Pure, fudgy, chocolaty goodness, these brownie bites are rich and decedent. It’s a dessert that is sure to satisfy and make you wonder why anyone bothers with wheat.
Serves 24
2/3 cup (720 ml) yam purée
4 Tbsp (60 ml) (½ stick) unsalted butter
2/3 cup (720 ml) natural unsweetened cocoa powder
½ cup coconut flour
¼ tsp baking powder
¼ tsp sea salt
2/3 cup (720 ml) honey
1 large egg, beaten
1½ tsp vanilla extract
½ tsp instant espresso powder
- To make purée: Heat oven to 400 degrees. Place medium yam on baking sheet and bake for 1 hour or until easily pierced with a fork. Cool, scoop out flesh from skin. Discard skin. Purée flesh in food processor. (Mash can be made days ahead and frozen or refrigerated until ready to use.)
- For Brownie Bites: Heat oven to 350 degrees. In a medium saucepan over low heat, melt butter. Remove pan from heat and stir in cocoa. Let cool.
- In a medium bowl, whisk together flour, baking powder, and salt. Stir in honey, sweet potato, and egg.
- In a small prep dish, stir together vanilla and espresso powder until espresso powder is dissolved. Add to cocoa mixture. Add cocoa mixture to flour mixture and stir until no traces of flour remain.
- Take about 1 tablespoon (15 ml) of mixture and roll into walnut-size balls. Place on nonstick cookie sheet. Flatten to disk shape. Bake 10–15 minutes until tops of Fudge Brownie Bites start to crackle. Remove from baking sheet and cool bites on a cooling rack.
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Fudge brownie bites are deep, dark cocoa cookies with sweet potato purée doing the heavy lifting for moisture and fudginess. Butter melted into cocoa gives them truffle-like richness, while a whisper of espresso powder makes the chocolate taste more like itself. Rolled and flattened into little disks, the tops crackle beautifully in the oven.
Pro Tips
- Stir the cocoa into the melted butter off the heat and let it cool before adding the egg. Hot cocoa butter scrambles the egg and ruins the batter.
- Dissolve the espresso powder in the vanilla first. Undissolved granules leave bitter specks in the finished bites.
- Bake just until the tops start to crackle. Pulling them at that first crackle keeps the centers fudgy — five minutes later they turn cakey.
- Make the yam purée in a big batch and freeze it in portions. These brownie bites then become a pantry recipe, not a project.
Frequently Asked Questions
How many brownie bites does this recipe make?
About two dozen walnut-sized bites, perfect for a party tray or lunchbox treats. The recipe scales easily if you need more.
Can I taste the sweet potato in these?
Not really — the cocoa and espresso dominate. The sweet potato is there for fudgy texture and natural sweetness, and most people never guess it is in there.
How do I store fudge brownie bites?
Airtight at room temperature for three days or refrigerated for a week. They freeze beautifully and taste even fudgier straight from the freezer.
Recipe Card
Ingredients
Method
- In a medium bowl, whisk together flour, baking powder, and salt.
- Stir in honey, sweet potato, and egg.
- In a small prep dish, stir together vanilla and espresso powder until espresso powder is dissolved.
- Add to cocoa mixture.
- Add cocoa mixture to flour mixture and stir until no traces of flour remain.
