Ww 1 Pt Chocolate Brownie Cups Recipes

1-POINT BROWNIE WEIGHT WATCHERS

Steps:

• Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well.
• Stir in applesauce, egg whites, and vanilla.
• Spray an 8" square baking pan with cooking spray.
• Spread batter evenly in the pan.
• Bake at 350 degrees for 20 minutes or until the edges are firm and the center almost set.

WW 1 PT. CHOCOLATE BROWNIE CUPS

Steps:

• Preheat oven to 350 degrees.
• Thoroughly mist two 12 cup nonstick mini-muffin tins with cooking spray or use paper liners.
• Mix the applesauce, vanilla, eggwhites, and sugar until well combined in a large mixing bowl.
• Add the flour, baking powder, cocoa, espresso powder and salt.
• Stir until just combined and smooth.
• Using half the batter, fill each m uffin cup until just barely full.
• Sprinkle half of the chips evenly over the top.
• Bake 10-12 minutes.
• Transfer the pans to a rack to cool for 5 minutes.
• Using a knife, gently remove the bronwies from the muffin tins.
• Let cool another 10 minutes.
• Repeat with the 2nd half of the batter and remaining chips.

VOLCANO BROWNIE CUPS

Steps:

• In a mixing bowl, cream butter and sugar. Add eggs, egg yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture. Stir in nuts. Spoon into 6 greased 10 oz. custard cups; place on a baking sheet. Bake at 350 for 10 minutes.
• Push one square of chocolate into center of each brownie. Bake 18-20 minutes longer or until a toothpick inserted in the brownie comes out clean. Remove from the oven and let stand for 5 minutes. Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners sugar. Serve warm.

CHOCOLATE TRUFFLE BROWNIE CUPS

Steps:

• Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
• Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
• Stir brownie mix, water, oil and eggs until well blended.
• Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
• Bake 20 to 22 minutes or until tooth pick comes out clean.
• Cool completely before glazing.
• Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
• Stir in chocolate until melted.
• Let stand about 15 minutes.
• Spoon mixture over brownie and add sprinkles.

ICE CREAM BROWNIE CUPS

Steps:

• Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs.
• While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside.
• While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie.
• OR.
• While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie.
• Scoop ice cream into cups. Top with chocolate sauce and sprinkles.
• TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.

WW 1 PT. WEIGHT WATCHER MUFFINS

Steps:

• Mix AllBran w/hot water.
• Stir and set aside.
• Add baking powder to the Krustaez mix.
• Mix all together.
• Bake according to muffin box.

PASTRY WRAPPED FUDGY BROWNIE CUPS

Steps:

• Thaw puff pastry at room temperature for 30 minutes.
• Preheat oven to 400*F.
• Melt the chocolate and butter together over low heat, stirring until chocolate is completely melted.
• Stir in the sugar, then the eggs and vanilla, then the flour.
• Unfold the pastry on a lightly floured surface; roll into a 15x12" rectangle.
• Cut into 20 3" squares; press 1 square into the bottom of each 3" muffin cups.
• Spoon 1 tablespoons brownie batter into the center of each pastry square.
• Bake for 15-20 minutes or until pastry is golden. Carefully remove from muffin tins and cool on wire racks.
• Dust with powdered sugar, or serve with ice cream.