Two Bite Brownies
If you’re looking for a last minute, decadent Halloween treat to bring to a party this weekend, look no further. These bite size fudgey brownies are chewy, chocolatey and just the right size. This recipe comes from the Baking Illustrated Cookbook and since those people don’t mess around (they tested out 50 variations of the recipe) these are as good as it gets. I’ve made brownies before that are too fudgey and too moist… and ones that are too cakey and dry. These ones are right in the middle. They won’t taste like box-mixed brownies (which I have a weakness for) but they’re like gourmet bakery-style ones that actually taste like chocolate – so make sure you use something good, like Ghirardelli. I always forget how simple brownies are to make and how few ingredients they require. So, you really can whip these up quickly; the only chunk of time required is cooling time which can happen while you’re busy doing other things. Happy Halloween!
Two Bite Brownies
Ingredients:
- 5 oz. semisweet or bittersweet chocolate, chopped
- 2 oz. unsweetened chocolate, chopped
- 8 tbsp (1 stick) unsalted butter, cut into quarters
- 3 tbsp cocoa powder
- 3 large eggs
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup flour
Directions:
- Preheat the oven to 350°F and adjust rack to lower-middle position
- Spray an 8" square pan with nonstick cooking spray - then fold two 16" pieces of foil or parchment paper lengthwise to measure 8" wide and fit them into the bottom of the greased pan (one on top of the other) so they line the pan and overhang the edges to create "handles" to remove the brownies after baking - coat the foil/parchment paper with nonstick spray as well
- In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter - stir occasionally until it's smooth - once it's melted, whisk in the cocoa powder and set aside to cool
- In a medium bow, whisk together the eggs, sugar, vanilla and salt
- Slowly whisk the cooled (but still warm) chocolate mixture into the egg mixture
- Using a wooden spoon, slowly stir in the flour until it's just combined
- Pour the mixture into the prepared pan, spread it into the corners and level the surface with a spatula
- Bake for 35-40 minutes or until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs
- Cool on a wire rack until room temperature (1-2 hours) and then they will cut into perfectly straight squares - recipe calls for cutting them into 64 - 1" squares but I ended up cutting them into 1 1/3" squares (6x6) and got 36 Two Bite Brownies instead of 64 One Bite Brownies 🙂
Recipe from Baking Illustrated