Just before Christmas, I got a little crazy at the supermarket and bought every kind of chip-type product available. Chocolate, butterscotch, white chocolate, M&M, Skor, etc. I didn’t end up using as much as I wanted so I still have most of these in my cupboard. I wanted to come up with a brownie recipe that would utilize some of these chips so I could use them up.
Really good two bite brownies should have a little bit of crunch, a little bit of chew and a lot of chocolate. I had an old recipe that was alright, but was more like a cake than a brownie. After quite a few alterations, I’ve got this recipe which is amazing, both on its own and filled with random chips or nuts. I used the Norpro Mini Cheesecake Pan which gives every brownie that, corner-piece-of-the-pan taste.
Killer Two Bite Brownies
24 mini brownies
- 85g semi sweet chocolate
- 125g butter
- 210g dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 75g all-purpose flour
- 20g cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 200g various chips (I used 100g semi sweet chocolate chips and 50g of each white chocolate chips and butterscotch chips)
Preheat oven to 350°. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
Melt the chocolate and butter in a double boiler. Transfer to mixing bowl and mix in brown sugar. Add eggs and beat until just mixed. Add vanilla and sift in flour mixture. Mix in chips.
Rub butter on the sides and bottom of each mini cup. Using a 1 tablespoon scoop, add two scoops to each cup. Bake until a toothpick comes out with moist crumbs sticking to it, about 18-20 minutes.