Tomorrow is Administrative Professional’s Day and I wanted to honor our department’s secretary by baking her some brownies. One of her favorite sweets is chocolate. There is no better way to satisfy a sweet tooth for chocolate other than rich chocolate brownies.

 

Ingredients:

1/2 cup of whole wheat pastry flour

1 tsp fine espresso powder

1 TB cornstarch

1/8 tsp baking soda

1/4 tsp kosher salt

3/4 dutch processed cocoa powder

1/2 cup of unsweetened applesauce

1/4 cup canola oil

2 eggs

1 tsp pure vanilla extract

1 cup of chopped chocolate (I used leftover Easter Chocolate)

Yields: 12 mini brownies

Directions:

1. Preheat oven to 325 degrees. Generously spray with cooking spray an individual brownie pan ( I have the pampered chef product).
2. In a large mixing bowl mix with whisk the applesauce, canola oil, vanilla, and espresso powder.  Add in the eggs, one at a time. Set aside.
3. In a separate medium bowl sift together the flour, cornstarch, baking soda,  salt, and cocoa powder. Make sure to whisk everything together
4. Add the dry ingredients into the wet ingredients. Use a spatula to fold and incorporate the ingredients. Lastly add the chucks of chocolate & fold to incorporate. 
5. Portion out the batter into the individual cups and bake at 325 degrees for 15 minutes or until toothpick comes out clean.