2 teaspoons espresso powder, dissolved in 1 tablespoon warm water
1 teaspoon pure vanilla extract
1/4 cup all-purpose flour
1 large egg, lightly beaten
3 tablespoons sugar
3 tablespoons light brown sugar
How to Make It
Preheat oven to 350°. Coat a mini muffin pan with cooking spray and set aside. Melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Remove from heat, transfer to a medium bowl and add dissolved espresso and vanilla.
Add flour to chocolate mixture and stir well. Add egg and stir to incorporate. Add sugars and stir until smooth. Spoon batter evenly into prepared pan. Bake until just cooked through and tops are smooth and slightly puffy, 10–12 minutes.
Cool completely (as bites cool, they will collapse and tops will invert) and enjoy.
Super easy to make. I didn't have espresso powder so I used french vanilla powder, which really did nothing for the recipe. Next time I'll make sure to get the espresso. Baked for almost 15 minutes as I'm at very high altitude. Used paper cups sprayed with cooking spray with flour. Light and not too sweet. Sprinkled with powdered sugar. Might start making these every week they're so good and fast.