Chocolate Chocolate Brownie Cups
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 108.7
- Total Fat: 1.6 g
- Cholesterol: 0.8 mg
- Sodium: 140.0 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.4 g
- Protein: 2.9 g
View full nutritional breakdown of Chocolate Chocolate Brownie Cups calories by ingredient
Introduction
A delicious treat rich enough to satisfy the most ardent chocolate lover's sweet tooth, hold the guilt. Only ~110 calories and less than 2 grams of fat per serving. From Devin Alexander's "The Most Decadent Diet Ever" cookbook. A delicious treat rich enough to satisfy the most ardent chocolate lover's sweet tooth, hold the guilt. Only ~110 calories and less than 2 grams of fat per serving. From Devin Alexander's "The Most Decadent Diet Ever" cookbook.Number of Servings: 24
Ingredients
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Butter-Flavored cooking spray
1/2 cup unsweetened applesauce
1 tsp vanilla extract
8 large egg whites
2 cups raw sugar
1/2 cup unbleached all-purpose flour
1 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1 tsp salt
1/2 cup mini semi-sweet chocolate chips
Directions
Makes 48 brownie cups, 24 servings (2 brownies per serving)
Preheat oven to 350F.
Thoroughly mist two 12-cup nonstick mini muffin tins with spray.
Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined. Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir until just combined and no lumps remain. Working in batches, fill each cup until just barely full. Sprinkle about one-fourth of the chips evenly over the brownies in each of the tins. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the tins to a cooling rack and cool for 5 minutes. Use a butter knife to gently lift the brownies from the muffin tins (if they stick, carefully run the knife around the edge of each cup). Cool on the rack for another 10 minutes. Repeat with the second half of the batter and the remaining chips.
These freeze extremely well. Simply allow to cool completely, then place on plate and into a large freezer bag.
Number of Servings: 24
Recipe submitted by SparkPeople user HELLENIC.
Preheat oven to 350F.
Thoroughly mist two 12-cup nonstick mini muffin tins with spray.
Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined. Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir until just combined and no lumps remain. Working in batches, fill each cup until just barely full. Sprinkle about one-fourth of the chips evenly over the brownies in each of the tins. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the tins to a cooling rack and cool for 5 minutes. Use a butter knife to gently lift the brownies from the muffin tins (if they stick, carefully run the knife around the edge of each cup). Cool on the rack for another 10 minutes. Repeat with the second half of the batter and the remaining chips.
These freeze extremely well. Simply allow to cool completely, then place on plate and into a large freezer bag.
Number of Servings: 24
Recipe submitted by SparkPeople user HELLENIC.
Member Ratings For This Recipe
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ALONELYLIONESS
