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 natural 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 (Or use an 8×8 square tin for regular brownies)
- 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 100% 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.
Adapted from Ultra Fudgy Sweet Potato Brownies by Chocolate Covered Katie. Nutrition information estimated with My Fitness Pal. 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)
Keywords: dessert, sweet potato, mini dessert, freezer friendly, chocolate, delicious