Coconut-Almond Brownie Cups

Prep Time: 20 Minutes • Start to Finish: 1 Hour 15 Minutes • Makes 24 brownie cups

• ½ cup butter or margarine
• 1 tablespoon water
• ½ cup sugar
• ½ cup semisweet chocolate chips
• ½ teaspoon vanilla
• 2 eggs
• ½ cup Gold Medal all-purpose flour
• ½ teaspoon baking powder
• 24 miniature milk chocolate–covered coconut-almond candy bars (from 13-oz bag), unwrapped

1 Heat oven to 350°F. Place paper baking cup in each of 24 miniature muffin cups.

2 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. Divide batter evenly among muffin cups, filling each with about 1 heaping tablespoon batter.

3 Bake 17 to 25 minutes or until set (do not overbake).

4 Lightly press 1 candy bar on top of each brownie cup. Cool completely, about 30 minutes.

1 Brownie Cup: Calories 180; Total Fat 10g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 30mg; Sodium 70mg; Total Carbohydrate 20g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 2 Fat Carbohydrate Choices: 1