Bite size brownies

I got a call on Thursday at 3:00 p.m. asking me if I could make some stuff for the kids weekend religious school retreat.  I was asked to make dough for 8 challahs (?) as well as “something sweet”.  Thank goodness for my frozen cookie doughs in my freezer!  I was able to make 4 1/2 dozen cookies.  Also threw in a fresh batch of bite size brownies.

My Sherry Yard Pastries book was on my  kitchen counter so I decided to just make hers.  I wanted to embellish them, but after making the challah dough, I had to keep it simple.  She calls these “Out-of-this-world-brownies” and although I used only the best ingredients, they were more of an earthly creation (for my taste, not so out-of-this-world).  I saved some of the edges, froze them and will use scraps for a cheesecake crust.

I am sure they were ingested and enjoyed.  I am almost positive I will get no complaints!


Bite size brownies


3/4 cup + 2 Tbsp. flour
1/4/ tsp. salt
4 oz. unsalted butter, chopped
1 oz. unsweetened chocolate-the good stuff, chopped
7 oz. bittersweet chocolate-chopped
2 large eggs
1 cup sugar


• Preheat oven to 350*.  Line an 8″ square baking pan with foil and spray.
• Sift flour & salt.
• Melt butter, unsweetened chocolate, & bittersweet chocolate in glass bowl over simmering water. Stir until smooth. Cool.
• Beat eggs & sugar until fluffy.  Whisk in butter & chocolate mixture.  Add flour.
• Scrape into pan and bake 25-30 minutes until slightly firm.
• Allow to cool before cutting.

The Urban Baker /

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