Chocolate Brownie Cups

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1⁄2 cup unsweetened applesauce

1 teaspoon vanilla

8 egg whites, only

2 cups sugar in the raw

1⁄2 cup flour

1 teaspoon baking powder

1 cup unsweetened cocoa powder

2 teaspoons instant espresso powder

1 teaspoon salt

1⁄2 cup miniature semisweet chocolate chips


1. Preheat oven to 350 degrees.

2. Thoroughly mist two 12 cup nonstick mini-muffin tins with cooking spray or use paper liners. Mix the applesauce, vanilla, egg whites, and sugar until well combined in a large mixing bowl. Add the flour, baking powder, cocoa, espresso powder and salt. Stir until just combined and smooth.

3. Using half the batter, fill each muffin cup until just barely full. Sprinkle half of the chips evenly over the top.

4. Bake 10-12 minutes. Transfer the pans to a rack to cool for 5 minutes.

5. Using a knife, gently remove the brownies from the muffin tins. Let cool another 10 minutes. Repeat with the 2nd half of the batter and remaining chips. Note: Use a sugar substitute.

Bon Appetit!

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