Makes 24 brownies
- 1/4 cup butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 tsp. espresso or strong coffee (optional)
- 1 cup all-purpose flour
- 1/2 cup good quality semi-sweet cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. salt
Preheat oven to 350°F. In a large bowl, mix together butter and sugar until well combined. Add eggs, vanilla and coffee and stir until well blended and smooth.
In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and stir by hand until combined.
Spoon the batter into a mini muffin tin that's been well coated with non-stick spray (alternatively, use mini paper baking cups). Bake for 12-14 minutes, until puffed but still soft to the touch. Do not overbake. Cool in the pan on a wire rack.