Chocolate Chocolate Brownie Cups
Recipe from Devin Alexander's THE MOST DECADENT DIET EVER!
Copyright © 2008 by Devin Alexander published by Broadway Books, a division of Random House Inc.
½ cup unsweetened applesauce
1 teaspoon vanilla extract
8 egg whites
2 cups sugar in the raw
½ cup unbleached, all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1 teaspoon salt
½ cup mini chocolate chips (semi-sweet), divided
Butter-flavored cooking spray
Preheat the oven to 350 degrees. Thoroughly mist 2 12-cup non-stick mini-muffin tins with spray.
In a large mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined. Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Working in batches, fill each cup until it is just barely full. Sprinkle about one fourth of the chips evenly over the brownies in each of the tins. Bake them for 10-12 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the pan to a cooling rack and allow them to cool 5 minutes. Using a butter knife, gently lift the brownies from the muffin tins (if they are sticking, gentle run the knife around the edge of each cup). Allow them to cool another 10 minutes. Repeat with the second half of the batter and the remaining chips.
Because they are so low in fat, stick them in the freezer once they cool. They'll stay fresh and they're great right out of the freezer.
Makes 48 brownie cups; 24 servings.
Each serving (2 brownies) has: 109 calories, 2 g protein, 23 g carbohydrates, 1 g fat, <1 g saturated fat, 0 mg cholesterol, trace fiber, 139 mg sodium
Traditional brownie cups (2 brownies) have: 260 calories, 3 g protein, 37 g carbohydrates, 12 g fat, 3 g saturated fat, 15 mg cholesterol, 1 g fiber, 165 mg sodium