3 years ago
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Espresso Salted Caramel Brownie Bites
It's a good thing these brownies are miniature, cuz a full-sized brownie would probably be too good to handle Espresso Salted Caramel Buttercream Brownie Bites Makes 18 brownie bites Brownie adapted from Baker’s For the Fudgy Brownie Bites Ingredients: 3 ounces unsweetened chocolate 4 ounces (1/2 cup / 1 stick) unsalted butter 9 ¾ ounces(~1 1/3 cups) sugar 2 large eggs at room temperature 1 teaspoon vanilla 2 7/8 ounces (2/3 cup) all-purpose flour 1 teaspoon instant espresso powder 1/4 teaspoon salt Directions: Pre-heat oven to 350 degrees Grease or line mini muffin pan In a small bowl, whisk together flour, espresso powder and salt; set aside Melt butter and chocolate in large sauce pan over low to medium heat; stir in sugar; stir in eggs and vanilla until smooth Whisk in flour mixture just until combined; do not overmix Use a small ladle or cookie dough scoop to evenly distribute batter into muffin tin Bake for 15-18 minutes, or until tops are puffed up slightly and knife comes out clean Set brownies aside to cool For the Espresso Salted Caramel Buttercream Ingredients: 8 ounces (1 cup / 2 sticks) unsalted butter, softened at room temperature 1 cup powdered sugar 1/4 cup espresso salted caramel (see below, can substitute regular salted caramel if desired) Directions: Beat butter with an electric mixer for several minutes or until light and creamy; add sugar and beat until light and fluffy Beat in salted caramel until combined Remove brownies from pan and pipe buttercream onto cooled brownie bites Note: Brownies can be stored in a covered container at room temperature up to two days or frozen up to one month [/print_this] [print_this] Espresso Salted Caramel Makes 1 cup Ingredients: 5 5/8 ounces (~3/4 cup) granulated sugar 3 tablespoons water 4 fluid ounces (1/2 cup) heavy cream 1 fluid ounce (2 tablespoons) milk, any type 2-3 teaspoons espresso salt (to taste) Directions: Whisk the sugar and water in a medium heavy saucepan and cook over medium heat, stirring constantly until the sugar dissolves and mixture begins to boil Let boil without stirring until the mixture becomes a deep amber color, watching closely so it doesn’t burn Quickly whisk in the cream (be careful; it will bubble up) and remove from the heat Whisk in milk and sea salt and chill in refrigerator until ready to use
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@joebiden a little bit, since you use espresso power. but it's divided between a lot of brownie bites so you won't even feel it