Noah's Brownie Puffs

Brownie cupcakes from a Betty Crocker mix, baked in a muffin tin, hollowed out, filled with whipped topping and capped with their own tops. Makes 12.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.

Steak and Seafood title card for Noah's Brownie Puffs, photo coming soon
  • Prep 20 min
  • Cook 25 min
  • Cool and chill 1 hr
  • Total 1 hr 45 min
  • Yield 12 brownie puffs

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Noah's Brownie Puffs are a fun, kid-friendly shortcut. Brownie mix is baked in a muffin tin, and once cool, each brownie gets a little cone cut from the top, a dollop of Cool Whip in the hollow, and its cap put back on. Chill and serve.

Ingredients

  • 1 box Betty Crocker Supreme Brownie Mix
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 container Cool Whip, thawed

Instructions

  1. Bake. Make the brownie mix with the water, oil and eggs. Pour into a greased 12-cup muffin tin and bake 25 minutes at 350°F.
  2. Cool. Cool on a rack.
  3. Hollow. With a small sharp knife, cut a circle in the top of each brownie, push the knife down and cut out a cone or cylinder. Remove it.
  4. Fill. Fill the cavity with Cool Whip and put the cut-out piece back on top.
  5. Chill. Chill until serving.

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