Coffee and chocolate blend together in this smooth mocha glaze. Drizzle it over the top of these mini brownie cups for a sweet and rich dessert that's easy to serve to crowds or to pack in a lunch. They're the mini brownie recipe that packs a flavorful punch.
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.
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.