Mexican Chocolate Cupcake Brownies

Making a healthy brownie is easy, making it with a bit more kick is just more fun! Why have a plain boring brownie when you can…dare I say it? Kick it up a notch? *runs from the lawyers* hehehe. It’s kind of like a grown up brownie. These don’t take long at all to make and can help fight that chocolate craving. My husband also discovered that by heating them up in the microwave and drizzling a bit of low calorie chocolate syrup on them you can have yourself a mexican chocolate molten cake with just a fraction of the calories and fat. Yes…we have done that version a lot. We even topped it with a bit of vanilla frozen yogurt. That was a party in my mouth that everyone was invited to. That doesn’t sound right…why don’t I just get on with the tasty recipe talk then, good?

  • 3/4 cup flour
  • 1 1/2 tbl unpacked brown sugar
  • 3 tbl unsweetened mexican cocoa (If you aren’t lucky enough to find this go with: 2 1/2 tbl unsweetened cocoa, 1/2 tsp cinnamon, 1/2 tsp dried red pepper flakes)
  • 1/2 tsp baking soda
  • 1/2 cup water
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp balsamic vinegar
  • 1 1/2 tsp cooking margarine
  • 1/2 tsp vanilla extract
  • pinch of salt
  1. Combine the flour, brown sugar, mexican cocoa, baking soda and salt in a bowl. In a second bowl combine the water, applesauce, vinegar, margarine, and vanilla. Pour the wet mix into the dry and stir until the batter is smooth.
  2. Fill each cup in a 12 count muffin tin about half full. Bake at 350F  for 18-20 minutes. Cool for 5 minutes and either serve or allow to cool on a rack. Most likely you will opt for serving because they just taste too good to resist!

Serves 12. Each serving contains 41 calories, .5 grams of fat, and .7 grams of fiber. Now how awesome is that? A nice grown up brownie and again its less calories and fat than those prepackaged things. Total win. Why not celebrate by having a second one? Why, I think I shall.

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