Fudgy Molten Brownie Cups with Raspberries

Directions

• 1

  Heat oven to 350°F (325°F for dark nonstick pan). Spray 24 mini muffin cups with cooking spray.
• 2

  Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• 3

  In large bowl, mix cereal and brownie mix. Stir in applesauce, water and egg. Let stand 5 minutes. Divide batter evenly among mini muffin cups (cups will be full).
• 4

  Bake 12 to 15 minutes or until firm to touch in center. Immediately remove to cooling rack. Cool 10 minutes. Turn muffins over; place on cutting board. Using the rounded end of a wooden spoon, make a 1/2-inch-wide indentation in the underside of each muffin, being careful to not press through bottom of muffin.
• 5

  Place fudge topping in resealable plastic food-storage bag; cut off small tip from one corner of bag. Pipe generous 1/2 teaspoonful topping into indentation in each brownie. Serve immediately, or store in airtight container in refrigerator.
• 6

  To serve, place 2 brownie cups on individual microwavable serving plate. Microwave uncovered on High for 10 to 20 seconds or until chocolate just beings to bubble and run over edge of brownie cup. Spoon 1/4 cup raspberries around brownie cups on each plate; serve immediately.