There's a convenience store in town that sells freshly baked brownie bites at their register. Now living in the midwest, grabbing a snack and a drink at a gas station is a daily occurrence for most. We grew tired of paying a dollar and a half for these tasty nuggets of joy, so we decided to make them at home on our own! To start, we used one of our favorite staple brownie recipes from King Arthur Flour: The Cookie Companion. This recipe for On The Fence Brownies yields a nice dense brownie that still has some lift. The best part is, you can make it in one bowl, with one spatula and in under 30 minutes, including baking time. Here's how we went about it:
On The Fence Brownies
Yields 60-70 Bites
1 cup unsalted butter
2 1/4 cups sugar
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups AP flour
1 cup walnuts or chocolate chips (optional)
Preheat oven to 350 degrees and parchment paper (or grease) a 9"x13" pan.
In a medium sized microwaveable bowl (or in a small pot on the stove) melt butter over low heat. Add sugar, stir to combine. Reheat briefly (we used full power for 60 seconds) until butter/sugar mixture looks shiny when stirred.
Stir in cocoa, salt, baking powder and vanilla. Whisk in eggs, stirring until smooth, then add the flour, nuts and chips, again stirring until smooth. Spoon the batter into the prepared pan.
Bake for 28 minutes. The edges will look set, the middle will have a crust ontop, but not appear fully set. Remove from oven and place on wire rack to cool.
To turn these regular brownies into bites, we used several tricks that have to do with timing. There are two methods that worked sucessfully. The first, is to let the brownies cool 100% before working with them. But, since we've never been big on waiting, we removed the parchment from the pan and allowed it to cool on a drying rack for 10 minutes.
Next, we used a bench scraper to cut a grid across our brownies. Even though the center will still be warm, if you press quickly and remove the bench scraper straight up, it should leave minimal brownie residue on the scraper. Separate and cool for 5 minutes. Make sure brownie bites are still on parchment paper as they cool.
Using a large zip top bag, add 1 cup sugar and roughly 20 brownie bites. Tumble bag gently in your hands to coat and remove, shaking each one (like you would dice) before exiting the bag. At this point they are ready to package up however you see fit!
Related: Recipe Review: One Bowl Mascarpone Brownies
(Images: Sarah Rae Trover)