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Raisinets Brownies

Ingredients

24 paper cupcake liners
1 (18.3 to 20 ounces) chocolate brownie mix*
2/3 cup (4 ounces) NESTLÉ RAISINETS Milk Chocolate-Covered Raisins, coarsely chopped

  

Directions

PREHEAT oven to 350° F. Place liners in muffin cups.

PREPARE brownie mix batter according to box directions; stir in Cranberry Raisinets after all ingredients are combined. Fill prepared muffin cups 1/2 full with batter.

BAKE for 15 to 18 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Dust with powdered sugar.

Cook’s Tip: For healthier brownies, substitute equal amount of LIBBY’S 100% Pure Pumpkin for oil in brownie mix.

* For a more intensely flavored brownie, substitute merlot wine for water called for in brownie mix.

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Raisinets Brownies
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Prep Time: 15 mins
Cooking Time: 15 mins
Servings: 24

Raisinets Brownies

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This luscious Raisinets Brownies recipe is elegant, simple and will delight everyone with its deep intense flavors and beautiful colors.
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Raisinets Brownies

Ingredients:

24 paper cupcake liners
1 (18.3 to 20 ounces) chocolate brownie mix*
2/3 cup (4 ounces) NESTLÉ RAISINETS Milk Chocolate-Covered Raisins, coarsely chopped

Directions:

PREHEAT oven to 350° F. Place liners in muffin cups.

PREPARE brownie mix batter according to box directions; stir in Cranberry Raisinets after all ingredients are combined. Fill prepared muffin cups 1/2 full with batter.

BAKE for 15 to 18 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Dust with powdered sugar.

Cook’s Tip: For healthier brownies, substitute equal amount of LIBBY’S 100% Pure Pumpkin for oil in brownie mix.

* For a more intensely flavored brownie, substitute merlot wine for water called for in brownie mix.

Estimated Times:

Prep Time: 15 minutes
Cooking Time: 15 minutes
Cooling Time: 20 minutes

Servings: 24

This recipe is:

Low SodiumVegetarian

In this recipe:


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Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 160
  • Calories from Fat: 80
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 14g
  • Protein: 2g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 6% of DV

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

This recipe is:

Low SodiumVegetarian

In this recipe:


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