Brownie Cocoa Mugs
Minutes Prep time: 25
Minutes Total time: 45
Servings: 12
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 45
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (18.2 oz each) Duncan Hines® Dark Chocolate Fudge Brownie Mix
1/2 cup water
1/4 cup vegetable oil
2 eggs
1/3 cup dark chocolate chips
24 mini candy canes
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 4 mg | 0 |
Carbohydrate | 46 g | 15% |
Cholesterol | 37 mg | 12% |
Total Fat | 14 g | 22% |
Iron | 2 mg | 10% |
Calories | 324 kcal | 16% |
Sodium | 164 mg | 7% |
Protein | 3 g | 6% |
Saturated Fat | 6 g | 32% |
Sugars | 33 g | 3% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray mini muffin tin with cooking spray.
Stir together brownie mix, water, oil and eggs in large bowl until blended. Divide batter evenly into 24 mini muffin cups. Bake 20 minutes.
Use a small spoon to make a small well in the center of each brownie. Fill hole with 3 or 4 chocolate morsels. Remove to a wire rack to cool slightly. Break candy canes to form handles. Insert handles in the side of each brownie. Top each with Reddi-wip. Serve immediately.
Brownie Cocoa Mugs