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
AuthorJuliePreheat 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.
Ingredients
Directions
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.
Julie, this is one of our family favorites.
I made it last week – from your Grazing cookbook.
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). 😀
I love those things too. ERRRRRRR Julie are you going to fix the print post option.
“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.
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.
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).
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 😉
MFO
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
-Donna
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!
Hi,
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. : )
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!
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!
Thanks guys…for the info on Grazing.
Take care.
MFO
Wow! These brownies looks so dainty! I loved it!
wow! I love mini desserts! yummmmm to these
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!
I love two bite anything – all the flavor with less guilt!
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.
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!
I just made these brownies in 10 minutes. I can’t believe how easy they are!
These are so perfect. Way better than the store bought ones. Thanks!!
I just have to comment on these – I have made them at least half a dozen times and they are delicious & amazing!! Thank you!
I found your recipe in Calgary’s Child magazine & we have made 3 batches in 4 days!! These are the best ever. Thanks again.
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.
i love these things they are sooo yummy i could almost live off them
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.
Great recipe, brought them to game night and they were a hit!
what cocoa powder did you use? I can never find a good brand to make it taste like those two bite brownies from homestyle.
These are so good. I have made them 4 times in the past week. My family just can’t get enough of them.
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.
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!
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
sorry, I meant Julie, not Julia 🙂
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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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!
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.
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!
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!!
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.
ugh. thanks!!
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.
Good to hear! Yes, adding applesauce (or any other liquid) will make them cakier.
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!
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!
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 ??
Hi, since am not a coffee drinker what could I substitute for the coffee ? Thank you .
Just leave it out – they will be fine!
Hey julie! I was wondering if your cookbook is availible on amazon? Thanks!
All my cookbooks should be!
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!
Yay, so glad!
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.
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.