Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine

  2. 1 tablespoon water

  3. 1/2 cup sugar

  4. 1/2 cup semisweet chocolate chips

  5. 1/2 teaspoon vanilla

  6. 2 eggs

  7. 1/2 cup Gold Medal® all-purpose flour

  8. 1/2 teaspoon baking powder

  9. 24 miniature milk chocolate-covered coconut-almond candy bars (from 13-oz bag), unwrapped

Instructions Jump to Ingredients ↑

  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.


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