Rating: 4 stars
3 Ratings
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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.

EatingWell Magazine, January / February 2021


Credit: Jennifer Causey

Recipe Summary

15 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.

  • Beat peanut butter and butter in a large bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa (or whole-wheat) flour, cocoa, baking soda and salt in a small bowl. Mix the dry ingredients into the wet ingredients until just combined. Divide the batter among the prepared mini muffin cups and sprinkle the tops with chocolate chips.

  • Bake until a toothpick inserted in the center of a brownie comes out with just a few moist crumbs attached, 14 to 16 minutes. Let cool completely before storing, about 1 hour.


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

Equipment: 24-cup mini muffin tin

Nutrition Facts

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