- 1/2 cup unsalted butter
- 2 eggs
- 1 egg yolk
- 1 1/2 tsp. vanilla extract
- 1 box Hodgson Mill Whole Wheat Brownie Mix
- 1 tsp. baking powder
- 1/2 cup mini semi-sweet chocolate chips
- 12 Hershey Hugs Chocolate Candies®
- vanilla ice cream
- hot fudge sauce
Melt the butter in a medium-sized saucepan and then cool for 5 minutes. Next, whisk in the eggs, egg yolk and vanilla extract, then whisk in the brownie mix and baking powder. Stir in chocolate chips and scoop batter evenly into 12, un-lined muffin pan cups heavily sprayed with non-stick cooking spray. Press an unwrapped Hershey Hugs chocolate candy into the center of each batter-filled cup and smooth surrounding batter over the top to cover. Bake brownies in a 350°F oven for 15 to 18 minutes or until a toothpick inserted into the center comes out almost clean. Cool brownies in pan for 5 minutes and then run the tip of a thin knife around edges to loosen. Invert brownies onto a wire rack to cool, about 10 minutes to serve warm or longer to serve at room temperature later. Top brownies with vanilla ice cream and hot fudge sauce if desired.
Cooled brownies can be kept in an airtight container for up to 3 days.
Makes 12 brownies
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