Post by wilderness on Feb 24, 2024 7:52:58 GMT -5
Lori, is this what you are looking for?
HERSHEY'S HUGS Meltaway Brownie Bites-wilderness
Prep Time: 25 min
Cook Time: 11 min
Servings: 48 brownie bites
Source: Hersheyland.com
Ingredients
48 HERSHEY'S KISSES Brand Chocolates or HERSHEY'S HUGS Brand Candies
2/3 cup butter or margarine, softened
1 1/4 cups granulated sugar
1 Tbsp water
1 tsp vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/2 tsp salt
1/4 tsp baking soda
1 Tbsp powdered sugar for dusting
Directions
Remove wrappers from chocolates; place in freezer while preparing and baking cookies.
Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Cover; refrigerate dough about two hours or until firm enough to handle.
Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups or lightly spray with nonstick cooking spray. Shape dough into 1-inch balls; place in prepared muffin cups.
Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not over bake. Cool about 5 minutes on wire rack. Dust cookie tops with powdered sugar. Press frozen chocolate piece into surface of each cookie. Cool completely in pan on wire rack.
Nutrition
Calories
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 60mg
Total Carbohydrates 10g 4%
Dietary Fiber 0g
Total Sugars 6g
Includes 4g Added Sugar
Protein 1g
Vitamin D 0
Calcium 11mg
Iron 1mg
Potassium 21mg
Ingredients
48 HERSHEY'S KISSES Brand Chocolates or HERSHEY'S HUGS Brand Candies
2/3 cup butter or margarine, softened
1 1/4 cups granulated sugar
1 Tbsp water
1 tsp vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/2 tsp salt
1/4 tsp baking soda
1 Tbsp powdered sugar for dusting
Directions
Remove wrappers from chocolates; place in freezer while preparing and baking cookies.
Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Cover; refrigerate dough about two hours or until firm enough to handle.
Heat oven to 350°F. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups or lightly spray with nonstick cooking spray. Shape dough into 1-inch balls; place in prepared muffin cups.
Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not over bake. Cool about 5 minutes on wire rack. Dust cookie tops with powdered sugar. Press frozen chocolate piece into surface of each cookie. Cool completely in pan on wire rack.
Nutrition
Calories
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 60mg
Total Carbohydrates 10g 4%
Dietary Fiber 0g
Total Sugars 6g
Includes 4g Added Sugar
Protein 1g
Vitamin D 0
Calcium 11mg
Iron 1mg
Potassium 21mg
