Mmmmm, chocolate. The secret here is adding instant coffee to the mix. I really dislike instant coffee. You may thing you will taste the coffee in the chocolate, trust me you wont. No one will ever know. Since I rarely bake period and rarely bake from scratch, I do use brewed coffee in place of the water in my box brownies and chocolate cakes. It brings out the richness and the chocolate flavor.
- 1 pound unsalted butter
- 1 pound plus 12 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Preheat oven to 350 degrees.Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter.
- Generously grease or spray two mini-muffin pans. Scoop generous teaspoons of batter into each tin. Be sure to keep it level, and don't overfill them.
Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.
Dust with powdered sugar or ice with your favorite icing.