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!
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.
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.
Top tips
Vegan chocolate chips
I like Enjoy Life brand chocolate chips (affiliate link). They are free from most top allergens, including any animal products. I purchase these in the natural foods section of the grocery store.
I have only seen their regular chocolate chips sold in dark chocolate, but I prefer their semi sweet chocolate chips, so that's why I chose a combination of the mini chips and chunks.
How to eat a single serving vegan brownie
I like to enjoy this treat straight out of the ramekin, but if you want to take your brownie out of the ramekin, 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.
Feel free to pull it out of the oven at exactly 9 minutes or a few seconds early if you are eating it straight out of the ramekin. 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.
If you don't have a ramekin, you can buy one here (affiliate link) or use any other small, oven safe bakeware. I have tested this on a baking sheet, and it turns into a really fudgy cookie!
The best dessert salt
Any coarse salt will work, but I like to top my desserts with Fleur de sel, Maldon sea salt flakes, or other flaky sea salt.
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
FAQ
This is the same base recipe as my brownie in a mug. 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.
For a microwave version, I recommend trying my vegan mug brownie. The recipe needs a little more water to come out just right in the microwave, and that recipe will walk you through just how to do that.
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!
Recipe
Vegan Single Serving Brownie
Ingredients
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut oil
- ¼ teaspoon pure vanilla extract
- 3 tablespoons all purpose flour
- 1 tablespoon unsweetened cocoa powder
- 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.
Selina says
A bit salty. I’d use half the amount of salt next time. 1/2 tsp was excessive. It tasted like a salt lick. 😩
Moolie says
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.
Lindsay Moe says
I'm so glad you enjoyed this recipe!
Jae says
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!
Lindsay Moe says
I'm so glad you enjoyed it!
Kalyn says
Why does it look like that 🤣 it's so thick and it didn't level out or shift in cooking. It's like a really thick cookie that won't cook evenly. Does it need more oil? I followed it to a T except I put the dough in cupcake pans because I don't have a whatever tool is listed. I put it back in for a few minutes because it's grossly undercooked at the time mentioned. What happened?! 😓
Lindsay Moe says
I would start by making sure you measured your coconut oil correctly, it can be difficult. Always measure it as a solid, then melt. I also wouldn't recommend baking it in a cupcake pan since that would get really thick. If you don't have a ramekin you can bake it into more of a cookie, as I did here: https://theliveinkitchen.com/chocolate-brownie-cookie/
You're right, it does not shift as it bakes, so make sure you level it out to the shape you want before baking. It does come out fairly gooey, but safe to eat since there aren't any eggs in there. Let me know if you have any more trouble!
Adelaide says
DELICIOUS and perfect for a single serving. satisfied the chocolate craving 100%
sarah says
This recipe is perfect! I used cassava flour (just slightly less than three tablespoons since it is a little more dense) and i didn’t have chocolate chips so I pushed one Justin’s dark chocolate almond butter cup into the batter before cooking. It was amazing!
Shar says
YUM! Just the right size, fudgy and simple! Topped with a scoop of oat milk ice cream and a spoonful of raspberry jam. Maybe a little bit more salt then I like, but easy to change that next time.