Chocolate Chocolate Brownie Cups
I've been talking a lot about how one of the best things I got on the Jillian Michaels Cruise was this recipe for 50 calorie brownies that actually taste better than most regular brownies I have had (Jon and Cassie will back me up on this - and they're not easily sold on such things).
It's from chef Devin Alexander's cookbook "The Most Decadent Diet Ever" and here for your enjoyment:
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
8 egg whites
2 cups sugar in the raw (regular is ok too)
1/2 cup flour (I use whole wheat pastry flour, tastes the same)
1 cup unsweetened cocoa powder
2 tsp. instant espresso powder
1 tsp. baking powder
1/2 cup mini chocolate chips (semi-sweet)
Butter-flavored cooking spray
Preheat oven to 350 degrees. Thoroughly mist non-stick mini-muffin tins with spray (this will make 48 mini brownies, so I use two 24-cup tins)
In large bowl, combine flour, cocoa powder, espresso powder, baking powder and salt.
In separate mixing bowl whisk together applesauce, vanilla, egg whites and sugar until well combined. Add to dry ingredients and stir until it is just combined and no lumps remain (do not over mix!).
Fill each muffin cup until it is just barely full and sprinkle mini chocolate chips over the brownies in each of the tins.
Bake for 10-12 minutes.
Transfer pan to cooling rack and allow to cool at least 5 minutes. Use a butter knife to gently remove brownies and allow to cool another 10 minutes.
Makes 48 brownie cups. Two brownies have 109 calories, 2g protein, 23 g carbohydrates, 1g fat, 139mg sodium
It's from chef Devin Alexander's cookbook "The Most Decadent Diet Ever" and here for your enjoyment:
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
8 egg whites
2 cups sugar in the raw (regular is ok too)
1/2 cup flour (I use whole wheat pastry flour, tastes the same)
1 cup unsweetened cocoa powder
2 tsp. instant espresso powder
1 tsp. baking powder
1/2 cup mini chocolate chips (semi-sweet)
Butter-flavored cooking spray
Preheat oven to 350 degrees. Thoroughly mist non-stick mini-muffin tins with spray (this will make 48 mini brownies, so I use two 24-cup tins)
In large bowl, combine flour, cocoa powder, espresso powder, baking powder and salt.
In separate mixing bowl whisk together applesauce, vanilla, egg whites and sugar until well combined. Add to dry ingredients and stir until it is just combined and no lumps remain (do not over mix!).
Fill each muffin cup until it is just barely full and sprinkle mini chocolate chips over the brownies in each of the tins.
Bake for 10-12 minutes.
Transfer pan to cooling rack and allow to cool at least 5 minutes. Use a butter knife to gently remove brownies and allow to cool another 10 minutes.
Makes 48 brownie cups. Two brownies have 109 calories, 2g protein, 23 g carbohydrates, 1g fat, 139mg sodium