Mocha espresso brownie bites are the perfect marriage of rich chocolate and the invigorating essence of coffee. These delightful little treats are not just another brownie recipe; they embody a unique flavor combination that appeals to coffee lovers and chocolate enthusiasts alike.
Ingredients
Scale:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
2 tablespoons espresso powder (or instant coffee)
1/4 cup hot water
1/2 cup chocolate chips or chunks
Powdered sugar for dusting
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9x9-inch baking pan with butter or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and espresso powder. Pour in the hot water and mix until the espresso powder is fully dissolved.
Gradually fold the dry ingredients into the wet ingredients until no dry flour remains visible.
Gently fold in the chocolate chips or chunks.
Transfer the brownie batter into the prepared baking pan and smooth the top.
Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
Allow the brownies to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Cut into bite-sized squares or rectangles and dust with powdered sugar if desired.
