Fudgy Espresso Brownie Bites

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.

Yield:

38 brownies

Recipe from

Recipe Time

Prep: 18 Minutes
Cook: 14 Minutes

Ingredients

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

Preparation

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.

Note:

Christmas with Southern Living 2007

June 2007