This is Brock’s Mom’s recipe (from forever ago) and since we fight over the edge pieces whenever they’re available, I decided that the two-bite route was worth a try. Sweet perfection, and easy to make with just a bowl and wooden spoon.
Dorial’s Two-Bite Brownies
1/2 c. plus 2 T. butter, softened
1 c. sugar
6 T. cocoa
1/2 c. flour
1/2 c. finely chopped pecans (optional)
In a medium bowl, combine the butter, sugar and cocoa – I often use an electric hand mixer to get the mixture really smooth. Add the eggs, again using the mixer to make sure it’s well-combined, if you wish! Add the flour and stir by hand, add the nuts, if using, mixing until just combined.
Drop by teaspoons into well-buttered mini muffin tins – I find that this recipe makes 36. Cook at 350 for about 12 minutes – do not over bake! Leave them in the pans on a rack to cool completely before taking the time to slide a sharp knife around the edges and doing your best to remove them.
They look lovely dusted with icing sugar, but really, they are good with anything!
- Category: Squares