Mini Treasure Brownies

• 1/2 cups Oil
• 1 cup Sugar
• 1 teaspoon Vanilla
• 2 whole Eggs
• 1/2 cups Flour
• 1/3 cups Cocoa (I Like The Rich, Dark Cocoa)
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Chopped Pecans (or Walnuts)
• Hershey Kisses Or Mini Peanut Butter Cups, One For Each Brownie
• Semi-sweet Chocolate Morsels, Melted, To Drizzle On The Brownies
• White Chocolate Morsels, Melted, To Drizzle On The Brownies

1. In a medium bowl, blend together the oil, sugar and vanilla. Add beaten eggs and mix well with a spoon. Mix together the flour, cocoa, baking powder and salt. Stir into the liquid ingredients. Stir in nuts. Stir well, but don't overmix.
2. If you want just brownies, this recipe is for a greased 9-inch square pan.
3. Put mini muffin liners in a mini muffin tin. Drop brownie batter in 3/4 or so full. Bake at 350 degrees for 10 minutes or so. It is easy to overbake these and the edges get crispy and they tend to be a little dry. So underbaking is better. After removing from the oven, remove from the pan and set to cool for 5 minutes then have your Hershey's Kisses (any variety you like) or you can use mini peanut butter cups (my favorite!) and press into the center of each brownie. Let cool completely and then melt chocolate chips and white chocolate in separate Ziploc baggies. Melt in the microwave, cut a small bit off one corner of bag and squeeze in a design over each brownie. Let dry and put in containers to keep fresh.
4. You can also make these in regular size muffin tins. You can use Treasure chocolates in the center or whatever you wish.

oil, sugar, vanilla, eggs, flour, cocoa, ubc, ubc, pecans, kisses, chocolate, white chocolate

Taken from tastykitchen.com/recipes/desserts/mini-treasure-brownies/ (may not work)