Cooking / Treats

Two Bite Brownies

Two-Bite-Brownies

My apologies for the spotty postings over the last few weeks. There is a lot going on at Polished and at the day job. In full transparency, things will probably continue this way over the next few weeks while we work to complete a big project here on the site. I promise it will all be worth it in the end. In the meantime, snack on these perfectly delicious two bite brownies. Like most brownies, they are easy to make. I consider these guilt-free since they are large enough to satisfy a sweet craving and small enough not to overdo it.

Two-Bite-Brownies-1

Two Bite Brownies 2- Two Bite Brownies 3 Two Bite Brownies 4

Two Bite Brownies
Print Recipe
    Two Bite Brownies
    Print Recipe
      Ingredients
      • 6 oz. bittersweet chocolate coarsely chopped
      • 1 cup unsalted butter
      • 1 1/2 cups sugar + 1 tablespoon
      • 3/4 cup all-purpose flour
      • 2 tbl. corn starch
      • 1/4 tsp. salt
      • 4 large eggs
      Ganache
      • 4 oz. bittersweet chocolate finely chopped
      • 2/3 cup heavy cream
      Instructions
      1. Preheat the oven to 350 degrees.
      2. Line about 24-36 mini muffin tins with liners (you can also spry the inside of the muffin tins with non-stick spray if you don't have liners).
      3. Place the 6 ounces of chocolate in a large mixing bowl.
      4. In a small saucepan, melt the butter over medium heat until very hot.
      5. Pour the butter over the chocolate and whirs or stir until smooth.
      6. In a medium mixing bowl, combine the sugar, flour, cornstarch and salt and mix well.
      7. Add the flour mixture to the chocolate mixture in 3 batches, whisking well after each addition.
      8. Add 2 of the eggs and whisk until combine and then add the remaining 2 eggs and whisk just until incorporated (be careful not to overmix the batter).
      9. Transfer the batter to a liquid measuring cup for pouring, and fill the cups three-fourths full.
      10. Bake until the brownies just start to crack on top, 12 to 15 minutes.
      11. Let cool for 10 minutes on a wire rack, then remove them from the tins and let them cool completely.
      Ganache Instructions
      1. Place the chocolate in a heatproof bowl.
      2. Bring the cream to just under a boil in a small saucepan.
      3. Pour the cream over the chocolate and let sit for a minute or two.
      4. Stir gently with a rubber spatula until the chocolate is melted and smooth.
      5. Make sure the brownies are cool before dipping them into the ganache.
      6. Holding each brownie by its side dip the top into the ganache and then shake gently to let the excess run off the side.
      7. Return the brownie to the rack and let the ganache set up in a cool place for about 1 hour.
      8. Serve the brownies within a day of making them or store them in an airtight container for up to 5 days.
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