HERSHEY'S Mocha Glazed Brownie Cups Recipe
Details
- Time
- 15 minutes
- Skill Level
- Intermediate
- Yields
- 24 brownie cups
Your go-to chocolate recipe for any occasion! Follow the easy step-by-step instructions on this HERSHEY'S Mocha Glazed Brownie Cups Recipe by HERSHEY'S CHIPITS.
Ingredients & Directions
- Bake Time
- 15 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/4 cupmargarine or light margarine (1/2 stick) (50 mL)
-
2egg whites or 1/3 cup liquid eggs (80 mL)
-
1egg
-
3/4 cupsugar (175 mL)
-
2/3 cupall-purpose flour (150 mL)
-
1/3 cupHERSHEY'S Cocoa (75 mL)
-
1/2 tspbaking powder (2 mL)
-
1/4 tspsalt (1 mL)
-
Mocha Glaze (recipe follows):
-
1/4 cuppowdered sugar (50 mL)
-
3/4 tspHERSHEY'S Cocoa (4 mL)
-
1/4 tsppowdered instant coffee (1 mL)
-
2 tspshot water (10 mL)
-
1/4 tspvanilla extract (1 mL)
Key Ingredients
Directions
Equipment Needed
Oven & Stovetop
Muffin Tin
Paper Baking Cups
Mixing Bowl
Mixer
Wire Rack
Saucepan
1
Heat oven to 350°F (180°C). Line small muffin cups (1-3/4 inches (4.5 cm) in diameter) with paper bake cups or spray with nonstick cooking spray.
2
Melt margarine or light margarine 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: 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.
