Fudgey Brownie Bites

After 2 friends made these and both told me how absolutely wonderful they were, I just had to try them – and they were right!  Made with healthy ingredients, these are perfect for when you get that craving for sweets.  They have such a rich, chocolaty melt-in-your-mouth flavor.

Preheat oven to 350 degrees.  Place foil cupcake liners in muffin pans, or spray muffin tin with no-stick cooking spray.

foil cupcake liners (paper ones tend to stick)

1  3/4 cup oats

3/4 cup unsweetened cocoa

1/2 tsp. cream of tartar (or 2 tsp. vinegar – if using the vinegar, wait to add it with the wet ingredients)

1/2 cup Baking Stevia OR 1 cup sweetener of choice that measures like sugar) If you are not concerned about calories – just use 1 cup of regular sugar

1  1/2 tsp. baking powder

1  1/2 tsp. baking soda

1/4 tsp. salt

In a food processor, blend dry ingredients until the oats and ground up nice and fine.

3 egg whites

1/2 cup unsweetened applesauce

1 tsp. vanilla extract

1/2 cup plain Greek yogurt (or regular plain low-fat yogurt)

1 cup hot water

Add wet ingredients and mix well.

1/2 cup semi-sweet MINI chocolate chips (divided)

Stir in 1/4 cup of the mini chocolate chips, saving the rest for the top.

Fill muffin tins 1/2 – 2/3 of the way full.  Pour the batter into a bowl with a pour sprout dirties an extra bowl, but it sure makes it easier to fill the cupcake liners without making a mess.

Sprinkle the other 1/4 cup of chocolate chips on the top.

NOTE:  You could skip this step and just stir all the chocolate chips into the batter but this method makes them pretty on top.

Bake for 15 minutes at 350 degrees.  Insert a toothpick in the middle to check if they are done.

Cool muffins and enjoy!!!

Recipe Source:  Revised from Dashing Dish (found on Pinterest)

FULL RECIPE WITHOUT PICTURES —

FUDGEY BROWNIE BITES

1  3/4 cup oats

3/4 cup unsweetened cocoa

1/2 cup Baking Stevia OR 1 cup sweetener of choice that measures like sugar)

1/2 tsp. cream of tartar (or 2 tsp. vinegar)

1  1/2 tsp. baking powder

1  1/2 tsp. baking soda

1/4 tsp. salt

3 egg whites

1/2 cup unsweetened applesauce

1 tsp. vanilla extract

1/2 cup plain Greek yogurt (or regular plain low-fat yogurt)

1 cup hot water

1/2 cup semi-sweet MINI chocolate chips (divided)

foil cupcake liners (paper ones tend to stick)

Preheat oven to 350 degrees.  Place foil cupcake liners in muffin pans, or spray muffin tin with no-stick cooking spray.

In a food processor, blend dry ingredients until the oats and ground up nice and fine.

Add wet ingredients and mix well.

Stir in 1/4 cup of the mini chocolate chips, saving the rest for the top.

Fill muffin tins 1/2 – 2/3 of the way full.  Pour the batter into a bowl with a pour sprout dirties and extra bowl, but it sure makes it easier to fill the cupcake liners without making a mess.

Sprinkle the other 1/4 cup of chocolate chips on the top.

NOTE:  You could skip this step and just stir all the chocolate chips into the batter but this method makes them pretty on top.

Bake for 15 minutes at 350 degrees.  Insert a toothpick in the middle to check if theyare done.

Cool muffins and enjoy!!!

Recipe Source:  Revised from Dashing Dish (found on Pinterest)