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.
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, but these are very easy. 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.
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!
Finally, add your chocolate chips, 1 cup. I did ½ cup of mini chocolate chips and ½ cup of regular chocolate chips.
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! Here’s how to overbake brownies!
Don’t trust the recipe and leave it in longer because the center doesn’t look quite done and before you know it, you have a nice chocolate brick that you had hoped to be rich, chewy, thick brownies! 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, once they have cooled for 30 minutes on the counter, 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 them until you are ready to frost them. Before cutting, allow to thaw for 20 minutes making cutting them much easier.
Before you slice or cut out brownies, make up frosting.
Making the 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.
If you do not wish to use Kahlua, just replace your Kahlua with cream, so instead of 1 tablespoon cream, you will now use a total of 5 tablespoons of cream, start with 4 and mix well, adding more if needed. As pictured below, add to your butter and mix well.
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? The best, 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.
How to Make Brownie Bites or Buttons
To make the bites, take the partially frozen brownies, lift the brownies out of the pan (should slip out if you used parchment paper) and place on a large 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 all, 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 and go down easily.
I did these for a wedding last year 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!
Sharing over on Meal Plan Monday!
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- 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.
- Preheat oven to 350° and line a 9x13 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.
- 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
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Silicone Spatula Set - 6 Piece Non-Stick Rubber Spatula Set
KitchenAid 5-Qt. Artisan Design Series with Glass Bowl - Sea Glass
Amount Per Serving: Calories: 259Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 104mgCarbohydrates: 35gFiber: 1gSugar: 30gProtein: 2g
The nutritional information is estimated and may not be entirely accurate.