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Mocha Glazed Brownie Cups

Details

Time
1 hour 30 minutes
Skill Level
Intermediate
Yields
24 brownie cups

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.

Ingredients & Directions

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

Ingredients

  • 1/4 cup

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

  • 2

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

  • 1

    egg

  • 3/4 cup

    sugar

  • 2/3 cup

    all-purpose flour

  • 1/3 cup
  • 1/2 tsp

    baking powder

  • 1/4 tsp

    salt

  • MOCHA GLAZE

  • 1/4 cup

    powdered sugar

  • 3/4 tsp
  • 1/4 tsp

    powdered instant coffee

  • 2 tsp

    hot water

  • 1/4 tsp

    vanilla extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

muffin tin
1-3/4 inch muffin cup tin
muffin cups
muffin cups
measuring cup
measuring cups
rubber scraper
rubber scraper
mixing bowl
mixing bowl
mixer
mixer
wire rack
wire rack
bowl
bowl
1

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.

2

Melt vegetable spread in small saucepan over low heat: cool slightly.

3

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.

4

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?