These Low Calorie Peppermint Brownie Bites are just 59 calories! They are low sugar, low carb and 100% all-natural too!
Ingredients You’ll Need:
- Olive Oil Spray
- ¼ cup unsalted butter (or vegan butter)
- ¾ cup zero calorie all-natural brown sugar (or brown sugar)
- 1 cup semi sweet chocolate chips (or vegan chocolate chips)
- 2 large eggs (or vegan egg substitute(
- 3/4 cup 0% Greek yogurt (or cashew yogurt)
- 1 cup flour (or 1 to 1 gluten free flour)
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup unsweetened almond milk
- 8 oz block of low fat cream cheese
- ¼ cup all natural zero calorie honey substitute (or honey, maple syrup)
- 1 teaspoon vanilla extract
- ⅛ teaspoon peppermint extract (or mint)
Low Calorie Peppermint Brownie Bites
Healthy Brownie Bite Meal Prep and Storage
Meal Prep
Freeze the Entire Batch – Wrap each brownie in plastic wrap, and move to a freezer bag or container. Add to the freezer. Will hold for 1 month.
Party Prep – Cool the brownies and place in the fridge so the frosting sets and hardens a bit. Then arrange the brownies on your serving plate and cover with plastic wrap and place in the fridge. Can make 3-4 days ahead of time (though they may be too tempting in the fridge).
Storage
Store in the Fridge: Make the brownies according to the directions, cool completely. Wrap in plastic wrap. Then move to a freezer bag or container. Store in the fridge for up to 5 days.
Store in the Freezer: Make the brownies according to the directions, cool completely. Wrap individually in plastic wrap. Then move to a freezer bag or container. Store in the freezer for up to a month.
Low Calorie Peppermint Brownie Bites
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Low Calorie Peppermint Brownie Bites
Equipment
- 9×13 Baking Dish
- Parchment paper or wax paper
- Wire Rack
Ingredients
Low Calorie Brownie Bites:
- Olive Oil Spray
- ¼ cup unsalted butter at room temperature or vegan butter
- ¾ cup zero calorie all-natural brown sugar or brown sugar
- 1 cup semi sweet chocolate chips or vegan chocolate chips
- 2 large eggs or vegan egg substitute
- ½ cup 0% Greek yogurt or cashew yogurt
- 1 cup flour or 1 to 1 gluten free flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup unsweetened almond milk
Peppermint Frosting:
- 8 oz block of low fat cream cheese softened to room temperature
- ¼ cup 0% Greek yogurt
- ¼ cup all natural zero calorie honey substitute or honey, maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon peppermint extract or mint
- ¼ cup all natural crushed peppermint candy
Instructions
Brownie Instructions:
- Preheat oven to 350 degrees and the inside of a 9×13 casserole dish with olive oil.
- In a large sauce pan add the butter, brown sugar, and chocolate and heat on low until melted. Mixing often.
- Once melted, remove from heat and add in the greek yogurt and almond milk. Test to see if the mixture is cooled, and if so proceed, if not let it sit for 5 minutes before adding in eggs.
- Add each eggs and mix until incorporated.
- To the pan, add the flour, cocoa powder, baking soda and salt. Mix together until just combined, it will be thick.
- Add the brownie mix to the prepared casserole dish, and smooth out in an even layer.
- Place in the oven for 35-45 minutes, you know they are done when the sides pull away from pan and the center resists pressure.
- Let cool for 1 hour on the countertop, then an additional hour in the fridge
- Cut into into 40 square brownie bites, and place on a wire rack with parchment paper, wax paper, or paper towels underneath the wire rack (for easy clean up).
- Add 1/2 tablespoon of the frosting to the top of each brownie bite, allowing it to drip over the sides a little. Then top with crushed peppermint candy and leave to set for 10 minutes before serving.
Peppermint Frosting Instructions:
- Add all the ingredients in a large bowl.
- Use a hand mixer or countertop mixer to whisk on medium speed for 2-4 minutes, until it’s smooth and fluffy.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Peppermint Brownies
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