Saturday, December 10, 2011

Coconut Almond Brownies Bites

Coconut-Almond Brownie Cups
1/2 cup butter or margarine

1  tablespoon water
1/2 cup sugar
1/2 cup semisweet chocolate chips
1/2 teaspoon vanilla
2  eggs
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon baking powder
24  miniature milk chocolate-covered coconut-almond candy bars (from 13-oz bag), unwrapped

Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Line 24 miniature muffin cups, 1 3/4x1 inch, with paper baking cups.

In large microwavable bowl, microwave butter, water and sugar uncovered on High about 1 minute or until butter is melted; stir until blended. Stir in chocolate chips until melted. Stir in vanilla and eggs until well mixed. Stir in flour and baking powder. Spoon 1 heaping tablespoon batter into each muffin cup.

Bake 17 to 25 minutes or until set (do not overbake).

Lightly press 1 candy bar on top of each brownie cup. Cool completely, about 30 minutes

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