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Brownie cupcakes
Nb persons: 0
Yield: 24 brownies at just 2 Points each
Preparation time:
Total time:
Source:
| brownie mix | |
| 1 can (15 oz) | pumpkin |
| 1 cup | milk |
| 1 pckg | icing |
I made these over the weekend...mainly to use up Halloween cupcake liners that I seem to have purchased ten billion of over the years. What I found, cupcake liners keep me from eating too many brownies. They have some sort of magic power when it comes to portion control for me.
These are dense, chewy, moist, fudgy brownies.
Preheat oven to 350. I used a family size boxed brownie mix (comes with frosting). Added 1 (15 oz) can of 100% pure pumpkin. And about 1 cup of light vanilla soy milk until the batter was the proper consistency. Evenly distribute batter between 24 cupcake liners in tins. Bake for 28-30 minutes. Cool on cooling rack. Add a little blob of frosting to each brownie, evenly, until all of the frosting in the little packet is gone.
Makes 24 brownies at just 2 Points each.
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