For when you want brownies but don’t want a full batch, this single serve brownie recipe is perfectly fudgy, rich, and molten- and so easy, you don’t need eggs!

single serving brownie with bite in it on parchment paper

The BEST Brownie- made just for one!

Okay, slash two, but in all honesty, you can safe half of it for the next day and thank your past self later 😉

This is the PERFECT recipe for when you’re craving brownies (or any chocolate craving- I got you), but don’t want to whip up a full batch. Not only is this single serving brownie recipe *literally* better than any fudgy box mix brownie you’ve ever had, it’s just as easy – if not easier.

Trust me, I get it. Sometimes, even a small batch brownie recipe is too much (my husband is gluten-free, and I enjoy alllll of the gluten, so I don’t exactly need even 8 brownies all to myself). So this recipe is perfect

stack of brownies

And the best part is that you have this amazing fudgy, rich, decadently molten brownie as if it came from a full batch- and it’s entirely vegan. Yep, you don’t even need any eggs nor dairy to make this single serving brownie recipe!!

I based it off of my amazing better than classic vegan fudgy brownies that have converted more non-vegans to the plant-based side than I can count, so trust me when I say you NEED this recipe in your baking repertoire!

Hands down, my favorite single serving dessert recipe I’ve made so far (okay, andddd my single girl vegan double chocolate chip cookie – it’s legit 🙂 ). 

Simple ingredients:

You literally don’t even need baking powder nor baking soda. Here’s what you need:

  • Flour: I used all purpose here, but have also tested these with gluten-free flour. I LOVE using King Arthur measure for measure gluten free flour. It’s my favorite!
  • Cocoa powder: It’s important to use a Dutch-process cocoa, which is alkalized, versus a cacao powder or natural cocoa powder here. The Dutch-process will yield a fudgier texture, as it’s not acidic. I go over this more in depth in my vegan brownies recipe. I like using Ghirardelli or Valrhona cocoa powder here.
  • Light brown sugar & sugar: Just a touch of both here- the light brown sugar has molasses, which will enhance the richness of the brownies. 
  • Vegan butter: My favorite vegan butter brand is Miyoko’s- it legit tastes like butter! Alternatively, you can use coconut oil, but sometimes that will leave a coconut after-taste in the brownies. 
  • Dairy free yogurt: I love using a touch of yogurt for a vegan egg replacement- it’s amazing! Here, I used Forager Project but you can use any- almond based, soy based, or coconut all work here (I’ve tested them all!). 
  • Vegan dark chocolate: I love Valrhona Oriado chocolate- it’s naturally dairy free and SO rich. You can also use Endangered Species (not all of their chocolate is vegan, so be sure to check the label), Enjoy Life, Pascha Chocolate, or your favorite dairy free brand!
  • Dairy free milk: In my main brownie recipe, I love using aquafaba (chickpea brine- one of my favorite vegan egg substitutes), but have recently discovered that dairy free milk can do just as amazing of a job as aquafaba! You can use oat milk, soy milk, almond milk, or any of your favorite dairy free milks here.

What baking dish can I use?

I used a mini loaf pan– they’re so cute and fun, and perfect for when you want these single serving treats!

Alternatively, you can use a small 4″ cake pan, ramekin, an oven-safe mug, or even a muffin tin. 

Can I microwave this recipe?

I haven’t personally tested this yet, and wouldn’t know the exact timing to get the texture right (if at all possible).

If you’re looking for more of a brownie mug cake that you can microwave, I would recommend checking out my vegan chocolate mug cake recipe!

Flavor variations:

The best part about this single serve brownie recipe? You can jazz it up with more than some dark chocolate chips to be whatever you want! Here are a few options that I love to stir into the batter:

bitten vegan brownie

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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single serving brownie with bite in it on parchment paper

Easy Single Serve Brownie Recipe – NO Eggs, Dairy Free!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 1-2 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


For when you want brownies but don’t want a full batch, this single serve brownie recipe is perfectly fudgy, rich, and molten- and so easy, you don’t need eggs!


  • 2 tbsp (35 g) vegan butter, melted
  • 1 1/2 tbsp (12 g) high quality Dutch-processed cocoa powder*
  • 1 ounce vegan chocolate
  • 1 tbsp (15 mL) dairy free milk, room temperature*
  • 2 tbsp (25 g) granulated sugar
  • 1 tbsp (15 g) light brown sugar
  • 1 tbsp (15 g) dairy free yogurt
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/4 cup (30 g) all-purpose flour or gluten free 1:1 baking flour
  • 1 tbsp (15 g) vegan chocolate chips, additional


  1. Prep: Preheat the oven to 350F, and line a small mini loaf pan, ramekin, or muffin tins with liners and/or parchment paper.
  2. Make the chocolate fudge sauce: In a small bowl that’s microwave safe, heat the vegan butter until melted and hot. Stir in the chocolate until melted, then add in the cocoa powder. Still until dissolved, and set aside.
  3. Make the brownie batter: In another small bowl, whisk together the dairy free mil, sugar, light brown sugar, dairy free yogurt, vanilla extract, and salt. Then pour in the fudge sauce, and whisk again until combined. Finally add in the flour, and whisk JUST until the flour is incorporated into the brownie batter.
  4. Fold in chocolate chips: Use a spatula to fold in the additional chocolate chips and any add-ins you have here.
  5. Bake: Pour the brownie batter into your prepared tin, and bake in the oven for 20-25 minutes, or until a toothpick comes out SEMI clean. It will still have some brownie batter on it.
  6. Cool: Allow the brownie to cool for 10 minutes (it will be piping hot!). Then serve with vegan whipped cream or vegan vanilla ice cream, and enjoy!


Cocoa powder: Make sure you’re using Dutch-proess cocoa powder for an extra fudgy texture. Cacao powder will yield more cake-like brownies.

Dairy free milk: You can use oat milk, soy milk, almond milk, or cashew milk.