I had a request to make some two bite brownies, which are ideal to snack on, particularly for children who often don’t need a full sized brownie. So to make small brownies I used a mini muffin tin and filled each hole to just below the top of the tin. To try to retain a little more moisture in these small brownies I used a little oil with the butter.
I added some milk chocolate chips into the mixture but this is not entirely necessary so omitting them would be fine. The little brownies turned out perfectly, with a crisp crackle on the outside and soft and moist in the middle. I think the milk chocolate added to the wonderful flavour, though I am sure lovers of dark chocolate would enjoy some of those chips in the brownies too.
- 95g (3/4cup) plain flour
- 65g(1/2 cup) cocoa powder, sifted to remove lumps
- 200g(1 cup) caster sugar(granulated is ok)
- 2 medium(large in USA) eggs
- 76g(1/3 cup) unsalted butter, melted
- pinch of salt
- 100g(2/3 cup) chocolate chips(I used milk chocolate)
- Preheat the oven to 180C/160C Fan/350F.
- Grease a mini muffin tin. (I only have a 12 hole one so had to bake in two batches)
- Place the flour, cocoa powder and salt into a bowl and stir to combine.
- In a large bowl whisk the sugar, melted butter and eggs until all combined and pale in colour.
- Stir in the flour mixture until you have a paste.
- Stir in the chocolate chips . until evenly spread throughout.
- Using two teaspoons divide the mixture into the holes of the muffin tin until just below the top of the tin.
- Use a finger to spread the mixture into the holes.
- Bake in the oven for 12 minutes, the brownies should be firm to the touch.
- Remove and allow to cool for a couple of minutes before transferring to a wire rack to cool completely.