Servings: 48 Little Brownie Bites
1 cup all-purpose flour
2/3 c. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
2 c. dark brown sugar, not packed
1/2 cup canola oil
2 lg. eggs
4 oz. unsweetened apple sauce
2 tsp. vanilla extract
2/3 cup mini chocolate chip morsels
Buttery cooking spray
Coat four 12 mini muffin tins or 2 8″ x 8″ glass square baking pans with buttery cooking spray. (Note: can be combined as two mini muffin tins and one 8″ x 8″ pan) Heat oven to 350 degrees F.
In a large bowl, using a whisk, combine flour, cocoa, baking powder and salt.
In a medium bowl, combine brown sugar, oil, eggs, apple sauce and vanilla extract. Whisk until smooth, removing any brown sugar hard clumps. Pour into flour mixture and stir until blended. Stir in mini chocolate chips (batter will be very sticky and slightly stiff).
Spread batter evenly in 8″ x 8″ square prepared pans or using a cookie dough scooper fill prepared mini muffin tins 1/2 -2/3 full. Put square pans in oven and bake for 20 -22 minutes, until firm at edges and wooden pick, inserted off-center, comes out clean. Mini muffin tins will bake much faster in about 12-14 minutes…make sure to keep an eye on these little mini brownies after 10 minutes of baking time and when an inserted toothpick in the middle comes out clean.
Place pans on rack and let cool completely.
Cut square pan brownies into 48 bars and/or remove the mini brownie bites and enjoy! These brownies can also be made a week or two ahead as needed and stored in a covered container and also great served right out of the refrigerator!