Fudgy Espresso Brownie Bites

Okay, these delicious espresso brownie bites are officially my new favorite snack! They're the perfect mini treat to enjoy when you want a decadent chocolate dessert, but just a little bit at a time. Adding two different cocoa powders plus rich espresso powder gives these mini brownie bites an incredible, deep mocha flavor that's truly indulgent, and the shiny cracked tops are almost too pretty to eat. I might be a little biased, but if you love Costco brownie bites, try these ones–I think they're even better!

For more espresso recipes, try Fudgy Chocolate Espresso Bundt Cake, Chocolate Espresso Linzer Cookies, Espresso Chocolate Chip Cookies, and Espresso Macarons with Chocolate Caramel Ganache.

Why you'll love these fudgy espresso brownie bites

• Deep Mocha Flavor: The espresso flavor balances perfectly with the cocoa powders and chocolate to creates a gorgeous, decadent mocha flavor.
• Rich, Fudgy Texture: Thanks to the combination of melted chocolate and two types of cocoa powders, these brownie bites bake up super chewy and fudgy!
• Shiny Tops: If you beat your sugars and eggs together long enough, you'll be rewarded with gorgeous shiny tops.

Ingredient Notes

• Chocolate: Use a high-quality bittersweet chocolate like Valrhona or Guittard. 
• Cocoa Powder: I used a combination of dutch process and black cocoa powder for a more rich & intense chocolate flavor.
• Espresso Powder: Be sure to use a fine ground espresso powder, not instant espresso. 
• Sugars: You'll need both granulated and brown sugar–you can use either light or dark.
• Oil: You can use either a neutral or a full-bodied oil depending on how much olive oil flavor you want in your brownie bites.
• Eggs: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
• Flour: Use high quality unbleached all-purpose flour best results.
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this fudgy espresso brownie bite recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Melt chocolate. In a small bowl, add the chocolate and oil. Place over a small saucepan of simmering water, and stir often until fully melted. Set aside to cool.

STEP 2: Beat eggs and sugars. Meanwhile, in a large bowl, whisk in the sugars, eggs, and vanilla. Using an electric mixer, beat on high speed for about 5-6 minutes until the mixture has doubled in size.

STEP 3: Add melted chocolate. While mixing on low speed, slowly pour in the chocolate oil mixture.

STEP 4: Add dry ingredients. Once it is fully combined, add the flour, cocoa powders, espresso powder, and salt, and mix until mostly combined.

STEP 5: Fold in chocolate. Lastly, fold in the chopped chocolate until evenly dispersed.

STEP 6: Bake. Add the brownie batter to the prepared mini muffin tin, filling each cup about ¾ full. Bake the brownie bites for about 15-18 minutes or until a toothpick inserted comes out with a few moist crumbs. Let rest on a cooling rack and repeat with remaining batter.

Expert Baking Tips

• Use a high-quality bittersweet chocolate. I recommend Valrhona or Guittard. 
• Use a neutral oil or full-bodied extra virgin olive oil. Depending on whether you'd like an olive oil flavor to come through or not, you could use anything from a light-tasting evoo, vegetable oil, or canola oil to a full-bodied evoo. 
• Beat the sugars & eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top.
• Substitute for black cocoa powder. If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x