These mini-muffin brownies are perfect for an afterschool treat or healthy dessert. They stay moist with a secret ingredient--zucchini, which melts into each bite right alongside the chocolate chips, giving them a nutritional boost that you won't even notice. Source:, February 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a mini-muffin pan with paper liners.

  • Melt butter in a large saucepan over medium-low heat. Remove from heat. Add unsweetened chocolate and stir until melted. Add sugar and salt; stir until well combined. Stir in zucchini and vanilla. Add eggs, one at a time, mixing vigorously after each addition. Fold in flour until almost incorporated. Fold in chocolate chips. Using about 2 tablespoons per cup, spoon the batter into the prepared cups. They will be full.

  • Bake until the brownie bites are firm to the touch and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove the brownie bites to a wire rack when cool enough to handle.

Nutrition Facts

293 calories; 16.6 g total fat; 10 g saturated fat; 52 mg cholesterol; 66 mg sodium. 171 mg potassium; 34 g carbohydrates; 3.3 g fiber; 23 g sugar; 4.4 g protein; 301 IU vitamin a iu; 2 mg vitamin c; 11 mcg folate; 22 mg calcium; 4 mg iron; 46 mg magnesium; 6 g added sugar;