Still-warm brownies fresh from the oven are indented with an ice cream scoop to make chocolatey bowls for berries and COOL WHIP.
What You Need
Original recipe yields 24 servings
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into pieces
3/4 cup butter
1-3/4 cups granulated sugar
3 egg s
1 tsp. vanilla
1 cup flour
1 cup thawed COOL WHIP Whipped Topping
1 cup fresh strawberries, quartered
1 Tbsp. powdered sugar
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Let's Make It
Heat oven to 350ºF.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add granulated sugar; mix well. Blend in eggs and vanilla. Stir in flour.
Spoon into 24 mini muffin pan cups sprayed with cooking spray. (Cups will be full.)
Bake 16 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool 10 min. Use back of small ice cream scoop to gently make indentation in center of each brownie. Transfer brownies from pans to wire racks; cool completely.
Top brownies with COOL WHIP and strawberries just before serving. Garnish with sifted powdered sugar.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Desserts can be prepared ahead of time. Refrigerate up to 2 hours before garnishing with the powdered sugar and serving.
Use muffin pan foil liners for a no-fuss cleanup.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.