Two Bite Brownies

These irresistible fudgy little bites come inspired by Martha Stewart's Chewy (pan) brownies.  I made a few adjustments to make the recipe fit 36 mini muffins and they turned out to be the perfect tiny treat to add to a lunch kit or gift box.

Ingredients:

• 1/2 cup butter
• 1 1/2 cups semi sweet chocolate chips
• 2 tablespoons oil (in 1/8 cup measure *)
• 1 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups white sugar
• 3/4 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla

Method:

1. Preheat oven to 350° F and generously grease 36-count mini cupcake/muffin cups with cooking spray, or line with parchment paper cups. (parchment paper does not stick to the brownie and can be removed as soon as brownies are cooled off)
2. In top of double boiler, (or heatproof bowl set over a pot of simmering water) melt butter with chocolate chips and oil. 
3. In small bowl, mix flour, baking powder and salt. Set aside.
4. Once chocolate is melted, remove from heat. Stir in both sugars, stirring vigorously (use wooden spoon or whisk) until well blended. 
5. Add eggs, one at a time, stirring well for about a minute, after each addition.
6. Stir in vanilla and then the flour mix.
7. Using unwashed *1/8 cup measure that was used to measure the oil, scoop a measure full of batter into each prepared muffin holder. 
8. Bake for 18 minutes, or until toothpick comes out moist with no dough. Do not over bake.
9. Cool in pans on wire rack. Twist to rotate cooled brownie bites before removing or flipping pans. These can be kept in a sealed container for several days (room or fridge) or frozen.

If you want to make them in a pan, use a 9-inch square pan. Bake 35 - 40 minutes, until toothpick comes out moist with no dough. Cut into 25 - 36 pieces.