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Looking for a perfectly portion-controlled, simple sweet chocolate brownie treat that is also gluten-free?
How about some gluten-free low fat Mini Beet Brownie Bites!
The pureed beets add a nice deep rich reddish brown color to these brownie bites and also help them stay nice and moist.
How Many Calories and WW Points in these Mini Beet Brownies?
According to my calculations, each low fat brownie bite has just 48 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
1 PointsPlus (Old plan)
How to Make Mini Low Fat Beet Brownie Bites
Step 1: Gather and prepare all ingredients. Preheat oven to 350F degrees and spray 24-cup mini muffin pan with nonstick spray.
Step 2: Prepare beet puree by adding two cooked beets to a high-powered blender (affiliate link), or food processor (affiliate link), and processing until completely pureed, about 2 minutes.
Step 3: In a medium bowl, stir together beet puree, maple syrup, eggs and vanilla.
Step 4: In a another medium bowl, whisk together almond flour, cocoa powder, salt, baking soda and baking powder.
Step 5: Stir beet puree mixture into dry flour mixture until thoroughly mixed.
Step 6: In a small microwave (affiliate link)-safe bowl, add 1/2 cup mini chocolate chips and microwave (affiliate link) in 30 second increments just until melted. Stir regularly to prevent chocolate from burning.
Stir melted chocolate into brownie batter until combined.
Step 7: Divide brownie batter evenly between prepared 24-cup mini muffin tin. Top with 1/4 cup mini chocolate chips.
Step 8: Bake for 13-15 minutes, or until a toothpick inserted in center of brownie comes out clean.
Step 9: Allow brownie bites to cool on wire rack. Store in airtight container.
Recipe Notes
No need to cook beets to make these brownies as many grocery stores now carry pre-cooked beets (which is what I used)!
If you prefer to cook your own beets, wrap two or three beets in foil and place on baking sheet (affiliate link). Bake about 45 minutes in a 400F degree oven, or until beets are tender when pierced with a fork. Remove beets from oven and allow to cool before removing the skins.
If you’ve made these Mini Low Fat Chocolate Chip Beet Brownie Bites, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mini Beet Brownie Bites Recipe
Ingredients
- 1/2 cup beet puree (about 2 medium beets, processed in high powered blender (affiliate link) or food processor (affiliate link) until pureed)
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup , plus 2 tablespoons, almond flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup mini dark chocolate chips, melted
- 1/4 cup mini dark chocolate chips
Instructions
- Preheat oven to 350F degrees and spray 24-cup mini muffin pan with nonstick spray.
- Prepare beet puree by adding two cooked beets to a high-powered blender, or food processor, and processing until completely pureed, about 2 minutes.
- In a medium bowl, stir together beet puree, maple syrup, eggs and vanilla.
- In a another medium bowl, whisk together almond flour, cocoa powder, salt, baking soda and baking powder.
- Stir beet puree mixture into dry flour mixture until thoroughly mixed.
- In a small microwave-safe bowl, add 1/2 cup mini chocolate chips and microwave in 30 second increments just until melted. Stir regularly to prevent chocolate from burning.
- Stir melted chocolate into brownie batter until combined.
- Divide brownie batter evenly between prepared 24-cup mini muffin tin. Top with 1/4 cup mini chocolate chips.
- Bake for 13-15 minutes, or until a toothpick inserted in center of brownie comes out clean.
- Allow brownie bites to cool on wire rack. Store in airtight container.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 1 PointsPlus (Old plan) No need to cook beets to make these brownies as many grocery stores now carry pre-cooked beets (which is what I used)! If you prefer to cook your own beets, wrap two or three beets in foil and place on baking sheet. Bake about 45 minutes in a 400F degree oven, or until beets are tender when pierced with a fork. Remove beets from oven and allow to cool before removing the skins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Sneaky Beet Brownies by FitFoodieFinds
I haven’t tried these yet, Martha, but want to. My question is, if I make regular size cupcake-size brownies, how long should I bake them. My granddaughter has Celiac Disease. I’ll make them for her.
Hi Susie,
We have only made these in mini muffin pans so I’m guessing her that the time will increase to 20 – 25 minutes. This will depend on how full the muffin cups are so it may take some checking/testing on your part. Hope this helps. ~Martha