Ghirardelli Brownies
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 68.1
- Total Fat: 3.2 g
- Cholesterol: 17.2 mg
- Sodium: 33.7 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.3 g
- Protein: 0.8 g
View full nutritional breakdown of Ghirardelli Brownies calories by ingredient
Introduction
Use two mini-muffin pans (24 wells each) to make little bitty brownies. Use a small cookie dough scoop (Mine's by Oxo) to scoop just the right amount of batter into the little cups.(These have no nuts or chocolate chips, I'm not sure what adding them would do to the portion control or the calorie count.) Use two mini-muffin pans (24 wells each) to make little bitty brownies. Use a small cookie dough scoop (Mine's by Oxo) to scoop just the right amount of batter into the little cups.
(These have no nuts or chocolate chips, I'm not sure what adding them would do to the portion control or the calorie count.)
Number of Servings: 48
Ingredients
-
3 large Eggs
1 cup, plus two Tablespoons Granulated Sugar
1.5 teaspoons Vanilla Extract
18 tablespoons Ghirardelli Sweet Ground Chocolate and Cocoa
1 cup Wheat flour, white, all-purpose, enriched, calcium-fortified
3/8 teaspoon Hain Featherweight Baking Powder
3/8 teaspoon Salt
Smart Balance Buttery Spread, 6 tbsp
Butter, unsalted, 6 tbsp
Directions
Makes 48 mini muffin sized brownies
Melt the butter, and add the sugar, vanilla and eggs, and stir to combine.
In a separate bowl, combine the Ghirardelli Sweet Ground Chocolate and Cocoa, the flour, the baking powder and the salt.
Pour in the butter/eggs/sugar mixture, and stir to combine.
Use a small cookie dough scoop to portion the dough into the mini muffin tins.
Bake at 350 for about 15 minutes. Turn out onto wire racks and let cool.
Number of Servings: 48
Recipe submitted by SparkPeople user COOKING42.
Melt the butter, and add the sugar, vanilla and eggs, and stir to combine.
In a separate bowl, combine the Ghirardelli Sweet Ground Chocolate and Cocoa, the flour, the baking powder and the salt.
Pour in the butter/eggs/sugar mixture, and stir to combine.
Use a small cookie dough scoop to portion the dough into the mini muffin tins.
Bake at 350 for about 15 minutes. Turn out onto wire racks and let cool.
Number of Servings: 48
Recipe submitted by SparkPeople user COOKING42.