Last weekend was my niece’s 2nd birthday. Originally when my sister-in-law was planning her birthday party she was going to have it at an ice cream shop. When she couldn’t find a venue big enough to hold everyone I offered to host the birthday at our house.
I love throwing parties and I think this one was probably the most fun for me! We decided that a build your own ice cream sundae bar would be perfect for the summer birthday. The sundaes were a big hit and complete with all sorts of yummy toppings. We served vanilla, chocolate, and rainbow sherbet for the ice cream. The toppings included, mini M&M’s, Reeses peanut butter cups, Crunch, graham cracker crumbs, sprinkles, maraschino cherries, peanut butter and chocolate chips, caramel, chocolate syrup, strawberry syrup, and whipped cream! It was sugar heaven, my kind of party!
As if that wasn’t enough, I knew she was going to need a cake or cupcakes, because it just isn’t a birthday without cake! I’d seen some cute pictures of cupcakes baked into ice cream cones and I knew I had to make these since it was an ice cream party after all. They turned out perfect and tasted delicious! I made a homemade funfetti cupcake and topped it with chocolate buttercream frosting, delicious!! So you’re asking what the heck does all this have to do with “butt”erless brownie bites?
Well, let me tell you. After the party I was packing up all the left over toppings to send home with my sister-in-law. I figured her kids butts needed the candy more than mine. However, I did keep the peanut butter and chocolate chips. I stuck them in the fridge because it’s so hot here now that I can’t store things that melt in my pantry. I thought I had enough willpower to leave them alone, but nope, I didn’t. I found myself reaching into the bag several times and every time saying “ok this is the last one”. We’ve all been there, those darn peanut butter chips just calling and taunting, saying “eat me eat me”! I knew I had to get rid of them and fast!! I couldn’t just throw them away, that would be a sin, so I decided I’d make the “Butt”erless Brownies Bites I had made for a family get together a few weeks prior.
These brownies are not your typical kind loaded with butter. Instead the butter is replaced with Greek yogurt, one of my favorite ingredients if you couldn’t tell from any of my other baking recipes. The only fat in these brownies comes from the one egg which I don’t really consider unhealthy and my addition of the peanut butter chocolate chips which I HAD to get rid of. I baked these in my mini muffin tin making them just the right size for a perfectly portioned dessert. I ate a couple fresh out of the oven because they smelled so good. I burned my tongue in the process, but it was worth it! They were fudgy and soft and the peanut butter chocolate chips melted in my mouth. Yep, these were a winner and I knew I had to share. The only thing I would do differently the next time I make them is give the mini muffin cups a quick spray with my cooking spray. Since these are so low in fat they stuck a little to the liners (didn’t stop me from digging every last crumb out of them though). If your looking for a great mini dessert that won’t bust your waistline or rear try out these “Butt”erless Brownie Bites, you’ll love every crumb of them!
- 1/2 C whole wheat pastry flour
- 1/3 C brown sugar
- 1/3 C unrefined cane sugar
- 1/4 tsp salt
- 1/4 t. baking soda
- 1/2 cup unsweetened baking cocoa
- 1/2 cup plain Greek yogurt
- 1 egg
- 3 tbsp unsweetened vanilla almond milk (cow or soy milk work too)
- 1 1/2 t. vanilla extract
- 1/3 cup peanut butter & chocolate chips mix
- Preheat oven to 350 degrees and line a mini muffin pan with cups.
- Lightly spray the cups with cooking spray and set aside.
- In a large mixing bowl whisk together the flour, sugars, cocoa, baking soda, and salt.
- In a smaller bowl whisk together the Greek yogurt, egg, milk, and vanilla extract.
- Add the wet ingredients to the dry and fold together just until combined.
- Add in the peanut butter & chocolate chip mix and gently fold them in.
- Pour the batter into the mini muffin cups until they are about 3/4 of the way full.
- Bake at 350 degrees for 10-12 minutes or until a toothpick comes out clean.
- Cool the brownie bites on a wire rack.
Do not overbake these. Since they are so low fat they will dry out easily. Store the brownies in an airtight container or freeze extras in a freezer bag for a later date.
This recipe was adapted from Kitchen Addiction's Skinny Fudgy Brownies
You might also like these: