The Pioneer Woman Tasty Kitchen
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Mini Treasure Brownies

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

These brownies are so fun and easy to make and EVERYONE loves them. They are nice for any occasion! They never last long at home or wherever I take them.

Ingredients

  • ½ cups Oil
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • ½ cups Flour
  • ⅓ cups Cocoa (I Like The Rich, Dark Cocoa)
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ½ cups Chopped Pecans (or Walnuts)
  • Hershey Kisses Or Mini Peanut Butter Cups, One For Each Brownie
  • Semi-sweet Chocolate Morsels, Melted, To Drizzle On The Brownies
  • White Chocolate Morsels, Melted, To Drizzle On The Brownies

Preparation

In a medium bowl, blend together the oil, sugar and vanilla. Add beaten eggs and mix well with a spoon. Mix together the flour, cocoa, baking powder and salt. Stir into the liquid ingredients. Stir in nuts. Stir well, but don’t overmix.

If you want just brownies, this recipe is for a greased 9-inch square pan.

Put mini muffin liners in a mini muffin tin. Drop brownie batter in 3/4 or so full. Bake at 350 degrees for 10 minutes or so. It is easy to overbake these and the edges get crispy and they tend to be a little dry. So underbaking is better. After removing from the oven, remove from the pan and set to cool for 5 minutes then have your Hershey’s Kisses (any variety you like) or you can use mini peanut butter cups (my favorite!) and press into the center of each brownie. Let cool completely and then melt chocolate chips and white chocolate in separate Ziploc baggies. Melt in the microwave, cut a small bit off one corner of bag and squeeze in a design over each brownie. Let dry and put in containers to keep fresh.

You can also make these in regular size muffin tins. You can use Treasure chocolates in the center or whatever you wish.

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3 Reviews

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marystraton on 11.12.2010

I made these for a party, and they were a hit! I had some trouble initially figuring out how much to fill the cups, but other than that, they were perfect. I did use box brownie mix, and they were still great. And with the chocolate drizzles, they look really pretty and professional! I’ll definitely make these again!

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jecarl on 9.20.2010

These turned out to be incredible! I made a large 9.5 x 13.5 tray by doubling the batch. Skipped the hershey’s kisses and drizzle on top, but added semi sweet chocolate chips to the batter (along with the pecans) and then drizzled caramel on top after baking. My coworkers LOVED them!!! Great recipe. Making them again right now!

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lka2004 on 7.22.2010

So, I was nervous making these, b/c there weren’t any reviews on them yet, but I trusted the chef of the recipe, took a risk, and am SO glad I did. I am like a brownie queen, and am very picky, so when I first tasted them, I was like “hmm, not bad,” but every bite I take, I fall in love with them even more. This are waay addicting..oh my gosh! First off, I doubled the recipe & made these in a 9×13 pan for 18 min (next time, i might do them a min. or two less.) I also added mini choc. chips in the batter (about 1/2 cup-maybe a little less.) And since all I had was mini choc. chips, I still used the idea of sticking them in the brownies just out of the oven…mmmmm! As far as texture, these are right in between moist & cake-like, but definitely more on the moist side, but oh so good! The only thing I wasn’t crazy about is, you know how the box mixes have that flaky top? Well, these don’t, but since they tasted so good, I didn’t mind. So, I’m going to stop rambling..haha..so you can go bake these!

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