Coconut-Almond Brownie Cups
Ingredients
- ½ cup butter or margarine
- 1 tablespoon water
- ½ cup sugar
- ½ cup semisweet chocolate chips
- ½ teaspoon vanilla
- 2 eggs
- ½ cup Gold Medal all-purpose flour
- ½ teaspoon baking powder
- 24 miniature milk chocolate–covered coconut-almond candy bars from 13-oz bag, unwrapped
Instructions
- Heat oven to 350°F.
- Place paper baking cup in each of 24 miniature muffin cups.
- In large microwavable bowl, microwave butter, water and sugar uncovered on High about 1 minute or until butter is melted; stir until blended.
- Stir in chocolate chips until melted.
- Stir in vanilla and eggs until well mixed.
- Stir in flour and baking powder.
- Divide batter evenly among muffin cups, filling each with about 1 heaping tablespoon batter.
- Bake 17 to 25 minutes or until set (do not overbake).
- Lightly press 1 candy bar on top of each brownie cup.
- Cool completely, about 30 minutes.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 20 g | Fat: 10 g
