• 24 mini paper liners
• ½ cup [125 mL] butter, melted
• ¼ cup [50 mL] Chipits®* Semi-Sweet Chocolate Chips, melted
• ¼ cup [50 mL] cocoa powder
• ¾ cup [175 mL] SPLENDA® No Calorie Sweetener, Granulated
• ¼ cup [50 mL] SPLENDA® Brand Brown Sugar Blend
• 2 eggs
• 1 tsp [5 mL] vanilla
• ½ cup [125 mL] Robin Hood® All Purpose Flour
• 1 tbsp [15 mL] instant espresso powder or granulated instant coffee
• ¾ tsp [4 mL] baking powder
• ¼ tsp [1 mL] salt
• ½ cup [125 mL] Chipits®* Semi-Sweet Chocolate Chips

1. Preheat oven to 350ºF (180ºC). Line mini muffin cups with paper liners.
2. Combine first 7 ingredients in medium sized bowl. Add remaining ingredients. Stir until combined. Fill each muffin cup ¾ full.
3. Bake in preheated oven for 12-15 minutes or until set. Serve warm or at room temperature.

Makes 24 brownie bites
TIPS:
- Use a mini ice cream scoop to place batter in muffin cups.
- The coffee powder can be omitted if desired.
- These brownies can also be baked in 9" x 9" (2.5 L) pan for 20-25 minutes or until set.
- To always have brownies on hand, freeze baked brownies in GLAD® Freezer Bags. Thaw before serving.