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Vegan Mug Brownie
An easy vegan brownie in a mug that’s dairy free, egg free, and refined sugar free. It’s the best moist and gooey individual brownie, ready in just two minutes!
Course
Dessert
Cuisine
American
Keyword
gooey, microwave, moist
Prep Time
1
minute
minute
Cook Time
1
minute
minute
Total Time
2
minutes
minutes
Servings
1
Calories
374
kcal
Author
Lindsay Moe
Ingredients
2
tablespoons
pure maple syrup
1
tablespoon
coconut oil
melted
¼
teaspoon
pure vanilla extract
3
tablespoons
all-purpose flour
1
tablespoon
unsweetened cocoa powder
½
teaspoon
fleur de sel salt or other coarse salt
divided
1
tablespoon
water
2
teaspoons
dairy free chocolate chips
divided
Instructions
In a small bowl or mug (8 ounces or larger), whisk together maple syrup, coconut oil, and vanilla with a fork.
Add flour, cocoa powder, and half the salt. Stir until just incorporated.
Add the water and stir until combined.
Add half the chocolate chips and fold in.
Transfer the batter to your mug if needed and smooth out the top. Sprinkle with the remaining chocolate chips and salt.
Microwave 40-45 seconds or until a toothpick comes out clean (watch out for any chocolate chips). Let rest one minute before enjoying.
Video
Notes
Tips for customizing
Use a gluten-free flour blend to make this recipe gluten-free
Add a scoop of vegan ice cream, drizzle of nut butter or vegan caramel, or sprinkling of organic powdered sugar after baking
Stir in 1 teaspoon finely chopped walnuts with the chocolate chips
Add a few raspberries after microwaving
To make this in the oven
Omit the water, pour batter into a ramekin or other small oven safe dish and bake for 8 minutes at 350ºF.
Nutrition
Calories:
374
kcal
|
Carbohydrates:
53
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
15
g
|
Sodium:
1169
mg
|
Potassium:
166
mg
|
Fiber:
3
g
|
Sugar:
29
g
|
Calcium:
56
mg
|
Iron:
2
mg