Dessert

Chocolate Brownie Muffin Tops is for Dessert.

Chocolate Brownie Muffin Tops takes several minutes to prepare.

Chocolate Brownie Muffin Tops takes several minutes to cook.

Chocolate Brownie Muffin Tops makes 16 servings.

The ingredients for Chocolate Brownie Muffin Tops are:

142 gram(s) Ghirardelli Premium Baking Bar 100% Cacao
2 cup Splenda
1.75 cup Soy Flour Bob's Red Mill
1.5 tsp Baking Powder
1.5 tsp Baking Soda
1 tsp Salt
2 large Eggs, fresh, whole, raw
2 cup Yogurt Greek Fage fat free plain
.5 cup Canola Oil
2 tsp Vanilla Extract
1 cup (8 fl oz) Boiling Water

Here is how you make Chocolate Brownie Muffin Tops:

Preheat oven to 350?F.Spray 16 mini pie dishes with "PAM" Microwave the unsweetened chocolate on high for about 2 minutes, until it melts. Cover while microwaving to avoid spattering.Combine dry ingredients in a mixing bowl.Add the eggs, melted chocolate, Greek yogurt, oil,and vanilla. Slowly add the boiling water while mixing to a smooth batter. The batter will be thin.Fill each dish about half full.Bake for 22 to 25 minutes.Cool on cooling rack. Serving Size: makes 16 mini pie dishes not filled all the way.Number of Servings: 16Recipe submitted by SparkPeople user WUAKOS.

The nutritional information for Chocolate Brownie Muffin Tops is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 183.8

• Total Fat: 14.7 g
• Cholesterol: 23.2 mg
• Sodium: 277.6 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 2.8 g
• Protein: 9.1 g