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1
Prepare brownie bites: Preheat oven to 350 degrees.
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2
Grease large cookie sheet.
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3
In cup, stir espresso powder into hot water until dissolved.
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4
Set aside.
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5
In large bowl, combine cocoa, flours, baking powder, salt and cinnamon.
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6
In medium bowl, whisk sugar, oil, honey, vanilla, egg white and espresso mixture until mixed.
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7
With spoon, stir oil mixture into flour mixture, then with hand, press dough just until thoroughly blended.
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8
With lightly greased hands, shape dough by heaping measuring teaspoons into 1-inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly.
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9
Bake 7-8 minutes or until brownies have cracked slightly.
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10
Transfer to wire rack to cool.
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11
Repeat with remaining dough.
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12
Prepare frosting:.
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13
In microwave-safe small bowl, heat chocolate and water in microwave oven on high 45 seconds; stir until smooth.
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14
Stir in vegetable oil spread, then confectioners' sugar and vanilla.
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15
Cool frosting slightly.
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16
Dip top of each cookie in frosting.
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17
Set aside to allow frosting to dry.
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18
Store brownies in tightly covered container with waxed paper between layers at room temperature for up to 3 days or in freezer for up to 1 month.
