Chocolate Raspberry Brownie Bites |
Don’t feel guilty about indulging in these bite-size brownies because the applesauce keeps them moist without the added fat. The chocolaty taste is accented with a hint of raspberry. They freeze well and are great for take-along snacks or for a dessert tray. Make 24 servings, 0.90 oz each.
Ingredients
- 1 tbsp (15 mL) butter
- 2 oz (56 g) bittersweet chocolate, chopped
- 1/3 cup (75 mL) unsweetened applesauce
- 1/2 cup (125 mL) seedless raspberry jam
- 1/2 cup (125 mL) packed brown sugar
- 1 egg
- 1 egg white
- 1 tsp (5 mL) vanilla
- 3/4 cup (175 mL) all purpose flour
- 1/2 cup (125 mL) chopped California walnuts
- 24 California walnut halves
Directions
1. In glass bowl, melt butter and chocolate in microwave, stirring once, until melted and smooth, about 1 minute. Stir in applesauce, jam and sugar until well blended. Lightly beat egg with egg white and vanilla. Stir into chocolate mixture. Gently stir in flour and walnuts.
2. Use light cooking spray to grease mini muffin pan. Spoon batter into pan, filling to top. Top each brownie with one California walnut half. Bake in 350°F (180°C) oven until tester comes out clean, about 10 to 12 minutes.
3. Let cool in pan 5 minutes; transfer to rack and cool completely. Repeat with remaining batter.
Nutrition per serving: about 81 cal, 1.3 g pro, 3 g fat (0.9 g sat. fat; 0.7 g mono; 1.3 g poly), 9 g chol, 13 g carb, 0.5 g fibre, 14 g sodium
Recipe courtesy of California Walnut Commission. For more walnut recipes please visit walnutinfo.com/
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