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Home > Recipes > Mini Brownie Cups

Mini Brownie Cups Recipe

Mini Brownie Cups
  • Quick & Easy

  • Intermediate

Find Similar Recipes:

Brownies x Quick & Easy x Intermediate x HERSHEY’S Cocoa x
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Prep Time:
25 Minutes
Skill Level:

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Nutrition Information

Serving Size: 2 brownie cups
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 130 -
Calories from Fat 40 -
Total Fat 4.5g 7% DV
Saturated Fat 1g 5% DV
Trans Fat 0g -
Cholesterol 15mg 5% DV
Sodium 120mg 5% DV
Total Carbohydrates 22g 7% DV
Dietary Fiber 1g 0% DV
Sugars 16g -
Protein 2g -
Vitamin A - 4% DV
Vitamin C - 0% DV
Calcium - 2% DV
Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1/4 cup (1/2 stick) margarine or light margarine
  • 2 egg whites
  • 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)


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 margaine 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 margarine, 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. 24 brownies.


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.

* To further reduce calories, replace up to half the sugar with an equivalent amount of sucralose sugar substitute (such as Splenda, an artificial sweetener). Reduce baking time by 2 to 3 minutes.

Nutritional Information per serving (made with 80% fat margarine):

Serving Size: 2 brownie cups, Calories: 130, Calories from Fat: 40, Total Fat: 4.5g, Saturated Fat: 1g, Trans Fat: 0.5g, Cholesterol: 15mg, Sodium: 120mg, Total Carbohydrate: 22g, Dietary Fiber: 1g, Sugars: 16g, Protein: 2g, Vitamin A: 4%DV*, Vitamin C: 0%DV*, Calcium: 2%DV*, Iron: 4%DV*

*%DV = % Daily Values are calculated based on a 2000 calorie diet

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HERSHEY'S Kitchens Reviews

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  • 4 stars


    I think these are amazing- so low in calorie too for brownies! They make an excellent dessert if you use a 12 cup baking pan instead of 24. The coffee really does make the chocolate stand out. Great recipe! Will definitely make again :)

  • 2 stars


    Throw out the margarine and use real butter. Margarine is a horrible product that's bad for your health. So are artificial sweeteners, so stick with sugar. You'll get much better, more natural flavor and better results if you use regular, unsalted butter and plain old sugar.

  • 3 stars


    These where great. Oh the coffee brings out the chocolate flavor. You don't taste the coffee, just the YummY Chocolate.

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