Weight Watchers Brownie Cupcake Bites

READY IN: 26mins
Recipe by xpnsve

These tasty little brownies are moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles. 3 POINTS per serving.

Top Review by mersaydees

These were featured in my WW Weekly reader with one update: the servings went from 24 to 36. Since my mini muffin tin had 24 holes I went ahead and made it for 24 servings. Also, since I found reduced fat brownie mix, I'm hoping these were still 2 PointsPlus per serving! While these were enjoyed by my co-workers for Halloween, I probably would not make them again as I prefer scratch recipes. Thanks for posting xpnsve! I know that many semi-homemade chefs will rate this much higher as they are tasty.

Ingredients Nutrition

  • 21 ounces regular dry brownie mix
  • 12 cup water
  • 12 cup unsweetened applesauce
  • 2 large egg whites, lightly beaten
  • 1 12 cups light whipped topping
  • 1 14 ounces candy corn, about 24 pieces

Directions

  1. Preheat oven to 350ºF.
  2. Line 24 mini muffin tin holes with mini cupcake papers.
  3. Combine brownie mix, water, applesauce and egg whites in a large mixing bowl.
  4. Beat 50 strokes with a wooden spoon; do not under mix.
  5. Pour brownie mixture into prepared muffin tins.
  6. Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes.
  7. Remove from oven and cool completely; remove cupcakes from pan.
  8. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn.

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