These yummy treats were made for our friend, Wingel, for her birthday. I’m sure she loved them, and the ones we left for ourselves were definitely appreciated! In the photos, you can see the cute packaging that we put the brownies in. The labels were made with stamps we had bought. One of them is a custom label stamp. If you want the information on where we bought these stamps, ask us in the comments below!
Two bite brownies and the perfect chocolate fix when you want something chocolatey, rich, fudgy, and delectable. We kept these in our refrigerator for a quick snack! These are reminiscent of those two bite brownies that you can find in the large containers at the store. But, these are chewier, more chocolatey, and definitely more awesome!
These brownies can be made in regular cupcake tins, a 9″ round cake pan, or a 8″ square cake pan. For regular cupcake tins, bake for 15-20 minutes. For the cake pans, bake for 20-25 minutes.
These brownies can also be made into mint brownies by swapping the vanilla extract for mint extract.
Oven Temperature: 350˚F
Bake Time: 10-15 minutes
Makes: 30 brownies
1/4 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 tsp. vanilla
1/2 tsp. instant espresso or coffee
1 tsp. water
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350°F. Get out a mini cupcake tray and spray with non-stick baking spray.
In a small bowl, mix the instant espresso or coffee with the 1 tsp. water.
In a large bowl, mix together butter and sugar until well combined.
vanilla and coffee
and stir until well blended and smooth.
In a medium bowl, sift the flour
Then add baking powder and salt.
Mix until it’s one uniform color.
Add to the egg mixture and stir by hand just until combined.
Spoon the batter mini muffin cups that have been sprayed with non-stick spray. Dampen your fingers and flatten the tops of the brownies.
Bake for 12-15 minutes, until puffed but still soft to the touch. If you stick a toothpick in the center, it should come out with only a few crumbs. Cool in the pan for 10 minutes. Then cool completely on a wire rack. If it’s tricky to get the brownies out of the tin, you can use a small spatula to pop them out. Enjoy!