when slightly frozen.
• Using a small 1-1 1/2 inch round cookie cutter cut as many brownie bites as possible, getting as close to edges and previous cut as possible. Should yield about 30 bites. Frost.

KAHLUA BUTTERCREAM

• Add butter to a medium bowl and beat with an electric mixer until smooth. Add cream and mix to combine. In a small bowl, combine Kahlua and espresso powder, stirring briskly with a spoon to dissolve the espresso powder. Add Kahlua mixture to butter and mix again.
• With mixer on low speed, add powdered sugar, one cup at a time, mixing until smooth after each addition. Beat on medium high, scraping sides once or twice until light and fluffy. Spoon buttercream into a pastry bag fitted with a large plain tip (I used Wilton #12). Add a little "kiss" of buttercream to the top of each brownie bite.
• Store in airtight container in fridge or freezer, bringing to room temp prior to serving.
• CHRISTMAS MINT BROWNIE BITES | Check out my recipe for Andes Mint Brownies

Fresh Tips

Note: If you don't want to pipe the buttercream, you could simply spread some buttercream onto the top of each brownie bite or on the entire pan of brownies and cut as usual.

Note 2: Don't like espresso or Kahlua? Just omit it, these would also be delicious with Bailey's in the frosting!

Nutrition

Serving: 3ounces | Calories: 259kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 104mg | Fiber: 1g | Sugar: 30g

Recommended Products

Ateco 4 Piece Stainless Steel 1440 Plain Edge Round Cutters Set in Graduated Sizes,

Medaglia D’Oro Espresso Instant Coffee, 2 Oz

Did you make this recipe?Let us know how it was!

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.