Ingredients
Scale
- 1 cup (225g) unsalted butter
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (50g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons instant espresso powder
- 1 cup (175g) chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners or silicone molds.
- In a microwave-safe bowl, melt the butter until smooth.
- In a large mixing bowl, combine the melted butter with sugar and whisk until fully incorporated.
- Add eggs one at a time, then mix in vanilla extract.
- Sift together cocoa powder, flour, salt, and espresso powder. Gradually fold into the wet mixture.
- Stir in chocolate chips or chopped dark chocolate.
- Spoon the batter into the prepared muffin tin, filling each about 3/4 full.
- Bake for 15-18 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use high-quality chocolate or chocolate chips for enhanced flavor.
- Do not overbake; slightly underbaking is key to fudgy brownies.
- Choose unsalted butter for a smooth, rich base.
- Incorporate espresso powder to deepen the chocolate flavor without overpowering.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie bite (about 15g)
- Calories: 80 Kcal
- Sugar: 8g
- Sodium: 35mg
- Fat: 4.5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg