"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tiny Fudge Brownie Cups Recipe

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This recipe for Tiny Fudge Brownie Cups, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Calkins

Category:
Category:

Ingredients:  
Ingredients:  
Brownie Cup:
4 T. (1/2 stick) butter or margarine
3 (1 oz.) squared semi-sweet chocolate
1/3 c. firmly packed light brown sugar
1/2 tsp. vanilla
1 egg
5 T. unsifted all-purpose flour

Frosting:
2 oz. milk chocolate
chopped pistachio or walnuts

Directions:
Directions:
Preheat oven to 350. Lightly butter 24 miniature muffin tin.

Brownie Cups:
Melt together butter or margarine, semi-sweet chocolate and sugar in a small saucepan, over low heat, stirring constantly until mixture is smooth; remove from heat.
Beat in vanilla and egg, stirring until well mixed.
Fold in flour until blended.
Spoon slightly rounded teaspoon of batter into each miniature muffin tin.
Bake in 350 oven for 10-12 minutes or until center springs back when touched.
Cool in pans on rack for 10 minutes.
Remove brownie cups from pans and cool completely.

Frosting:
In a double boiler, melt milk chocolate over hot, not boiling water; stir until smooth.

Spread a little chocolate on top of each brownie cup using a small spatula.
Sprinkle nuts on top of chocolate.

Number Of Servings:
Number Of Servings:
2 dz.

 

 

 

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