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Whole Wheat Double Chocolate Brownie Bites

August 8, 2012

Here's a glimpse into your child's inner dialogue as they open their lunch box: "Hmm…sandwich (yawn), piece of fruit (fine) and veggies with dip (that's cool). Wait, what's that? Did my mom actually put a brownie into my lunch? Yes!!"

In that instant you become the awesome mom or dad who surprises your kid by putting a delectable treat in your kids lunch.

But these are a bit healthier and lighter then traditional brownies without sacrificing a bit of the indulgence of an intensely rich dessert. Yes, there's some apple sauce in them to cut down on the amount of fat and whole wheat flour for a bit of additional nutrition, but there's also a deep chocolate flavor and mini chocolate chips to add to the glee of finding one of these little treasures in the middle of the day.

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Whole Wheat Double Chocolate Brownie Bites  ( makes 24 bites)

  • Prep Time:10 minutes,
  • Cook Time: 12 minutes,
  • Total Time: 22 minutes,

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup cocoa powder
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1/2 cup applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

Preparation

  1. 1. Preheat oven to 350 degrees.
  2. 2. In a large bowl, whisk together the flours, cocoa powder, sugar and salt making sure to break up any cocoa powder lumps.
  3. 3. In a separate bowl, whisk together the butter, applesauce, eggs and vanilla.
  4. 4. Stir the wet ingredients into the dry ingredients until combined, and fold in the mini chocolate chips.
  5. 5. Pour batter into a greased mini-muffin pan and bake for 10-12 minutes, or until a wooden pick inserted in the center comes out clean.
  7. *To freeze place the baked brownie bites in labeled zipper bags and freeze for up to 3 months. Defrost at room temperature and serve.
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Comments






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  1. Angela

    May 2, 2013 at 8:58 pm

    Reply

    These are PERFECT! very dense & not too sweet. I substituted 1/4C agave for the white sugar and it came out fine. I also used Cacao powder instead of cocoa because that’s all I had. I really like these and will make more for the freezer!

  2. mommy

    February 19, 2013 at 11:14 am

    Reply

    I did not like these at all, they were no chocolate tasting enough for me and they has a gooey consistency.

  3. Janelle Weems

    November 3, 2012 at 7:59 pm

    Reply

    These r so addicting! We r on our second batch ! Me n my daughter eat em straight from the freezer! They taste like fudge!

  4. Kirstin Fong

    September 15, 2012 at 12:23 am

    Reply

    Could I substitute the applesauce for some vanilla yogurt?

    • catherine

      September 17, 2012 at 11:01 am

      Reply

      Hmm I haven’t tried that! I’m not sure how that would turn out.

  5. Ruth

    September 8, 2012 at 8:18 am

    Reply

    Made these for the hubby’s birthday – for half the batch I added flaked coconut and chopped nuts to make them German chocolate. Turned out fantastic! Easy recipe to make.

  6. Lindsay

    September 6, 2012 at 12:33 pm

    Reply

    How many mini muffins does this yield?

    • Lindsay

      September 6, 2012 at 12:36 pm

      Reply

      Sorry, I swear the number did not appear the first time!

  7. Noelle

    August 15, 2012 at 7:30 pm

    Reply

    I found them very dense and sticky. Not sure what I may have done wrong? The we’re so-so the night I made them and were very dry by the next day. I stored them overnight in a plastic container with a lid.

  8. Michelle

    August 15, 2012 at 11:01 am

    Reply

    Kid and mom approved! Made these today…Yum! We will need to make lots for the freezer for school!

  9. lindsey

    August 14, 2012 at 3:13 pm

    Reply

    Making these with my kids right now. Can’t wait for them to come out of the oven.

  10. Colleen

    August 12, 2012 at 5:02 pm

    Reply

    I made these today for my two year old daughter and she LOVED them!! Definitely a keeper!

  11. Lisa

    August 10, 2012 at 6:04 pm

    Reply

    I made these and I wondered shouldn’t there be baking soda or baking powder? Also for me they took closer to 25 minutes in the mini muffin tin to actually bake through. Hmmm…

    • catherine

      August 13, 2012 at 7:51 am

      Reply

      Nope! No leavener because they’re not supposed to be cakey. :)

  12. aida mollenkamp

    August 10, 2012 at 2:22 pm

    Reply

    Such cute little brownie bites! I’m sure the kids love finding the treats in their lunchbox!

  13. Nicole

    August 10, 2012 at 1:26 pm

    Reply

    Made these last night and they were a huge hit! The mini muffin size are perfect little treats:) I think I may add walnuts next time….tomorrow since they are almost gone! Thanks for all of the great recipes. I really love your site.

  14. Mamta

    August 9, 2012 at 10:33 pm

    Reply

    These came out “rubbery” in the middle for me :( I don’t see what I did wrong… I did not substitute anything, followed the recipe as it is. I’m going to try again tomorrow…

  15. Kerry

    August 9, 2012 at 8:49 pm

    Reply

    Made these tonight and they came out great! I only wish I had made a double batch! There’s always next time.

  16. natalie

    August 9, 2012 at 6:36 pm

    Reply

    These look delish!

    How about using spelt flour instead of whole wheat flour? Would I still use 1/2 cup?

    • catherine

      August 10, 2012 at 12:33 pm

      Reply

      You should be able to sub spelt flour for whole wheat flour at a 1:1 ratio. Let me know how they turn out!

  17. Vivian

    August 9, 2012 at 6:59 am

    Reply

    These look delicious! Would it ruin the recipe if I replaced the sugar with Agave or cut sugar down?

    • catherine

      August 9, 2012 at 11:48 am

      Reply

      You can replace the sugar with honey or agave, but it will affect the texture of the brownie. You could use 1/4 cup agave or honey, and then you might need to increase the flour by 2-4 tablespoons in the dough is too wet and thin. :)

  18. swati

    August 9, 2012 at 2:52 am

    Reply

    these are so great! love the chocolate flavour and the apple sauce combination… yum can’t wait to try them out!

  19. colleen

    August 8, 2012 at 8:20 pm

    Reply

    I’ve been looking for a recipe like this for ages! Just made them tonight. Super easy and super tasty!! I also threw in some chopped nuts. Maybe next time I’ll try adding in a bit of ground flax seed.

  20. Melanie

    August 8, 2012 at 2:28 pm

    Reply

    Would mashed bananas work in place of the applesauce? I have some that are ready for baking :-)

    • catherine

      August 9, 2012 at 11:57 am

      Reply

      I don’t see why it wouldn’t work! Just make sure to really mash them well so that they get to the same consistency as applesauce! Let me know how they turn out! :)

  21. Jen LaBaire

    August 8, 2012 at 1:41 pm

    Reply

    How about using buckwheat flour? Or would it be too heavy?

    • catherine

      August 8, 2012 at 2:13 pm

      Reply

      Buckwheat flour would definitely be heavier! It might lend a nice nutty flavor, though.

  22. Kim in OH

    August 8, 2012 at 12:55 pm

    Reply

    I got my daughter’s Planet Box in the mail this week. I’m now working on a list what foods to put in it as the school year approaches. This recipe sounds perfect! Thanks!

    • Michelle

      August 9, 2012 at 12:13 am

      Reply

      We got our planetbox in the mail today!!! :-) We have been making recipes all week to get ready for school starting next week!! yayy!!!

      Thanks Catherine for all you do! We love all your recipes!! Can’t wait for the book to come out!

  23. Aimee Perez

    August 8, 2012 at 10:02 am

    Reply

    I don’t have a mini-muffin tin, could I use a regular muffin tin or an 8×8? Or would they dry out before cooking through?

    • catherine

      August 8, 2012 at 11:31 am

      Reply

      You can do this in either of those baking dishes. :) Just increase the time and the brownies are finished when a wooden pick inserted in the center comes out with dry crumbs!

  24. Mary

    August 8, 2012 at 8:44 am

    Reply

    Can you use white whole wheat flour? Or does that give it a different flavor?

    • catherine

      August 8, 2012 at 11:33 am

      Reply

      I haven’t tested it using all white whole wheat, but you should be able to sub that with no problems.

  25. Maria

    August 8, 2012 at 8:40 am

    Reply

    I am going to pack myself a lunch and pretend to go to school so I can have these:)

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