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1 cup dark or bittersweet chocolate chips
1/2 cup Land O Lakes® Butter
3/4 cup sugar
2 large Land O Lakes® Eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
36 milk chocolate kiss-shaped candies in white chocolate coating
*Substitute milk chocolate or real semi-sweet chocolate chips.
Heat oven to 350°F. Place foil mini baking cups into mini muffin pan cups; set aside.
Place chocolate chips and butter in 1-quart saucepan; cook over low heat, stirring occasionally, until mixture is smooth. Remove from heat; cool 5 minutes. Add sugar, eggs and vanilla; mix well. Gradually stir in flour.
Fill prepared muffin cups 3/4 full. Bake 10-12 minutes or until set. Immediately press 1 candy slightly into each brownie cup. Cool completely in pan.
- A small spring loaded scoop works great to scoop batter into pans.
- Store cooled brownie cups between sheets of waxed paper in container with tight-fitting lid.
Explore reviews fromour online community
I unwrapped candy & placed them in a bowl in refrigerator until needed. The brownies cooled for 7 1/2 minuets in pan before putting candy on top. Then allowed brownies to completely cool before removing. Look like picture & will serve @ spring wedding reception.
Very disappointed. Followed the instructions to the letter. The batter was very grainy, like the sugar never totally incorporated and the kisses melted into the brownie cups after being inserted and therefore, lost their shape. Don't think I'll make these again.
I tested these cookies in the Test Kitchens again. I found that it was better to let the brownie stand for about 5 minutes before placing the candy on the top. The brownie is still hot so the candy should attach easily. Also, the candy is very soft on the top of the brownie. Try not to remove the brownie cup from the pan until cooled. The candy will hold its shape if the pan is not bumped or moved.