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My Wholesome Gluten-Free Fudgy Brownie Bites are proof you don’t need a long ingredient list to create something undeniably chocolatey and fudgy. They even sneak veggies in, making them healthier than your average brownie. These tiny treats might be small in size, but they’re full of cocoa goodness in every bite!

WHOLESOME GLUTEN-FREE FUDGY BROWNIE BITES

I cannot say how much I love these brownie bites! I am a firm believer that food can taste good and, at the same time, be good for you. If you’ve seen any of my other recipes, you know I incorporate more vegetables into my dishes, use less sugar, and make “naughty” food healthy, and healthy food even healthier! In my opinion, there’s always room for improvement, and if you reduce the calories or fat in a treat, that just means you can indulge a bit more!

I created this recipe with that theory in mind, and it led to these ultra-tasty, soft bites of chocolate bliss. Plus, they have a sneaky veggie mixed in for an extra boost of nutrition. I promise you won’t even taste it! My Wholesome Gluten-Free Fudgy Brownie Bites are easy to make and are seriously delicious. So, let’s stop with the chatter and get to it!

HOW I MADE-OVER THESE BITES:

Well, first and foremost, these bites only have a few simple ingredients, and they all come with great health benefits!

Now, I may not track macros, and sweet potatoes may be on the starchy side, but I love that they are naturally sweet, loaded with fiber, and packed with antioxidants. Almonds are low in sugar and high in fiber and healthy fats. Zucchini is full of vitamin C and potassium, and it’s also low in calories. Cocoa powder packs in polyphenols that boost blood flow to the brain and support healthy blood pressure by increasing nitric oxide. Finally, maple syrup is still a sugar, but it has a lower glycemic index than refined white table sugar and contains minerals such as magnesium, zinc, potassium, and calcium. And finally, the touch of espresso powder offers a tiny antioxidant boost from the coffee beans.

So, if you’re going to have dessert, try to have one with some advantages!

TThis recipe is gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, paleo, grain-free, vegetarian, and vegan.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Sweet potatoes
Almond butter
Zucchini
Pure maple syrup
Cocoa powder, unsweetened
Espresso powder
Salt

THIS IS HOW YOU’LL MAKE IT:

Preheat your oven to 400°F.

Let’s prep that sweet potato! There are lots of ways to cook these tubers, so feel free to use your preferred method. This is how I do it:

Scrub, pat dry, and prick the potato with a fork to let the steam escape.

Wrap it tightly in parchment paper and set it on a parchment-lined baking sheet. I avoid aluminum foil because it can leach small amounts of aluminum into food when heated.

Bake for about 55 to 65 minutes, depending on the size. You need a cup for this recipe, so fingers crossed you grabbed a big one! Since sweet potatoes are often thinner at one end and thicker at the other, baking time can vary.

After about 25 minutes, flip that baby over and start prepping the other ingredients.

Shred the zucchini, wrap it in a dish towel, and squeeze out as much moisture as you can. I let it sit for a while, then give it another good squeeze. Sometimes I peel my zucchini, and sometimes I don’t. Do whatever you prefer!

In a small pot, add the almond butter (with no added sugar or salt!) and maple syrup. Cook over low heat and whisk until smooth. Let it cool down.

Check on the potato. It should be soft when pierced with a fork. Carefully peel it, then cut into cubes so it cools faster. TIP: I often do this the day before to save time!

Grease a mini muffin tin with coconut cooking spray or use mini cupcake liners. For easier clean-up, I sometimes use these liners because they’re unbleached and chlorine-free.

In a mixing bowl, mash the sweet potato, then add the maple syrup mixture, zucchini, cocoa powder (please don’t confuse it with cacao powder!), and a pinch of salt. Stir until everything is combined. Don’t mix too much, because it can overwork the ingredients and make your baked goods denser. You want to make sure everything is fully combined, but the less you mix, the lighter and fluffier your finished product will be.

Spoon the batter into the muffin tin and bake for 30 to 35 minutes. They’re done when a toothpick comes out clean.  My oven loves to burn things, so I check in around 28 minutes. 

Cool the brownie bites in the tin for a few minutes, then transfer them to a wire rack to cool completely. NOTE: Once cooled and stored, these brownie bites become even more tender and fudgy over time.

Enjoy with a scoop of light ice cream or on their own. They’re delicious either way.

Dig in and enjoy!

SERVING SUGGESTIONS:

You can eat these on their own, top a few with homemade ice cream, or even blend them into an ice cream recipe. I have a Ninja CREMi, and I’ve added them to different bases to make brownie vanilla ice cream, coffee brownie ice cream, and plenty of others.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Because these brownie bites don’t have egg, you can leave them on the counter in an airtight container for up to 3 days, but I keep them in the fridge for freshness and to slow down mold. They never last long, but should stay fresh for 6-8 days in the fridge!

If you’re making a large batch and want to freeze them, wrap them individually in parchment paper and place them in an airtight container. They’ll keep well for up to 3 months.

ADDITIONAL NOTES:

You can sub the almond butter with cashew butter. I only use pure almond butter with no added sugar. If your almond butter already has salt, just adjust the added salt to 1/8 teaspoon.

You can also swap the maple syrup for honey or coconut palm sugar. I haven’t tested it with date sugar, so I’m not sure how that would taste. I’ve stuck with maple because it works so well, but if you try something different, let me know in the comments what you used and how it turned out!

If you’d prefer to make these larger, use a regular muffin or cupcake tin. Just increase the baking time to about 45-50 minutes and use a toothpick to test for doneness. I have not made these larger, so make sure to check in around 40 minutes!

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Dessert ideas, check these out!

5 Minute Healthy’ish Bourbon Sauce
Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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