You are here: Seasoned Cooking » All Issues » January 2002 Issue » This Article » Page 1
January 2002 Issue
Brownie Cups
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Russian cuisine and Russian cooking recipes

Collection of most popular Russian cuisine cooking recipes with comments and step-by-step instruction of cooking. Online Warehouse

Stainless steel and surgical steel cookware, juicers, steamers, etc. Buy a selection of quality housewares, or shop our many other product categor...

Spinney Kitchen

We are a family run, business based in rural North Lincolnshire, Selling a wide range of Olive Oils, vinegars, herbs, spices and teas as well as pr...

My Recipe Lady

Search over a million cooking, baking and drink recipes. My Recipe lady finds the recipe you need

Best Cooking School Online Guides

Cooking school online guides covering topics such as cooking, chinese, recipes, french, gourmet, healthy, italian, outdoor, cooking tips, vegetarian
Every once in a while, I really crave an ooey gooey chocolate treat. When that happens, I whip up a batch of brownie cups. These simple treats are baked a little like cupcakes and hold a special surprise in the middle.

By using a brownie mix and a few simple ingredients that most people have on hand, these cups can be made in short order with little effort. Then, halfway through the baking process, you pop a mini peanut butter cup or carmel cup into the center of each treat and finish the baking process. The result is an individual brownie in a cupcake liner that's wrapped around one of your favorite candies.

Since these treats are baked in individual servings, it's easy to split a batch and even freeze some for later. That's especially good news for someone who's feeding a smaller group and doesn't want to end up with a serious sugar overload!

For a special treat, pop a brownie cup into the microwave for 10-15 seconds to soften the candy in the center. Then, grab a fork and enjoy the warm brownie dessert before you. Maybe sweets aren't so bad -- as long as you limit yourself to one cup at a time!


Brownie Cups

  • 1 pkg. brownie mix (choose the family size mix)
  • 2 eggs
  • 1/2 c. water
  • 1/4 c. vegetable oil
  • about 24 mini peanut butter or caramel cup candies
Preheat the oven to 350 degrees. Line some muffin tins with 24 paper liners. Set aside.

Combine the brownie mix, eggs, water and vegetable oil in a large bowl. Mix by hand or with an electric mixer until well blended. Using the batter, fill each paper liner about 2/3 full.

Bake the cups for 10 minutes in the preheated oven. Remove the cupcakes from the oven and carefully place one mini cup candy into the center of each cup until it is even with the surface of the cupcake. Repeat this process with all of the cupcakes. (I like to fill half of the batch with peanut butter cups and the other half with carmel cups.) Return the cupcakes to the oven and contiue baking for 10 minutes or until the candy is softened and the brownie is firm. Remove the cupcakes to a wire rack for cooling. Store lightly covered.

  • Yields: about 24 servings
  • Preparation Time: 30 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.