Mudslide Brownie Bites

March 7, 2016 By gourmetgourmandfoodblog@gmail.com 24 Comments

(It’s near enough to Saint Patrick’s Day to post these right?)

I made these little nuggets of pure chocolate-y, sugar-y, liqueur-y bliss (the about me page doesn’t lie) for a friend.

(I swear guys, they were for a friend….)

Specifically a friend with whom I entered into the following agreement: he would share valuable SEO tips and tricks and teach me how to use google webmaster tools and I, in turn, would provide him payment in trade. And thus these Mudslide Brownie Bites were created in The Gourmet Gourmand kitchen and immediately shipped to San Francisco, where all the techies grow.(Incidentally the SEO tips have been awesome and I’m seeing some search results growth already, so thanks Mike! You’re the best!)

((And now my mission is to stop with the parenthesis for the rest of this blog post.))

Mudslide brownie bites are literally what you think they are- a brownie bite creation inspired by the sweet and boozy cocktail classic. For anyone who has never had one, Mudslides are a cocktail made of Kahlua, Vodka, and Baileys Irish Cream.So basically it’s the best drink ever. And every excellent cocktail really deserves to be made into a baked good, amirite guys?

Let’s talk brownie bites. I thought brownie bites were going to be no problem so I adapted my favorite brownie recipe for a mini muffin tin and popped them in the oven. Sadly this turned into a disaster called they puffed up and then collapsed again and turned into these weird brownie bowls that were quite delicious, but just not at all what I was going for. I puttered around the internet to try to figure out what I was doing wrong, and it seemed that most of the successful brownie bite recipes include a combo of melted chocolate and cocoa powder. My original brownie recipes just included melted chocolate.

So I don’t know what’s up with that, or anything about the science of baking for that matter, but there might be something about the cocoa powder that makes the brownies a bit denser and less likely to rise.

Whatever. I have no idea why these turned out better, but they did, and they were amazing.

(Erwin thought so too, although I managed to shoe him away before he poisoned himself or became intoxicated on baked goods…)The batter includes both Khalua and espresso powder for a fantastically coffee-ish flavor. And the Bailey’s buttercream. Oh that buttercream. You will want to pipe the entire bag of Bailey’s buttercream directly into your mouth instead of onto those brownie bites, I promise you. Somehow, I magically resisted this urge of mine and managed to get all the buttercream onto the brownies.

Then I topped them all with a chocolate covered espresso bean for added adorableness and caffeination.(Recipe = success!) ((Parenthesis restriction = fail…))

Did you make today’s recipe? I love to see what my Gourmet Gourmandians’ are cooking up! Hashtag #TheGourmetGourmand on instagram for free instalove. (And, Uhm.. You rock )