Modes

Ingredients

Bites

• 1/2 cup unsalted butter, cut into pieces
• 4 ounces bittersweet chocolate, chopped
• 1/2 teaspoon salt
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup unsweetened double Dutch cocoa powder
• 1/3 cup gluten-free flour blend (Any gluten-free flour blend with xanthan gum will work. If you're not gluten-free, you can use all-purpose flour.)

Espresso Buttercream

• 1 cup unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1 medium shot of espresso (about 1.4 ounces), cold (from Wolf Coffee System)
• 1 teaspoon vanilla extract

Instructions

Heat the oven to 350°F in Bake mode. Place the rack in position 3. Spray a mini-muffin pan (24 mini cups) with nonstick spray, or line it with paper liners and spray the liners. For best results, use weight measures.

Melt the butter over medium heat in a small saucepan. Reduce the heat to a simmer, then add the chocolate and salt. Stir until completely melted and smooth. Stir in the sugar until blended; note that the sugar will not be fully dissolved. Transfer the mixture to a medium bowl.

In a glass measuring cup, whisk the eggs until combined. Slowly add the egg mixture to the bowl, whisking continuously, until fully incorporated and shiny. Sift the cocoa and flour into the bowl. Use a spatula to fold the ingredients together until just combined, with no visible flour.

Transfer the mixture to a piping bag (no tip needed). Pipe the batter into the muffin pan, filling each cup about three-quarters full. Place in the oven and bake for 12 to 13 minutes. Allow the brownie bites to cool in the pan for 15 minutes. Then, remove them and let them cool completely on a wire rack before icing.

Meanwhile, prepare the buttercream. Using a hand mixer (or stand mixer), whip the butter on high in a medium bowl until light and fluffy, about 5 minutes. Reduce the speed and slowly add the powdered sugar, about 1 cup at a time, until fully incorporated. Add the espresso and vanilla, and blend until fully combined, about 1 minute. Do not overmix.

Transfer the icing to a piping bag fitted with a small tip. Frost each brownie bite with about 1 tablespoon of buttercream. Store any extra frosting in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.