I can just see your eyes all lit up at the words ‘Two-Bite Brownies”. Well, yes, hold on to your seats as you’re in for a treat! These decadent bitesized babies are a cinch to make, and you’ll definitely have all the ingredient at home.
I made them bite-sized, rather than in a large pan as called for in the recipe. I mean, mini versions of food is always more fun to eat, no?
Another great thing about making two-bite brownies is that they are portable, and perfect for little kids.
These brownies are made without any chocolate at all! These are cocoa brownies. That means only cocoa powder, and a little flour goes into them, which creates an end product that is incredibly rich and sore-throat inducing. Let’s just focus on the fact that they are incredibly rich and bittersweet 😛
I think they come close to tasting like chocolate fudge, because of the richness and more-ish-ness of the mini brownie bites. I recommend chilling them, and enjoying them straight out of the fridge! These would be great alongside a glass of icy cold milk.
If you’re someone who likes sweet brownies, I suggest adding more sugar, or perhaps using a sweetened cocoa powder instead. These brownies are bittersweet, unlike those super sweet commercial brownies. But since these are cocoa powder brownies, the quality of your cocoa powder is essential to a good brownie.
This recipe while good, was not great. It was a tad dry in my opinion, but chilling it in the fridge did help. So give it a try, and let me know how it works out for you! I still chose to share the recipe with you all since the recipe received a ton of rave reviews, so maybe I’m just more inclined toward chewy brownies rather than fudgey brownies.
Oh yes, look at that, it really does resemble fudge, no? Just a single two-bite brownie will satisfy all your chocolate cravings. For that day at least.
I can’t help but associate these cute little brownies to sunflowers! It must be those adorable yellow mini muffin cups that I used.
Two-Bite Brownies
Adapted from Alice Medrich’s Bittersweet
Makes 18 mini brownies.
What you’ll need:
10 tablespoons (140 grams) unsalted butter
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons (65 grams, though some brands may weigh more) unsweetened cocoa powder (natural or Dutch-process) –I used Hershey’s unsweetened.
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) walnut or pecan pieces (optional)
Instructions:
1. Position a rack in the lower third of the oven and preheat the oven to 325°F/165 Celsius. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. OR Line a mini muffin tin with mini muffin cups.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Make sure the bowl isn’t touching the water!
3. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
4. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan/fill the mini muffin tins.
5. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes.
6. Let cool completely on a rack. (But if you’re making them in mini muffin form, and you don’t have to worry about cutting clean lines, then please do what I did, and enjoy one fresh out of the oven! Hehe)
Switch things up!
1) Add a Hershey’s Kiss on top, just for aesthetic purposes of course. There’s just the added benefit of extra chocolate!
2) Stir in some mini chocolate chips for some moisture
3) Use any kind of nuts (You aren’t limited to walnuts/pecans) for texture
4) Use a mix of brown sugar and white sugar for a richer flavour
5) Add a teaspoon of instant coffee powder dissolved in 1 tsp hot water to bring out the chocolate flavour even more.
Bon appetit!
Foogo! 