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


Recipe Summary

55 mins
25 mins


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

2 brownie bites
293 calories; protein 4.4g; carbohydrates 34g; dietary fiber 3.3g; sugars 22.9g; fat 16.6g; saturated fat 10g; cholesterol 51.5mg; vitamin a iu 301.1IU; vitamin c 1.7mg; folate 10.6mcg; calcium 21.7mg; iron 3.5mg; magnesium 46mg; potassium 170.7mg; sodium 65.8mg; added sugar 6g.

2 fat, 2 other carbohydrate, 1/2 starch