Uncomplicated two bite brownies for the uncomplicated chocolate lover; frosted with the easiest chocolate frosting you’ll ever make and topped with sprinkles! Try eating just one!!
With this recipe in hand, you have absolutely no excuse whatsoever to spend your hard-earned money on those small, expensive bags of two bite brownies you see at the grocery store. You know the ones I’m talking about, right? The ones strategically placed at eye level for your kids. I’m onto you, grocer head office marketing team!
I remember so well when McKenna was a little girl. Every time we went to the grocery store, she would eye a bag of those two bite brownies. It wasn’t just limited to the grocery store either; corner stores and gas stations stock-pile those things too!
I’d like to say that those days are behind me, but if I’m to be completely honest here, she still does want a bag of those brownies from time to time. It’s not as frequent, mind you, but I do give in occasionally and buy a bag to crumble into some good vanilla ice cream. Because, that’s how I roll!
Brownies are everyone’s favourite sweet treat, I think. But, the basis of a what makes a good brownie seems to be different among the masses. To the best of my knowledge, brownie aficionados can be divided into three categories.
First, there’s the brownie purist. This individual prefers a basic brownie with no frosting, no sprinkles, no nuts, caramel, marshmallows, etc. I like those types of people a lot! These purists can be further broken down into two subcategories – the cake-like brownie lover, and the moist, fudge-like brownie lover.
Secondly, there’s the type of individual who uses the brownie as a vessel for many other ingredients. Moist and fudge-like or cake-like, these people want their brownies to be loaded with nuts, peanut butter, caramels, candies, chocolate chips, etc. Then, top that with caramel and chocolate sauce, whipped cream, ice cream, and on and on. You get the idea! Those people know how to live!!
Thirdly, there’s the type of people who prefer blondies over brownies. Those people are sometimes judged for being nontraditional, but life is too short to conform to other people’s points of view, right?
If you live for a good blondie recipe, you should try my M&M Blondies. I’ve used red and blue M&Ms in my recipe, because I was making them for the Fourth of July, but regular M&Ms will do just fine. Blondies are great for those of you who like the sweet, rich taste of a brownie without the addition of chocolate/cocoa.
I also have a Chocolate Brownie Cookie, which is more refined, delicate, and sophisticated. It’s certainly easier to eat in front of your future inlaws – you know, should you be trying to make a good first impression!
There’s also one of those super loaded brownies I was talking about earlier to be found here at Lord Byron’s Kitchen. If you’re looking for moist, fudge-like brownies with chocolate chips, pecans, and caramel, then look no further than my Ultimate Double Chocolate Brownies with Caramels!
Brownie recipes are numerous and plentiful, trust me! So, why pick this one? What makes my Frosted Two Bite Brownies the recipe you should choose? Because I’m not the only one who thinks so, that’s why!
Many times, food bloggers find inspiration from other food bloggers, and this particular brownie recipe is a perfect example of how that can happen. I first saw this recipe at Kylee Cooks. She’s the delightful, witty mom of two and you can find her original recipe right here: Easy Homemade Brownies.
Kylee’s recipe was already exceptionally delicious, but because I’m a complicated soul who has to put my spin on everything, and I like my brownies frosted, I added the frosting layer and made them a two bite knock off. Thanks, Kylee!
Without any further delay, here’s my contribution to the wonderful world of brownie recipes, as well as my take on a St. Patrick’s Day recipe everyone will love to eat and share!
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Frosted Two Bite Brownies
For the Brownies:
- 1 cup sugar
- 1/2 cup flour
- 1/3 cup cocoa powder, 70%, good quality
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Frosting:
- 1 1/2 cups confectioner’s sugar
- 1/4 cup cocoa powder
- 2 tablespoons milk
- 1/2 cup sprinkles, St. Patrick’s Day themed, green
- Preheat oven to 350 degrees. Lightly coat a mini muffin pan with non-stick cooking spray. Set aside.
- In a mixing bowl, whisk together the flour, sugar, cocoa, salt, and baking powder.
- In a smaller bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Pour the wet mixture into the flour mixture and stir with a rubber spatula to combine.
- Portion the batter into the mini muffin tin in a one tablespoon measurement. DO NOT overfill the muffin hole.
- Bake for 20 minutes. Remove from oven. Allow the brownies to sit in the muffin tin for 5 minutes before removing to finish cooling on a cooling rack.
- Once the brownies have completely cooled, prepare the frosting by gently whisking together the confectioner’s sugar, cocoa powder, and milk until smooth and lump free.
- To check the frosting for the right consistency, use a spoon to scoop up the frosting. Hold the spoon about a foot high above the bowl. Turn the spoon on its side and watch the frosting fall from the spoon. If the frosting falls in a consistent, ribbon-like pattern, the frosting is ready. If the frosting is too thick and falls in clumps, add half teaspoon of milk and whisk again. If the frosting runs easily off the spoon, add another 1/2 cup of confectioner’s sugar and whisk again.
- Once the frosting has the right consistency, dip the top of the browning into the icing and lightly shake off the excess. Place dipped brownie onto a plate and top with sprinkles.
- Allow frosting to harden before packaging or stacking – about 20 minutes should be fine. Enjoy!
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