Espresso Brownie Bites
1 package Krusteaz Gluten Free Double Chocolate Brownie Mix
1/3 cup water
1/3 cup vegetable oil
2 teaspoons instant espresso powder
1 cup butter, softened
3 cups powdered sugar
2 teaspoons vanilla
4 tablespoons Irish cream liqueur
- // Preheat oven to 325°F. Lightly grease 13x9x2-inch pan.
- // For Brownies: In medium bowl, stir together Krusteaz Gluten Free Double Chocolate Brownie Mix, water, oil, egg and espresso until blended. Spoon batter into paper-lined mini muffin cups, filling about 1/2 full. Bake 16-18 minutes. Cool 5 minutes; remove from pan to wire rack. Cool thoroughly before frosting.
- // For Frosting: Using an electric mixer, cream butter, sugar, vanilla and liqueur on medium speed until light and fluffy. Add powdered sugar one cup at a time, continue to mix until fluffy. Add 1 tablespoon of milk if needed for desired consistency. Spread frosting over brownie bites.
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