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Avocado Sweet Potato Brownie Bites

Avocado sweet potato brownie bites bake in a mini muffin pan for rich, fudgy little treats with set tops and moist crumbs. Mashed sweet potato and ripe avocado blend into the chocolate batter for a tender texture.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling 10 minutes
Total Time 48 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato small (about 6 ounces), to yield 1/2 cup mashed
  • 1 nonstick cooking spray
  • 0.33 cup unsalted butter melted and cooled slightly
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup avocado mashed ripe (about 1 medium)
  • 0.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp salt fine
  • 0.5 cup semisweet chocolate chips

Equipment

  • 1 microwave
  • 1 24-cup mini muffin pan

Method
 

  1. Pierce the sweet potato several times.
  2. Microwave on high until very tender, 5 to 7 minutes, turning it halfway through.
  3. Let it cool until easy to handle.
  4. Peel and mash enough sweet potato to measure 1/2 cup.
  5. Heat the oven to 350°F.
  6. Coat the wells of a 24-cup mini muffin pan with nonstick cooking spray.
  7. In a large bowl, whisk the melted butter and sugar.
  8. Whisk in the eggs and vanilla.
  9. Mix in the mashed sweet potato and avocado until smooth.
  10. In a medium bowl, whisk the flour, cocoa powder, and salt.
  11. Fold the dry mixture into the wet mixture just until no dry streaks remain.
  12. Fold in the chocolate chips.
  13. Divide the batter among the muffin wells, filling each about two-thirds full.
  14. Bake for 13 to 16 minutes, until the tops look set and a toothpick inserted in a bite comes out with a few moist crumbs.
  15. Cool in the pan for 10 minutes.
  16. Loosen the bites and transfer them to a rack to cool completely.

Notes

For fudgy bites, take them out when the tops look set and the toothpick has a few moist crumbs. Store airtight in the refrigerator for up to 4 days; freezer: yes. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.