Those little two-bite brownies from the grocery store are kryptonite to me. I can not resist them, and could eat a whole package in one day, so I never buy them. My son picked them out to bring to preschool for his Valentine’s Day party, and I was so excited to eat the leftovers. When I picked him up that day, I couldn’t find the leftover brownies anywhere. I know there should have been leftovers. My heart had been counting on leftovers. I love his teachers, but I’m still a little mad about it.
So, I decided I wanted to figure out how to make two bite brownies at home. Usually, I prefer my brownies to be basically warmed brownie batter. And after countless attempts at various homemade brownies, the Ghirardelli brownie mix just can not be beat. But those gooey brownies weren’t what I wanted for brownie bites. I wanted them to be chewy and dense, but NOT hard or crunchy in any way. And super chocolatey.
Not to brag, but totally to brag, I think I nailed it. These little buddies are perfection. I brought them to a church youth activity, and you know what happened to me, again??? No leftovers. Guess I need to make them again. 
This recipe could not be simpler. You only need a bowl and a spatula, and all of the ingredients get dumped into the bowl all at once. It’s as easy as a box mix.
Use a small cookie scoop to drop tablespoon-sized scoops of batter into a mini muffin tray. You can also bake them as regular brownies in a 9×9 pan.
These little buddies are perfectly delicious all on their own.
Crisp exterior, chewy and fudgy interior, and studded with chocolate chips.
And while I love them unadorned, the frosting makes them completely irresistible to me. 
These are so fantastic. Take it from someone loyal to the Ghirardelli Empire- this brownie recipe is worth having in your arsenal.
And they’re so darn cute. You can color the frosting for any occasion and they look so tasty and darling on a platter for any party! Perfect brownie, perfect frosting, perfectly cute. Win, win, win.
Ingredients
BROWNIES
- 1 cup flour
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 large eggs
- 8 tablespoons butter melted
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 c chocolate chips
FROSTING
- 1/2 c butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 3 c powdered sugar
- 2-3 tbsp milk
Instructions
For the brownies:
- Preheat the oven to 375°F. Lightly grease 2 mini cupcake pans, or a 9x9 pan.
- Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture until it's smooth.
- Spoon the batter into the prepared pan.
- Bake the brownies for 10-12 minutes for mini brownies, or about 25 minutes (for the 9" pan) or until they're just barely beginning to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn't see any wet batter.
- Remove brownies from the cupcake pan after 10 minutes and let cool completely. Cut brownies in the pan after they are cooled.
For the frosting:
- Cream together the butter and cream cheese and vanilla. Add the vanilla. Add the powdered sugar 1 cup at a time and mix for 3-4 minutes. Add milk to desired consistency. Pipe onto brownies.
Leave a Reply