Chocolate Chocolate Brownie Cups3

By sandiB2010

Ingredients

• Butter-flavored cooking spray
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 8 large egg whites
• 2 cups raw sugar
• 1/2 cup unbleached all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup mini semi-sweet chocolate chips

Preparation

Step 1

1. Preheat the oven to 350°F. Thoroughly mist two 12-cup nonstick mini-muffin tins with spray.

2. Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined. Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir until just combined and no lumps remain.

3. Working in batches, fill each cup until just barely full. Sprinkle about one-fourth of the chips evenly over the brownies in each of the tins. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

4. Transfer the tins to a cooling rack and cool for 5 minutes. Use a butter knife to gently lift the brownies from the muffin tins (if they stick, carefully run the knife around the edge of each cup). Cool on the rack for another 10 minutes. Repeat with the second half of the batter and the remaining chips.

Note: These brownies freeze extremely well (if, say, you want to keep some on hand for your children's after-school cravings or your midnight sweet toot