Two Bite Brownies


I don’t know about you, but I get unreasonably excited when I see those Two Bite Brownies set out at parties or other events for which people don’t want to bake. I end up spending my time coming up with all sorts of diversions to ensure people don’t notice how many I’ve eaten. Because it’s kind of rude to come to a party and eat all the Two Bite Brownies. But really, it’s survival of the fastest, isn’t it?

And have you tried them frozen, on ice cream with warm chocolate sauce?

So naturally I had to come up with a homemade version that was slightly lower in fat. (If you thought they were good out of the bag, try them warm out of the oven.) They are better for kids’ parties than cupcakes, I think, requiring no frosting; if you wanted to you could press a Smartie, or a Junior Mint, or a mini Oreo cookie into the top of each one as soon as it comes out of the oven. That way your candy of choice melts/fuses delicately into the surface, without needing to be ravaged by the heat of the oven and possibly sinking all the way in to the dough.

Speaking of: if you have me pegged as someone who enjoys her cookie dough, you’re right. Brownie batter is no different. And employing my favourite defense against random acts of tasting – chewing gum in the kitchen – doesn’t work when the combination is gooey chocolate plus a hint of mint; in fact it inspired me to add a capful of peppermint extract to the batter.

I was on traffic duty this afternoon, which meant on-air right up until 6, so W and I made a pot of ham and black bean soup (using the bone we doggy-bagged from my Mom’s on Sunday) last night to reheat as needed tonight. My plan was to make a cheddar beer bread using a can of Guinness left over from St Patrick’s Day, but that totally didn’t happen. Which was probably a good thing, as it left extra room for brownies. At only 2 grams fat per pop, these will satisfy your need for chewy brownies. Be careful not to overbake them – they should be slightly puffed but still soft to the touch. Freeze leftovers and serve them frozen or warmed in the microwave with vanilla ice cream and chocolate syrup. (If you don’t have mini muffin cups, the batter can be baked in an 8”x8” pan at 350°F for 25-30 minutes.)

Two Bite Brownies


Yields1 Serving

1/4 cup butter, softened
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla
1 tsp. instant espresso or coffee, dissolved in 1 tsp. water
1 cup all-purpose flour
1/2 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt


Preheat oven to 350°F.


In a large bowl, mix together butter and sugar until well combined. Add eggs, vanilla and coffee and stir until well blended and smooth.


In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and stir by hand just until combined.


Spoon the batter mini muffin cups that have been sprayed with non-stick spray. Bake for 12-15 minutes, until puffed but still soft to the touch. Do not overbake! Cool in the pan on a wire rack.


Makes 24 brownies.


 1/4 cup butter, softened
 1 1/4 cups sugar
 2 large eggs
 1 tsp. vanilla
 1 tsp. instant espresso or coffee, dissolved in 1 tsp. water
 1 cup all-purpose flour
 1/2 cup cocoa
 1/4 tsp. baking powder
 1/4 tsp. salt



Preheat oven to 350°F.


In a large bowl, mix together butter and sugar until well combined. Add eggs, vanilla and coffee and stir until well blended and smooth.


In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and stir by hand just until combined.


Spoon the batter mini muffin cups that have been sprayed with non-stick spray. Bake for 12-15 minutes, until puffed but still soft to the touch. Do not overbake! Cool in the pan on a wire rack.


Makes 24 brownies.

Two Bite Brownies

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62 comments on “Two Bite Brownies

  1. Donna
    March 19, 2009 at 9:15 pm

    Julie, this is one of our family favorites.
    I made it last week – from your Grazing cookbook.

  2. Erica B.
    March 19, 2009 at 9:17 pm

    Those are mighty fine 2-bite brownies and muuuuch skinnier than the ones I usually make. I have dinner with the BIL & SIL and their 5 kids this Sat.(add 5 to my 3 and it’s always a bit of a zoo) Thanks to you I know exactly what I’m making for dessert(now if I can just teach them table manners are a good thing hehe). 😀

  3. pauline
    March 19, 2009 at 11:06 pm

    I love those things too. ERRRRRRR Julie are you going to fix the print post option.

  4. Barb
    March 20, 2009 at 5:50 am

    “Haff” to have this one! Even if I don’t bake them right away, the recipe needs to be put somewhere safe for future reference.

  5. Elizabeth L.
    March 20, 2009 at 6:56 am

    These look dangerously delicious–I love the idea of a mini Oreo added. One question about the recipe: Are there egg whites added or not (it reads egg, egg whites)? I have cholesterol issues, so if 2 egg whites can be substituted for one egg, I’ll try it. No getting around the butter, of course, but every bit helps.

  6. JulieVR
    March 20, 2009 at 7:09 am

    Oops – sorry! I changed it. The original recipe called for one egg and two whites. Or you could use three egg whites, or eggbeaters (whatever quantity equals two eggs).

  7. Manon from Ontario
    March 20, 2009 at 7:38 am

    Hmmm, as soon as possible, I’m baking some of these!

    By the way Julie, where can I get your other cook book “Grazing”?

    Thanks for your wonderful blog, it brings sunshine to my tummy 😉


  8. Donna
    March 20, 2009 at 12:11 pm

    Manon – On the Chapters site
    Grazing is temporarily unable to oder, but a new
    publication date is listed as March 15, 2009.
    Methinks a new edition or reprint is coming out – and we have an inside track on where it might be found.(yes ?)
    I made the One Bite Brownies again this morning and 95 % of them vanished into my son and husband’s lunches.
    -good stuff

  9. Andrea
    March 20, 2009 at 5:59 pm

    Yup! I freeze, heat in Micro for 30 seconds when needed until warm, then top with espresso ice cream or frozen yogurt. By far the best “cheat” dessert going!

  10. Sherry
    March 20, 2009 at 6:45 pm


    I saw the Grazing: A Healthier Approach to Snacks and Finger Foods on Amazon.ca today. The great thing is that you can look inside and get an idea of what the book will be like. It is updated with extra recipes and some nice pictures beside the recipes. Looking forward to seeing it in paper. : )

  11. thepinkpeppercorn
    March 20, 2009 at 7:00 pm

    Oh too perfect! I ate way too many of those bought things in college…although they weren’t THAT good… but who can stop once they start??? I’m so glad that all the ingredients in yours don’t require scientific degrees to decode and decipher the ingredients. Allelujah!

  12. Su-Lin
    March 21, 2009 at 3:09 pm

    As I only have one mini muffin pan, I think I’m just going to make regular square brownies – and I’m going to try your recipe soon!

  13. Manon from Ontario
    March 23, 2009 at 5:32 am

    Thanks guys…for the info on Grazing.

    Take care.


  14. Talita
    March 26, 2009 at 12:17 pm

    Wow! These brownies looks so dainty! I loved it!

  15. Elizabeth
    May 4, 2009 at 9:20 am

    wow! I love mini desserts! yummmmm to these

  16. Angela
    May 4, 2009 at 10:03 am

    How true is that. I have to eat a little before going to a party so I don’t embarrass myself to badly. I’m going make and freeze them, then take one out a day as a treat. Ya, lets see if I can do that.lol!

  17. Elizabeth F.
    May 4, 2009 at 10:47 am

    I love two bite anything – all the flavor with less guilt!

  18. Denise
    May 5, 2009 at 6:34 pm

    I used half whole wheat pastry flour, half AP flour, and only 1 cup sugar, and my 16 year old son thought that they were de-lish. We had a party on Friday night and someone brought similar similar from Sam’s Club, which were horrible. My son gave them away when he took a few leftovers at lunch – so awful!

    Thanks for providing this great recipe.

  19. Alanna
    July 1, 2009 at 6:01 pm

    Hi Julie ~ Your two-bite brownies were the start of an obsession with tiny brownie bites, I even ended up returning to your very good recipe, it’s posted here. Thanks for the inspiration!

  20. Janeen
    July 16, 2009 at 6:46 pm

    I just made these brownies in 10 minutes. I can’t believe how easy they are!

  21. Eden
    January 7, 2010 at 12:31 pm

    These are so perfect. Way better than the store bought ones. Thanks!!

  22. Jennifer S
    February 13, 2010 at 9:34 am

    I just have to comment on these – I have made them at least half a dozen times and they are delicious & amazing!! Thank you!

  23. Sarita
    May 9, 2010 at 5:29 pm

    I found your recipe in Calgary’s Child magazine & we have made 3 batches in 4 days!! These are the best ever. Thanks again.

  24. Laura
    May 25, 2010 at 8:06 pm

    These brownies are just simply astonishing. I woke up in the middle of the night in a puddle of drool after dreaming that i was asleep on a bed of two bite brownies. I was deeply saddened to realize that i was just on my bed.. and that i had eaten all of these brownies already.

  25. kathy
    March 8, 2011 at 11:43 am

    i love these things they are sooo yummy i could almost live off them

  26. LizCavanaugh
    May 2, 2011 at 12:42 pm

    I made these brownies with whole wheat flour and they were fantastic! I had to stick them in the freezer so that I didn’t polish them off in one sitting. These are way better than the ones from the store. Thanks again for the great recipe.

  27. Cass
    June 13, 2011 at 10:14 pm

    Great recipe, brought them to game night and they were a hit!

  28. alaina
    July 9, 2011 at 11:43 pm

    what cocoa powder did you use? I can never find a good brand to make it taste like those two bite brownies from homestyle.

  29. pierrette
    October 25, 2011 at 1:42 pm

    These are so good. I have made them 4 times in the past week. My family just can’t get enough of them.

  30. Nova
    February 12, 2012 at 1:21 pm

    These are exactly what I was looking for. Wondering if anyone has doubled the recipe with good success or do I need to just make 2 batches. Many thanks.

    • Becca
      March 26, 2022 at 10:09 am

      Hi, what kind of cocoa did you use? Dutch processed or natural? I find it makes a huge difference and I’m tired of brownie recipes not turning out lol. Thank you!

  31. tugrul
    January 13, 2013 at 2:31 am

    Hello Julia,

    Thanks for the recipe but i feel like there is something wrong here, an ingredient – to hydrate the batter – or proportions. I followed your recipe and when i added the dry mix (flour, cocoa powder etc)to the supposedly wet mix (the butter, eggs etc) the batter remained all floury and dusty. there was certainly not enough hydation to wet all the dry ingredients so i had to add 1/4 cup of milk and the batter still felt very tough and did not take the shape of the pan in the oven either. On the other hand all other repliers seem to have a success with the recipe.. Any comments on what might be wrong will be highly appreciated. I loved those two-bite brownies when i used to live in Canada and would love to make them here back at home. Thanks

  32. tugrul
    January 13, 2013 at 2:32 am

    sorry, I meant Julie, not Julia 🙂

  33. Rachel
    June 29, 2013 at 2:56 pm

    These are so fabulous! I ended up making three batches in the same day, since my family kept gobbling them up, and I was trying to get some into the freezer. Thanks for sharing this excellent recipe!

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  40. Lisa
    March 17, 2014 at 8:08 pm

    Love these! I had a similar problem with the texture as tugrul. It was dry and not moist so I added more oil at the end to my first batch. It made 30 mini cupcakes instead of 24 so I probably measured too much flour since I didn’t sift it.
    For my second batch, I wanted to add 1/3 cup inulin fibre (unflavoured clear Metamucil fibre) so I added more oil to the butter at the beginning and sifted my flour this time. It made exactly 24 mini cupcakes. I also baked them at 300 for 11 minutes. They turned out perfect!
    Hope that helps.
    This recipe is a definite keeper.
    Thank you Julie!

  41. Anonymous
    March 26, 2014 at 12:40 pm

    I thought the batter was a little stiff/dry so I added a half cup of unsweetened applesauce ( to a double batch) and they turned out great. I also used 2 cups of sugar instead of 2 and 1/2.

  42. Shell
    July 2, 2015 at 3:26 pm

    I found that these brownies were a little bit dry. They seemed to be more like chocolate cake rather than a brownie. Although they tasted great and a dot of whip cream or white icing would look awesome on the brownies!

  43. Rachel
    November 19, 2015 at 12:22 pm

    These were ok. Too cakey for my tastes, but the flavour is really good, came together quickly and the kids ate them right up :). I just prefer a more fudge, moist brownie so this is not a complaint just personal preference – if you like a more cakey version you will love these!!

  44. Sarah
    April 21, 2016 at 5:45 pm

    http://www.tinynewyorkkitchen.com/recipe-items/brownie-bites/ is using your photo – no link to you and not the same recipe. Thought you might like to know as I dont think it is with your permission.

    • Julie
      April 22, 2016 at 1:06 pm

      ugh. thanks!!

  45. ava
    December 5, 2016 at 1:30 pm

    Made it originally cutting out 1/4 cup sugar and replacing it with apple sauce per another reviewer’s comment but the texture was all wrong. It came out too fluffy and was like a dense cake. Also the middle top would not cook and just collapsed down. If I had baked any longer the bottoms would have burnt so we just ate the bottoms and threw out the raw dough on top.

    Made a second batch following the recipe exactly as written and it was indeed like the store bought brownies but better! The tops formed a nice crisp shell and the inside was dense and moist. My husband and kids think they are the best brownies ever! Thanks for sharing the great recipe.

    • Julie
      December 6, 2016 at 10:17 am

      Good to hear! Yes, adding applesauce (or any other liquid) will make them cakier.

  46. Trellyn
    October 26, 2017 at 12:32 pm

    I’m not sure what anyone else’s previous issues were with these being too dry? They were absolutely perfect. I made a batch on Tuesday, and they disappeared by the next morning. (Goblins I’m sure). So here we are on Thursday and I’m dying for more. Thank you for sharing! These are even better than the store bought ones!

    • Julie
      October 26, 2017 at 3:25 pm

      There are always factors from kitchen to kitchen – my guess is if someone’s oven is too hot, they may dry out. So glad they worked well for you!

  47. Aunum Vandal
    January 13, 2018 at 10:37 am

    I made these for my family a couple weeks ago, they turned out amazing, best brownie recipe I tried. It’s a keeper (I added a bit more butter though 😉
    Making these again today to take to my parent’s house ??

  48. Rosanna
    April 23, 2018 at 5:12 pm

    Hi, since am not a coffee drinker what could I substitute for the coffee ? Thank you .

    • Julie
      May 1, 2018 at 6:39 pm

      Just leave it out – they will be fine!

  49. Jasmine
    May 12, 2019 at 5:20 pm

    Hey julie! I was wondering if your cookbook is availible on amazon? Thanks!

    • Julie
      May 14, 2019 at 12:01 pm

      All my cookbooks should be!

  50. Andrea
    February 12, 2020 at 5:24 pm

    Thanks so much for this recipe, the brownies are so soft and chewy and delicious…my co-workers are going to love me when I bring them to work tomorrow. Definitely will be my staple two bite brownie recipe!

    • Julie
      February 27, 2020 at 3:02 pm

      Yay, so glad!

  51. amanda
    March 30, 2020 at 2:06 pm

    These brownies were exquisitely positively scrumptious! Haven’t even tried one yet, but let me tell you about the batter. Boy that was good. I could taste the coffee and it was sooooooo Delicious. Do not cook for more than 15 minutes or else you will fail this recipe. Also I have noticed It took me 3 or 4 bites to eat them instead of 2. Don’t know whats up with that maybe its just a personal thing. Anyways they were still great.

  52. Kimberly
    April 8, 2020 at 1:00 pm

    I just made these now and they also came out dry for me. The tops are fine but the bottoms are dry. Any advice on how to solve this issue? Obviously most people find them quite moist so the issue must be something else. I did not pack down the flour. I scooped it out and leveled it off with a knife. I did everything by the book.

  53. Lola
    March 28, 2024 at 2:35 pm

    I tried this recipe for the first time today and the batter was so dry I had to add water just to get the dry ingredients to mix in, and that was using extra large eggs. I checked and double checked the recipe to make sure I didn’t miss anything so I don’t know why they didn’t work. I’m quite disappointed.

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