Description
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!
Ingredients
Scale
- 1 Cup mashed sweet potato
- 1/2 Cup shredded zucchini, packed
- 1/2 Cup almond butter
- 1/4 Cup pure maple syrup
- 4 Tablespoons cocoa powder
- 1 Teaspoon espresso powder
- 1/4 Teaspoon salt
- Coconut cooking spray
Instructions
- Preheat your oven to 400°F.
- 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.
- Bake for about 55 to 65 minutes, depending on the size.
- After about 25 minutes, flip it 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. Let it sit for a while, then give it another good squeeze.
- In a small pot, add the almond butter 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.
- Grease a mini muffin tin with coconut cooking spray or use mini cupcake liners.
- In a mixing bowl, mash the sweet potato, then add the maple syrup mixture, zucchini, cocoa powder, espresso powder, and a pinch of salt. Stir until everything is combined. Do not overmix.
- Spoon the batter into the muffin tin and bake for about 30-35 minutes. They’re done when a toothpick comes out clean.
- Cool the brownie bites in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy with a scoop of light ice cream or on their own.
- Dig in and enjoy!