Since I am unable to buy those delicious Two Bite Brownies due to a peanut allergy in our family I have been on the lookout for a homemade substitute. I believe I have found it!! It was in one of those free flyers from Smuckers. These look and taste just like the Two Bite Brownies in the food store.
These muffins freeze really well. I like to freeze muffins in 3's so that I can easily take out a bundle for my kids' lunches if I run out of freshly baked things.
1/2 cup butter, melted
1/4 cup semi-sweet chocolate chips, melted
1/4 cup cocoa
3/4 cup white sugar **
1/4 cup brown sugar **
2 eggs
1 tsp vanilla
1/2 cup flour
1 tbsp granulated instant coffee or instant espresso powder
3/4 tsp baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips
Preheat oven to 350F. Line mini muffin tins (or regular muffin tins) with paper liners.
Combine butter, melted chocolate chips, cocoa, white sugar, brown sugar, eggs and vanilla. Mix well. Add remaining ingredients. Stir until combined. Fill each muffin cup 3/4 full for mini muffin tins and 1/2 full for regular muffin tins.
Bake for 12-15 minutes for mini muffins and 20 minutes (or until a toothpick inserted into the centre comes out clean) for regular muffin tins. Serve warm or at room temperature
**Note: The original recipe uses Splenda No Calorie Sweetener in place of the white sugar I used. It also used Splenda Brown Sugar Blend instead of the brown sugar I used.
Tip 1: Use small melon baller to put batter into muffin tins.
Tip 2 :The instant coffee can be omitted but I do believe it helps give these muffins a richer taste and don't have a mocha flavour.
Tip 3: These brownies can also be baked in a 9"x9" pan for 20-25 minutes or until set.
These muffins freeze really well. I like to freeze muffins in 3's so that I can easily take out a bundle for my kids' lunches if I run out of freshly baked things.
1/2 cup butter, melted
1/4 cup semi-sweet chocolate chips, melted
1/4 cup cocoa
3/4 cup white sugar **
1/4 cup brown sugar **
2 eggs
1 tsp vanilla
1/2 cup flour
1 tbsp granulated instant coffee or instant espresso powder
3/4 tsp baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips
Preheat oven to 350F. Line mini muffin tins (or regular muffin tins) with paper liners.
Combine butter, melted chocolate chips, cocoa, white sugar, brown sugar, eggs and vanilla. Mix well. Add remaining ingredients. Stir until combined. Fill each muffin cup 3/4 full for mini muffin tins and 1/2 full for regular muffin tins.
Bake for 12-15 minutes for mini muffins and 20 minutes (or until a toothpick inserted into the centre comes out clean) for regular muffin tins. Serve warm or at room temperature
**Note: The original recipe uses Splenda No Calorie Sweetener in place of the white sugar I used. It also used Splenda Brown Sugar Blend instead of the brown sugar I used.
Tip 1: Use small melon baller to put batter into muffin tins.
Tip 2 :The instant coffee can be omitted but I do believe it helps give these muffins a richer taste and don't have a mocha flavour.
Tip 3: These brownies can also be baked in a 9"x9" pan for 20-25 minutes or until set.
Laurie, when you make these do you make 24 mini muffins? And if so do they swell way over the sides?
ReplyDeleteWhen I made them I used regular muffin tins but only filled them half-way. They made about 18 muffins that way. I would have used mini muffins but I like using the papers for muffins and I'm just too cheap to buy the mini muffin papers. :)
ReplyDeleteUsing the regular muffin tins and only filling them half full made nice small muffins. They fit easily into a small rectangular Lock'n'Loc storage container for the kids' lunches. Unfortunately I didn't get a chance to test how well they freeze b/c I took them to the cottage this weekend and the 10 grandchildren (plus a few adults) ate all of the brownies. :)
These were very yummy ... just like the two bite brownies. Unfortunately they stuck to the pan when they overflowed. I had to dig them out, but it sure didn't stop the kids from making them disappear!
ReplyDeleteI made these last night for the kids - they were super yummy! Left out the coffee though because I didn't have any. I made them in the mini-muffin pans too because I wanted true two bite brownies. The plan was to let the kids have about half and freeze the rest for school lunches. HA! I made 32 brownies last night. Today, there are only 5 left! Next time I'll have to make them in secret!
ReplyDeleteMommydoodle,
ReplyDeleteAfter reading your comment I made a batch for the kids' first day of school. They are indeed tasty! I always add in the coffee b/c I find it just adds to the overall chocolatey taste. :) I do agree with baking them in secret so that everyone doesn't gobble them up;)
I made another batch of these over the holidays and added the coffee. I didn't like them as much. I could taste the mocha flavour..but I'm not a coffee drinker (gasp!) so I think I'll leave it out from now on. These are hit no matter what!!!
ReplyDeleteYes, if you're not a coffee drinker you may want to either leave it out or decrease it. I love the taste and texture of these brownies ... their size also makes them less likely to create guilt too!
ReplyDelete