- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 791.5
- Total Fat: 79.1 g
- Cholesterol: 249.5 mg
- Sodium: 671.3 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.0 g
- Protein: 17.1 g
Tuxedo Brownie Cups from Pampered ChefSubmitted by: BAREFOOTNCRAZY
IntroductionDelicious Brownie Cups with a Summer Twist. Perfect for Parties... No Seriving Utensils Required!! Only 100 Calories and 6g of Total Fat per Cup Delicious Brownie Cups with a Summer Twist. Perfect for Parties... No Seriving Utensils Required!! Only 100 Calories and 6g of Total Fat per Cup
1 Package (18-21oz/ 450g) Fudge Brownie Mix; Plus ingredients to make "Cake-like Brownies"
2 Squares (1oz/ 30g) White Chocolate for Baking
2 Tablespoons (30mL) Milk
1/4 Cup (50mL) Powdered Sugar
1 Cup (250mL) Thawed, Frozen Whipped Topping
1 Pint small Strawberries, sliced
Nonstick Cooking Spary
Mini Muffin Tin
2 Large Mixing Bowl (Microwave safe)
**Also Nutritional Value is calulated from all 4 dozen pieces
(1 Brownie Cup = Calories 100, Total Fat 6g, Saturated Fat 2g, Cholesterol 20mg, Carbohydrate 11g, Protein 1g, Sodium 50mg, Fiber 0g)
-Preheat Oven to 325*F. Spray cups of Mini-Muffin Tin with nonstick cooking spary.
-Prepare brownie mix according to package directions for cake-like brownies.
-Fill wells of pan two-thirs full and bake for 14 minutes or until edges are set (do not overbake)
-Remove pan from oven; immediately press top of brownies to male indentations. Cool in pan for 15 minutes then remove from pan.
-Combine white chocolate and milk in large microwave safe mixing bowl and microwave on high for 1 minute. Stir until smooth
-In another bowl combine cream cheese and sugar; mix well.
-Gradually stir in white chocolate mixture until smooth
-Fold in whipped topping
-Pipe Cream Cheese mixture into brownie cups and top with Strawberries.
-Refrigerate for 1-3 hours
Makes 4 Dozen Brownie Cups
Number of Servings: 1
Recipe submitted by SparkPeople user BAREFOOTNCRAZY.