Chocolate-Chocolate Brownie Cups

• .5 cup(s) (unsweetened) applesauce
• 1 teaspoon(s) vanilla extract
• 8 large egg whites
• 2 cup(s) sugar in the raw
• .5 cup(s) flour
• 1 teaspoon(s) baking powder
• 1 cup(s) (unsweetened) cocoa powder
• 2 teaspoon(s) instant espresso powder
• 1 teaspoon(s) salt
• .5 cup(s) (mini) chocolate chips, semisweet

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Directions

1. Preheat oven to 350ºF. Thoroughly mist two 12-cup nonstick mini muffin tins with butter-flavored cooking spray (or use paper liners). Using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until well combined in a large mixing bowl.
2. Add the flour, baking powder, cocoa, espresso powder and salt. Stir until just combined and smooth. Using half the batter, fill each muffin cup until just barely full. Sprinkle half of the chips evenly over the top. Bake 10 to 12 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are OK).
3. Transfer the pans to a rack to cool for 5 minutes. Using a butter knife, gently remove the brownies from the muffin tins. Let cool another 10 minutes. Repeat with the second half of the batter and the remaining chips.

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