Today I have a special treat for you! THREE wonderful brownie bite recipes 😀 One each of healthy, low fat and decadent. Which will be your favorite?
Bring on the brownies yum-o! I’ll start you out with the healthy one and work down from there, lol!
This one comes from lil sugar.com in an article called Do You Know the Muffin Man? 5 Meals to Make in a Muffin Tin. There are a few more recipes over there if you want to go check them out 😀
They write this about the brownie bites…
Pureed sweet potato provides these party-size brownies with moisture, earthy sweetness, and a fudgelike consistency. Not to mention it makes them a little more guilt-free if you happen to sneak a few extra. Warning — they’re habit-forming!
Say no more! You had me at BROWNIES 😉
Ingredients: (Makes 24 mini muffins)
1/2 pound sweet potato, peeled and diced (about 1 medium)
1/4 cup (1/2 stick) unsalted butter
1 large egg
2/3 cup unsweetened cocoa powder
2/3 cup coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
2 teaspoons grated fresh ginger or 1 teaspoon ground ginger (optional)
1/2 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
1/3 cup cream cheese, at room temperature
2 tablespoons pure maple syrup
2 tablespoons cocoa nibs
Steam, boil, or roast the sweet potato until very tender, transfer to a large bowl, and mash with the butter.
Preheat the oven to 350°F. Add the egg, cocoa powder, sugar, vanilla extract, and ginger, if using, to the potato mixture. Stir with a wooden spoon. In a second large bowl, stir together the flour, cinnamon, baking powder, salt, and cayenne pepper, if using. Stir the sugar and potato mixture into the dry ingredients and mix until no dry parts are visible. Divide the mixture among 24 mini muffin cups. Bake until an inserted toothpick comes out nearly clean, about 15 minutes. Let cool for several minutes before unmolding.
To make the frosting, beat together the cream cheese and maple syrup with a whisk or electric mixer on medium speed until smooth. Spread on top of the brownies and sprinkle with cocoa nibs.
Note: This recipe is vegetarian and can be frozen for later!
Now as if that wasn’t good enough, here’s another recipe (without the sweet potato for those of you who went Eeeeww, earlier, lol)!
(Low Fat) Two Bite Brownies
By Julievr at The Family Kitchen
1/4 cup butter, softened
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla
1 tsp. instant espresso or coffee, dissolved in 1 tsp. water
1 cup all-purpose flour
1/2 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350°F.
In a large bowl, mix together butter and sugar until well combined. Add eggs, vanilla and coffee and stir until well blended and smooth.
In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and stir by hand just until combined.
Spoon the batter mini muffin cups that have been sprayed with non-stick spray. Bake for 12-15 minutes, until puffed but still soft to the touch. Do not overbake! Cool in the pan on a wire rack.
Makes 24 brownies.
Per brownie: 85 calories, 2.3 g total fat (1.3 g saturated fat, 0.7 g monounsaturated fat, 0.1 g polyunsaturated fat), 1.5 g protein, 15.5 g carbohydrate, 14.2 mg cholesterol, 1 g fiber. 23% calories from fat
And now for those of us who just don’t care if it’s healthy or low fat… the pièce de résistance!!
CHEESECAKE BROWNIE BITES!!!!
I know it’s almost too much to maintain your composure… are you tearing up? It’s ok, yes, I know they are beautiful 😉 so I will save the chatter and give you the goods! But I will say go to Kelly’s site Just A Taste to see the AWESOME pics that go along with this post… they are a step by step visual demonstration on how to make these dreamy little wonders ❤
Cheesecake Brownie Bites (from Kelly at Just A Taste)
Yield: About 30 brownie bites
Prep Time: 10 min
Cook Time: 12 min
For the brownie batter:
4 large eggs
1¼ cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2¼ cups sugar
1 cup unsalted butter, melted
1½ cups all-purpose flour
For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 Tablespoons sugar
1 large egg yolk
Preheat the oven to 350ºF.
In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.
Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.
Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
Bake for about 12 minutes, or until a toothpick inserted comes out clean.
Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.
When measuring flour, never scoop the cup into the flour, as it condenses the flour and causes you to use more than the recipe intends. Instead, spoon the flour into your measuring cup and level it with a knife. The same technique applies for cocoa powder.
A mini-ice cream scoop is an easy and efficient way to scoop the brownie batter into the prepared cups.
Feel free to swirl the cheesecake mixture with the brownie mixture once scooped into the muffin cups to create a marbled effect.
If the brownie bites aren’t easily releasing from the pan, use a sharp knife to cut around the edges to release them.
And there you have it 3 excellent brownie bite recipes, something for everyone! Which one will you choose, or will you break down and make all 3?!
Don’t you just love all the fun things you can do with your muffin tin?!!! ❤