"Brownie meets cupcake - with a twist." — LeAnna
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unsweetened cocoa powder
1 1/2 cups
finely crushed animal cracker cookies
I made these last weekend, as part of a dessert donation to a local shelter. I used chocolate graham crackers for the base as I had that on hand, but otherwise adhered to the recipe. Then I piped buttercream onto each of the brownies. I was very pleased with the recipe--in particular, I found the chocolate taste to be pleasantly intense but not overly sweet. The ratio of cocoa powder to sugar was perfect. Brownies were nice and crunchy on the bottom and chewy on the inside. I will be making these again.
I made these with pecans instead of walnuts, baked them in mini muffin tins (which took 12-14 minutes) and topped them with caramel icing. They were a huge hit and I will definitely be making them again.
My son wanted brownies for his birthday instead of cake so I thought I would give these a try. I used chocolate graham crackers and chocolate frosting. These brownies are very dense and rich. When I make them again I will stick to the animal crackers for the crust and try making them in a mini muffin pan because one brownie cup is too much for young children but otherwise a good recipe!
I made these for a friend who was sick. I wasn't sure about the crust at the bottom at first, but was pleasantly surprised. They turned out great, and I would definitely make them again!
loved the brownie part...not so much the animal cracker part. Will def make again minus the animal crackers :)
We love brownies and my family thought these were among the best! The crust seems crumbly at first but after they're cooked everything holds together perfectly. Omitted the nuts and made them in mini muffin tins baked for about 12 minutes. Thank you!
Delicious every time!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 142
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