Miniature Brownie Cups

Miniature Brownie Cups

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories80
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium40 mg2% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories80
Calories from Fat35
Total Fat4 g6% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium40 mg2% DV
Total Carbohydrates9 g3% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 1/4 teaspoon baking powder
  • Dash salt
  • 1/4 cup nuts finely chopped
  • 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

Directions

  • 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.
Ingredients sitting on a table

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