SUPER easy and perfect for parties! Yields approximately 60.
Load mini muffin tin with mini cupcake liners; grease lightly with non-stick spray.
Mix and prepare brownies as directed on box. For the Duncan Hines box, I opted for 2 eggs instead of 3.
Pour only enough brownie batter to fill about 1/3 to 1/2 of the cupcake liner. You want to leave room and allow for them to rise.
Once your cups are filled throughout your tin, use a small measuring spoon as your "scoop" for the hazelnut spread. Take a small dollop (est. 1/4 tsp.) and spoon on top of the brownie batter.
Using a toothpick, lightly "poke" the dollop to slightly submerge it into the batter. You can even use the toothpick to lightly cover the dollop with surrounding batter.
Bake at the temperature suggested on the box, but cut the time substantially. Mine baked perfectly in 15 minutes. Use a toothpick to check; if it can be inserted and pulled out clean, they are done!
Remove from muffin tin and set on a tray; allow to cool completely.
Just before serving, top with whipped cream.
Sprinkle chopped nuts and Heath bar bits on top to finish.
For a more substantial topping (try a Cool Whip/pudding mix or frosting). Brownie bites can be served without topping, also!