Mocha Glazed 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.
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
Directions
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.
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.
