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Coconut-Almond Brownie Cups

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Coconut-Almond Brownie Cups
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 24
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Enjoy this delicious coconut-almond brownie cup topped with candy bars – perfect for a dessert.
Updated Nov 12, 2010

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Nutrition

180 Calories, 10g Total Fat, 2g Protein, 20g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
180
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
70mg
3%
Potassium
85mg
2%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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