- May. 13 2020
Delicious pre-portioned low-calorie chocolate brownie cakes. The perfect healthy dessert to curb your chocolate cravings!
* These days, I would substitute honey or stevia, to taste, instead of using Splenda.
**I use Grain Sweetened Chocolate Chips, which are more of a dark chocolate taste. I buy them at Whole Foods.
Preheat oven to 350 degrees F and lightly oil 9 out of 12 cups in a 12-muffin tin.
In a medium bowl, whisk together whole wheat flour, cocoa, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mix together the wet ingredients – pumpkin, Splenda, vanilla, and melted chocolate chips.
Add wet ingredients to the dry ingredients, but be careful not to over mix. Drop even spoonfuls into 9 muffin tins.
Bake for 25 minutes. Allow to cool before removing from tin.
(9 servings = per serving)
Fat: 2 g
Carbs: 20 g
Protein: 2 g
For added chocolatey goodness, frost with Chocolate Peanut Butter Fudge Decadence!