Coconut-Almond Brownie Cups

Coconut-Almond Brownie Cups

Enjoy this delicious coconut-almond brownie cup topped with candy bars – perfect for a dessert.

Prep Time

20

Minutes

Total Time

1:15

Hr:Mins

Makes

2

dozen

1/2
cup butter or margarine
1
tablespoon water
1/2
cup sugar
1/2
cup semisweet chocolate chips
1/2
teaspoon vanilla
2
eggs
1/2
cup Gold Medal® all-purpose flour
1/2
teaspoon baking powder
24
miniature milk chocolate-covered coconut-almond candy bars (from 13-oz bag), unwrapped
  1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Line 24 miniature muffin cups, 1 3/4x1 inch, with paper baking cups.
  2. In large microwavable bowl, microwave butter, water and sugar uncovered on High about 1 minute or until butter is melted; stir until blended. Stir in chocolate chips until melted. Stir in vanilla and eggs until well mixed. Stir in flour and baking powder. Spoon 1 heaping tablespoon batter into each muffin cup.
  3. Bake 17 to 25 minutes or until set (do not overbake).
  4. Lightly press 1 candy bar on top of each brownie cup. Cool completely, about 30 minutes.
Makes 2 dozen brownie cups

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 180
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 70mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.