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Bittersweet Chocolate Glazed Espresso Brownie Bites

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READ REVIEWS (5)

Bittersweet Chocolate Glazed Espresso Brownie Bites

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

4 hr 30 mins total
35 mins prep

Recipe Filed Under
Chocolate, American, Baking, Dessert, Brownie, New Year, Entertaining, Cocktail Party

Provided By: Alexis Touchet

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These sweet little bites deliver a hit of chocolate intensity backed with an espresso punch.

Ingredients

Serves:

FOR BROWNIES:

2 sticks (16 tablespoons) unsalted butter, cut into pieces

6 ounces unsweetened chocolate, finely chopped

2 cups sugar

1 1/2 tablespoons espresso powder

2 teaspoons vanilla

1/4 teaspoon salt

3 cold large eggs

1 cup all-purpose flour

FOR GLAZE:

6 ounces bittersweet chocolate, finely chopped

1/4 cup plus 2 tablespoons water

3 tablespoons unsalted butter

Garnish: chocolate-covered espresso beans (optional)

Equipment: a 13- by 9- by 2-inch baking pan

Directions

Make brownies: Preheat oven to 350F with rack in middle. Line baking pan with foil, leaving a 2-inch overhang on short sides, then butter foil.

Melt butter and chocolate in a medium metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from pan, then stir in sugar, espresso powder, vanilla, and salt with a large spoon. Add eggs, one at a time, stirring until smooth and mixture leaves side of bowl. Add flour and stir until just combined.

Transfer batter to pan and bake until a tester inserted into center comes out with some crumbs adhering, 20 to 25 minutes. (Do not overbake.) Cool in pan on a rack 30 minutes.

Make glaze: Meanwhile, combine all glaze ingredients in a metal bowl, then set over a pan of barely simmering water and heat, stirring, just until smooth. Remove from pan, then pour glaze over pan of warm brownies and spread evenly with a small offset spatula. Let stand at room temperature until glaze is set, about 3 hours. Remove brownies from pan using foil as an aid and cut into 1-inch bites with a thin blade knife, cleaning knife as necessary to maintain a clean edge. Garnish with espresso beans.

Make ahead: Brownie layer can be made 3 days ahead (without glaze) and kept chilled in 1 piece wrapped well in foil. Bring to room temperature before glazing, about 2 hours. Glazed and cut brownie bites can be made 1 day ahead and kept, loosely covered, at room temperature.