Brownie Bites

A burst of chocolate with an abundance of toasted crunchiness nestle tightly together leaving you with a melt in your mouth bite compliments of this nostalgic bar cookie.

We’re all sticking a little closer to home right now. Comfort food might be in order and there’s nothing more comforting than chocolate.

This is another great recipe I pulled up from Mom’s collection. There are dozens and dozens of brownie recipes but this particular one creates a cloud-like bite. Start with the brownie basics, including butter and deep notes of chocolate along with eggs, whisked together with sugar and flour plus the exotic tone of pure vanilla extract. And of course, a generous helping of toasted pecans.

Then add another layer of chocolate by dusting the baking pan with cocoa powder.

A quick whisk and they’re off to the oven.

It’s a small batch intended for small bites. And for an extra dusting of sweetness, roll half of them in a cloud of powdered sugar.

In no time you’ll have luscious bites of chocolate, ready to wrap you perfectly in a bit of sweet satisfaction.

Brownie Bites

These brownies bake at a lower temperature than some, 325-degrees.

½ to 1 tablespoon shortening to grease the pan

½ to 1 tablespoon unsweetened cocoa powder to dust the pan

 ½ cup butter

2 ounces unsweetened chocolate

2 extra-large eggs, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

¾ cup flour

½ teaspoon kosher salt

1 cup toasted chopped pecans

Grease the bottom and the sides of an 8” square baking pan. Toss in about 1 tablespoon cocoa powder into the pan and shake to coat the bottom and sides of the pan, shaking out excess.

Combine the butter with the unsweetened chocolate in the top of a double boiler set over simmering water, over medium heat. Stir occasionally until both the butter and chocolate are melted together, about 3 to 4 minutes. Set aside to cool slightly.

Place the eggs in a small mixing bowl and whisk lightly. Add the sugar and whisk into the eggs, blending them together.

Whisk the melted butter and chocolate into the eggs and sugar. Stir in the vanilla extract.

In a separate bowl mix the flour with the kosher salt and toasted pecans.

Pour the chocolate mixture into the flour and pecans and lightly whisk together just until the flour is mixed into the batter.

Scoop the batter out into the prepared baking pan and bake at 325-degrees for about 30 minutes or until the brownies are set. 

Don’t over bake or the brownies will be dry.

Cool completely in the pan then cut into cut 2” squares or 1” x 2” pieces.

Toss in powdered sugar or serve plain. Makes 16 two-inch squares or 32 one-inch by two-inch pieces.