Chef Time!

Chef Time!

Saturday, October 20, 2012

I Dare You To Try And Eat Just One! I Dare You!

I KNOW! Two bite brownies! You can make them! For real!
It’s totally worth picking up a mini muffin tin just to make these. And because they’re made with only ¼ cup of butter and cocoa, they’re much better for you than the store-bought variety. Of course making them from scratch means they’re just better by default. And have you ever tried a two bite brownie warm from the oven? Bliss.

Warm two-bite brownies are especially blissful turned into a sundae with a scoop of vanilla ice cream and a drizzle of chocolate sauce. Two bite brownies make great additions to do-it-yourself sundae bars or chocolate fondue parties. And a tower of them stuck with sparklers makes a great alternative to a traditional birthday cake.
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. If you don’t have mini muffin cups, the batter can be baked in an 8x8 inch square pan at 350 for 25 minutes to make regular brownies. For mint brownies, swap the vanilla for mint extract.

Two Bite Brownies

¼ c. butter, softened
1 ¼ c. sugar
2 large eggs
1 tsp. vanilla
1 tsp. instant espresso or coffee, dissolved in 1 tsp. water
1 c. flour
½ c. cocoa
¼ tsp. baking powder
¼ tsp. salt

Preheat oven to 350. Spray pan with non-stick spray and set aside.
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.

No comments: