Fudgy Espresso Brownie Bites

Oxmoor House
Fudgy Espresso Brownie Bites Recipe
Oxmoor House
These petite brownies are rich and gooey, especially if you bake them the lesser time. You'd never guess they start with a mix. Pile some in a bag for gift giving.
38 brownies


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1 tablespoon espresso powder
1/4 cup hot water
1/2 cup vegetable oil or canola oil
2 large eggs
1 (18.3-oz.) package fudge brownie mix (we tested with Betty Crocker)
1 cup semisweet chocolate morsels
1 cup coarsely chopped walnuts


Prep: 18 Minutes
Cook: 14 Minutes

Dissolve espresso powder in hot water in a 1-cup glass measuring cup, stirring with a small whisk. Cool slightly. Whisk in oil and eggs until blended.

Place brownie mix in a large bowl; break up large lumps with the back of a spoon. Stir in espresso mixture until blended. Stir in chocolate morsels and walnuts. Spoon mixture into 38 lightly greased (1 3/4") miniature muffin cups, filling full.

Bake at 375° for 12 to 14 minutes or until tops are shiny and crusty and centers are set. Cool completely in pans on wire racks. Remove from pans using a slight twisting motion.

Created date

August 2009