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Brownie Kisses

Prep time:
Baking time:
Makes: 30 mini brownies
Freezing: excellent

Ingredients:

1/2 cup (125 mL) Crisco® Canola or Vegetable Oil
1/2 cup (125 mL) cocoa powder
1 cup (250 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla extract
3/4 cup (175 mL) Five Roses® All Purpose Bleached White Flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
Basic Vanilla Butter Icing (optional)

Directions:

  1. Preheat oven to 350ºF (180ºC). Line 30 mini muffin cups with paperliners.
  2. Combine oil, cocoa powder, sugar, eggs and vanilla in a medium bowl. Add flour, baking powder and salt. Stir until combined.
  3. Drop into prepared muffin pans by spoonfuls, filling each 3/4 full.
  4. Bake in preheated oven for 15 to 17 minutes or until set. Let cool 5 minutes and then remove to wire rack.Allow to cool completely prior to frosting.

Tips:

  • Don’t have mini muffin pans? These brownies can also be baked in a foil lined 8" (20 cm) square pan for 22 to 25 minutes or until set.