Saturday, November 21, 2020

ESPRESSO BROWNIE BITES


 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.