These brownies have been a long time coming! I have made probably four or five dozen batches of brownies that were all nixed by the family. I tried just using a pumpkin puree instead of butter, eggs, and oil. Did not taste good at all and definitely held on to the pumpkin flavor way to much. Then I tried making one with mashed bananas and peanut butter but they too did not taste good at all. So I sat back down and looked back into a regular recipe for brownies and decided, just a few simple changes. No weird substitutions or exotic fruit. I wanted to keep as close to this recipe as possible. Also a smart idea I had (which came to me when I was day dreaming about the bite size brownies made at your local acme) that to help with portion control I would make little brownie cupcakes so no guessing on how much is really a serving size. If you don’t have a little mini cupcake tin, invest in one! Or just pour the batter into a large baking dish to help thin them out a bit and then cut it into 24 pieces.
These brownie bites are good for when you need to take a baked good to school for your kids classroom party, or even to send in their school lunches. You could also double the batch and take them to your next party!
Here is what you will need:
- 1/2 cup of all purpose flour
- 1/8 tsp baking powder
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1/4 cup unsweetened apple sauce
- 1/3 cup of sugar
- 2 egg whites
- 1/2 tbsp unsalted butter
- 1 1/2 tbsp mini chocolate chips
- 3 tbsp fat free milk
- 1 tsp vanilla extract
Here is what you do:
- Preheat your oven to 350 degrees F.
- Line a mini cupcake pan with mini cupcake tins and set aside. In a large mix together the flour, baking powder, salt, and cocoa powder. In a saucepan on the stove melt the butter and chocolate chips together over low heat. When smooth take off of heat and then add milk and vanilla. Mix well together then add into the flour mixture along with the apple sauce. Mix well until you have an even consistency.
- In a separate bowl beat together the egg whites and sugar until you have a whip like consistency, but not to stiff. Add mixture into the flour mixture then beat together with an electric beater until you have what kind of looks like runny chocolate pudding.
- Spoon the mixture into 24 cupcake liners evenly, about a third of the way up. Bake in the oven for about 7 to 8 minutes. Be sure to check with a toothpick to make sure then are done. Let cool completely then transfer to a plate or container. Enjoy!
This recipe makes 24 brownies and just each brownie is 1 point! I think two brownies is an awesome serving size, and just carries a 2 ww point value per a serving. I am already having dreams and breaking the brownie down and mixing it into my banana ice cream! What ever you decide to do with it, just enjoy!