Ingredients:

  • 1 box (18 oz) premium brownie mix
  • 2 large egg whites
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup room temperature water
  • 1 tsp espresso powder
  • 1/2 cup dark chocolate chips (60% cacao)
  • 1/2 tsp coarse sea salt

Instructions:

  1. Preheat your oven to 325°F (163°C). Line a standard 12-cup or 15-cup muffin tin with high-quality paper liners.
  2. In a large mixing bowl, whisk the 2 egg whites, 1/2 cup Greek yogurt, and 1/4 cup water until the mixture is frothy and pale to incorporate micro-bubbles for aeration.
  3. Gently fold in the 18 oz brownie mix and 1 tsp espresso powder using a silicone spatula to avoid over-mixing, which can lead to a tough texture.
  4. Fold in the 1/2 cup dark chocolate chips until evenly distributed.
  5. Using a 2-tablespoon cookie scoop, portion the batter into the prepared liners. Bake for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  6. Remove from the oven and immediately sprinkle with 1/2 tsp coarse sea salt. Allow to cool completely in the tin to finish the carry-over cooking process.