Guilt Free Double Chocolate Brownies

This is the first of our contest recipes and it will be hard to compete with! We decided to make brownie bites in a mini muffin pan instead of using a regular Pyrex. It cut the calories by about 20 since the servings were smaller. I also cheated and melted the butter in the microwave instead of on the stove. Karyn told me that these "got better with age" which is definitely true. We made them Thursday night and each tried one then and then took them on our anniversary picnic Friday night and they were a way better consistency. I ate mine with raspberries because I think everything tastes better with fresh raspberries. Since I typically only like brownies from a mix I was pleasantly surprised that these were a 5 out of 5 stars!

Source: Karyn Snodgrass, Manchester, NH

Ingredients

• Nonstick cooking spray
• 4 TBSP Butter
• 2/3 C. Granulated Sugar
• 1/2 C Cold Water
• 1 TSP vanilla
• 1 C. All-Purpose Flour
• 1/4 C Unsweetened Cocoa Powder
• 1 TSP Baking Powder
• 1/4 C. Mini Semisweet Chocolate Pieces
• 2 TSP Powdered Sugar

Directions

1. Makes 16
2. Preheat oven to 350 degrees F.
3. Coat bottom of 9x9 baking pan with nonstick spray. In a medium saucepan, melt butter; remove from heat. Stir in sugar, water, and vanilla. Mix in flour cocoa powder, and baking powder until combined. Add chocolate pieces. Pour batter into pan; bake for 15 -18 minutes. Cool in pan on wire rack. Sprinkle with powdered sugar.

Amount Per Serving

Calories: 111

Fat: 4g

Carbohydrate: 18g

Fiber: 1g

Protein: 1g