originally posted Feb 11, 2019
The other day I saw someone post some beautiful two bite brownies and I immediately had a craving. But when I used my regular brownie recipe they were not nearly as moist and delicious in a two bite form. This led me on a quest to make the perfect gooey chocolaty two bite brownies!
The key to making these dense and gooey was taking out any rising agents. I also added chocolate chips so you will get bits of melted chocolate. This brownie recipe is easy because it can be made in one bowl so you can cut down on the kitchen mess.
(see all that ooey gooey goodness????)
I made a couple different batches before I found the perfect one. I had to start handing them out to family just to get all these brownies out the house! I took some from each batch over to my grandma’s where she meticulously taste tested everything I brought her and added her comments. She turns 90 in a couple months, and she seems to enjoy being my taste tester, so I continue to take them over to her. I knew I was getting close when she had downed four of them before I had even left the house. When I pointed it out to her she was offended that I had been counting. Sorry Grandma.
PAN PREP
The first thing I do is prepare the pan. You will need a mini muffin/cupcake pan. When I started working on my recipe I was concerned that if I made the brownies too gooey I would never be able to get them out of the pan. This recipe, however, hardens the outside just enough to easily pop out of the pan and still have a gooey center. I grease the cups of the pan with vegetable shortening. I put a gob on paper towel and spread it into all the nooks of the muffin cup. I don’t want it spread to thin, so I make it so you can see the shortening.
THE RECIPE
Ingredients
1/3 cup butter (melted) 2 tbsp vegetable oil 1 cup granulated sugar 2 eggs 1 tsp vanilla extract 1 tbsp coffee liqueur (I used Kahlua) 1/2 cup flour 1/2 cup cocoa 1/4 tsp kosher salt 1/2 cup semi sweet chocolate chips
Whisk together butter, oil and sugar in a medium sized bowl. Add eggs, extract and liqueur and whisk until blended. Add flour cocoa and salt and blend until all ingredients are fully combined. Finally fold in the chocolate chips. Fill the muffin cups.(These only puff slightly in the middle but don’t actually rise so it is safe to fill the cups near the top). Bake for 15 minutes at 350F.