Filed Under: Brownie | Chocolate | Dessert

Espresso Brownie Bites

Recipe By Tessa Arias
January 21st, 2013

Fudgy Espresso Brownie Bites with Kahlua Buttercream are the perfect party treat - they'll be gone in minutes and everyone will be dying for the recipe!

Yield: 24 brownie bites (depending on size of your cookie cutter)

Prep Time: 20 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: So scrumptiously flavorful. Ten times better than any boxed brownie mix.
Texture: Rich and fudge-like, making it impossible to have just one.
Ease: The few extra steps to cut the brownies into bite-sized circles and to pipe with Kahlua buttercream is completely worth it.
Appearance: Aren’t these just adorable? Who wouldn’t want one?
Pros: This recipe is bound to be a new favorite.
Cons: Dirties a few more dishes than regular brownies.
Would I make this again? Yes.

Fudgy Espresso Brownie Bites with Kahlua Buttercream are the perfect party treat – they’ll be gone in minutes and everyone will be dying for the recipe!
Fudgy Espresso Brownie Bites with Kahlua Buttercream

I must be really into cinnamon lately… just take a look at my last two dessert posts! They all feature the stellar combination of chocolate and cinnamon which seems oh so appropriate for the unusually cold weather the west coast has been having lately. The espresso, Kahlua, and cinnamon in these brownies takes the chocolate flavor to a whole new level. I actually made them for a potluck type event because I wanted to bring something sweet that would be relatively easy to make, transport, and eat. These brownies definitely fit the bill and there wasn’t a single one left by the end of the night!

Fudgy Espresso Brownie Bites
Fudgy Espresso Brownie Bites with Kahlua Buttercream - total crowd pleasing recipe!

How to make
Espresso Brownie Bites

Yield: 24 brownie bites (depending on size of your cookie cutter)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Fudgy Espresso Brownie Bites with Kahlua Buttercream are the perfect party treat - they'll be gone in minutes and everyone will be dying for the recipe!


For the brownies:

  • 1 stick unsalted butter, diced
  • 3 ounces unsweetened chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon instant espresso powder
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour

For the Kahlua buttercream:

  • 1 stick unsalted butter, at room temperature
  • 1 tablespoon heavy cream
  • 4 tablespoons Kahlua, or other coffee liqueur
  • 1 teaspoon instant espresso powder
  • 3 cups powdered sugar, sifted
  • Ground cinnamon, for dusting


For the brownies:

  1. Preheat the oven to 325°F. Line a 9x13-inch baking pan with foil, leaving an overhang on two sides. Spray the foil with nonstick cooking spray.
  2. Place the butter and chocolate in a microwave-safe bowl and microwave for 1 minute. Stir and continue to microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Whisk in the sugar and then the eggs, one at a time. Whisk in the espresso powder, vanilla, and salt. Sift the flour into the mixture and stir to combine. Transfer the batter into the prepared pan.
  3. Bake the brownies until slightly puffed and dry-looking and a cake tester comes out with some moist crumbs attached, about 20 minutes. Let cool completely in the pan on a wire rack.
  4. Remove brownies from the pan using the foil. With a 2-inch round and tall cookie cutter, or any cookie cutter of your choice, gently cut out shapes from the cooled brownies.

For the Kahlua buttercream:

  1. In a large bowl use an electric mixer to beat the butter until smooth. Add the cream and beat until combined. In a small bowl combine the Kahlua and espresso powder, stirring until the powder dissolves. Add the Kahlua mixture to the butter and beat until combined. On low speed, gradually add the powdered sugar, beating down the sides of the bowl as necessary. Continue beating until the mixture is light and fluffy, about 2 minutes.
  2. Spoon the buttercream into a pastry bag fitted with a large plain tip. Pipe buttercream onto each brownie bite. Dust the cinnamon onto the frosted brownie bites using a fine mesh strainer. Serve immediately or refrigerate for up to 1 day.

Recipe Notes

Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Tracey — January 21, 2013 at 6:01 am

    These are so adorable! Love the flavor combo too. I definitely need to keep them in mind for our Super Bowl party!

  2. #
    Lucy — January 21, 2013 at 12:01 pm

    These are so cute! I love fudgy brownies and making them espresso flavoured sounds like a perfect simple but effective twist.

  3. #
    Donna Howard — January 21, 2013 at 1:15 pm

    Sounds yummy – I wonder if there is a non alcohol version of Kahlua (I’m assuming that is alcohol, right??)

    • #
      Tessa — January 21, 2013 at 1:29 pm

      Yes Kahlua is alcohol. You could definitely substitute it if you’re trying to avoid alcohol – I would try just plain black room temperature coffee!

  4. #
    Donna Howard — January 21, 2013 at 1:35 pm

    Great – thank you. Also, you are so creative! I love the idea of cutting the brownies with the little circles. So clever. Now if I could just do the frosting as nice, I’d be set. But I am going to make these!!

  5. #
    Casey — January 21, 2013 at 6:57 pm

    Looks delicious. I know my barista friends at work will love this one!

  6. #
    Maggie @ A Bitchin’ Kitchen — January 21, 2013 at 8:36 pm

    These are so cute! I love the addition of Kahlua and espresso…way better than just chocolate on its own!

  7. #
    Noble Pig – Cathy — January 22, 2013 at 3:22 pm

    Love the kahlua buttetcream…it’s perfect with the cinnamon.

  8. #
    V. — January 23, 2013 at 1:51 pm

    would you make any changes to baking temp or time if you made them in a mini-muffin pan instead?

  9. #
    Pam — September 29, 2014 at 6:58 am

    I do not like coffee but for some reason have recently developed a taste for tiramasu – espresso must taste better to me than coffee??? Anyway, this sounds yummy and they are so cute, not to mention the vision I have of being able to eat the scraps as I cut out the circles!! lol!

    I was wondering… does anyone know if there is such a thing as decaf espresso? My hubby must be very careful with caffeine. Thanks!

    And thanks once again, Tessa, for a great recipe!!

    • #
      Tessa — September 29, 2014 at 5:24 pm

      Thanks Pam! There is such a thing as decaffeinated instant espresso powder, though it’ll likely be more difficult to find. With the entire recipe calling for a total of 2 teaspoons of espresso powder, it is a very small amount of caffeine however.

  10. #
    Ashley — December 17, 2014 at 11:26 am

    How would you change it to bake in mini muffin tins? It seems a shame to waste any of this awesome recipe by discarding anything not able to be cut with the cookie cutter…

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