Small brownies drizzled with fudge chocolate and some pecans

Toffee Cookies & Crème Brownie Cups

Prep Time: 15 Minutes
Cook Time:
Total Time: 1 Hour 15 Minutes
Servings: 12

Ingredient List

  • Small check mark in a circle icon 1 box (13.6 oz) Betty Crocker™ Cookies & Crème Brownie Cups
  • Small check mark in a circle icon Vegetable oil and egg called for on brownie cups box
  • Small check mark in a circle icon 1 bar (1.4 oz) chocolate-covered toffee candy, chopped (1/3 cup)
  • Small check mark in a circle icon 2 tablespoons hot fudge topping

Preparation

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups; spray with cooking spray.
  2. Stir brownie mix, oil and egg until very well blended (batter will be thick). Drop dough by rounded tablespoonfuls into each cup.
  3. Bake 14 to 16 minutes or until brownies are baked through and set along edges. Using spoon, press down center of each brownie to create a well. Cool completely in pan
  4. Remove fully cooled brownie cups from pan. Squeeze frosting pouch (from box) 15 seconds to soften, then cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons frosting into each brownie cup; spread. Top with toffee.
  5. Spoon hot fudge topping into piping bag or small resealable freezer plastic bag; cut off small corner of bag. Pipe topping onto each cup, then top with cookie crumbles (from box). Store in airtight container at room temperature.