Mini Low Fat Brownies

Mini Low Fat Brownies:

1/2 cup cocoa
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 tbsp unsalted butter
1 1/2 tsp brewed coffee (or vanilla extract)

1 3/4 cups white sugar
2 egg whites

3/4 cup applesauce (all natural, no added sugar)

Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and coffee.

Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl.

Grease the inner cups of a mini muffin pan and sprinkle flour over the cups (pour out the extra four). Spoon in the brownie batter 3/4 the way up each cup. Bake at 350 degrees for 30-35 minutes.

Note: If you need a quick brownie recipe, try using Betty Crocker Low Fat Fudge Brownie mix and follow the box directions instead of the ingredients above. Make sure to replace half of the liquid ingredients with brewed coffee to bring out the chocolate flavor.

Topping:

1 cup fat free whipping cream 

1 cup semisweet chocolate chips  

Fresh raspberries

In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon.
Spoon about 1 teaspoon chocolate mixture onto each brownie. Garnish with fresh raspberries.