Two-bite brownies
When the Gabriola grocery store was out of chocolate (maybe it still is?), I decided that emergency measures were needed. After a bit of hunting around, I found this recipe for Two-bite Brownies on a blog called Food and Whine. I tried them, and yum, they’re good! 
Apologies to those of you who subscribe to this blog through its RSS feed or follow Gabriolan.ca on Twitter. You saw a fleeting reference to two-bite brownies a couple of weeks ago, but then the blog post wasn’t here when you came to see it. Oops! All my fault.
I was having a bit of wine and updating my online cookbook that evening. I meant to post the recipe on my cookbook, you see, not here. (Who would expect recipes on a Gabriola blog?) When I realized I’d posted the recipe here instead of there, I quickly deleted it. But not quickly enough, it seems, as some of you poor dears have been searching this blog for two-bite brownies ever since. There must be a lot of chocolate addicts on Gabriola.
Now I’m trying to make it up to you. I’ve tested the recipe, so I know it’s good. I’ve linked to the recipe on the site where I found it. And — for those of you right-thinking people who prefer to measure your ingredients by weight instead of volume, here you go: 131 g butter, 248 g sugar, 70g flour, 65g cocoa. (I didn’t add chocolate chips or nuts.)
And yes, I know that some Gabriola bakers add, um, a certain other ingredient to their brownies. But these particular two-bite brownies? All innocent.
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