The moral of this week’s blog post: When you’re sent a wonderful recipe that you’ve now made over and over and over, you simply must pass it on. My other thoughts are: 1) This is a food prep recipe! I’ve been prepping these as our mini go-to healthy-ish dessert for the past couple months now. 2) The freezer is a really good place for dessert (I’ll elaborate later). And, 3) They are delicious, full of sweet potato, and not much bad stuff. I’m so excited to share the Freezer Friendly Sweet Potato Brownie Bites recipe!
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I must give a huge shoutout to my mother-in-law for sharing te original recipe with me! I never would’ve been blessed with this fudgy goodness if she hadn’t sent it. Project Meal Plan has no other dessert or baked goods recipes yet, but that absolutely does not mean I don’t like to bake. It’s just something I try to avoid because it’s generally not healthy… and if it IS healthy, it’s still tons of calories I can’t help but eat. So naturally, the baked goods I do make go to work or on trips or to friends’ homes. But this recipe is just a little different (you’ll see!).
My second shout out goes to Chocolate Covered Katie for the original source of this recipe adaptation. After making her recipe, Ultra Fudgy Sweet Potato Brownies, just a couple times, I started individually wrapping and freezing all the brownies. Then, when a craving would strike, I’d grab one out of the freezer. I quickly realized that I actually liked them better from the freezer. The gooey chocolate brownie was more of a… fudgsicle?? All I know is – it’s delicious.
Here’s why I like to keep dessert in the freezer:
- Out of sight, out of mind. Sometimes, I forget it’s even there.
- No more feeling compelled to eat something because it’ll get stale.
- I like frozen desserts 😍
The original recipe calls for sweet potato puree – which is pretty simple to make, it just takes a little time. Honestly, I didn’t even google “How to Make Sweet Potato Puree”, I sort of just made it… Using one baked sweet potato (pictured above), along with 1 tablespoon of maple syrup, it happened pretty quickly in my Nutribullet.
So, in the middle of wrapping individual brownies one night, I realized it would save all the wrapping to just make the brownies as individuals from the start… My brain wheels were churning, and then, DING DING DING – mini muffin tin (uh, I mean silicone, hello 21st century) already in the cabinet. Basically brilliant.
Pre-portioned, bite-sized, freezer-necessary, sweet potato brownie bites. Okay, the freezer isn’t completely necessary, but I definitely recommend it. There’s just something about the below freezing temperatures that give the brownie bites a perfect fudgy gooeyness. And it doesn’t get all over your fingers or break apart because it’s frozen. Just try it.
Other freezer friendly meal prep ideas:Print
Sweet potato brownie bites are perfect to store in the freezer for your dessert cravings! Eggless + oil free + vegan options too!
Sweet Potato Purée
- 1 medium to large sweet potato (10-12 ounces)
- 1 tablespoon maple syrup
- 1 tablespoon almond milk (if needed; see instructions)
- 1 cup peanut butter (or any nut butter)
- 1 teaspoon pure vanilla extract
- 1/4 cup + 2 tablespoons flour (I used all purpose, but any will work)
- 1/4 cup + 2 tablespoons cocoa powder
- 2/3 cup coconut sugar (or any granulated sugar)
- 1 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2/3 cup mini chocolate chips, separated (for vegan option, try Enjoy Life)
- 24-count mini muffin tin or silicone (I think it would be very difficult to make the recipe without this! Or use an 8×8 square tin)
- Preheat oven to 400 degrees F.
- Line a small baking sheet with aluminum foil. Use a fork to poke holes in the sweet potato in 4 or 5 spots. Once preheated, bake the sweet potato on the baking sheet for 45-55 minutes, or until you see the juices start to emerge from the poked holes. Let the sweet potato cool until easy to handle. Lower the oven temperature to 325 degrees F.
- Peel the sweet potato and discard skin. Add sweet potato chunks and maple syrup to blender or Nutribullet. If the sweet potato is chunky after blending, add 1 tablespoon unsweetened vanilla almond milk. Blend until completely smooth. Using a medium sweet potato, I got about 1 1/4 cups purée.
- In a large bowl (or stand-mixer), combine sweet potato purée (just made), and wet ingredients. Mix until smooth and combined.
- In a small bowl, whisk all dry ingredients together (leave 1/3 mini chocolate chips for topping).
- Add about half the dry ingredients to the wet ingredients, and mix until blended. Add the remaining dry ingredients and mix until thoroughly combined. The mix will be thick and can be formed into a large ball.
- Spray a 24 count mini muffin baking sheet with non-stick cooking spray. Using a cookie dough scoop, fill the sheet with brownie batter, one scoop in each space. Add 5-7 mini chips to the top of each brownie bite if desired (using gloves makes this way easier).
- Place in the oven for 14-16 minutes. The brownie bites are done when a toothpick inserted comes out *mostly* clean. They become more firm as they cool. Wait approximately 5 minutes before removing the brownie bites from the baking container, and then let them cool completely on a cooling rack. Makes approximately 36-44 brownie bites (depending on the size of your sweet potato).
- When completely cool, place in large freezer safe bag and store in the freezer. I have found they do not need to be individually frozen. They don’t stick together in the freezer if they are completely cooled when they go in.
NOTE: I highly highly highly recommend freezing these. They taste like mini fudgsicles and it’s so perfect. Enjoy!!
I’ve used both regular granulated cane sugar, as well as organic coconut palm sugar. I think both work equally well.
I’ve never tried using an alternative flour with this recipe, but the original recipe notes many types of flour will work. Please see original recipe (link below) for details.
Update: Video added on 5/12/17.
- Serving Size: 1 brownie bite
- Calories: 68 (per 1)
- Sugar: 3g (per 1)
- Fat: 4g (per 1)
- Carbohydrates: 7g (per 1)
- Protein: 2g (per 1)
To make this recipe, I used:
Thank you so much for checking out the Freezer Friendly Sweet Potato Brownie Bites recipe! Be sure to use #projectmealplan on social media if you make this recipe! And follow me on Pinterest for meal inspiration every single day.