HERSHEY'S Mini Mocha Brownie Cups Recipe

Name: HERSHEY'S Mini Mocha Brownie Cups Recipe | Recipes
Total time: 15 min
Yield: 24 brownies
Ingredients: 1/4 cup light margarine (50 mL); 2 egg whites; 1 egg; 3/4 cup sugar (175 mL); 2/3 cup all-purpose flour (150 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 1/2 tsp baking powder (2 mL); 1/4 tsp salt (1 mL); 1/4 cup powdered sugar (50 mL); 3/4 tsp HERSHEY'S Cocoa (175 mL); 1/4 tsp powdered instant coffee (1 mL); 2 tsps hot water (10 mL); 1/4 tsp vanilla extract (1 mL)

Details

Timing
Timing
Total:
Bake:: 15 Min.
Skill Level:: Intermediate
Yields:: 24 brownies

Make tonight special with this Mini Mocha Brownie Cups Recipe from HERSHEY'S CHIPITS.

Ingredients & Directions

Bake Time: 15 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/4 cup

light margarine (50 mL)
2

egg whites
1

egg
3/4 cup

sugar (175 mL)
2/3 cup

all-purpose flour (150 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
1/2 tsp

baking powder (2 mL)
1/4 tsp

salt (1 mL)
Mocha Glaze (recipe follows):
1/4 cup

powdered sugar (50 mL)
3/4 tsp

HERSHEY'S Cocoa (175 mL)
1/4 tsp

powdered instant coffee (1 mL)
2 tsps

hot water (10 mL)
1/4 tsp

vanilla extract (1 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

Muffin Tin

Paper Baking Cups

Measuring Cups

Saucepan

Mixing Bowl

Mixer

Wire Rack

Heat oven to 350°F (180°C). Line small muffin cups (1-3/4 inches (4 cm) in diameter) with paper baking cups or spray with vegetable cooking spray.

Melt margarine in small saucepan over low heat; cool slightly.

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 colour. 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.

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.

Variation:

To further reduce calories, replace up to half the sugar with an equivalent amount of sucralose sugar substitute, an artifical sweetener. Reduce baking time by 2 to 3 minutes.