Don’t feel guilty about indulging in these bite-size chocolate raspberry brownies’the applesauce keeps them moist without any added fat. They freeze well and are great for take-along snacks or for a dessert tray.
In a glass bowl, melt butter and chocolate in microwave, stirring once, until melted and smooth, about one minute. Stir in applesauce, jam and sugar until well blended.
Lightly beat egg with egg white and vanilla. Stir into chocolate mixture. Gently stir in flour and walnuts.
Use light cooking spray to grease mini muffin pan. Spoon batter into pan, filling to top. Top each brownie with one walnut half.
Bake in 350ºF (180ºC) oven until tester comes out clean, about 10 to 12 minutes. Let chocolate raspberry brownie bites cool in pan five minutes; transfer to rack and cool completely. Repeat with remaining batter.
Per brownie: 81 calories, 1 g protein, 3 g total fat, 1 g polyunsaturated fat, 1 g monounsaturated fat, 1 g saturated fat, 9 mg cholesterol, 13 g carbohydrate, 1 g fibre, 14 mg sodium