Directions:
- Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
- Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
- Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
- Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.23 Kcal (1692 kJ) | ||
| Calories from fat | 340.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.8g | 58% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 144.79mg | 6% | |
| Potassium | 90.62mg | 2% | |
| Total Carbs | 11.67g | 4% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 6.15g | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 214.11 Kcal (896 kJ) | ||
| Calories from fat | 180.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.02g | 58% | |
|---|---|---|---|
| Cholesterol | 43.35mg | 27% | |
| Sodium | 76.69mg | 6% | |
| Potassium | 48mg | 2% | |
| Total Carbs | 6.18g | 4% | |
| Sugars | 1.71g | 13% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 3.26g | 12% | |
| Iron | 0.4mg | 4% | |
| Calcium | 21.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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