- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 88.0
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 274.3 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 0.9 g
- Protein: 1.6 g
MAKEOVER: Chewy Cupcake Brownies (by DESERTJULZ)Submitted by: DESERTJULZ
View the original recipe for Chewy Cupcake Brownies
IntroductionRemember how delicious Mom's brownies were? You can duplicate the taste for a fraction of the fat if you substitute cocoa for bittersweet chocolate and use applesauce in place of some of the butter or oil. Remember how delicious Mom's brownies were? You can duplicate the taste for a fraction of the fat if you substitute cocoa for bittersweet chocolate and use applesauce in place of some of the butter or oil.
3/4 cup all-purpose flour
1/2 cup unpacked brown sugar, firmly packed
1 Tbsp unpacked brown sugar, firmly packed
3 Tbsp unsweetened cocoa
3 Tbsp organic powdered peanut butter
1/2 tsp baking soda
1/4 tsp table salt
1/4 cup water
1/3 cup unsweetened applesauce
1/2 tsp vinegar, cider
1 1/2 tbsp margarine, melted
1/2 tsp vanilla extract
2. In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and stir until batter is smooth.
3. Pour into a nonstick 12-hole muffin tin coated with cooking spray, filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
4. Remove from oven. Let sit 5 minutes, then turn out onto rack to completely cool.