Lisa made this recipe from the book Fitness Food. We didn’t have a baking pan that was the size the recipe asks for, so she used an 8×8 pan and put the remaining mix in muffin pan lined with paper cups. The recipe yielded a full 8×8 pan plus 4 cupcakes.
Yay for bonus cupcakes!
They’re so good with ice cream and that chocolate sauce. What’s with the walnut on that one brownie?
There was a walnut laying around, so why not?
Reduced Fat Fudge Brownie Cupcakes
1/2 cup all-purpose flour
1/2 cup self-rising flour
1 tsp baking soda
3/4 cup cocoa powder
1 1/4 cup superfine sugar
2 tsp vanilla extract
2 tbsp canola oil
7 oz low-fat vanilla yogurt
1/2 cup apple sauce
Preheat the oven to 350. Spray an 12×8 baking dish with the oil and line the base and 2 long sides with baking paper. Sift the flours, baking soda, and cocoa powder into a large bowl. Combine the eggs, sugar, vanilla, oil, yogurt, and apple sauce. Add to the flour and mix well. Spread into baking dish. Bake for 30 minutes or until a skewer comes out clean.
The brownie will sink slightly in the center as it cools. Leave in the pan for 5 minutes before turning onto a wire rack to cool. Dust with powdered sugar, cut, and serve.