Every Christmas, I bake the same three types of cookies: chocolate chip, sugar, and oatmeal butterscotch. Though I love these cookies and the memories that come with them, I also like to try a few new recipes every year. My friend Casey is hosting a wine and fondue tasting party tomorrow night, which gave me the perfect excuse to make these mini brownies. Because they’re miniature, they’re perfect for entertaining or bringing to a friend’s house. They also make you feel like a giant that’s eating normal sized brownies, so that’s a plus. The original recipe (Better Homes and Gardens) actually calls for creme de menthe, but I have a giant bottle of Kahlua in my cabinet so… these are now coffee and Kahlua brownies.
I kept the proportions the same as they were in the original recipe. But, if you want a strong Kahlua flavor in your frosting, add more, a half tablespoon at a time, after the first two tablespoons have already been blended. If the frosting becomes too thin, compensate by gradually adding more confectioners sugar.
INGREDIENTS:
BROWNIES:
1/2 cup butter
3 oz. bittersweet chocolate chips
1 cup sugar
2 eggs
1 tbsp strongly brewed coffee
1 tsp vanilla
2/3 cup all purpose flour
1/4 tsp baking soda
1/8 tsp salt
FROSTING:
1/3 cup butter, softened
2 oz. cream cheese, softened
2 cups confectioners sugar
2 tbsp Kahlua
DIRECTIONS:
BROWNIES:
Preheat oven to 350 degrees. Line an 8x8x2 baking pan with foil, extending the foil over the edges of the pan. Spray with non-stick baking spray. Set aside.
In a small saucepan, cook and store butter and chocolate over very low heat until melted. Let cool slightly.
Stir sugar into cooled chocolate mixture. Add eggs one at a time, beating with a wooden spoon after each until just combined. Stir in coffee and vanilla.
In a small bowl stir together flour, baking soda, and salt. Add to chocolate mixture and stir briefly until it looks uniform. Spread this batter into the baking pan. Bake for 30 minutes. Place pan on a wire rack and let cool completely.
Lift the foil and brownies out of the pan. Cut brownies into roughly 49 small squares. Set aside.
FROSTING:
In a medium bowl, beat butter and cream cheese with an electric mixer on medium speed until smooth. Beat in 1 cup of confectioners sugar, then beat in Kahlua. Add the second cup of confectioners sugar.
ASSEMBLY:
Using a spatula, spoon frosting into a piping bag fitted with a star tip. Pipe a dollop of frosting onto each brownie bite. Store in an airtight container in the refrigerator for up to three days.
Enjoy!
Leslie
