Hey everyone, Jason Griffith here! There’s something truly magical about a brownie. That perfect, fudgy center, a crackly top, and a rich, chocolatey flavor that just can’t be beat. But what if you could have all that goodness in a perfect, two-bite package? These Two-Bite Brownies are my absolute favorite for that very reason. They’re dense, fudgy, and a breeze to make, making them perfect for a party, a bake sale, or a simple dessert when you’re craving something sweet.
Why I Love This Recipe
What I love most about this recipe is its genius simplicity and its incredible payoff. These brownies are all about the texture—they’re chewy and decadent, with a rich chocolate flavor that’s hard to resist. The two-bite size is perfect for portion control and for serving a crowd. They bake up quickly and don’t require a lot of fuss, making them a go-to for me when I need a fast and delicious dessert. This recipe is also a great way to use up whatever chocolate chips or mix-ins you have on hand, making it incredibly versatile. It’s a classic that everyone will love.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Swaps and Notes
- Butter: Unsalted butter is my preference here, but you can also use a good quality vegetable oil.
- Sugar: Granulated sugar works perfectly here, but a mix of granulated and brown sugar would give you a richer, chewier texture.
- Cocoa Powder: Use a high-quality unsweetened cocoa powder for the best chocolate flavor.
- Chocolate Chips: Chocolate chips are a fantastic addition, but you can also add nuts, M&M’s, or a swirl of peanut butter.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or line it with mini cupcake liners.
- Mix the Wet Ingredients: In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Whisk in the eggs and vanilla extract until the mixture is smooth and glossy.
- Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.
- Combine the Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Add the Chocolate Chips: If you’re using them, gently fold the chocolate chips into the batter.
- Fill the Tins: Spoon the batter evenly into the prepared mini muffin tins, filling each one about two-thirds of the way full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center of a brownie comes out with a few moist crumbs attached. Be careful not to overbake!
- Cool: Let the brownies cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Don’t Overbake: This is the most important tip for a fudgy brownie. Pull them out of the oven as soon as a toothpick comes out with a few moist crumbs.
- Sift the Dry Ingredients: Sifting the flour and cocoa powder prevents lumps and ensures a smooth, even texture.
- Don’t Overmix: Overmixing the batter will develop the gluten and result in a tough, cake-like brownie.
- Grease and Flour the Pan: This is a crucial step for easy removal. Even if you’re using paper liners, a light spray of cooking spray can help.
Serving Suggestions and Pairings
These Two-Bite Brownies are perfect on their own, but they’re also delicious with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a sprinkle of flaky sea salt. They’re a fantastic addition to a dessert spread, alongside other classic treats like peanut butter brownies or a platter of hot chocolate cookie cups.
Nutritional Information (per serving, approximate)
- Calories: 150 kcal
- Carbohydrates: 20g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 60mg
- Fiber: 1g
- Sugar: 15g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw them at room temperature for about 30 minutes before serving.
More Recipes You’ll Love
If you enjoy baking and creating delicious treats from scratch, you might also like these other recipes:
- These Chocolate Chip Cookie Dough Brownie Bombs are my favorite sweet obsession
- The Easter Cookies everyone will be talking about and asking the recipe for
- These Rainbow Sprinkle Cookies are my favorite way to bake up instant joy
Final Thoughts
These Two-Bite Brownies are a perfect example of a simple, classic dessert that delivers on big, comforting flavor every single time. They’re a fun and easy way to get a fantastic treat on the table, and they’re guaranteed to become a new favorite in your home.
What’s your favorite brownie recipe? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are irresistible.
My Go-To Two-Bite Brownies: Perfect for a Crowd
Ingredients
- 2 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- 3 cup unsweetened cocoa powder
- 4 teaspoon salt
- 2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a large saucepan, melt the butter over medium heat.
- Remove from heat and stir in the sugar and vanilla until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, cocoa powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips if using.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
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