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This low-carb brownie batter in a mug has become my go-to dessert for chocolate cravings! I love quick desserts. I especially love to make smaller serving desserts to ensure that:
a) I don't eat too much (even healthy desserts can lead to calorie overload);
b) I can practice my ninja skills and try to make these without one of my five kids seeing (and subsequently stealing) my special treat;
c) I can fake my people out and make them think I'm eating something horribly unhealthy. I (usually) end up confessing that this is actually a healthy dessert, but by then, it's too late, and I've eaten it all. (Don't worry, it's easy enough to make a second brownie, and I'll totally do it! I'm not THAT selfish).
After my single-serving chocolate chip cookie recipe, I wanted to tackle a brownie – well, not a brownie, exactly, but gooey brownie BATTER. I came up with TONS Of brownie-in-a-mug-type recipes, but when I finally got to this one, I knew I'd found a winner. It looks cooked, but the inside stays gooey and delicious, more like brownie batter. This is REALLY chocolate-y.
You definitely won't want to cook this longer than 40 seconds to a minute, because overcooking changes the texture and messes with the flavor. At about 30-40 seconds, you'll want to pull this out of the microwave and look for a gooey consistency – that's when it's perfect! Let it cool, and then enjoy the brownie-battery goodness. Tasting this cold, it tasted like brownie batter, but I think it just needs a little heat to blend the flavors. Microwaving it for about 30 seconds was just long enough to melt the chocolate chips a little – so you have options! I just want to note here that this is not a recipe for a baked cake or muffin in a mug – it's supposed to be gooey!
This recipe is egg-free, so if you worry about eating undercooked eggs – you can stop. Worrying about that, I mean. Because there are none in this recipe. The end.
I did notice a HUGE difference when I tested this with Hershey's cocoa powder vs. a nicer one – the better quality cocoa powder makes it taste way better, so I really recommend going with something like Ghirardelli. But I think it tastes good either way – the better cocoa powder just gives a little extra something.
In this recipe, I used:
This is a Trim Healthy Mama “S” recipe.
- Wet Ingredients:
- 1 Tablespoon melted coconut oil
- 3 Tablespoons unsweetened vanilla almond milk
- ½ tsp vanilla extract
- Dry Ingredients:
- 1½ Tablespoons cocoa powder (you can reduce to 1 T cocoa powder if you don't want it to be as intense)
- 1 Tablespoon THM Gentle Sweet OR 2 tsp Swerve plus a good pinch of pure stevia extract
- 2½ Tablespoons THM Baking Blend
- ¼ tsp baking powder
- 2 pinches of salt
- 2 Tablespoons Lily's Baking Chips
- Melt coconut oil (I like to melt mine in the ramekin or mug I'll be using to make the brownie batter; that way I don't have to spray it with cooking spray) and cool.
- Meanwhile, mix dry ingredients well in a small bowl.
- Add vanilla and almond milk to melted coconut oil and stir to combine.
- Add dry ingredients to wet and mix thoroughly.
- Stir in Lily's chocolate chips. You may want to taste your mixture here to check the sweetness.
- Pour into a microwave-safe ramekin or mug.
- Microwave for 30-40 seconds. It should puff up a bit, but still look undercooked. You may microwave up to a minute, but I don't recommend anything past that.
- Let it cool before eating.
If you just can't get enough of brownies, All Day I Dream About Food has a fantastic round-up of full batches of low-carb brownies!
Linked up at OrgJunkie's Menu Plan Monday