Mocha Glazed Brownie Cups
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.
Ingredients
- 1/4 cup vegetable spread (with no partially hydrogenated oil, such as Smart Balance Buttery Spread)
- 2 egg whites OR 1/3 cup liguid eggs (such as AllWhites)
- 1 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.
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