Skill Level: Beginner Prep Time: 15 Minutes


  • 1/4 teaspoon baking powder
  • Dash salt
  • 1/4 cup finely chopped nuts
  • 1/2 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 6 tablespoons butter or margarine, melted
  • 3/4 cup sugar


  1. Heat oven to 350°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
  2. Stir together butter, sugar and vanilla in medium bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating with spoon until well blended. Fill muffin cups 1/2 full with batter; sprinkle nuts over top.
  3. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove brownies from pan to wire rack. Cool completely. About 24 brownies.
  4. SERVINGS: 24
  5. SERVING SIZE: 1/24 of recipe
  6. NUTRITION INFORMATION (per serving): Calories 60, Calories from Fat 35, Total Fat 4g (6% DV), Sat. Fat 2 (10% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 30mg (1% DV), Total Carb. 7g (2%V), Fiber 0g (0% DV), Sugars 5g Protein 1g, Vitamin A (2%DV), Vitamin C (0% DV), Calcium (0% DV), Iron (2% DV)