After school brownie muffins

Whole wheat flour. Applesauce. Crunchy sugar and melty chocolate chips. They keep well for a few days, if they last that long. Good for a snack, dessert, a party or a playdate. Don't forget the milk!

After School Brownie Muffins


1/2 cup butter
2 ounces unsweetened chocolate
3/4 cup sugar
2 eggs, beaten
3/4 cup applesauce (unsweetened is fine)
1 tsp. vanilla
1 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Topping:
2 Tbsp. sugar
1/2 semi-sweet chocolate chips

Heat the oven to 350 degrees.  Grease 12 standard muffin cups and set aside.

In a large microwave safe bowl, melt the butter and chocolate in the microwave for about 2 minutes. Stir until completely smooth. Add the sugar, eggs, applesauce and vanilla and mix well. In a medium bowl, whisk together the flour, baking powder, soda and salt. Pour the flour mixture into the chocolate mixture and stir just until combined, about 20 seconds.

Scoop the batter into the prepared muffin cups. Mix the sugar and chocolate chips together and sprinkle over the muffin batter. Bake for 20-25 minutes, or until a wooden pick comes out clean.  Cool muffins for a few minutes in the pan, and then remove them with a small knife or spatula and place them on a wire rack to cool completely. Store in an airtight container.