Ingredients

	21 oz regular brownies, dry mix
	1/2 cup(s) water
	1/2 cup(s) unsweetened applesauce
	2 large egg white(s), lightly beaten
	1 1/2 cup(s) lite whipped topping
	1 1/4 oz candy corn, about 24 pieces

Instructions

• Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake wrappers.
  
  
• In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared muffin tins.
  
  
• Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.

Notes

• If you're not a fan of candy corn, get festive with orange and black sprinkles (could affect POINTS values).