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The first person to put a recipe for "brownies" in a cookbook was Fanny Farmer, who adapted her cookie recipe to be baked in a rectangular pan, in the 1896 edition of The Boston Cooking-School Cookbook. But: that recipe contained no chocolate!Farmer had basically made what we today call a Blondie.

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Preparation

1. In a large bowl, prepare the brownie mix.

2. Spray 2 ramekins with the cooking spray.

3. Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.

4. Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.

5. Bake for 25 minutes, then cool for another 25 minutes.

6. On the serving plate, place the berries and the mint in a corner.

7. To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.

8. Serve with ice cream and a drizzle of chocolate sauce.

9. Enjoy!

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Ingredients

for 2 servings

1 box brownie mix, prepared according to package instructions

cooking spray

4 chocolate truffles

mixed berries, to serve

mint, to garnish

ice cream, to serve

chocolate sauce, to serve, optional

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Prep 15 min

Total 2 hr 55 min

Servings 16

These indulgent and gooey bars are full of fudge and peanut butter cups, making the perfect dessert! MORE+LESS-

Betty Crocker Premium Brownie Mix

Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.

Make brownie batter as directed on box. Spread 1 cup of the brownie batter in bottom of pan; stir 1/2 cup of the peanut butter cup halves into remaining brownie batter, and set aside. Squeeze fudge pouch about 10 seconds. Cut 1/4-inch tip from corner of pouch. Squeeze fudge evenly over brownie batter in pan; cover with remaining batter.

Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes; top with remaining peanut butter cup halves. In small microwavable bowl, add hot fudge topping. Microwave uncovered on High 15 to 20 seconds, and drizzle on top of brownies. Cool completely, about 1 1/2 hours.

Expert Tips

For easier cutting, use a plastic knife sprayed with cooking spray, or wipe knife clean with a paper towel after each cut.

Regular Hershey's™ syrup can be substituted for the hot fudge topping, if desired.

Nutrition Facts

Serving Size: 1 Brownie

Calories

240

Calories from Fat

90

% Daily Value

Total Fat

10g

16%

Saturated Fat

4g

20%

Trans Fat

0g

Cholesterol

10mg

4%

Sodium

150mg

6%

Potassium

90mg

3%

Total Carbohydrate

34g

11%

Dietary Fiber

1g

3%

Sugars

26g

Protein

2g

Vitamin A

0%

0%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

6%

6%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Trademarks referred to herein are the properties of their respective owners.

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Prep 15 min Total 2 hr 55 min Servings 16 These indulgent and gooey bars are full of fudge and peanut butter cups, making the perfect dessert! MORE+ LESS- Betty Crocker Premium Brownie Mix Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.