Frosted Walnut Brownie Cups Recipe

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Frosted Walnut Brownie Cups Recipe
Frosted Walnut Brownie Cups Recipe photo by Taste of Home
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Frosted Walnut Brownie Cups Recipe

Read Reviews
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Publisher Photo
Have a little taste of heaven with these mini brownie cups. They are always a huge hit and are simple to make. —Crystal Strick, Boyertown, Pennsylvania
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup butter, cubed
  • 1-1/3 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup chopped walnuts
  • GANACHE:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3/4 cup heavy whipping cream

Directions

In a microwave, melt chocolate chips and butter; whisk until smooth. Cool slightly.
In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Gradually add flour; stir in walnuts. Fill paper-lined miniature muffin cups almost full.
Bake at 350° for 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 30 minutes or until ganache reaches a spreading consistency, stirring occasionally. Spread over brownies. Yield: 32 brownie cups.
Originally published as Frosted Walnut Brownie Cups in Taste of Home Winning Recipes 3 2012, p287

Nutritional Facts

1 brownie cup: 353 calories, 24g fat (13g saturated fat), 49mg cholesterol, 56mg sodium, 39g carbohydrate (32g sugars, 3g fiber), 4g protein.

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup butter, cubed
  • 1-1/3 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup chopped walnuts
  • GANACHE:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3/4 cup heavy whipping cream
  1. In a microwave, melt chocolate chips and butter; whisk until smooth. Cool slightly.
  2. In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Gradually add flour; stir in walnuts. Fill paper-lined miniature muffin cups almost full.
  3. Bake at 350° for 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 30 minutes or until ganache reaches a spreading consistency, stirring occasionally. Spread over brownies. Yield: 32 brownie cups.
Originally published as Frosted Walnut Brownie Cups in Taste of Home Winning Recipes 3 2012, p287

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Reviews forFrosted Walnut Brownie Cups

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cgoolsby6 User ID: 7602929 150567
Reviewed Feb. 4, 2014

"Was not impressed. Too much work for brownies that tasted "out of the box". How much this recipe makes was way off. I made a pan of 30 mini's & still had enough batter to make a pan of regular brownies."

MY REVIEW
Christopher51 User ID: 7192136 184977
Reviewed Feb. 3, 2014

"My wife loves making brownies, so I let her have at it. We both agree, this is outstanding! Making the small cupcakes instead of the regular sized ones, makes having more than one a little less guilty. ;-)"

MY REVIEW
Lynnsz User ID: 5886217 195502
Reviewed Feb. 1, 2014

"Very good! I made the regular size cupcakes and baked them for 27 minutes. It made 24 cupcakes."

MY REVIEW
jossgirl User ID: 5448034 195235
Reviewed Jan. 28, 2014

"Tried this recipe today - VERY good. We like brownies and make them frequently and these little bites are small but satisfying. I will say this as a brownie connoisseur - and my friends agree - you can't beat the taste of the Ghiradelli brownie mix I get in a 4-pack at Costco - they have that deep-down rich, chocolatey flavor that's hard to duplicate."

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