Marshmallow Rainbow Fudge Brownie Cups Recipe

Ingredients

1

                        box (13.7 oz) Betty Crocker™ Rainbow Fudge Brownie Cups

Vegetable oil and egg called for on brownie cups box

1/4

cup marshmallow crème

Preparation

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. Place fudge pouch (from box) in bowl of hot water (do not microwave pouch); set aside.

Stir brownie mix, oil and egg until very well blended (batter will be thick). Drop dough by rounded tablespoonfuls into each cup.

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.

Remove fully cooled brownie cups from pan. Spoon or pipe about 1 teaspoon marshmallow crème into each brownie cup. Squeeze fudge pouch 15 seconds to soften, then cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each brownie cup; spread.

Top with rainbow candy chips (from box). Store in airtight container at room temperature.

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