Oh My!: Quadruple Chocolate Fudgy Mocha Brownie-Cookie Bites

I had a fantastic weekend with my sweet friend visiting!

We went hiking by the beach, to the movies, volunteered together, enjoyed delicious meals out, but best of all, we just got to catch up, talk about whatever, and treat ourselves to the many, MANY sweets I prepared in celebration of her visit!

The Salted Honey Pie and Fig, Maple and Toasted Sesame Gelato with Bittersweet Chocolate Chunks were both definite hits, but our favorite indulgence were these Quadruple Chocolate Fudgy Mocha Brownie-Cookie Bites.  
They're perfectly portioned in bite-size, pop-in-your-mouth packages, but we definitely didn't stop after just one or two.

Even though most of my recipes are altered to be a bit healthier, updated/refreshed, Vegan or otherwise better-for-you, these are the real deal -- There's NO skimping on sugar, butter, or chocolate (FOUR different kinds!) here.
So, I'll save these for super special occasions (though I'm enjoying some leftovers now for breakfast as I sit here and write about them), and they're definitely worth EVERY bite!



Fudgy Triple Chocolate Mocha Brownies
Makes ~24 mini muffin bites
Printable recipe here


7 oz dark chocolate, broken or chopped into small pieces
1 stick unsalted butter, cut into small chunks
2 eggs, cold
3/4 cup granulated sugar
2 tsp ground espresso whisked together with 1 TBS hot water, or 1-oz espresso shot, cooled
1 tsp vanilla extract 
4 heaping TBS unsweetened cocoa powder
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
Pinch of sea salt 
1/2 cup semi-sweet chocolate chips

Place the dark chocolate and butter in a bain-marie over barely simmering water and melt slowly, stirring constantly.  In a separate large bowl, whisk the eggs and sugar together until combined.  Fold the chocolate/butter combination into the egg mixture, tempering the egg mixture so you don't end up with scrambled eggs!
Pour in the vanilla extract and espresso and stir to combine. Sift the cocoa powder, flour, cinnamon, cayenne, and salt into the chocolate mixture and carefully fold.  Add in the chocolate chips and gently fold all together until well combined but be careful to not overmix. 
Set the bowl aside to make the chocolate chunk cookie batter.


Best-Ever Chocolate Chunk Cookies
Makes ~24 mini muffin bites

1 stick cold unsalted butter, cut into small chunks
3/4 cup sugar (half granulated and half light brown)
1 large egg, cold
1 tsp vanilla extract
1 3/4 cup AP flour
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup bittersweet chocolate, roughly chopped, or bittersweet chocolate chips
1/2 cup toasted chopped walnuts, (optional)

Preheat the oven to 350F degrees.  Spray 2 mini muffin tins with nonstick cooking spray.
In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed.
Add the egg and vanilla extract and mix well.  Mix in the flour, salt, pepper, baking powder, and baking soda, mixing until blended.  Fold in the chocolate chunks and toasted walnuts, if using, ensuring they are evenly distributed in the cookie dough.

In the bottom half of each muffin tin, add in about a teaspoon of the brownie batter.  Drop about a teaspoon of cookie batter on top, just filling the muffin tin.  Bake in oven for 9-11 minutes (I prefer to slightly underbake mine).  Allow to cool, then run knife along the edges to help ease them out of the tin.  Store in an airtight container to prevent them from drying out at room temperature.
Enjoy!

Image Sources | All images taken by Remember when we lived in that castle...? and pinned to my Pinterest Food Board |