Description
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!
Ingredients
Scale
- 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
Instructions
- Prep: Preheat the oven to 350F, and line a small mini loaf pan, ramekin, or muffin tins with liners and/or parchment paper.
- 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.
- 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.
- Fold in chocolate chips: Use a spatula to fold in the additional chocolate chips and any add-ins you have here.
- 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.
- 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!
Notes
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.
