As pretty as they are delicious, Flourless Mocha Brownie Bites are fudgy little mounds of coffee accented brownie encased in a crisp chocolate coating. Sure to quench chocolate cravings, these brownie bites are gluten free and Passover appropriate.
This is my second post in a series of ultra chocolate baked treats all made with the same gluten free and kosher for Passover recipe.
The first post spread the batter into an 9" x 9" pan for Passover Chocolate Fudge Brownies.
This time, the brownie batter is portioned with a one tablespoon (small) scoop into the cups of a mini muffin pan.
I've made batches of these brownie bites using peanut butter and others using almond butter. The almond butter flavor is very mild, so I added espresso powder to the batter for a mocha flavored treat.
For Passover use, I covered the brownies with melted kosher for Passover chocolate bars. The melted dark chocolate is spooned over the mini brownies (bottom up).
When the coating has set, additional melted chocolate is piped on in flower petal loops. A chocolate covered espresso bean tops each brownie for a tiny caffeinated crunch.
Flourless Mocha Brownie Bites are similar in texture to a cake pop. The mini brownies are soft, moist, and fudgy.
Once they are covered in chocolate, the moisture is sealed in, keeping the brownies fresh for more than a week. They are great care package travelers in cool weather, are gobbled up quickly from Passover dessert trays, and are a delicious chocolate fix year round.
Flourless Mocha Brownie Bites
Ingredients
- ½ cup butter
- 2 cups semi sweet chocolate chips or chopped chocolate bar
- ½ cup almond or peanut butter
- ½ cup sugar
- 4 eggs
- ½ cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder
TOPPING
- 2 ¼ cups melting chocolate Semi sweet chocolate chips or chopped chocolate bar can be used.
Instructions
- Preheat oven to 350° F. Coat the cups of a mini muffin pan with nonstick spray.
- In a large, microwave-safe bowl, melt the butter, chocolate, and nut butter at 50% power for 2 minutes. Stir to combine. If not completely smooth, return to the microwave for 20 second intervals until completely melted.
- Add the sugar, eggs, cocoa, vanilla, and espresso powder and stir until smooth.
- Use a small (1 tablespoon) scoop to place one scoop of batter into each mini muffin cup in the prepared pan.
- Bake for 9-10 minutes, until a toothpick inserted in the middle of one brownie bite comes out dry. A few crumbs are fine. Allow to cool about 10 minutes in the pan. Use a knife tip around the edges of the mini muffins to loosen, then tip the muffins out of the pan onto a wire rack to cool completely.
- FOR TOPPING: In a microwave safe bowl, melt 2 cups of the melting chocolate at 50% power for 1½ minutes. Stir until completely smooth. Stir in 1 teaspoon of espresso powder.
- Place a wire rack of 12 brownie bites (bottoms facing up) on a baking sheet lined with wax paper. Spoon the melted chocolate over the brownie bites to coat completely. Refrigerate about 5-10 minutes until the chocolate is set. Repeat with the remaining brownie bites.
- For the drizzle, place ¼ cup of melting chocolate in a disposable piping bag or zip lock bag. Microwave at 50% power until melted (about 1 minute). Cut off the bottom tip and pipe flower petal loops. As each flower is completed, place an espresso bean in the center of the flower using the melted chocolate as “glue”.
- When the drizzle has set completely, store the brownie bites at room temperature in an airtight container or zip lock bag for up to 10 days.
Notes
- Wrap individual brownie bites in plastic wrap and fit securely into a plastic storage zip lock bag or place brownie bites snugly in a plastic storage container with wax paper between layers.
- Chocolate coated items should only be mailed in cool weather.
Nutrition
Jan Thomas
ummm YUM!!!! Thanks for sharing a lovely treat for a Chocolate Lovers Link Pary at Celebrate 365 Blog Party!
April J Harris
Oh my goodness, chocolate covered brownies! They look amazing, and I love that they are gluten free and appropriate for Passover. Thank you so much for sharing these treats, Wendy, and for being a part of the Hearth and Soul Link Party! I hope you have a wonderful, blessed Passover!
Jenny
Coffee and chocolate yum! Perfect combination! Thanks for sharing at Merry Monday. Hope to see you next week!
RaShell @ Mommy's Apron
Wow! These look amazing. I am pinning these for later. I have never tried the melting chocolate from Chocoley before. I need to check them out. Thank you for the recipe.
The Monday Box
Thanks, RaShell! We thought these were so good, that I have made them several times already for gifts and for eating at home! You will never miss the flour. I have been using Chocoley for several years now, and LOVE the dipping chocolate. Candy melts are convenient but taste like wax to me. Tempering regular chocolate (so that it doesn't turn white and foggy in a day or two) is an art. Using Chocoley, I can get real chocolate flavor without tempering! Let me know what you think, if you try them. ps I enjoyed meeting you at the Everything Food Conference and look forward to following your blog!
Lokness @ The Missing Lokness
What have I missed? These brownie bites are so perfect! I love that they can be kept for a week. They are very pretty too. I will have to make them these soon. 🙂
The Monday Box
Thanks, Lokness! These are like little individual flourless chocolate cakes; rich and super chocolaty. They taste amazing even without the chocolate coating, and could even be dressed up just with powdered sugar.
The Monday Box
Thank you for the feature, Gloria! And thanks for hosting! 🙂
saltandserenity
Those are adorable. They would be perfect to pop into your mouth at the end of the seder when you're so full you don't think you could eat another bite. I would make room for a few of these!!
The Monday Box
Thanks, Cindy! Isn't it amazing how there is always room for dessert (especially when it is chocolate)? 🙂 Enjoy your family seders! Happy Passover!
Carlee
Those look sooo good! I wish I had a couple right now!
The Monday Box
Thanks, Carlee! These ARE soooo good! I love that the chocolate coating keeps them delicious day after day!
Tricia @ Saving room for dessert
How did I miss leaving a comment on these wonderful little bites of chocolate?!!! I really do like cake balls but don't have many occasions to make them. These are so much better because they look perfect to pop into your mouth. Love the decorations and the mocha flavor. We love espresso beans too 🙂 Have a wonderful weekend Wendy!
Miz Helen
You made each one of these delicious Mocha Brownie Bites look so special! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
Alli @ Tornadough Alli
OMG these look to die for. I have a huuuuuge sweet tooth and I think these need to get in my belly asap!
The Monday Box
Thanks, Alli! My sweet toothed friends who tasted these were delighted with the brownie bites. I think your sweet tooth would be happy too! 🙂
Kathryn @ Family Food on the Table
What gorgeous layers of chocolate heaven! And a mocha kick! These look so incredibly delicious and pop-able 🙂 Super addictive, I'm sure! Pinned!
The Monday Box
Thanks, Kathryn! Pop-able is the perfect description! Thanks for pinning!
Ashley
Coffee and chocolate just compliment each other so so well!! These little bites sound incredible Wendy! And they are so cute too!
The Monday Box
Thanks, Ashley! I agree, chocolate and coffee are a perfect pair. These brownie bites are so rich and chocolaty that just one piece is just right. Though two might be better. 😉