I was trying to think of a name that appropriately described this creation. ‘The Good Boy’ couldn’t be more perfect. Just the right amount of sweet, sure to leave chocolate on your fingers and lots of fun! Can you tell I have a little boy?
Created, tried and tested in my very own kitchen. Follow along for the recipe!
1 1/8 cups all purpose flour
3/4 cup brown sugar
2/3 cup cocoa
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/3 cup semisweet dark chocolate chips or chunks
1/3 cup milk chocolate chopped chips or chunks
2 egg whites
1/2 cup reduced fat sour cream
1/4 cup water
1/4 cup reduced fat milk
1/4 unsweetened apple sauce
1/2 tsp vanilla
Combine all of the dry ingredients into a medium sized bowl, including chocolate chips / chunks, until there are no lumps of flour or cocoa. I used a pure milk chocolate bar for 1/3 cup and 90% cocoa dark chocolate bar for the other 1/3 cup. The dark cocoa is necessary to balance the sweetness of this loaf since it is more bitter.
Mix all wet ingredients into a smaller bowl until combined. You may wish to use a whisk to ensure they are well combined.
Add the wet mixture to the dry and mix only until ingredients are combined. This mixture is closer to a muffin batter so it is important not to over mix. Spoon evenly into a lightly greased and floured mini loaf pan.
Preheat oven to 400F and turn down to 325F once the loaves go in. This will give them a little extra lift. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. Remove from oven and let set in the pan for a few minutes before transferring to cooling rack.
Serve it as is, dust it with icing sugar or add a scoop of your favourite ice cream. These yummy mini loaves are sure to please!
If you don’t have a mini loaf pan, you can use a regular muffin pan and bake for approximately 18-20 minutes.