Ww 1 Pt Chocolate Brownie Cups Recipes

1-POINT BROWNIE WEIGHT WATCHERS

Steps:

• Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well.
• Stir in applesauce, egg whites, and vanilla.
• Spray an 8" square baking pan with cooking spray.
• Spread batter evenly in the pan.
• Bake at 350 degrees for 20 minutes or until the edges are firm and the center almost set.

WW 1 PT. CHOCOLATE BROWNIE CUPS

Steps:

• Preheat oven to 350 degrees.
• Thoroughly mist two 12 cup nonstick mini-muffin tins with cooking spray or use paper liners.
• Mix the applesauce, vanilla, eggwhites, and sugar until well combined in a large mixing bowl.
• Add the flour, baking powder, cocoa, espresso powder and salt.
• Stir until just combined and smooth.
• Using half the batter, fill each m uffin cup until just barely full.
• Sprinkle half of the chips evenly over the top.
• Bake 10-12 minutes.
• Transfer the pans to a rack to cool for 5 minutes.
• Using a knife, gently remove the bronwies from the muffin tins.
• Let cool another 10 minutes.
• Repeat with the 2nd half of the batter and remaining chips.

BROWNIE CUPS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
• Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
• Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
• Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.

VOLCANO BROWNIE CUPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, yolks and vanilla. Beat in melted chocolate. Combine flour and salt; gradually add to creamed mixture. Stir in nuts. , Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350° for 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Push one ounce of chocolate into center of each brownie; let stand for 5 minutes. , Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners' sugar if desired. Serve warm.