Mini Brownie Buttons

These fudgy brownie bites are such good lunch box treats that you won't want to trade them anyway! 


  • 1/3 cup butter or margarine
  • 2 squares (1 ounce each) unsweetened baking chocolate
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/2 cup miniature candy-coated chocolate pieces


  1. Heat oven to 325°F. Place paper liners in cups of Deluxe Mini-Muffin Pan or spray cups with nonstick cooking spray; set aside.

  2. In (2-qt.) Saucepan, melt butter and chocolate over very low heat, stirring constantly with Bamboo Spoon. Remove saucepan from heat to Hot Pad/Trivet and let cool 5 minutes.

  3. Stir in sugar, eggs and vanilla. Add flour and 1/4 cup of the candies and mix well. 

  4. Using Small Scoop, fill muffin cups with 1 scoop batter. Sprinkle remaining candies over batter. 

  5. Bake 12-13 minutes. (Do not overbake.) Using Oven Mitts, remove pan to Stackable Cooling Rack. Cool 5 minutes and remove brownies from pan. Cool. Store in airtight container at room temperature. 


  • 24 brownies
    12  servings of 2 brownies

Nutrients per serving:

Approximately 200 calories and 11 grams of fat 

Cook's Tips:

For best results when baking, use butter or margarine packaged in sticks. In the grocery store, check labels carefully. Vegetable oil spreads may look the same but really don't work as well in most cookies, cakes and desserts. Sticks of butter and margarine come with the measurements marked on the wrapper so you'll be sure to get the exact amount you need.

Use the flat end of the Citrus Peeler to remove brownies from muffin cups. 

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