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    Home » Dessert Recipes » Brownie Recipes

    Vegan Single Serving Brownie

    Lindsay Moe

    12130 shares

    This Vegan Single Serving Brownie will be your go-to treat when you want a quick and healthy chocolate brownie for one! This easy vegan dessert is full of chocolate, naturally sweetened, and ready in minutes!

    photo of a vegan single serving brownie on a white plate with pink flowers, on a wood tray with a fork, knife, glass of milk, and mini chocolate chips
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    You guysssss, I’ve made a huge mistake.

    I’m over here with my hands over my face because all these years, all these chocolatey wonderful years, I’ve been eating my vegan edible brownie batter and I NEVER TRIED TO BAKE IT.

    photo of a vegan single serving brownie on a white plate with pink flowers, with a fork, knife, and mini chocolate chips all on a wooden serving tray

    Because, like, WHY would you bake it? Brownie batter is the best and I created that recipe specifically so I could eat some worry-free, unbaked brownie batter.

    All this time I’ve been sitting on a recipe for an individual brownie that is so fudgy, so chocolatey, and still vegan and delicious. Sprinkle with a few extra mini chocolate chips and flaky salt before baking for the ultimate in vegan chocolate desserts.

    Ingredients

    • Coconut oil
    • Pure maple syrup
    • Vanilla extract
    • Cocoa powder
    • All-purpose flour
    • Sea salt
    • Chocolate chips

    How to make a single serving brownie

    • Mix coconut oil, maple syrup, and vanilla in a small bowl
    • Add cocoa powder, flour, and salt and stir until combined
    • Stir in chocolate chips
    • Transfer to a parchment lined ramekin, smooth the top, and sprinkle with more chocolate chips and salt
    • Bake at 350ºF for 9 minutes
    photo of a vegan single serving brownie on a white plate with pink flowers, with other kitchen items blurred out in the background

    Is this like a mug brownie?

    This is similar to a brownie in a mug in that it it’s quick and easy to make and serves one person. It is also baked in the oven instead of the microwave, which is a huge bonus if you’re someone who doesn’t like microwaving things.

    Do I eat it in the ramekin?

    I like to enjoy this treat straight out of the ramekin, but if you want to take your brownie to work or eat it off your grandma’s china while watching Queer Eye alone on a Saturday night (um, HI), you can line your ramekin with parchment to make it easier to remove.

    As you can see in the video, I cut out a circle of parchment the size of the bottom of my ramekin, then one strip that would reach over both sides creating a sort of basket. Use the strip to lift out the brownie after it has cooled a bit.

    photo of a vegan single serving brownie on a white plate, with a wooden serving tray, fork, knife, chocolate chips, salt, and a glass of milk

    If you choose to eat your brownie straight out of the ramekin, feel free to pull it out of the oven at exactly 9 minutes or a few seconds early. If you’re going to want to hold the brownie in your hand, leave it in for an extra 30-60 seconds to let it firm up a little more.

    I’m always a fan of ooey gooey chocolate, so I definitely recommend the underbaked option! I mean, I’ve been eating this as raw dough for years so…

    If you don’t have a ramekin (which I mean, really, who has a ramekin??) you can buy one here (affiliate link) or use any other small, oven safe bakeware. I haven’t tested this on a baking sheet, but I suspect it would spread a bit and turn into a really fudgy cookie (you may need to adjust the baking time).

    photo of a vegan single serving brownie on a white plate with pink flowers, a bit taken out of it and a few crumbs on a fork

    Tips for customizing:

    • Don’t bake it and just enjoy it as vegan brownie batter for one
    • Add a small scoop of nut butter to the center before baking
    • Serve with a scoop of coconut ice cream
    • Drizzle with extra melted chocolate
    • Add 1 tablespoon of chopped nuts, such as walnuts

    More single serving desserts

    • Vegan Cookie Dough for One
    • Edible Brownie Batter
    • Single Serving Peanut Butter Cookie Dough
    • Single Serving Vegan Cookie
    • Double Chocolate Chip Cookie Dough
    • Healthy Banana Mug Cake
    • Vegan Chocolate Mug Cake
    • Vegan Mug Brownie

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    photo of a vegan single serving brownie on a white plate with pink flowers, on a wood serving tray, with chocolate chips, milk, and bowls in the background
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    Single Serving Vegan Brownie

    Vegan Single Serving Brownie

    An individual vegan chocolate brownie that is naturally sweetened with healthy ingredients
    4.10 from 42 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 9 minutes
    Total Time: 14 minutes
    Servings: 1
    Calories: 374kcal
    Author: Lindsay Moe

    Ingredients

    • 1 tablespoon coconut oil
    • 2 tablespoons pure maple syrup
    • ¼ teaspoon pure vanilla extract
    • 1 tablespoon unsweetened cocoa powder
    • 3 tablespoons all purpose flour
    • ½ teaspoon fleur de sel or fine sea salt, divided
    • 2 teaspoons vegan mini chocolate chips, divided

    Instructions

    • Preheat the oven to 350ºF. Line a ramekin with parchment paper or rub with coconut oil.
    • In a small bowl, whisk together coconut oil, maple syrup, and vanilla with a fork. Add cocoa powder, flour, and ¼ teaspoon salt. Continue stirring until all the dry ingredients are incorporated and the mixture has thickened slightly. Stir in 1 teaspoon mini chocolate chips.
    • Transfer the batter to the ramekin and smooth out the top. Sprinkle with the remaining chocolate chips and salt.
    • Bake 9 minutes. Allow to cool slightly before enjoying. You can either remove the brownie using the parchment paper or eat it straight out of the ramekin.

    Nutrition

    Calories: 374kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 1mg | Sodium: 1174mg | Potassium: 166mg | Fiber: 2g | Sugar: 30g | Calcium: 55mg | Iron: 1.7mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!
    Vegan Single Serving Brownie - A healthy single serving brownie, naturally sweetened, and full of chocolate! #chocolate #dessert #vegan #singleserving #brownie #baking

    More Brownie Recipes

    • Refrigerator Bakery Brownies
    • Single Serve Vegan Chocolate Brownie Cookie
    • Vegan Mug Brownie
    • Sweet Potato Brownies

    Reader Interactions

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    1. Tricia Berkow says

      September 23, 2018 at 9:50 pm

      Thank you for making a “mug cake” you can make in the oven…this looks delicious! Weird as it may sound, I’m going to add raisins.. I like chocolate and raisins ?

      Reply
      • Lindsay Moe says

        September 26, 2018 at 7:51 am

        Great idea!

        Reply
    2. Olivia says

      October 24, 2018 at 8:21 pm

      You just made my dreams come true. ????

      Reply
    3. A.B. says

      January 21, 2019 at 1:14 pm

      5 stars
      Well. That was without question the best vegan brownie I ever made. ?

      Reply
      • Lindsay Moe says

        January 21, 2019 at 1:50 pm

        How wonderful! Thanks for sharing.

        Reply
    4. PK says

      September 08, 2019 at 2:37 pm

      I made this and it was glorious. I’ve been searching for a single serving brownie that brings just the right level of gooey but holds it’s shape as well. Making another tonight. Thank you!

      Reply
    5. PK says

      September 08, 2019 at 2:39 pm

      5 stars
      Whoops! I wrote a glowing endorsement of the recipe and forgot to give it five stars. Delicious and easy. Far exceeded expectations.

      Reply
      • Lindsay Moe says

        September 08, 2019 at 4:04 pm

        Aww thanks for taking the time to rate it! I’m so glad you enjoyed it!

        Reply
    6. Megan says

      November 09, 2019 at 2:35 am

      Do you have to use maple syrup or can I use regular sugar? If so what quantity? Thanks!

      Reply
      • Lindsay Moe says

        November 11, 2019 at 9:53 am

        I think using regular sugar would change the texture and flavor the the finished brownie. With it being so small it might be worth trying, but I really can’t say without extensive testing how exactly to go about it.

        Reply
      • J says

        January 15, 2022 at 4:51 pm

        I made it with regular sugar. It was still just as gooey and rich. The best brownies ever!!

        Reply
    7. dana says

      February 11, 2020 at 4:30 pm

      5 stars
      it was awesome!! i haven’t had a MW oven in years and have always drooled longingly (lovingly) at the mug cakes. thanks for doing the grunt work of figuring out a single portion cake that tastes wonderful and can be done lickety-split without nuking 🙂

      Reply
    8. Satisfied my brownie craving immediately says

      February 16, 2020 at 10:08 pm

      5 stars
      I’ve been craving brownies for the last week but every vegan recipe that I found was either TOO healthy (applesauce, flours I don’t have) or a little too decadent (vegan butter, tons of refined sugar) and I finally tried this recipe and it satisfied my brownie sweet tooth immediately. Omg. SO GOOD! 10/10. I will be making this again!

      Reply
      • Lindsay Moe says

        February 19, 2020 at 4:53 pm

        Thank you for this lovely comment! I’m so glad you enjoyed it!

        Reply
    9. eva says

      May 10, 2020 at 1:54 pm

      can you make it without coconut oil ?

      Reply
      • Lindsay Moe says

        May 13, 2020 at 2:00 pm

        I think another oil like canola oil would work, or probably melted butter. However, I would not omit oil entirely from this recipe.

        Reply
    10. KareninStLouis says

      May 15, 2020 at 9:56 am

      What size ramekin? Thank you.

      Reply
    11. Harp says

      May 21, 2020 at 2:02 am

      Hi there what size is the ramekin and also can you sub out the all purpose flour for almond or coconut flour to make it it gluten free?

      Reply
      • Lindsay Moe says

        June 04, 2020 at 3:07 pm

        I use a 4 ounce ramekin. I haven’t tested swapping the flour for either almond or coconut flour and therefore can’t say how well it would bake, but you could do that and eat it as raw brownie batter. If it didn’t bake well it would still probably taste good, just have a different texture.

        Reply
    12. Nona says

      June 28, 2020 at 4:19 pm

      From the pics, it looks like others had a lot more volume. I ended up with one small brownie/cookie that was dense, delicious and surprisingly, that one satisfied my craving. This recipe is a keeper! Thanks!

      Reply
      • Lindsay Moe says

        July 01, 2020 at 8:26 am

        I’m so glad you enjoyed it! It probably depends on the width of your ramekin. I have baked this as a cookie on a baking sheet and it also turns out great!

        Reply
    13. Laurie Musci says

      July 22, 2020 at 10:20 pm

      5 stars
      Made the brownies for the second time in two weeks, they are terrific!

      Reply
    14. Deepthi Viswanatha says

      February 04, 2021 at 4:40 pm

      Hi

      I tried this recipe. While the brownie tasted great, it remained extremely gooey in the Centre. I baked it for 10 minutes & let it cool for 15 minutes before eating.

      Is that how the texture is supposed to be or should I bake it longer next time

      Reply
      • Lindsay Moe says

        February 05, 2021 at 11:26 am

        It does remain very gooey (one of the things I love about it!). If you don’t like that you could try adding a little more flour or a pinch of baking soda.

        Reply
    15. Tumi says

      March 11, 2021 at 9:51 am

      I made it with gluten free flour and it looked oily so I kept it almost 10 mins. It tasted good, I think the salt is abit much to my liking or maybe my maple syrup isn’t sweet enough! But yum!!

      Reply
    16. Selina says

      February 19, 2022 at 11:09 pm

      A bit salty. I’d use half the amount of salt next time. 1/2 tsp was excessive. It tasted like a salt lick. 😩

      Reply
    17. Moolie says

      October 26, 2022 at 11:16 am

      5 stars
      Amazing
      First of all I baked these in the airfryer! 180 °C for 9 mins.
      Also doubled amounts it to make two.
      User half maple half molasses.
      Half almond flour half spelt flour.
      Added a tiny bit of oat milk cuz batter was too thick.
      DIVINE! LOVE THEM. Thank you.

      Reply
      • Lindsay Moe says

        October 27, 2022 at 2:03 pm

        I’m so glad you enjoyed this recipe!

        Reply
    18. Jae says

      January 14, 2023 at 5:35 pm

      5 stars
      Thank you so much for this. I had such a severe brownie craving and didn’t need to make a whole batch (or eat the whole batch 😂) . This was simple, easy, vegan and is perfect for this craving!

      Reply
      • Lindsay Moe says

        January 18, 2023 at 7:14 pm

        I’m so glad you enjoyed it!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    12130 shares