Name: Two Bite Brownies
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 48
Ingredients: 2/3 cup Unsalted Butter, Softened; 3/4 cup Granulated Sugar; 1/2 cup Brown Sugar, Lightly packed; 1 teaspoon Pure Vanilla Extract; 2 large Eggs; 1 1/2 cups All-Purpose Flour; 1/2 cup Unsweetened Cocoa Powder; 1/2 teaspoon Salt; 1/4 teaspoon Baking Soda; 1/2 cup Mini Semisweet Chocolate Chips

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Two bite brownies are that little bit of indulgence you need without going overboard. Just a few bites, and you’re satisfied!

I think that two bite brownies make the perfect snack. They’re the perfect size to get that chocolate fix, but are still nice and small. Just two bites.

Of course, that only applies if you’re one of those people that is capable of eating just one two bite brownie, even when you have an entire batch of them staring at you.

I am not one of those people.

But I have a freezer for a reason. Hide all the baking so I forget about it and don’t eat it all before it can be used for lunch box snacks. That’s what freezers are for right?

At any rate, these chewy, fudgy, two bite brownies are amazing. They definitely make the perfect treat to have hiding in the freezer.

For throwing in the lunch kits, or just when you need that chocolate fix. So easy to make and so tasty.

Can you freeze two bite brownies?

I freeze these two bite brownies all the time. I love having a snack like these on hand in the freezer for throwing into the kids lunch boxes during the school year. Or for pulling out for an after school snack.

Let your two bite brownies cool completely after baking them, then freeze them in a large ziplock bag, or an airtight container with wax paper between the layers of brownies so they don’t stick together.

They defrost quickly at room temperature. Or you can microwave them briefly to defrost them even quicker, although they may dry out a bit then.

How to make Two Bite Brownies:

I usually make these two bite brownies with my stand mixer, but you could use an electric hand mixer or a food processor instead if you like.
This recipe makes 48 brownie bites, which fits perfectly in this 48 cup mini muffin tin that I’ve been thinking of getting. Somehow seems better then two 24 cup tins….
These two bite brownies are still quite soft when they come out of the oven. Don’t bake them longer though, they end up being dry when they are over-baked.
The recipe calls for a chilling step so that the batter is firm enough to roll into one inch balls to place in the mini muffin tin. After years of making these, I usually skip that step in favour of having brownies quicker. The batter can’t be rolled into balls if you skip the chilling step, but a 1 tablespoon sized cookie scoop will work well for portioning it into the mini muffin tin. Or two spoons if you like, they just won’t be as uniform in shape and size then.

Here are some more great brownie recipes for you:

Yield: 48 brownie bites

Two Bite Brownies

Two Bite Brownies are that little bit of indulgence you need without going overboard. Just a few bites, and you're satisfied!

Prep Time 15 minutes

Cook Time 10 minutes

Chilling Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

2/3 cup Unsalted Butter, Softened
3/4 cup Granulated Sugar
1/2 cup Brown Sugar, Lightly packed
1 teaspoon Pure Vanilla Extract
2 large Eggs
1 1/2 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 cup Mini Semisweet Chocolate Chips

Instructions

In the bowl of a stand mixer, or with an electric mixer, cream together the butter, sugar, brown sugar and vanilla until light and fluffy.
Add the eggs and mix again until well combined.
Whisk together the flour, cocoa powder, salt and baking soda. Add the dry ingredients to the butter mixture and mix until well combined.
Mix in the chocolate chips.
Chill the dough for 1-2 hours until it is firm.
Preheat the oven to 350°F. Line two mini muffin tins (48 cups) with paper liners or lightly spray them with non stick cooking spray.
Roll the dough into one inch balls and place them in the prepared muffin tins.
Bake for 9-10 minutes, or just until the brownies are set. They will still be quite soft. Don’t over-bake them or they will be dry.
Cool completely in the tin before removing them. Store the brownie bites in an airtight container at room temperature or freeze for up to 3 months.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 33mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g

Nutrition Information is estimated based on ingredients used and may not be exact.

I’ve also shared this Two Bite Brownies recipe over on Food Fanatic.

Donna Deibert

Tuesday 22nd of October 2019

Do you have to make the two bits brownies in a mini muffin tin ? Will they hold their shape on a cookie sheet or regular size muffin tins? I'm anxious to try them but have no use for the smaller muffin tins. Thanks

Stacey

Wednesday 23rd of October 2019

I'm not sure how they'd work as cookies, but I have made these in a regular size muffin tin (hot chocolate brownies) so that will work just fine. You still only need to bake them for about 10 minutes, same temperature.

Harini

Wednesday 25th of September 2019

Looks so rich and tempting!