Early this week I had a brilliant idea for lightening my favorite brownie recipe. I was fairly convinced that a healthier brownie couldn’t be this easy and still taste good, but somehow, it was. I then proceeded to badly strain a muscle in my back and felt extremely grateful to have this snack/dessert/breakfast on hand without having to bake again for a few days. Because I certainly can’t last without goodies in the house. Heaven forbid.
I baked them in cupcake papers, intending for Ryan to take them to work as usual, but these are too good, and so much healthier than the original recipe that I just had to keep them. I froze a few and have happily nibbled on the rest all week.
And the great thing about these cupcake-sized brownies is that they’re already portioned out. And guess what? I cut the butter involved by nearly two-thirds and they’re still rich, delicious, and pretty indulgent-tasting. Can a girl ask for much more than that? I think not.
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