Healthy Brownie Bites (4 Ingredients, No Eggs, No Dairy)

These Healthy Brownie Bites are super-simple 4-ingredient flourless brownies cooked in a mini-muffin pan with a rich chocolate taste and a smooth, moist, and gluten-free dough.

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I love to make flourless alternatives to classic brownies, like my Avocado Brownies, Applesauce Brownies, or Healthy Brownies. For the fall season, I wanted to make a version with my sweet potatoes and make them small, so I could put them in my kids’ lunchboxes.

Ingredients and Substitutions

You only need 4 ingredients for these brownie bites, but no flour at all!

• Sweet Potato Puree– For the best flavor, use a well-mashed, cooled sweet potato. For a version with pumpkin puree, try my Pumpkin Brownie Bites or Healthy Banana Brownies for a banana version.
• Peanut Butter – Use smooth, natural peanut butter with no added sugar or oil. Almond butter or sunflower seed butter are great alternatives for a different flavor or nut-free option.
• Maple Syrup – Pure maple syrup provides natural sweetness, but you can use agave syrup, coconut nectar, or date syrup as swaps. These may add subtle flavor differences but will maintain moisture.
• Unsweetened Cocoa Powder – Choose high-quality cocoa powder, as it intensifies the chocolate flavor. For a richer taste, use Dutch-processed cocoa if you prefer a darker, more chocolatey brownie.

How to Make Healthy Brownie Bites

This is a super simple recipe that can be made in just a few minutes. Here are pictures of key steps.

Cook the sweet potato in the microwave until slightly mushy.

Combine all the ingredients in a food processor.

Process the healthy brownie bite batter in the food processor and transfer it to a muffin pan.

Bake the healthy brownie bites for 15-20 minutes at 350 °F (180 °C).

Expert Tips

Here are a few more tips to make the best brownie bites you can make.

1. Sweet Potato Prep – If you don’t have a microwave, you can also steam sweet potato chunks instead of microwaving for a quick cooking method.
2. Extra Chocolate Boost – For even more chocolate flavor, add 1-2 tablespoons of melted dark chocolate to the batter.
3. Texture Variation – For a fudgier texture, add 1 tablespoon of coconut oil to the batter.
4. Custom Mix-ins – Add a handful of chopped nuts or dried berries for texture.
5. Serving Ideas – Serve with dairy-free whipped cream or drizzle with melted chocolate (or both).
6. Making It Sweeter – Add 1-2 tablespoons of coconut sugar if you prefer a slightly sweeter brownie bite.
7. Flavor Variations – Experiment by adding 1/2 teaspoon of cinnamon or espresso powder to intensify the chocolate flavor.
8. Avoid Overbaking – Pull them out while they’re slightly gooey in the center to retain a fudgy consistency.
9. Batch Freeze – These brownie bites freeze well! Store in the freezer in an airtight container for a quick, single-serve treat.

More Healthy Brownie Recipes

If you like this recipe, you’ll love these other healthy brownies.

Quinoa Brownies

Healthy Brownies

Butternut Squash Brownies

Healthy Banana Brownies

Healthy Brownie Bites

These Healthy Brownie Bites are super-simple 4-ingredient flourless brownies cooked in a mini-muffin pan with a rich chocolate taste and a smooth, moist, and gluten-free dough.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Cool: 20 minutes mins

Total Time: 50 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 12 bites

Calories: 96.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ½ cup Sweet Potato Puree - cooled, mashed (note 1)
• ▢ ½ cup Peanut Butter - (note 2)
• ▢ ¼ cup Maple Syrup - (note 3)
• ▢ ¼ cup Unsweetened Cocoa Powder

Optional

• ▢ 1 teaspoon Vanilla Extract
• ▢ ¼ cup Dark Chocolate Chips

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 12-mini muffin pan with mini paper liners oiled with cooking oil spray. Set it aside. You can also bake the recipe in a small 6-inch x 6-inch square pan lined with parchment paper.
• Prick a large sweet potato with a fork, place it on a microwave-safe plate, and microwave it on high (1000W) for 5 minutes. Flip the potato and microwave it again for 3-5 minutes. The sweet potato is cooked when you can easily insert a pick in the center.
• Let it cool down completely, then pack it in a measuring cup to measure 1/2 cup.
• Place all the ingredients in the bowl of a food processor: sweet potato puree, maple syrup, peanut butter, cocoa, and optional vanilla if used.
• Blend on high speed until it forms a dough. It's not liquid but relatively firm.
• Fold in the chocolate chips if used, and pulse a few times to incorporate.
• Roll dough balls and place on each mini hole, or press the whole brownie batter onto a 6-inch square pan.
• Bake the brownie bites for 15-20 minutes at 350 °F (180 °C) until the top is dry, crackles and a toothpick inserted in the center comes out with a little wet batter on it, meaning the brownies are still moist.
• Let the bites cool down on a cooling rack.

Notes

Note 1: You can steam or boil the sweet potato. The goal is to get exactly 1/2 cup mashed and cooled sweet potato puree. Other options are pumpkin puree or mashed banana.

Note 2: Almond butter works as well, or for a nut-free option, try sunflower seed butter.

Note 3: Agave syrup, coconut nectar, and date syrup work as a swap.

Storage: You can store the bites in an airtight container for up to 4 days in the fridge.

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Nutrition

Serving: 1bite | Calories: 96.9kcal | Carbohydrates: 10.4g | Protein: 3g | Fat: 5.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.8g | Sodium: 51.3mg | Potassium: 158.4mg | Fiber: 1.6g | Sugar: 5.9g | Vitamin A: 2242.1IU | Vitamin C: 2.3mg | Calcium: 19.3mg | Iron: 0.5mg | Magnesium: 31.7mg | Phosphorus: 55.9mg | Zinc: 0.5mg