Sometimes I just have a late night (or midday 😆) brownie craving but don’t want to make a huge mess or wait for an entire pan of brownies to cook… cue this single serve Microwave Brownie! It’s gluten-free, vegan, and comes together in 5 minutes or less!
See my video tutorial HERE.
What you need to make this super easy and delicious Microwave Brownie:
- gluten-free flour— I used Bob’s Red Mill 1:1 gluten-free baking flour but my *guess* is that any gluten-free flour will have similar results! Oat, almond, etc.
- sugar— I used coconut sugar to keep this recipe refined sugar-free. Feel free to use a sugar replacement such as a 1:1 stevia or monkfruit blend to make this recipe even lower in sugar!
- cocoa powder— cocoa powder or cacao powder will work here— just make sure it is unsweetened!
- oil— I just avocado oil but you could also use melted coconut oil or any oil you prefer. Melted butter or ghee will also work here!
- milk— I used cashew milk but you can definitely swap in your prefferred milk! Cow’s milk, almond milk, oat milk, etc. will all work totally fine! (Note: if you use cow’s milk this recipe will no longer be vegan)
- sea salt— always always need salt with my chocolate
- chocolate chips— you’ll just need a small handful! I look for dark chocolate chips without any fillers, lecithins, etc. added. I also do like Lily’s chocolate chips for a sugar-free option!
My favorite way to enjoy this Microwave Brownie is with a scoop of ice cream. I love coconut bliss dairy free ice cream, fronen, sacred serve to name a few I’ve been enjoying lately! You could also use whipped cream or coconut whip but to be honest, it is also delicious on it’s own!
Another option would be to drizzle with peanut butter or nut/seed butter of choice for some added healthy fats and staying power! What’s your favorite brownie topping? Let me know in the comments!
Microwave Brownie
Ingredients
- 2 tbsp gluten-free flour (see above for recommendations and subs)
- 2 tbsp sugar (I use coconut sugar)
- 1 heaping tbsp cocoa or cacao powder (unsweeteend)
- 1 tbsp oil (I use avocado oil)
- 3-4 tbsp milk of choice (I use cashew milk— keep adding until you reach a thick batter consistency)
- 1 pinch sea salt
- 1 small handful chocolate chips
Instructions
- Add all ingredients except chocolate chips to a small bowl. Mix well. Stir in chocolate chips.
- Lightly coat a mug or small bowl (a 6 oz ramekin is best) with oil and pour batter in. Smooth out the top and add a few more chocolate chips on top.
- Microwave for 30-45 seconds depending how deep your dish is and how cooked you prefer it!Â
- Optional to top with a scoop of ice cream. Enjoy!
