Mocha Glazed Brownie Cups

Mocha Glazed Brownie Cups

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat35
Total Fat3 g5% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium115 mg5% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat35
Total Fat3 g5% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium115 mg5% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • 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.
Ingredients sitting on a table

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