The perfect homemade twist to a traditional favourite, these two-bite brownies are bite sized chocolatey perfection!
Yields: 24 small brownies
Ingredients
- 3/4 cup butter, melted and cooled
- 1/2 cup white sugar
- 3/4 cup light brown sugar, packed
- 2 eggs
- 2 tsp. vanilla
- 1/3 cup cocoa powder, sifted
- 1/3 cup red cocoa powder, sifted
- 2/3 cup all-purpose flour
- 1/2 cup chocolate chips
Instructions
-
Preheat oven to 350°F.
- Mix together the cooled butter, the white and brown sugars until combined.
- Whisk in the eggs and vanilla.
- Stir in the sifted cocoa powders and flour until fully incorporated. Fold in the chocolate chips.
- Grease two 12-count mini cupcake trays with cooking oil. Scoop the brownie batter and evenly distribute it into each muffin tin, making sure not to overfill them.
- Bake for 15 minutes, or until the centre of the brownies are fully cooked.
- Let cool in the cupcake tray for 5 minutes before removing and serving.
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