Mocha Glazed Brownie Cups

Name: Mocha Glazed Brownie Cups
Ingredients: vegetable spread; egg whites OR 1/3 cup liguid eggs; egg; sugar; all-purpose flour; HERSHEY'S Cocoa; baking powder; salt; MOCHA GLAZE

Coffee and chocolate blend together in this smooth mocha glaze. Drizzle it over the top of these mini brownie cups for a sweet and rich dessert that's easy to serve to crowds or to pack in a lunch. They're the mini brownie recipe that packs a flavorful punch.

SKILL LEVEL

Intermediate

Ingredients

Amount Per Serving

% DV *

Calories

110

Calories from Fat

Total Fat

3 g

5% DV

Saturated Fat

1 g

5% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

115 mg

5% DV

Total Carbohydrates

19 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

12 g

Protein

2 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

6% DV

Amount Per Serving

% DV *

Calories

110

Calories from Fat

Total Fat

3 g

5% DV

Saturated Fat

1 g

5% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

115 mg

5% DV

Total Carbohydrates

19 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

12 g

Protein

2 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

6% DV

1/4 cup

vegetable spread (with no partially hydrogenated oil, such as Smart Balance Buttery Spread)

egg whites OR 1/3 cup liguid eggs (such as AllWhites)

egg

3/4 cup

sugar

2/3 cup

all-purpose flour

1/3 cup

HERSHEY'S Cocoa

1/2 teaspoon

baking powder

1/4 teaspoon

salt

MOCHA GLAZE (recipe follows)

Directions

1. Heat oven to 350°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups or spray with nonstick cooking spray.

2. Melt vegetable spread in small saucepan over low heat: cool slightly.

3. Beat egg whites and egg in small bowl on medium speed of mixer until foamy; gradually add sugar, beating until slightly thickened and light in color. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until blended. Gradually add melted spread, beating just until blended. Fill muffin cups 2/3 full with batter.

4. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare MOCHA GLAZE; drizzle over tops of brownie cups. Let stand until glaze is set. Store, covered, at room temperature.

MOCHA GLAZE:

1/4 cup powdered sugar

3/4 teaspoon HERSHEY'S Cocoa

1/4 teaspoon powdered instant coffee

2 teaspoons hot water

1/4 teaspoon vanilla extract

Stir together powdered sugar and cocoa in small bowl. Dissolve instant coffee in water; gradually add to sugar mixture, stirring until well blended. Stir in vanilla. 24 brownie cups.

Mocha Glazed Brownie Cups

Ingredients

Directions

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