I love chocolate and I enjoy brownies. But I’ve never been able to make good brownies. So when I saw this recipe for brownie cupcakes I thought I’d give it a shot since I’m pretty good at making cupcakes, if I do say so myself. Now I couldn’t find a 21 oz box of brownie mix and I didn’t want to get out my digital scale to weigh the mix so I just used a 12.5 oz mix and halved the rest of the ingredients. Mine came out a tad bit dry but were still delicious. Next time I’d probably even add some Nutella or chocolate chips to the mix. Even as they were they were hard to resist so the fact that they are Weight Watchers friendly doesn’t help me when I eat 5 at a time. Be warned, they are tempting and hard to resist.
Mini Brownie Cupcakes
(Recipe courtesy of Weight Watchers)
21 oz regular brownies, dry mix
1/2 cup(s) water
1/2 cup(s) unsweetened applesauce
2 large egg white(s), lightly beaten
1 Tbsp powdered sugar
Preheat oven to 350ºF. Line 36 mini muffin tin holes with mini cupcake wrappers.
In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under or over mix. Pour brownie mixture into prepared muffin tins, about 1 tablespoon per hole.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 15-20 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, dust with powdered sugar. Yields 1 cupcake per serving. (2 WW+ points per serving)