Homemade Two Bite Brownies

So, we’re all equally obsessed with these, right?

The first time I tried them, I was probably about 14 and my parents were having our neighbours over for dinner. They brought these along for dessert and I couldn’t believe how good they were! I kept sneaking into the kitchen to grab more. They’re just so fudgy and moist. Mmm. That’s all I want in a brownie.

Well, I recently posted this on instagram:
two bite brownies

And I was surprised when two different people requested the recipe! It almost seems TOO easy to justify having a recipe, but I suppose what makes the homemade ones the best are that they have that same fudgy moist taste but way fewer ingredients. Using melted chocolate instead of cocoa for the brownie makes it so much richer tasting. And the best part about this recipe is that it’s a one-bowl method!

two bite brownies
Mmmm, just all that melted dark chocolate and butter. Awww yeah.

two bite brownies two bite brownies

Before and after! I put my muffin tins onto a cookie sheet because the lack of rims makes it impossible to pick them up with an oven mitt! To be fair, this tins are from the dollar store, so I guess I can’t expect too much.

two bite brownies

Homemade Two Bite Brownies

(inspire by the best brownies recipe ever by Smitten Kitchen!)

  • 100 grams dark chocolate (I used Lindt’s 90%)
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cup flour
  • a pinch of sea salt

Preheat the oven to 350. Grease the cups of a mini muffin tin with a butter wrapper or a bit of paper towel dipped in canola oil (I used two tins because even the tins themselves are mini!)

Melt the chocolate and butter in a double boiler over medium heat (I used a heatproof bowl). Once the mixture is 90% melted, remove from the heat and stir until the residual heat melts everything else. Stir in the sugar and mix well. Add the eggs, one a time, then the vanilla. Finally add the flour and the salt, stirring only as much as you need to get the mixture evenly mixed.

Scoop the batter into the muffin tin, approximately 1 tablespoon at a time. You want the cups to be almost full. Bake for 10-12 minutes, keeping a close eye on them towards the end – they go from fudgy to burnt very quickly! They’re ready when the middle is firm. Set aside to cool for a few minute, removing them with a butter knife when cooled. Enjoy with whipped cream and the last strawberries of the season!

6 thoughts on “Homemade Two Bite Brownies”

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