I’m always looking for delicious little treats to pop into the boys’ lunchboxes; they love Two Bite Brownies (who doesn’t?), and so I decided to mix together a batch on my own. They’re simple to make using any brownie recipe – simply spread the batter into greased mini muffin tins and bake for 15 minutes, or until puffed and set. This particular brownie recipe is heart-healthy, using canola or other vegetable oil in place of butter for a higher ratio of mono- and poly-unsaturated fat. The result – dense, fudgy brownies that are moist and intensely chocolate, yet low in saturated fat.
The batter can be baked as brownies instead of one-bite brownies; simply spread the batter into a greased 8×8″ or 9×9″ pan and bake for 25 minutes, until the edges begin to pull away from the sides of the pan.
But these mini brownies are fun – kids love them, and with a scoop of ice cream and drizzle of chocolate sauce, they make a pretty fab dessert – perfect for Valentine’s day!
Heart-healthy One-Bite Brownies
adapted from AllRecipes
1/2 cup canola or other mild vegetable oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350F and spray a mini muffin pan (or two, if you have them) with nonstick spray.
In a medium bowl, whisk together the oil, sugar, eggs and vanilla. Stir together the flour, cocoa, baking powder and salt; gradually stir into the egg mixture, stirring just until blended. Fill mini muffin tins almost full and bake for 15-20 minutes, or until puffed and set. Repeat with a second batch, if you only have one pan. Tip them in their tins to help them cool. Makes 2 dozen one-bite brownies.