mga ito Healthy Brownie Bites are super-simple 4-ingredient flourless brownies cooked in a mini-muffin pan with a rich chocolate taste and a smooth, moist, and gluten-free dough.
I love to make flourless alternatives to classic brownies, like my Avocado Brownies, Applesauce Brownies, O Healthy Brownies. For the fall season, I wanted to make a version with my sweet potatoes and make them small, so I could put them in my kids’ lunchboxes.
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Healthy Brownie Bites
Ingredients
- ½ tasa Sweet Potato Puree - cooled, mashed (note 1)
- ½ tasa Peanut butter - (tala 2)
- ¼ tasa Maple syrup - (tala 3)
- ¼ tasa Unsweetened kakaw pulbos
Opsyonal
- 1 kutsarita Vanilla Extract
- ¼ tasa Maitim na Tsokolate Chips
tagubilin
- Preheat the oven to 350 °F (180 °C). Line a 12-mini muffin pan with mini paper liners oiled with cooking oil spray. Set it aside. You can also bake the recipe in a small 6-inch x 6-inch square pan lined with parchment paper.
- Prick a large sweet potato with a fork, place it on a microwave-safe plate, and microwave it on high (1000W) for 5 minutes. Flip the potato and microwave it again for 3-5 minutes. The sweet potato is cooked when you can easily insert a pick in the center.
- Let it cool down completely, then pack it in a measuring cup to measure 1/2 cup.
- Place all the ingredients in the bowl of a food processor: sweet potato puree, maple syrup, peanut butter, cocoa, and optional vanilla if used.
- Blend on high speed until it forms a dough. It's not liquid but relatively firm.
- Fold in the chocolate chips if used, and pulse a few times to incorporate.
- Roll dough balls and place on each mini hole, or press the whole brownie batter onto a 6-inch square pan.
- Bake the brownie bites for 15-20 minutes at 350 °F (180 °C) until the top is dry, crackles and a toothpick inserted in the center comes out with a little wet batter on it, meaning the brownies are still moist.
- Let the bites cool down on a cooling rack.
Mga Tala
Pagkain
Ingredients at Substitutions
You only need 4 ingredients for these brownie bites, but no flour at all!
- Sweet Potato Puree– For the best flavor, use a well-mashed, cooled sweet potato. For a version with pumpkin puree, try my Pumpkin Brownie Bites or Healthy Banana Brownies for a banana version.
- Peanut butter – Use smooth, natural peanut butter with no added sugar or oil. Almond butter or sunflower seed butter are great alternatives for a different flavor or nut-free option.
- Maple syrup – Pure maple syrup provides natural sweetness, but you can use agave syrup, coconut nectar, or date syrup as swaps. These may add subtle flavor differences but will maintain moisture.
- Unsweetened kakaw pulbos – Choose high-quality cocoa powder, as it intensifies the chocolate flavor. For a richer taste, use Dutch-processed cocoa if you prefer a darker, more chocolatey brownie.
How to Make Healthy Brownie Bites
This is a super simple recipe that can be made in just a few minutes. Here are pictures of key steps.
Cook the sweet potato in the microwave until slightly mushy.
Combine all the ingredients in a food processor.
Process the healthy brownie bite batter in the food processor and transfer it to a muffin pan.
Bake the healthy brownie bites for 15-20 minutes at 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
Here are a few more tips to make the best brownie bites you can make.
- Sweet Potato Prep – If you don’t have a microwave, you can also steam sweet potato chunks instead of microwaving for a quick cooking method.
- Extra Chocolate Boost – For even more chocolate flavor, add 1-2 tablespoons of melted dark chocolate to the batter.
- Pagkakaiba-iba ng Tekstura – For a fudgier texture, add 1 tablespoon of coconut oil to the batter.
- Custom Mix-ins – Add a handful of chopped nuts or dried berries for texture.
- Mga Ideya sa Paghahatid – Maglingkod kasama dairy-free whipped cream or drizzle with melted chocolate (or both).
- Making It Sweeter – Add 1-2 tablespoons of coconut sugar if you prefer a slightly sweeter brownie bite.
- Pagkakaiba-iba ng lasa – Experiment by adding 1/2 teaspoon of cinnamon or espresso powder to intensify the chocolate flavor.
- Avoid Overbaking – Pull them out while they’re slightly gooey in the center to retain a fudgy consistency.
- Batch Freeze – These brownie bites freeze well! Store in the freezer in an airtight container for a quick, single-serve treat.
More Healthy Brownie Recipes
If you like this recipe, you’ll love these other healthy brownies.
I followed the directions and mixed these in the food processor but it came out more like a batter than a dough. I’m not sure how I am going to roll them into a ball.
I’m thinking about adding some almond flour until it becomes to a consistency of a dough.
Ano sa tingin ninyo?
If not think enough you can add a bit more almond flour and use a cookie dough scoop to drop the dough on the pan
Since I had mixed up 2 different batches, one using peanut butter & 1 with almond flour, and neither form a dough like consistency, even after refrigerating for a short time. So, I added some almond flour one Tablespoon at a time. I never did get what I would call a dough consistency and I didn’t want to use too much almond flour. But, by wetting my hands so the “dough” wouldn’t stick I kind of formed balls and got it into each little paper cup. I ended up to have to bake them a little longer to get a clean toothpick when I tested them. They ended up tasting good but didn’t look as nice as the ones you showed in the pictures.
I ended up adding 3TBS of almond flour to the peanut butter batter & 4TBS to the almond flour and maybe could have added a little more to each one to achieve the dough consistency.
What you describe is too much water in your dough. I suspect you added too much sweet potato puree, or you boil the sweet potato instead of steaming/microwave which add too much moisture. I never need almond flour in this recipe
I wonder if canned pumpkin would work?
Yes, I am pretty sure pure canned pumpkin puree will.
Do you spray the muffin liners ? Ot the pan ?
Yes, and it’s written in instruction number 1 of the recipe.
Can you use Protein Powder instead of Cocoa?
It will be a different ratio, both ingredients don’t have the same properties and won’t absorb the moisture the same way.
I admit I was skeptical! I made these for my daughter‘s friend. I could not believe the texture and how delicious they were. They were very chocolatey. I used date syrup instead of maple syrup and I did add the vanilla and the dark chocolate chips. I might like them better than regular brownies!!
Salamat sa iyo kaya magkano!
I got all your receipts thank you very much
Ikinagagalak ko!
I Love Brownies, especiallt dense moist ones 🙂
This recipe sounds & looks very delicious!!
Can I use canned sweet potatoes that I process …& continue ???
I suppose yes, I haven’t tried yet but it should work.
absolutely delicious! I was skeptical and usually don’t find the ‘healthy version’ of treats very good, but this recipe was amazing!
Salamat sa iyo kaya magkano!
Love these! I’ve made them with peanut butter and almond butter on separate occasions. Thank you for this recipe!
Salamat