Thursday, March 11, 2010

Espresso 3-Bite Fudge Brownies

Coffee has been making an appearance in my baking quite a lot lately. It is a flavor that I have come to love crave. Today coffee got paired with the humble brownie for an amazing pick-me-up: chocolate and coffee and lots of both! I call them 3-Bite brownies because they're like the slightly bigger and bolder cousin of 2-Bite Brownies.

Feeling adventurous (or maybe just supertired!) I upped the ante by adding 2 Stok caffeine shots. Each non-dairy creamer-sized serving (13 mL) has the caffeine of 1 shot of espresso with only 10 calories. When you add them to your coffee you can't taste them but you sure can feel them! Tip: If you want to try them without buying a whole case, they have them at 7-eleven right beside all the International Delights creamers and syrups at the coffee bar.

I baked these in silicone muffin liners. After they were baked I froze them for about 30 minutes so they popped out of the liners easily. If you dislike coffee or prefer a milder brownie, use water instead of coffee and omit the coffee powder.

Espresso 3-Bite Fudge Brownies
Makes 12 | Adapted from Canadian Living

3/4 cup regular cocoa powder
1 teaspoon baking powder (heaping)
3/4 cup butter, melted
1/2 cup hot, strong brewed coffee or espresso
1 tbsp espresso powder or instant coffee granules
1 tablespoon vanilla
1 1/4 cups sugar
2 eggs
1 1/3 cups flour
1/4 teaspoon salt
1/2 cup mini chocolate chips (optional)
1/2 cup walnuts (optional)

Chocolate Frosting (optional, recipe link below)

1. reheat oven to 350°F. Line 12 muffin tins with paper liners.

2. In a medium bowl combine cocoa, coffee powder and baking powder; mix to combine. Add hot coffee; mix well with a wooden spoon to dissolve. Add melted butter, sugar and vanilla. When combined then stir in eggs with a wooden spoon. In a sepasrate bowl whisk together salt and flour then add in the chocolate mixture(batter will be on the thin side). Mix in mini chocolate chips and/or walnuts.

3. Fill each of the muffin tins almost to the top. Bake for 25-30 minutes or until muffins are done (toothpick comes out with just a few crumbs clinging to it) don't over bake! (might take a little longer, depending on how full the tins are. Cool then frost with Sour Cream Chocolate Frosting.


MaryMoh said...

These look so pretty and delicious. I would love to try them. I love adding the coffee for the kick.

Erika from The Pastry Chef At Home said...

I've been experimenting with coffee lately too. It goes well with a lot of other ingredients, especially cardamom!

Leslie said...

My two favorite things in one tasty package. These look fantastic!

Joanne Choi said...

Totally yummy looking. I'd have to make mine decaf but otherwise these look amazing.

Carolyn Jung said...

I dunno, I think I could easily eat those in two bites. ;)
And then, have seconds, of course.

Holly said... and chocolate!! nuff said;)