These decadent Milky Way Brownie Cups make a lovely finish to any meal — and the best part is they use only four ingredients.
My sister and her family are arriving in a few days, so I decided the large bathroom finally needed an update — and I gave myself less than a week to do it.
The room still had the original wallpaper from when we moved in, and I’d had enough.
I swear wallpaper paste is the worst. If I’d followed everyone’s advice on Facebook and tried the Downy trick, removal might have been easier, but I’d saved the Downy for laundry.
My husband has been swamped this week, so this project has fallen mostly on me. I’m starting to feel like a DIY contestant — stripping wallpaper, patching and sanding holes, priming walls, and painting trim and the sink cabinet.
Next up is beadboard, which means power tools. I’ll probably need help cutting outlet holes — not my favorite task.
It’s Friday and company arrives Monday. I still have grocery shopping, cleaning, and a dinner tonight to prepare. Maybe tackling the brownies and caramel would have been the safer choice — dishes are a lot easier to manage than rebuilding a bathroom.
I have a feeling I’ll be relying on chocolate this weekend to keep my patience intact. These little Milky Way Brownie Cups — brownie shells filled with caramel and topped with a whipped chocolate nougat — might be just the thing to cheer me up.
Have you ever started a big project and immediately questioned your life choices? I sure have.
Milky Way Brownie Cups recipe:
Recipe
Milky Way Brownie Cups
24 mini brownies
20 minutes
12 minutes
32 minutes
Mini brownie cups filled with caramel and topped with a whipped chocolate nougat — the ultimate brownie treat.
Ingredients
- 1 brownie mix
- ½ cup caramel ice cream topping
- 1 – 8 ounce container Cool Whip, thawed
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Spray a mini muffin tin with nonstick spray.
- Prepare the brownie mix according to box directions. Spoon about 1 teaspoon of batter into each greased mini muffin cup. Bake for 12 minutes.
- Let the brownies cool in the pan for 2 minutes. Use a wooden tart shaper or the back of a spoon to press the centers down, creating a small well. Let cool 2 more minutes in the pan, then transfer to a wire rack to cool completely.
- In a small saucepan over low heat, melt the chocolate chips, stirring until smooth. Remove from heat and let cool slightly.
- Beat the melted chocolate with a mixer for 30–60 seconds, then quickly add the Cool Whip and beat about one more minute until combined and smooth. Use a spatula to scrape the mixture down the sides of the bowl as needed.
- Spoon a small amount of caramel into each brownie cup, then pipe or spoon the chocolate whipped topping over the caramel.
- Refrigerate until set. Store in a covered container in the refrigerator.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 119
Total Fat: 7g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 0mg
Sodium: 31mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 14g
Protein: 1g
