2.07.2010

Brownie Candy Cups


I have a freakish obsession with chocolate. No really, I do. Any and EVERY chocolate recipe I see online automatically goes under my "must-try" pile..including these brownie candy cups I saw on Bakerella's site. With today being the Superbowl, I decided to take the advantage of the occasion and try out these chocolatey treats.


I googled these candy cups to check their reviews and what not, and I ended up stumbling upon the original recipe on the Duncan Hines website. I ended up using this recipe...which didnt say which baking cups to use, or how big they were supposed to be, so I just went ahead and used Reynold's 2 and a half inch foil baking cups. 



Needless to say, these were a hit! They were also very filling, so I wouldn't take more than two if I were you. P.S. These may complicate weight loss...just a tad.

Brownie Candy Cups

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Ingredients:

1 package Duncan Hines Double Fudge Brownie Mix
1 large egg
1/3 cup water
1/3 cup vegetable oil
(these are the ingredients on your brownie package)

30 miniature Reese's peanut butter cups, unwrapped
Reynolds 2 1/2 inch foil baking cups ( *The recipe made 15 cups)

 

Directions:

Preheat oven to 350 degrees. Place baking cups on a baking sheet.

Combine brownie mix, fudge packet from mix, eggs, water, and oil in a large bowl. Stir with spoon until well blended. Place 2 level measuring tablespoons of batter in each baking cup.

Bake at 350 degrees for 10 minutes. Remove from oven. Push 1 peanut butter cup into the center of each cupcake until even with the surface of the brownie. Bake for 5 minutes. Remove to cooling racks. Cool completely.
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