Maximum Brownie Cups

Maximum Brownie Cups

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories260
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium160 mg7% DV
Total Carbohydrates33 g11% DV
Dietary Fiber1.0 g4% DV
Sugars22 g
Protein4 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories260
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium160 mg7% DV
Total Carbohydrates33 g11% DV
Dietary Fiber1.0 g4% DV
Sugars22 g
Protein4 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1 cup butter or margarine (2 sticks)
  • 4 eggs
  • 2 cups sugar
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1-3/4 cups all-purpose flour
  • 18 HERSHEY'S NUGGETS

Directions

  • 1. Heat oven to 350°F. Line 18 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups. Remove wrappers from chocolate pieces.
  • 2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until melted. Stir in sugar and vanilla.
  • 3. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well.
  • 4. Remove 1-1/4 cups batter; set aside. Divide remaining batter evenly into muffin cups. Place one chocolate in center of each cup. (Do not push into batter.) Place slightly rounded tablespoon reserved batter on top of each chocolate.
  • 5. Bake 18 to 20 minutes or until surface is set. Cool completely in pan on wire rack. Garnish as desired. 18 brownie cups.
  • VANILLA CUPS: Use 1 cup packed light brown sugar and 1 cup granulated sugar in place of 2 cups granulated sugar; eliminate cocoa and increase flour to 2-1/2 cups. Follow above directions.

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