Brownie Bites
Dress up your classic brownies for a special occasion; all you need is a round biscuit cutter. We decorate here with shaved chocolate, but how about crushed peppermints at Christmas, or candy corn at Halloween? The possibilities are limitless.
Read our blog about these brownies, with additional photos, at Bakers' Banter.
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
- 1 tablespoon espresso powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups chocolate chips
- 1 cup chopped nuts, optional
Directions
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Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment. |
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1) In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter. |
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2) Add the sugar, stirring to combine. Remove from heat. |
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3) Stir in the cocoa, espresso powder, salt, baking powder, and vanilla. |
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4) Whisk in the eggs, stirring until smooth. |
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5) Add the flour, chips, and optional nuts, again stirring until smooth. |
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6) Spoon the batter into the prepared pan. |
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7) Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center. |
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8) Remove the brownies from the oven, and cool for at least 1 hour before cutting. |
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9) Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps. |
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10) Just before serving, garnish the brownies with whipped cream, shaved chocolate, and a dusting of espresso powder. |
Recipe summary
- Hands-on time:
- 40 mins. to 50 mins.
- Baking time:
- 28 mins. to 34 mins.
- Total time:
- 1 hrs 8 mins. to 1 hrs 24 mins.
- Yield:
- about 40 brownie bites
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- Recipe comments (28) »
Reviews
08/05/2010
Has anyone had issues with the edges drying out? Wonderig how much time I have inbetween the cutting and serving before this happens??
If you use a really moist brownie, you have a few hours. Mary@ KAF
07/13/2010
I made this recipe using the 10x15 in. jelly roll pan and found the minimal baking time to be enough. Any more and they would have been overdone. LOVE the added meltiness of the chocolate chips!
06/24/2010
05/23/2010
I had high hopes for this recipe and I am wondering if I did something wrong. The brownies came out cakie and just tasted okay. I have other recipes that my family likes better. Did I do something wrong? I baked them for about 32 minutes and the toothpick came out clean. The two testings I did before had slight streaks on the toothpicks. Should I have taken it out then? Also, I used ground espresso not powder. Could that have made a difference? Maybe I baked them too long?
Ground espresso is not the same product as espresso powder. The powder goes through another whole process in which it becomes spray dried into a very fine consistency. In regards to the bake time, I do not think you baked them too long. The key is to handle the batter gently as to not overmix. Then again, this may not be the recipe you will fall in love with. That can happen! Elisabeth @ KAF
04/30/2010
A M A Z I N G ! It is just as a brownie is supposed to be like! Chocolaty, moist, soft, and the sweetness is right on! My whole Family approved it! They smell so good when they are baking in the oven! And when they came out, it had the little crust it's supposed to have! I am very Happy with the result! :D
04/27/2010
I made these recently for a get-together and they were so good! Like all the KAF recipes I've tries, got rave reviews from friends and family. I used a 10x15 jellyroll pan lined with parchment, and sprayed both the parchment and sides of the pan with BakeKleen (sp?), worked great and no problems de-panning them. Instead of whipped cream, I made a mocha frosting. I thought it might be too sweet, but it was just right. And my 5-year-old granddaughter had the brilliant idea to throw a few butterscotch chips on top of each one. They were delish.
04/26/2010
these were OK. Following the directions, the top was set and the bottom was gooey. And my oven is OK. After I cut them out, they were still so gooey, I had to put them back to bake longer. The second batch I baked 50% longer than the time indicated.
I used a chocolate glaze/ganache on top (1 bag milk choc chops and one can of cond milk, melted together), then piped a ring of toffee flavored butter cream on top, and filled the center with toffee bits and chopped almonds. They were very elegant looking.
As for the brownie itself, (minus the topping), the flavor was OK, not the best I've ever had. Pretty much what I would have ended up with, using a $1 box mix from the grocery store.
The fat content is so high that just handling them leaves residue on your hands. And I double checked the recipe to make sure I had not made a mistake.
Sorry to hear that you had difficulty with this recipe. It is correct as written. I am concerned about the 50% increase in baking time. Something is definitely "off". Please contact us if you would like any assistance trouble shooting this: 800-827-6836. Frank @ KAF.
03/23/2010
These brownies are delicious! I used chocolate grenache and the spring flower decorations as seen in catalog. They were so cute for spring. The leftover brownie pieces I put in the freezer. I needed a dessert for my St. Patrick's Day Dinner so I ground the pieces in the food processor and rolled mint ice cream balls in the crumbs. I used a small amount of chocolate on plate, ice cream ball garnished with a few thinly sliced strawberries and a touch of powdered sugar. My family absolutely loved them !
03/07/2010
PERFECTION!!! These are the best brownies!! I made them for my 2 year old's birthday party tonight, everyone loved them. I didn't add the espresso powder, since there were children eating them, but they were still out of this world. Instead of doing the espresso topping, I made a chocolate ganache that I then whipped till it had stiff peaks, and spread that on top of the brownies, totally awesome! To make the ganache you need 1 cup of heavy cream, and 10 oz dark or semi sweet chocolate pieces. Place both ingredients in a heavy sauce pan over medium low heat, stirring constantly, mix until chocolate is completely melted and there are no chunks left. Remove from heat. Allow to cool COMPLETELY!! Using hand blender or stand blender, beat on high until stiff peaks form. This is not a sweet topping, but it is very chocolatey and wonderful. I will definitely be making this again in the near future!
03/01/2010
I made these brownies for a guy I am dating and he said, " good stuff baby". My daughter and her classmates enjoyed the brownies and so did I.
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