Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick spray; set aside.
These brownie Santa hats are almost too cute to eat. Almost...
Servings and Ingredients
|1 (18.4-oz.) box Pillsbury chocolate fudge brownie mix|
|⅔ c. Hy-Vee canola oil|
|¼ c. water|
|2 Hy-Vee large eggs|
|1 ½ c. Hy-Vee frozen whipped topping, frozen|
|½ c. Hy-Vee sweetened coconut flakes|
|24 whole fresh strawberries|
Things To Grab
- Mini muffin tin
- Hy-Vee nonstick cooking spray
- Medium bowl
- Wooden toothpick
- Wire cooling rack
- Piping bag or large resealable plastic bag
- Circular piping tip
Add brownie mix to a medium bowl. Stir in canola oil, water, and eggs until combined. Divide brownie batter evenly between mini muffin tins. Bake 10 minutes or until toothpick inserted near center comes out clean. Remove from oven and cool completely on a wire cooling rack.
Add thawed whipped topping to a piping bag or large resealable plastic bag fitted with a large circular piping tip. Pipe on to cooled brownies. Roll sides in coconut flakes. Top with fresh strawberry and keep refrigerated until ready to serve.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 70mg
- Total Carbohydrates: 22g
- Protein: 2g
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