Mocha Glazed Brownie Cups

Name: Mocha Glazed Brownie Cups Recipe | Hersheyland
Prep time: 25 min
Total time: 90 min
Yield: 24 brownie cups
Ingredients: 1/4 cup vegetable spread (with no partially hydrogenated oil, such as Smart Balance Buttery Spread); 2 egg whites or 1/3 cup liquid eggs (such as All Whites); 1 egg; 3/4 cup sugar; 2/3 cup all-purpose flour; 1/3 cup HERSHEY'S Cocoa; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup powdered sugar; 3/4 tsp HERSHEY'S Cocoa; 1/4 tsp powdered instant coffee; 2 tsp hot water; 1/4 tsp vanilla extract

Details

Timing
Timing
Total:
Bake:: 15 Min.
Prep:: 25 Min.
Skill Level:: Intermediate
Yields:: 24 brownie cups

Fuel your day with the stimulating combo of coffee and chocolate in this Mocha Glazed Brownie Cups recipe. With a moist, cake-like brownie filled with HERSHEY'S Cocoa and drizzled with a warm mocha glaze, they'll be your best morning coffee companion! Better yet, bake a big batch and share them with your friends and family as a delightfully divine treat for Sunday brunch.

Once you've tried this Mocha Glazed Brownie Cups recipe, we know you'll want to discover more brownie recipes. Our HERSHEY'S Best Brownies is a classic, easy-to-make recipe that truly lives up to its name.

Ingredients & Directions

Prep Time: 25 minutes
Bake Time: 15 minutes
Cool Time: 45 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1/4 cup

vegetable spread (with no partially hydrogenated oil, such as Smart Balance Buttery Spread)
2

egg whites or 1/3 cup liquid eggs (such as All Whites)
1

egg
3/4 cup

sugar
2/3 cup

all-purpose flour
1/3 cup

HERSHEY'S Cocoa
1/2 tsp

baking powder
1/4 tsp

salt
MOCHA GLAZE
1/4 cup

powdered sugar
3/4 tsp

HERSHEY'S Cocoa
1/4 tsp

powdered instant coffee
2 tsp

hot water
1/4 tsp

vanilla extract

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

1-3/4 inch muffin cup tin

muffin cups

measuring cups

rubber scraper

mixing bowl

mixer

wire rack

bowl

Heat oven to 350°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups or spray with nonstick cooking spray.

Melt vegetable spread 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 color. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until blended. Gradually add melted spread, 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. 24 brownie cups.

Additional questions?

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