April 20, 2024
Brownie Cocoa Mugs
Moist mini brownies with a melted chocolate center and peppermint candy cane handle, topped with Reddi-wip
Minutes Prep time: 25
Minutes Total time: 45
Servings: 12
Difficulty: easy
Ingredients
Ingredients
-
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
Brownie Cocoa Mugs
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 |
Directions
Directions
-
Step one
Preheat oven to 350°F. Spray mini muffin tin with cooking spray.
-
Step two
Stir together brownie mix, water, oil and eggs in large bowl until blended. Divide batter evenly into 24 mini muffin cups. Bake 20 minutes.
-
Step three
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.
Preparation images
Brownie Cocoa Mugs
Nutrition information
