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 (semi-sweet), divided
Butter-flavor cooking spray
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 an sugar until they are well combined.
Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir mixture until it is just combined and no lumps remain. Working in batches, fill each cup until it is just barely full. Sprinkle about one fourth of the chips evenly over the brownies in each of the tins. Bake then for 10-12 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the pan to a cooling rack and allow them to cool 5 minutes. Using a butter knife, gently lift the brownies from the muffin tins (if they are sticking, gently run the knife around the edge of each cup).
Allow them to cool for another 10 minutes. Repeat with the second half of the batter and remaining chips.
Makes 48 brownie cups; 24 servings.
Each serving (2 brownies) has:
2 grams of protein
23 grams of carbohydrates
1 gram of fat
less than 1 gram saturated fat
139 milligrams of sodium