The 45 Second Single-Serve Vegan Chocolate Brownie -with a Gluten-Free Option + Loads of Variations

Chocolate Brownie

I had one of those days last week, where at the end of the day, ALL I WANTED WAS A DANG BROWNIE! It was the kind of day, that if  I’d had access to a full pan of brownies, I might have eaten them all (and very possibly not felt guilty about it). Fortunately, knowing I needed to master a bit more self-control whilst still really yearning for that brownie, I came up with this little beauty.

The 45 second, single serve chocolate brownie. It was everything I needed it to be, gooey, moist, decadent and intensely chocolatey, all while being ridiculously simple and delicious.

top view

The 45 Second, Single-Serve Vegan Chocolate Brownie


  • 3 tablespoons Whole Wheat Pastry Flour or for gluten-free, use a Gluten-Free Flour Blend (I use this one)
  • 1 1/2 teaspoons Sucanat, Coconut Sugar, Maple Sugar, Raw Sugar or other dry unrefined sweetener
  • 1/8th teaspoon Powdered Stevia or 5 drops liquid stevia OR 1 packet Truvia Sweetener
  • 1/8th teaspoon baking soda
  • 1 tiny pinch sea salt
  • 1 tablespoon Cocoa Powder
  • 1/2 teaspoon ground golden flax-seed
  • 1 teaspoon Enjoy Life mini chocolate chips (or other vegan mini chocolate chips)
  • 1/2 teaspoon olive oil (optional, if you’re oil free, leave it out, but it will make a denser moister brownie if you leave it in. Oil free peeps could also use 1 teaspoon almond or peanut butter cut in with the dry ingredients with the tines of a fork instead of the olive oil)
  • 2 tablespoons water
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon Vanilla Extract

Method: Whisk together the dry ingredients in a small bowl (the first 8 ingredients). Next, add all the wet ingredients and stir together with a fork until just combined. Scoop the brownie batter into a lightly oiled mini 1/2 cup sized ramekin, small mug or tea-cup. Microwave on high for 30-45 seconds, or until the brownie springs back when touched.


Nutty Brownie: add 1 tablespoon of your favorite chopped nuts to the brownie with the dry ingredients.

Mint, Almond or Orange Chocolate Brownie: add 1/8 teaspoon mint, almond or orange extract to the wet ingredients.

Peanut Butter Brownie: swirl 1 t. melted peanut butter into the top of the brownie before cooking

Double Chocolate: increase chocolate chips to 1 tablespoon, sprinkle even more on top when the brownie is cooked.

Mocha Brownie: stir in 1 t. instant coffee substitute or instant coffee granules into the dry ingredients.

Chocolate Iced Brownie: after cooking, let cool slightly and frost with 2 T. powdered sugar, 1 t. cocoa powder and 1 t. vegan butter mixed.

Salted Caramel Brownie: drench it in this stuff, just cooked for a shorter period of time so it doesn’t thicken too much.

You could also add: vegan white chocolate chips, dried fruit (I think goji berries or cranberries would be awesome!), cacao nibs, cinnamon + cayenne (mayan chocolate), top with a vegan marshmallow and nuke for a few seconds more, etc! Get creative!

Notes: for the non-microwave peeps: place your ramekin on a baking sheet and bake at 350º for 15-20 minutes. For the non-stevia peeps: use 1 slightly heaped tablespoon unrefined dry sweetener or 1 T. unrefined liquid sweetener as a total replacement for the amount of sweetener in the recipe.

The brownie that is photographed here is made using GF flour, I’ve also made it with the whole wheat pastry flour and it is amazing either way.


This brownie may just be the solution to all our government issues, world peace, personal stresses and sorrows  for just over 150 calories, since we will not have to eat the whole pan of brownies…



    1. It’s a funny thing isn’t it. Like you are compelled to eat chocolate and you have no other option but to do it!

      As for the oven baking, I think 350 degrees for 15-20 minutes would be perfect, check it with a toothpick and it should come out (mostly) clean. Good thing is, since it’s a vegan recipe, no harm if it’s a little doughy (yum!) I updated the notes in the recipe above since I had other readers on Facebook ask the same question. Thanks!

    1. Thanks Janae! The problem in my family is that I’m the only one who really likes certain desserts, including, ahem, brownies! This was the perfect solution, cause if I bake a pan full, I really will be polishing it off myself!

  1. i make mine with some added salted caramel and man it gets all ooey goooey! we all have those days when the only thing we need is a brownie.:) i know if i make and eat one right now. it is going to give me a toothache. 🙂

    1. Love that! I actually had that in the variations notes (now updated) but somehow it didn’t update with the post draft when I published. It’s there now. So your salted caramel brownie, do you bake the salted caramel into it or drizzle it on top? Can’t remember!

  2. The reason I am not baking much these days is the fear that I will or will have to polish off the baked goodies.. this single serve brownie is a great bargain!

        1. I bought a bag and have yet to try it, we have certain dental motivations behind that one. Apparently it’s great for teeth, even if it does make one windy… :/

  3. As I was reading this and looking at the photos, my stomach started growling. I may have to go try this now! Yum!

  4. I can’t believe almost everyone is talking about how they are “going to make” this–in that time they could have made it–it’s unbelievably fast! Wow, and it’s so delicious! I sub’d almond butter for the oil (‘don’t do added refined oil after watching “Forks over Knives” etc. ) and added chopped pecans–awesome! Thank you soooooo much for this recipe and the substitutions; I will never be without dessert now…(maybe that’s actually not a good thing; but hey, it’s only 150 calories, right? )

  5. This will be so fun to make with my little nephew, with his favorite chocolate sprinkelz on top. I definitely want to try it with a swirl of cashew butter…thanks for the recipe!

  6. Thanks Somer, this looks amazing. Could you bake it in the oven too? (I don’t have a microwave). No worries if not, I’ll just have to wait until I visit my mum.

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