These Whole Wheat Double Chocolate Brownie Bites are absolutely delectable and a perfect sweet treat for a snack, dessert or even lunch box.
Who doesn’t love chocolatey brownies? Fresh out of the oven, there are very few things more delicious. I like to make mine bite size for little hands and they always look so cute topped with Coconut Whipped Cream and fresh berries from the farmers market. I’ll pop these in my kids lunchboxes for a surprise treat but they’re a perfect recipe for a birthday party or any get together.
I made a batch of these for Gemma to take to her friends at soccer practice and they (of course) were devoured very quickly. Since they’re made with whole wheat and applaesauce (instead of tons of extra sugar) they’re a great choice. I’m always trying to sub different ingredients for a slightly healthier version while still maintaining tip top deliciousness. Try out Spinach Cake Muffins, Brown Rice Crispy Treats or Flourless Pumpkin Chocolate Muffins if you’re looking for more recipes like that.
Like I mentioned before, these double chocolate brownie bites 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 getting to eat one of these treasures in the middle of the day.
Next time you go for the boxed brownies from the store, try these instead! They’re just as easy to make, are super decadent and have a deep chocolatey flavor that’s to die for. Let me know what you think by tagging me on social media!
Whole Wheat Double Chocolate Brownie Bites
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 cup butter, melted
- 1/2 cup applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flours, cocoa powder, sugar and salt making sure to break up any cocoa powder lumps.
- In a separate bowl, whisk together the butter, applesauce, eggs and vanilla.
- Stir the wet ingredients into the dry ingredients until combined, and fold in the mini chocolate chips.
- Pour 2 tbsp of batter into each greased mini-muffin cup and bake for 10-12 minutes, or until a wooden pick inserted in the center comes out clean.
- *To freeze place the baked brownie bites in labeled zipper bags and freeze for up to 3 months. Defrost at room temperature and serve.
Hi! Great recipe! Can I substitute the butter with oil?
Desserts…lunch box desert would be a little too dry.
Made a huge batch of these this morning with most of my kids’ chocolate Halloween candy. Yay for lunch box deserts. 🙂
I made these last night and they are delicious, if I heat them up a bit the next day the chocolate melts and they are yummy.
My kid loved them. Also getting ready to buy your book today
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!
I did not like these at all, they were no chocolate tasting enough for me and they has a gooey consistency.
These r so addicting! We r on our second batch ! Me n my daughter eat em straight from the freezer! They taste like fudge!
Thanks for shrngai. What a pleasure to read!
Hmm I haven’t tried that! I’m not sure how that would turn out.
Could I substitute the applesauce for some vanilla yogurt?
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.
Sorry, I swear the number did not appear the first time!
How many mini muffins does this yield?
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.
Kid and mom approved! Made these today…Yum! We will need to make lots for the freezer for school!
Making these with my kids right now. Can’t wait for them to come out of the oven.
I made these today for my two year old daughter and she LOVED them!! Definitely a keeper!
Nope! No leavener because they’re not supposed to be cakey. 🙂
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…
Such cute little brownie bites! I’m sure the kids love finding the treats in their lunchbox!
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…
Made these tonight and they came out great! I only wish I had made a double batch! There’s always next time.
You should be able to sub spelt flour for whole wheat flour at a 1:1 ratio. Let me know how they turn out!
These look delish!
How about using spelt flour instead of whole wheat flour? Would I still use 1/2 cup?
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. 🙂
These look delicious! Would it ruin the recipe if I replaced the sugar with Agave or cut sugar down?
these are so great! love the chocolate flavour and the apple sauce combination… yum can’t wait to try them out!
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.
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! 🙂
Would mashed bananas work in place of the applesauce? I have some that are ready for baking 🙂
Buckwheat flour would definitely be heavier! It might lend a nice nutty flavor, though.
How about using buckwheat flour? Or would it be too heavy?
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!
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!
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!
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?
I haven’t tested it using all white whole wheat, but you should be able to sub that with no problems.
Can you use white whole wheat flour? Or does that give it a different flavor?
I am going to pack myself a lunch and pretend to go to school so I can have these:)
Pretty sure these are going in *mommy’s* lunch too!!!