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!
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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 brownie batter for one and I NEVER TRIED TO BAKE IT.
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
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.
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).
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
- 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!
Vegan Single Serving Brownie
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.
Tricia Berkow says
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 ?
Lindsay Moe says
Great idea!
Olivia says
You just made my dreams come true. ????
A.B. says
Well. That was without question the best vegan brownie I ever made. ?
Lindsay Moe says
How wonderful! Thanks for sharing.
PK says
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!
PK says
Whoops! I wrote a glowing endorsement of the recipe and forgot to give it five stars. Delicious and easy. Far exceeded expectations.
Lindsay Moe says
Aww thanks for taking the time to rate it! I’m so glad you enjoyed it!
Megan says
Do you have to use maple syrup or can I use regular sugar? If so what quantity? Thanks!
Lindsay Moe says
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.
dana says
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 🙂
Satisfied my brownie craving immediately says
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!
Lindsay Moe says
Thank you for this lovely comment! I’m so glad you enjoyed it!
eva says
can you make it without coconut oil ?
Lindsay Moe says
I think another oil like canola oil would work, or probably melted butter. However, I would not omit oil entirely from this recipe.
KareninStLouis says
What size ramekin? Thank you.
Harp says
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?
Lindsay Moe says
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.
Nona says
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!
Lindsay Moe says
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!
Laurie Musci says
Made the brownies for the second time in two weeks, they are terrific!
Deepthi Viswanatha says
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
Lindsay Moe says
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.