Saturday, March 3, 2012

Brownie Muffins, Hungry Girl Style

It is time for dessert....which everyone knows is the most important meal of any and every day.  It gives you 100% of the USDA's guidelines for taste, happiness and satisfaction and the fact that it is chocolate....well, that is just the "icing on the cake".  A wise man once said that a day without chocolate really wasn't a day at all....and even though I don't recall who he was (and don't really care), I believe him -- I mean LOOK at all the antioxidants you are getting!!! 

Yum-Yum Brownie Muffins
This is absolute low fat chocolate heaven...

Tonight, for dessert, I am making "Hungry Girl's" Yum-Yum Brownie Muffins....they are awesome, low in fat and have only 2 ingredients....YES, your eyes did not deceive you...TWO....However, in order to "make them my own", and improve (ever so slightly) on perfection...I like to sprinkle on a 3rd ingredient (mini-chocolate chips).

So, this is your shopping list:  1) Devil's Food Cake mix; 2) 15-oz can of Libby's pure pumpkin...that's it!!!  But, if you want to make them like I do, your last ingredient is:  3) mini-chocolate chips -- it is as easy as "one - two" OR "one - two - three" decide.  These muffins are moist, chocolatey, delicious and only "taste" sinful.  The recipe is below.

2 ingredients
3 ingredients


***(1 Muffin = 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein) + however many mini-chips you decide to add -- I add about 1 teaspoon to the top of each muffin

 Ingredients & Directions
1 box devil's food cake mix (I prefer Duncan Hines)
1 15-oz can solid pack pumpkin (I prefer Libby's)
Mini Chocolate Chips (Nestle) -- optional to top the muffins with before baking

Mix the two ingredients together. (Do NOT add anything else that may be mentioned on the box, such as eggs, oil, or water.) The mixture will be very thick and you'll swear that it will never mix together and will be tempted to add in other things to make the batter smoother....DO NOT DO THIS OR IT WILL RUIN THEM!

Place the batter into muffin tins lined with paper or foil liners (I prefer the foil because it keeps them moist).  I also like to use a spring-loaded ice cream scoop to move the batter evenly to the tins, or you can spray tins with non-stick spray.  Optional:  Sprinkle each muffin with approximately 1 teaspoon of mini chips. Bake at 400 degrees for 20 minutes. Makes 12 regular muffins.

It doesn't get a whole lot easier than that!


Anonymous said...

Does that solid pumpkin make them heavy? I would think it would. However, they do look scrumptious. The addition of the mini chocolate chips adds a new dimension.

Gourmet Girl Cooks said...

Actually the solid pumpkin does not make it heavy -- it makes it moist. I admit I was skeptical the first time I ever used pumpkin, but once I tried it, I can't imagine not using it!

Carla said...

Isn't there wheat in the cake mix?

Gourmet Girl Cooks said...

Hi Carla -- YES, there is wheat in this recipe -- notice on my blog cover page that I posted my recipes were not wheat/grain free until July 10, 2012. So there are a little over 6 months of wheat free recipes (I started this food blog BEFORE going wheat/grain free). It evolved into "wheat/grain free" recipes when I chose that way of eating. Check out the notes on the front/main page of my blog for how to isolate just the wheat free recipes. Thanks! :-)