Sugar-free, Gluten-free, vegan, single-serve brownie

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 272.2

Total Fat: 11.3 g
Cholesterol: 0.0 mg
Sodium: 128.1 mg
Total Carbs: 35.6 g
Dietary Fiber: 8.6 g
Protein: 19.1 g

View full nutritional breakdown of Sugar-free, Gluten-free, vegan, single-serve brownie calories by ingredient

Introduction

I've tried various versions of a microwave brownie/chocolate cake and I keep coming back to this one. It has the right amount of moistness for me (adapted it from a recipe on VegWeb.com). I've tried various versions of a microwave brownie/chocolate cake and I keep coming back to this one. It has the right amount of moistness for me (adapted it from a recipe on VegWeb.com).

Minutes to Prepare: 2

Minutes to Cook: 3

Number of Servings: 1

Ingredients

1/2 banana, mashed

1 tbsp canned pumpkin

1/2 tsp vanilla

1/4 cup gluten free flour*

1 tbsp dark cocoa powder

pinch baking powder

pinch salt

1/8 tsp stevia (or 3-4 packets stevia blend)

Unsweetened coconut milk or vanilla almond milk to moisten as needed

Enjoy Life mini-chocolate chips (optional, but recommended!)

Directions

Lightly spray a ramekin or microwave safe bowl with cooking spray. Mix mashed banana, pumpkin and vanilla well, add dry ingredients, then add milk as needed to get to brownie batter consistency. Stir in mini-chocolate chips (about 2 tbsp). Microwave on high for about 3 minutes. Enjoy!

*Flours: I've used oat flour, almond flour, GF flour blends, but my current favorite is Trader Joe's peanut flour, which is what the nutritional info is based on.

Other options: If you don't have mini-chocolate chips, you can place a square of dark chocolate on top of the brownie while it cools to make a melty, yummy frosting. Peanut or other nut butters on top make a nice addition too. :-)

Number of Servings: 1

Recipe submitted by SparkPeople user MARYDAZ.