Prep and Cook Time: about 1 hour. Notes: Small foil baking cups (about 1 inch in diameter) are available at cooking supply and cake-decorating supply stores. You can store these miniature brownies airtight for up to 2 days.
1/2 cup (1/4 lb.) butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 tablespoon finely ground coffee beans
3 tablespoons whole roasted coffee beans
How to Make It
In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and ground coffee until well blended.
Place 48 baking cups (see notes) snugly in a 9- by 13-inch baking pan. Fill cups equally with brownie batter and top each with a coffee bean.
Bake in a 350° oven until centers spring back slightly when lightly pressed, 18 to 20 minutes. Let cool in pan on a rack.