recipe image

Rating: 4 stars

3 Ratings

  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These not-too-sweet mini desserts combine the flavors of peanut butter cups and chocolate cake. Quinoa flour adds protein and makes these gluten-free, but feel free to substitute white whole-wheat flour instead.

A portrait of Breana Killeen, M.P.H., RD

EatingWell Magazine, January / February 2021

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Directions

Tips

To make ahead: Store in an airtight container at room temperature for up to 5 days.

Equipment: 24-cup mini muffin tin

Nutrition Facts

Serving Size:

1 brownie bite

Per Serving:

133 calories; fat 9g; cholesterol 23mg; sodium 93mg; carbohydrates 13g; dietary fiber 1g; protein 3g; sugars 9g; saturated fat 3g.

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