I found this in a magazine several years ago, but they were either
unfrosted or had drizzled chocolate. My family prefers my version
with the milk chocolate frosting I've been making this way for years.
I don't recall ever actually seeing a recipe for this particular frosting.
It just came out of my head.

These are so special and elegant, I usually make them just once a
year--**now**. Consider this fair warning, Kandy and all: I triple
the recipe and pray I'll have made enough!

Tiny Brownie Fudge Cups

4 Tbsp butter or margarine
3 1-ounce squares semisweet baking chocolate
1/3 cup light brown sugar, firmly packed
1/2 tsp vanilla
1 egg
5 Tbsp flour, *unsifted* (that *is* a correct measurement)

Melt together butter, semisweet chocolate and sugar over low
heat in small saucepan. Stir constantly until smooth. Set aside
when melted. Add vanilla, then egg, and stir well until completely
mixed. Fold in flour until blended.

Spoon into 24 lined or lightly greased petit four miniature tins,
filling each 1-1/2" x 3/4" cup about halfway. Bake 10 to 12
minutes at 350°, or until centers spring back lightly when
touched. Cool, and set aside for frosting.

I find the paper petit four cups are idea for this recipe because
even if I don't have enough pans to make these, I can do well
in improvising, thanks to those paper cups. They're not a
waste of money for this recipe.


Milk Chocolate Frosting
1-1/2 cups (that's 1.5 cups) confectioner's sugar
8 to 10 *teaspoons* butter or margarine, softened
1-1/2 Tbsp milk
1 envelope Swiss Miss milk chocolate cocoa mix


Blend everything together in small bowl till smooth and creamy.
Lightly frost brownie fudge cups, and serve. Makes enough to
frost a double batch. This frosting is also great on cakes and
cupcakes.

Now I'm going to try to find--heaven knows where I put this--
my recipe for truffles made with coffee, cocoa and orange
Curaçao. Obviously, these goodies are *not* for the under
18 (under 21?) set! lol Yes, when I find them, I'll share.

And Kandy, thanks so much for letting me off the hook.

Warmly,
Michelle