60 Calorie, 3 Ingredients Brownie Bites

Apparently there’s this old superstition that you can’t open your wedding presents until after the wedding or it’s bad luck. Really I think it’s just so you don’t put all your new kitchen gadgets to work and get fat before the wedding. 🙂  

As soon as I came home from my first shower in Memphis, I couldn’t wait to open my kitchen aid mixer and start using it. I’ve wanted one for so long, longer than I’ve wanted almost anything. But I felt like I shouldn’t buy it myself because it would be a special gift for our wedding. (Maybe this is crazy, but this is how I’ve always felt & it was definitely worth the wait.)

I’m honestly not sure how I lived without it. 

I had the urge to bake everything I’ve ever pinned and if I didn’t have a wedding dress to fit into in a few short months, I probably would have baked Babe and I into a sugar coma for the next 10 years. To have the best of both worlds I decided to dig up some healthy-ish dessert and bring back one of my all time favorites.. 

Brownie Muffins.

60 calories each, 3 ingredients. These are irresistible. You would never, never, never know these are “diet”.  They are so moist, crumbs are stuck to your fingers after eating them. If you’ve ever had an Otis Spunkmeyer Double Chocolate Chip muffin, these are their identical twin. 

I have the biggest sweet tooth in the world. I could eat chocolate all day long, have one taco at dinner and then head straight for dessert. It’s my weakness. It’s not one of those sweet tooths that can be cured with fruit either, I need chocolatey heaven not watermelon.
These brownie bites keep me satisfied without the guilt! The full size muffins are amazing, but I love the ability to grab a mini one and pop it in my mouth to cure my cravings.

Nutritional Estimates Per Serving Muffins: (1 muffin or 3 mini muffins or 3 cookies): 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein and 5 Weight Watchers PointsPlus;

Click here to Pin this recipe. 

They key to the super moist-ness is cooking it the perfect amount of time in the oven and then allowing them to finish in the pan. If you’re making normal muffins, you will cook them around 10 minutes and check on them. If they still feel ‘liquid-y’ they are not ready. I usually give them two more minutes and check again, hopefully this time they are feeling super soft but solid. If you’re unsure, pinch a tiny piece off the top of one and see if it is a cake consistency or more of batter. (You want a cake like consistency, not batter)
Also, the batter itself is thick. You can spoon it straight into the cups, but I’ve found it’s easiest to place it in a piping bag or ziploc baggy (with the corner cut off) and swirled into the mold like you are icing a cupcake. 



Be sure to follow along on Instagram (@RileySitton) for more healthy and easy recipes!  


UPDATE: If you love this recipe, you have to check out this post with EIGHT easy ways to upgrade a store bought cake! 

| Kitchen Aid Mixer | ‘Cravings’ Cookbook by Chrissy Teigen | Oatmeal Cookie Candle | Kate Spade Polka Dot Tea Kettle | 

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