Brownie Cups
Yield
24 servingsPrep
20 minCook
25 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
or butter, softened |
|
| 3 | ounces |
cream cheese
softened |
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| 1 | tablespoon |
margarine
or butter |
|
| ⅓ | cup |
sugar
granulated |
|
| ¼ | cup |
walnuts
chopped |
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
or butter, softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 86.7 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 15 | ml |
margarine
or butter |
|
| 79 | ml |
sugar
granulated |
|
| 59 | ml |
walnuts
chopped |
|
| 1 | each |
eggs
|
|
Directions
Mix ½ cup margarine and the cream cheese.
Stir in flour, powdered sugar and vanilla.
Cover and refrigerate at least 1 hour.
Heat oven to 325℉ (160℃).
Pat scant 1 tablespoon dough in bottom and up side of each of 24 small muffin cups, 1¾ X 1 inch.
Heat chocolate and 1 tablespoon margarine over low heat until melted; remove from heat.
Stir in remaining ingredients.
Fill each muffin cup about two-thirds full with chocolate mixture (about 1½ teaspoons).
Bake about 25 minutes or until edges are light brown; cool.
Remove cups from pan.
