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.