Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (melted)
  • 1 cup granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon brewed coffee (or you can substitute water)
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • About 28 Mini Oreos (bite sized)
  • About 28 Cookies ’n Cream Hershey’s Kisses (or your favorite flavor, unwrapped)

Instruction

  • Preheat oven to 350°F. Spray mini cupcake pans with cooking spray (I like the kind with flour) or use mini cupcake liners. Place one Mini Oreo in each cavity.
  • Stir together melted butter, sugar, and cocoa. Stir in eggs, vanilla extract, coffee or water, and salt. Carefully stir in flour. (The coffee just adds a richness to the brownies, but you can use water if you prefer.)
  • Place about 1 tablespoon of batter in each cupcake cavity or liner, on top of the Oreo. Bake for 9-12 minutes, until the tops lose that shiny, wet look.
  • Let them cool for just a minute, then place one Kiss in the center of each brownie bite. Do not move or jiggle your pans or try to remove the bites before the
  • Kiss has completely re-hardened or it will collapse. Cool completely, gently remove from the pan (a knife can help loosen if needed).
  • Store in an airtight container at room temperature. They can be frozen for up to 3 months.