These brownie muffins with rich dark chocolate chunks, and crunchy almonds are the perfect little treat when you want a little indulgence, but you don’t want to completely bail on your healthy eating habits.
I borrowed and adapted this recipe from one of my favourite blogs Love and Olive Oil Found here: http://www.loveandoliveoil.com/2011/09/brownie-pie.html
I made a few of the usual adjustments, apple sauce instead of butter, and scaled down the sugar just a tad (reduced by 1/4 cup). I also used two eggs, and three tables spoons of egg whites.
Originally this recipe was supposed to be little pies, but since I didn’t have the mini pie trays, I thought why not make them into mini cupcakes? Then I decided that I didn’t want to ice them, and I saw this neat pattern done somewhere before and wanted to give it a go. Turned out okay though don’t you think?
- 1/2 cup apple sauce (or butter)
- 1 1/4 cup sugar (reduced by 1/4 cup)
- 3 eggs
- 1 tsp of vanilla
- 1/2 cup flour
- 1/3 cup dark chocolate cocoa powder
- 1/8 tsp sea salt
- 1/2 cup chocolate chips (I used about two squares of a lindt dark chocolate bar)
- 1/2 cup walnuts (I used chopped almonds)
- Preheat oven 325, and generously grease mini cupcake pan.
- Beat eggs, sugar, vanilla, and eggs.
- Add flour, and cocoa powder, salt.
- Once combined add in chocolate and almonds.
- Bake for 25-30 minutes (if using mini cupcake pan) or until a toothpick is inserted and comes out clean.
- Allow cupcakes to cool before removing from the pan and icing.
To get the pattern affect on the top of the cupcakes simply place your cooling rack over the top of your cupcakes and sift icing sugar over the top. Remove the rack, and voila! If possible wait until before serving to sprinkle with icing sugar, as it will lose it’s affect.
You could also use this icing technique with brownies as seen below.