ESPRESSO BROWNIE BITES
Moist brownie cake with a touch of espresso and topped with soft, creamy Kahlua butter cream.
INGREDIENTS
BROWNIES ESPRESSO
1 cup butter
2 cups sugar (I use all natural cane sugar)
4 whole eggs
2 teaspoons vanilla
2 teaspoons ground espresso (optional)
⅔ cup chocolate (regular or dark)
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon leaven
1 cup chocolate chip (can be made ½ mini and ½ regular)
KAHLUA BUTTER GEL
1/2 tsp. unsalted butter, at temperature
1 tablespoon cream
4 T. Kahlua liqueur *
1 teaspoon espresso powder
3 tbsp. granulated sugar , sifted
INSTRUCTIONS
BROWNIES
1.Preheat oven to 350 ° and line a 9x13 inch frypan with parchment paper, then spray with oil or just spray with oil.
2.Melt butter during a medium saucepan, remove from heat. Add sugar, eggs, vanilla, chocolate , flour, salt and leaven , stirring after each addition. Stir the espresso powder until everything is combined. Gently add the chocolate chips.
3.Pour into the prepared skillet and bake for 25-30 minutes. don't FORGET. Brownies settle and harden when cold. Let it cool completely during a saucepan on a cooling rack.
4.Once chilled I find it easier to freeze (up to a couple of weeks if properly wrapped) from the freezer for 20 minutes then chop the brownies, they're a touch easier to handle once they are slightly frozen.
5.Using a small 1 1/2 '' round kitchen utensil , cut as many brownies as possible, as on the brink of the sides and slices as possible. Should make about 30 bites. Gel.
CREAM BUTTER KAHLUA
6.Add butter to a medium bowl and beat with an electrical mixer until smooth. Add cream and stir to combine . during a small bowl, combine the Kahlua and therefore the espresso grounds, stirring quickly with a spoon to dissolve the espresso grounds. Add the Kahlua mixture to the butter and blend again.
7.Using a mixer on low speed, add the granulated sugar , one cup at a time, stirring thoroughly after each addition. Beat over medium-high heat, scrapping the edges one or twice until light and fluffy. Pour the buttercream into the cookie bag that comes with an outsized plain tip (I used Wilton # 12). Add a touch "kiss" of butter cream on top of every brownie bite.
8.Store in an airtight container within the refrigerator or freezer, bring it to temperature before serving.
