Chocolate Chocolate Brownie Cups | Recipe

From the kitchen of Devin Alexander

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Servings:Over 8

Difficulty: Moderate

Cook Time: 30-60 min

I showed up to my pitch meeting for this book with brownie batter on my jeans. I have had so muchsuccess with these brownies and another variety that I've been making for years that I rarely goanywhere without taking them. I truly believe that in the case of my cooking, tasting is believing.

They're so moist and chocolaty, they often end up on me or even on my publicist's cell phone as wescurry to wrap up pretty platters of them. But we don't mind because they've landed me tons of TVspots and even made this book possible.

I hope you'll enjoy baking them as much as I do and that you'll consider creating your own plattersof them to give to people you care about. They're sure to love them and you'll be doing them a hugefavor saving them tons of fat and calories.

Note that they freeze extremely well if you want to keep them on hand for your children's after-school cravings or your midnight sweet tooth. With only 50 calories and 1 g of fat each, you reallycan't go wrong!

Ingredients

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

8 egg whites

2 cups sugar in the raw

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 chocolate chips (semisweet), divided

Butter-flavored cooking spray

Cooking Directions

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 andsugar until they are well combined. Add the flour, cocoa powder, espresso powder, baking powderand salt. Stir the mixture until it is just combined and no lumps remain. Working in batches, fill eachcup until it is just barely full. Sprinkle about one fourth of the chips evenly over the brownies in eachof the tins. Bake them for 10-12 minutes or until a toothpick inserted in the center comes out dry (afew crumbs are OK).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Using a butter knife, gently liftthe brownies from the muffin tins (if they are sticking, gentle run the knife around the edge of eachcup). Allow them to cool another 10 minutes. Repeat with the second half of the batter and theremaining chips.

Makes 48 brownie cups; 24 servings.

Each serving (2 brownies) has: 109 calories, 2 g protein, 23 g carbohydrates, 1 g fat, <1 g saturatedfat, 0 mg cholesterol, 1 g fiber, 139 mg sodium

You save: 151 calories, 11 g fat, 2 g saturated fat

Traditional brownie cups (2 brownies) have: 260 calories, 3 g protein, 37 g carbohydrates, 12 g fat, 3g saturated fat, 15 mg cholesterol, 1 g fiber, 165 mg sodium

* Recipes taken from Devin Alexander's "The Most Decadent Diet Ever!" andwww.devinalexander.com