Bitty Two Bite Brownies

Sink your teeth into one of these babies and you will understand why they don't last long at all.  Nobody ever wants to experience the uneasiness and displeasure of running into "The Shortage", so typically I will make a double batch to avoid this problem for the sake of my family. {Way to take one for the team Mom!}  Plus, I really don't like having to cut the butter in half...why add an extra step if I don't have to?  The standard recipe will yield about 3 dozen of these yummy little bite-sized brownies using a small sized cookie scoop.  Be careful not to overbake them though, otherwise they lose their "chew".  It's better to underbake them and then let them firm up in the pan before flipping them out.  I found my lucky number to be about 11 or 12 minutes - But all ovens are different, so know your oven..what works for me may not be the case for you!

Try these a la mode...right from the oven, hot and steamy with a scoop of classic vanilla drizzled with a little chocolate sauce on top.. and there you have it, bite sized pieces of HEAVEN!   If you don't like the ice cream on top, hack up a few brownies and put them INTO the ice cream...with fudge sauce ice cream topping and pecans (if you can have them) and PRESTO! You have your very own Brownie Surprise Soft Serve Ice Cream treat in a cup/bowl. YUMMY!

{You could have it}
Or on a stick,
or in the air,
and on a trip,
packed in lunches,
served at brunches...

{SNAP OUT OF IT LADY!... No more Dr. Seuss for me, call me crazy or hopped up of cocoa and sugar...whichever; either is just as accurate. The latter may make you feel less guilty, and I am okay with that.} Move over Green Eggs and Ham...I could be onto something here... Like cake pops are to Bakerella, Bitty brownies could be the next big thing.

To make your own chewy bits of fudgey goodness, just mix up the following:

Bitty Brownies {Makes ~ 24-36 bite sized brownies}

Preheat your oven to 350 Degrees F
Spray your mini muffin pan(s) liberally with non stick cooking spray and set aside.

Mix together in the bowl of a stand mixer (if you have one) until light and fluffy:
1/4c. butter (softened, but not melted)
1 1/4 c. granulated sugar

Add in 1 at a time mixing inbetween each addition:
2 large eggs (room temperature)

Then add:
1 tsp. vanilla
1 tsp. prepared coffee (hot or cold)

Lastly, mix in the dry ingredients into the moist and blend until completely incorporated:
1 c. all purpose flour
1/2 c. cocoa
1/4 tsp. baking powder
1/4 tsp salt

Scoop your batter into the prepared mini muffin pans using your small (1-2 tbsp size) cookie scoop. 

Bake at 350 degree F oven for 12-15 minutes. DO NOT OVERBAKE THEM or they will dry out.  They should still be soft to touch when tested.  Remove from the oven , and carefully loosen the edges of each brownie if they're stuck.  Let them cool in the tin for abotu 5 minutes before turning out onto a wire rack.  Re-spray your cooled tin (if you only have one like me) and refill with your remaining batter. Bake. Cool. Eat. Enjoy!