Make these sweet potato brownie bites as a healthier dessert option. Perfect for kids’ lunches or on-the-go snacks!
Are you a dessert person? I forgo an appetizer at a restaurant just to be able to finish off with something sweet in the end. Most times, though, I’m too full after my meal to even think about dessert, so I end up walking away with nothing. Wouldn’t it be great if they offered just a bite or two…
At home, it’s a little easier to satisfy my sweet tooth. Often just a dried fig or date or small piece of something is all I need. I prefer dessert that isn’t gigantic and packed full of garbage ingredients.
Most of the desserts I make nowadays are healthier options to what we used to eat before we knew better (or cared to know better). And to tell you the truth, they taste just as good, if not better. Trust me!
Chances are, you, and more importantly, your kids, won’t be able to tell the difference. The first time I put mashed sweet potato in a brownie my family engulfed the entire pan. They’re just so chocolatey, moist and delish!
I didn’t even get one of those, “What did you put in these?” looks that I sometimes get when I modify a recipe. I guess it partly has to do with our love for sweet potatoes around here.
And making them in bite-sized portions means they’re easy to take to work or throw in kids’ lunches. Freeze a bunch and you’ve got dessert on your hands any day of the week that won’t get you in trouble.
Sweet Potato Brownie Bites
So, go ahead and try a batch and let me know what you think. I’m convinced these sweet potato brownie bites won’t disappoint!
Looking for a gluten-free option? Try these double chocolate sweet potato muffins.
Sweet Potato Brownie Bites
- 1/4 cup cocoa powder
- 1/2 cup brown sugar, lightly packed
- 1/3 cup all-purpose flour I used nutri-blend
- 1/8 cup coconut flour
- 1/4 teaspoon salt
- 1/3 cup chopped dark chocolate
- 1/2 cup sweet potato, cooked and mashed
- 2 eggs, slightly beaten
- 1/4 cup melted butter
- 1 teaspoon vanilla
- Preheat oven to 350°F. Prepare a mini muffin pan with butter.
- Add dry ingredients (except dark chocolate) to a medium-sized mixing bowl and stir until combined, breaking apart any lumps. Stir in dark chocolate.
- In a separate bowl, combine wet ingredients. Pour into dry ingredients and mix well.
- Use a cookie scoop or two spoons to drop batter into pan (makes 16-18 bites).
- Bake for 10-12 minutes until the edges feel firm and middle is a bit soft. Do not over bake or the brownies will become too dry.
- Allow to cool for a couple minutes in the pan, then carefully run a knife along the edge and transfer brownie bites to a cooling rack.
- Store in an airtight container for a few days or pop into the freezer to eat later.
Are you a dessert person like me? What better-for-you options have you found to satisfy your sweet cravings?
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