Milky Way Brownie Cups (or, the best brownies ever!)
If you love brownies, then, look no further. The brownie recipe comes from King Arthur Flour. There is no need to buy boxed mix, because these are stirred together in a matter of minutes. The center is fudgy and moist, with crispy edges (just don't over bake them). I stepped up the brownies, by using the components in my favorite candy bar,Milky Ways,by baking them in a mini muffin pan, pressing a center and then cooling them. Then, I filled them with salted caramel and a Milk Chocolate Cream Cheese filling. Oh boy! These taste like Milky Way bars, but I will warn you-- they are very rich. My friends and family are still talking about them.
Servings 24
Ingredients
For the Brownies:
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2 cups sugar
- 3/4 cup unsweetened baking cocoa or Dutch-process cocoa OR 1/2 cup black cocoa + 1/4 cup unsweetened baking cocoa or Dutch-process cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 large eggs
- 1 stick butter or margarine melted
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- For the filling:
- 1 jar 10 oz. of quality caramel sauce, of your choice (I used Trader Joe's Fleur de Sel Caramel Sauce
For the frosting:
- 1 8 oz. tub Philadelphia Milk Chocolate Indulgence Cream Cheese
- 1 stick butter softened
- 5 cups powdered sugar
- 1 tsp. pure vanilla
Instructions
For the brownies:
- Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture till smooth.
- To make delicious brownies:
- Spoon the batter into a lightly greased 9 x 13-inch pan. Bake the brownies in a preheated 375°F oven for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan. Let them cool completely before cutting. Yield: about 2 dozen brownies.
To make the brownie cups:
- Spray a mini muffin pan with non-stick baking spray. Spoon (I use a small scoop) the batter about 3/4 full. Bake at 350F for about 15 minutes. Test with a toothpick; you want a little bit of dough to cling to the toothpick. Don't over bake.
- Allow the baked brownie cups to cool about 2 minutes. Using a "tamper", gently press an indentation in each brownie cup. Allow to cool a few minutes more, then carefully remove to a wire rack. Cool Completely.
For the frosting:
- Whip the butter and Philadelphia Milk Chocolate Cream Cheese until softened. Add the powdered sugar, one cup at a time. Add the vanilla.
To assemble:
- Spoon a scant teaspoon of caramel into each brownie cup.
- Using a piping bag, fill the top of each filled brownie cup with frosting.
Notes
NOTE: If you cannot find Philadelphia Indulgence Milk Chocolate Cream cheese, you could add chocolate powder, or melted (and cooled) milk chocolate to the frosting. Use 8 oz. of plain cream cheese.