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    BROWNIE CUPS

    ½ CUP MARGARINE OR BUTTER
    1, 3 OZ PKG CREAM CHEESE, SOFTENED
    ¾ CUP FLOUR, SELF-RAISING MAY BE USED.
    ½ CUP POWDER SUGAR
    ½ TSP VANILLA
    3 OZ SEMI SWEET CHOCOLATE
    1 TBLSP MARGARINE OR BUTTER
    1/3 CUP GRANULATED SUGAR
    ¼ CUP CHOPPED WALNUTS
    1 EGG

    MIX ½ CUP MARGARINE AND CREAM CHEESE.
    STIR IN FLOUR, POWDER SUGAR AND VANILLA.
    COVER AND REFRIGERATE AT LEST 1 HOUR.

    HEAT OVEN TO 325 DEGREES.

    PAT SCANT 1 TBLSP DOUGH IN BOTTOM AND UP SIDE OF EACH OF 24 SMALL MUFFIN CUPS, 1-3/4 X 1”.

    HEAT CHOCOLATE AND 1 TBLSP MARGARINE OVER LOW HEAT UNTIL MELTED, REMOVE FROM HEAT.

    STIR IN REMAINING INGREDIENTS.

    FILL EACH MUFFIN CUP ABOUT 2/3 FULL WITH CHOCOLATE MIXTURE (ABOUT 1 ½ TSP).

    BAKE ABOUT 25 MINUTES OR UNTIL EDGES ARE LIGHT BROWN, COOL.
    REMOVE CUPS FROM PAN.

    MAKES 1 DOZEN COOKIES.
 

 

 

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