Mini Rocky Road Brownie Cups |
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Crust
- 24 Oreo cookies
- 5 tbsp butter, melted
Brownies
- ½ cup unsalted butter (1 stick), melted
- ⅔ cup white sugar
- 2 large eggs
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ½ tbsp vanilla extract
- ¾ cup unbleached all-purpose flour
Topping
- 1 cup mini marshmallows
- ⅓ cup chopped almonds
- ⅓ cup semi-sweet chocolate chips
- 1 tbsp cream or half-and-half
- Grind the cookies into crumbs using a food processor (can also use the back of a butterknife).
- Mix with the 2 tbsp melted butter and press firmly into a greased muffin pan.
- Chill in the refrigerator while preparing the brownie batter.
- In a mixing bowl, combine all ingredients for the brownies by stirring with a large spoon.
- Preheat oven to 350 degrees F.
- Fill each Oreo crust cup to just below the top.
- Bake for 15-20 minutes, until a toothpick comes out clean when inserted in the middle.
- Cool for 5 minutes, then gently swirl a knife around the cup to release into your hand, one at a time.
- Top with marshmallows and almonds.
- Add the chocolate chips to a microwave-proof bowl and heat for 30 seconds x2-3 times until melted, stirring in-between.
- Add the cream and stir well.
- Transfer to a plastic bag with a hole cut in the bottom corner and drizzle over the marshmallow/almond topping.
Makes 10 brownie cups
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/mini-rocky-road-brownie-cups/
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