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HERSHEY'S HUGS Meltaway Brownie Bites

Name: HERSHEY'S HUGS Meltaway Brownie Bites Recipe | Hersheyland
Prep time: 25 min
Total time: 210 min
Yield: 48 brownie bites
Ingredients: 48 HERSHEY'S KISSES Brand Chocolates or HERSHEY'S HUGS Brand Candies; 2/3 cup butter or margarine, softened; 1 1/4 cups granulated sugar; 1 Tbsp water; 1 tsp vanilla extract; 2 eggs; 1 1/2 cups all-purpose flour; 1/2 cup HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa; 1/2 tsp salt; 1/4 tsp baking soda; 1 Tbsp powdered sugar for dusting

Details

Timing
Timing
Total:
Bake:: 11 Min.
Prep:: 25 Min.
Skill Level:: Beginner
Yields:: 48 brownie bites

Nothing says "I love you" like a hug and kiss. The candy kind, of course! Top this HERSHEY'S HUGS Meltaway Brownie Bites recipe with HERSHEY'S KISSES Milk Chocolates and/or HERSHEY'S HUGS Candies for a little bite of dessert heaven. Use a mini cupcake tin to make these delightful meltaway brownie bites and bring them to a school function or work party or save them for a sweet snack to enjoy at home. If you like this meltaway brownie bites recipe, you'll love another chocolate and white creme mash-up: Tuxedo Brownie HERSHEY'S HUGS Candy Cookies!

Ingredients & Directions

Prep Time: 25 minutes
Bake Time: 11 minutes
Cool Time: 1 hour
Chill Time: 2 hours

Ingredients

48

HERSHEY'S KISSES Brand Chocolates or HERSHEY'S HUGS Brand Candies
2/3 cup

butter or margarine, softened
1 1/4 cups

granulated sugar
1 Tbsp

water
1 tsp

vanilla extract
2

eggs
1 1/2 cups

all-purpose flour
1/2 cup

HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/2 tsp

salt
1/4 tsp

baking soda
1 Tbsp

powdered sugar for dusting

READY TO MAKE THIS?

Directions

Equipment Needed 

Freezer

Mixing Bowl

Mini Muffin Tin

Mixer

Measuring Cups

Rubber Scraper

Oven

Wire Rack

Remove wrappers from chocolates; place in freezer while preparing and baking cookies.

Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Cover; refrigerate dough about two hours or until firm enough to handle.

Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups or lightly spray with nonstick cooking spray. Shape dough into 1-inch balls; place in prepared muffin cups.

Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not over bake. Cool about 5 minutes on wire rack. Dust cookie tops with powdered sugar. Press frozen chocolate piece into surface of each cookie. Cool completely in pan on wire rack.

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