BROWNIE CUPCAKE BITES
- 21 oz regular brownies, dry mix
- 1/2 cup water
- 1/2 cup unsweetened applesauce
- 2 large egg white(s), lightly beaten
- 1 1/2 cup lite whipped topping
- 1 1/4 oz candy corn, about 24 pieces
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1 1/2 cup lite whipped topping
1 1/4 oz candy corn, about 24 pieces
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
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 mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
If you're not a fan of candy corn, get festive with orange and black sprinkles.
I got this from the Weight Watchers site.
3 pts each