Mocha Espresso Brownie Bites are rich, fudgy, and full of bold coffee flavor. The first time I baked these, the smell of chocolate and espresso wafted through the house and brought everyone to the kitchen before the timer even rang! They’re the perfect little indulgence for coffee lovers and chocolate fans alike.
These brownie bites are ideal for dessert tables, potlucks, or even as a sweet pick-me-up alongside your afternoon cup of coffee. They’re easy to make in a single bowl, and the addition of espresso gives them a deep, complex flavor that elevates the humble brownie into something special. Plus, their bite-sized form makes them perfectly portioned for snacking, gifting, or sharing—though you may want to keep a secret stash for yourself.
Whether you’re baking for a crowd or treating yourself to a cozy night in, these mocha-infused treats are a surefire hit. The contrast of dark chocolate richness and the warm kick of espresso makes them irresistible and slightly sophisticated—like your favorite coffeehouse drink in dessert form.
Why You’ll Love Mocha Espresso Brownie Bites
- One-bowl recipe: Easy to whip up with minimal cleanup.
- Intense chocolate flavor: Espresso deepens the cocoa richness.
- Perfect size: Bite-sized and ideal for parties, gifting, or personal indulgence.
- Versatile: Add nuts, chocolate chips, or spices for extra flavor and texture.
- Freezer-friendly: Bake a batch and freeze some for a quick treat later.
- Coffeehouse vibe: Feels like a fancy cafe dessert, but simple to make at home.
- Quick to prepare: Ready in under 30 minutes from start to finish.
Ingredients You’ll Need
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup brewed espresso or strong coffee (cooled)
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips (semisweet or dark)
- ¼ cup chopped walnuts or pecans (optional)
Optional Add-ins:
- ¼ teaspoon cinnamon for warmth
- Pinch of chili powder for a subtle kick
- Sprinkle of flaky sea salt for topping
Step-by-Step Instructions
- Preheat Oven and Prep Pan:
- Preheat your oven to 350°F (175°C).
- Lightly grease or line a mini muffin tin with paper liners.
- Make the Batter:
- In a large mixing bowl, whisk together melted butter and sugar until glossy.
- Add the eggs, vanilla extract, and espresso. Whisk again until smooth and well combined.
- Sift in cocoa powder, flour, and salt. Stir gently just until the batter is fully mixed and no streaks remain.
- Fold in chocolate chips and chopped nuts (if using). Add optional cinnamon or chili powder here.
- Bake:
- Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
- Bake for 12–15 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Optional: sprinkle with a touch of flaky sea salt immediately after baking for contrast.
- Cool and Serve:
- Let brownie bites cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm for a gooey center or at room temperature for a dense, fudgy texture.
Serving and Storage Tips
- Serving Suggestions: Dust with powdered sugar, drizzle with chocolate ganache, or top with a swirl of whipped cream.
- With Coffee: Pair with a latte or cold brew for the ultimate mocha treat.
- Storage: Store in an airtight container at room temperature for 3–4 days.
- Freezing: Place cooled brownie bites in a single layer on a tray. Once frozen, transfer to a freezer-safe bag or container. Thaw at room temp for 20 minutes.
Helpful Notes
- Espresso alternatives: Dissolve 1–2 teaspoons instant espresso powder in ¼ cup hot water if you don’t have brewed espresso.
- Flavor boost: Try a few drops of almond extract for a different spin.
- Moist texture tip: Be sure not to overbake. The center should be set but still moist for the best fudgy consistency.
- Nut-free option: Simply omit the walnuts or pecans—these brownie bites are just as delicious without them.
Frequently Asked Questions
- Can I use regular brewed coffee instead of espresso?
Yes, just make sure it's strong and fully cooled before adding to the batter. - Can I make these gluten-free?
Definitely—just substitute a 1:1 gluten-free all-purpose flour blend. - Can I use mini chocolate chips?
Yes! They melt beautifully and give you a bit of chocolate in every bite. - How long do they last?
They’re best within 3–4 days, but you can freeze them for up to 2 months. - Can I double the recipe?
Absolutely. Use two muffin pans or bake in batches for a crowd.
Final Thoughts
Mocha Espresso Brownie Bites are a decadent little treat that packs a big punch of flavor. With their rich chocolate base, bold espresso undertones, and irresistible texture, they’re bound to become a favorite in your dessert rotation. They're perfect for gifting, snacking, or making any moment a little more indulgent.
Whether you're serving them at a party or savoring one with your morning coffee, these brownie bites deliver satisfaction in every bite. Bake a batch and enjoy the mocha magic!
Mocha Espresso Brownie Bites
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup brewed espresso or strong coffee cooled
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips
- ¼ cup chopped walnuts or pecans optional
- Optional: ¼ teaspoon cinnamon pinch of chili powder, flaky sea salt for topping
Instructions
- Preheat oven to 350°F and grease or line a mini muffin tin.
- Whisk melted butter and sugar until glossy. Add eggs, vanilla, and espresso.
- Stir in cocoa, flour, and salt until just combined.
- Fold in chocolate chips and nuts.
- Fill muffin cups ¾ full and bake 12–15 minutes.
- Cool 5 minutes in pan, then transfer to wire rack.
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