Categories: Brownie
Ingredients
- 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 flour
- 1/2 teaspoon baking powder
- 24 miniature milk chocolate-covered coconut-almond candy bars (from 13-oz bag), unwrapped
Directions
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Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Line 24 miniature muffin cups, 1 3/4×1 inch, with paper baking cups.
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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.
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Bake 17 to 25 minutes or until set (do not overbake).
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Lightly press 1 candy bar on top of each brownie cup. Cool completely, about 30 minutes