Brownies

Mini Brownie Bite with Chocolate-Espresso Whipped Cream and Salted Caramel

Everyday should be Chocolate Caramel Day….

Brownie Bite with Caramel and Espresso Whipped Cream

…A mid-week indulgence to sweeten up the rest of the week..

Happy National Chocolate Caramel Day!!

March 19

Ingredients:

For Dark Chocolate Brownies:

  • 1 cup of Ghirardelli 60% cocoa chocolate chips
  • 1 1/4 stick unsalted butter (10 tablespoons)
  • 3 tablespoons unsweetened Valrhona cocoa powder
  • 3 large eggs, at room temperature
  • 1 cup packed light brown sugar
  • 1/4 cup packed dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 cup all-purpose flour

For Chocolate-Espresso Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tablespoon confectioner’s sugar
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon unsweetened Valrhona dark chocolate powder.
  • 1 teaspoon pure vanilla extract

Directions:

For Dark Chocolate Brownies:

  • Preheat oven to 350F degrees.
  • Grease mini-cupcake baking pan with cooking oil or spray.
  • In a small bowl, whisk to combine the flour, baking soda, salt.
  • Place chocolate chips and butter into small heat-proof bowl and place the bowl over a pot of simmering water (creating a double boiler).
  • Stir the chocolate and butter until the mixture is smooth and glossy and then stir in the cocoa powder.
  • Combine chocolate mixture thoroughly and then set aside.
  • With whisk attachment on standing mixer, combine the eggs and brown sugars thoroughly.
  • Add vanilla extract to the egg and sugar mixture.
  • Then add the melted chocolate and butter mixture and stir until fully combined.
  • Add the flour, baking soda and salt mixture to the chocolate mixture and stir until fully combined.
  • Fill each mini-cupcake approximately 3/4 full and bake in oven for approximately 10-12 minutes.
  • Allow the pan to cool for a few minutes and then start to remove each brownie bite onto cooling rack and allow it to fully cool down on the rack.

For Chocolate-Espresso Whipped Cream:

  • With whisk attachment on standing mixer, combine the heavy whipping cream, sugar, espresso and chocolate powder and vanilla extract and set the speed to medium speed.
  • Continue to whisk until stiff peaks start to form (approximately 5-7 minutes) and the whisk leaves clear traces in the whipped cream.
  • Whipped cream can be stored in air tight container in refrigerator until ready to use.

Brownie Bite with Espresso Whipped Cream

Assembly:

  • Need salted caramel sauce (see recipe)
  • Slice off each mini brownie top.
  • Pipe chocolate-espresso whipped cream on base of brownie.
  • Top with brownie top and add 1/2 teaspoon salted caramel sauce.
  • Finish with piped chocolate-espresso whipped cream on top.

… it’s almost the weekend, so let’s indulge like it is…

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4 thoughts on “Mini Brownie Bite with Chocolate-Espresso Whipped Cream and Salted Caramel

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