Foodie Fiasco

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Single Serving Brownies

Filed Under: 50-100, Almond Meal, Almond Milk, Applesauce, Chocolate, Cocoa Powder, Cookies and Bars, Desserts, Eggs/Egg Whites/Egg Replacer, Erythritol, Favorites, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Recipe Makeover, Recipes, Single Serving, Snacks, Sugar Free, Vegan, Whole Wheat Flour

By 121 Comments Jump to Recipe

This is what my evenings look like.

AFO Brownie 3

Welcome to a crazy time of year my friends. Be it finals or pleasing your adoring customers, you need something easy in your life. Something that’s good for you. Something so wonderful that you look forward to it every day. Perhaps something tall dark and handsome?

Enter the single serving brownie, complete with hallelujah chorus.

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I’ve started to bribe myself to do homework. It’s bad. If I finish an assignment I get another Mad Men episode. But If I turn it in on time? Jackpot. That’s when I get the brownie.

Perfect for late nights or a particularly decadent breakfast, you can whip this up in the oven or the microwave. And it’s big. HUGE. Like, so gigantic I almost can’t finish it.

Haha, jokes. I’d never leave a bite of this behind.

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Start by stirring up a mug full of brownie batter. You know this has to be good.

AFO Brownie 1

A few short minutes later and voila! You have a tray of brownies made specially for you.

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Make sure to take way too many pictures just like a proud mother should.

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Ah, I can hear the Hallelujah chorus. Almost as good as the chocolate.

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Yield: 1 giant brownie

Serving Size: the whole darn recipe

Single Serving Brownies

3 minPrep Time:

2 minCook Time:

5 minTotal Time:

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Ingredients

  • 3 tablespoons sugar or erythritol
  • 1 tablespoon white whole wheat flour or almond flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon unsweetened applesauce
  • 1 egg whites OR 1/2 tablespoon egg replacer mixed with 2 tablespoon water
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon unsweetened vanilla almond milk if using wheat flour version only

Instructions

  1. Preheat oven to 350°F (or not, if you want to use the microwave).
  2. Mix sugar or erythritol, flour, cocoa powder, baking powder, and salt in a small bowl. Add in applesauce, egg replacer mixture, vanilla, and almond milk (if using wheat flour) and stir until combined.
  3. Spread the batter into your greased baking dish of choice and bake in the oven at 350°F for 18-25 minutes. Or microwave for about 1 minute 30 seconds. Whichever method strikes your fancy. Let cool for a few minutes and devour.

Notes

Nutritional information calculated with erythritol and white whole wheat flour.

7.8.1.2
343
https://www.foodiefiasco.com/single-serving-brownies/

Nutrition

Calories: 60 cal
Fat: 1 gram g

AFO Brownie 8

Do you prefer the microwave or the oven?

Microwave is faster, but the good old oven is supposedly healthier and not everyone has a microwave. What do you think?

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Comments

  3. Oh man, you're doing such big things at 16... at that age I was eating pounds of chocolate cake and watching too much netflix... safe to say, basically doing nothing at all important with my life. I'll be 20 next week and I've just NOW, in the past year, gotten my life together, so it's great to see someone your age blogging, making healthy food, generally just being a positive and proactive person. Keep it up; this is a fantastic blog, and you're an inspiring person. :)
    Reply

    • You quite literally made my day. Thank you for your kindness. (But I do still love chocolate cake and Netflix!) I wish you lots of health and happiness. :)
      Reply

  7. Oopsie, forgot to add that yes, I suppose that oven is healthier. Microwaves destroy more micronutrients than conventional cooking, and I'm not really sure what else they do. Considering the physics behind them, I don't have a good feeling.
    Reply

  8. Hey Kelly, do you think coconut flour would work for this recipe? I know it works really differently when it comes to baking compared to other flours! P.S i'm about to go and run to buy whole wheat flour just so I can use a tablespoons worth if coconut flour doesn't work :p
    Reply

    • I just made it with coconut flour. Turned out just find. Had to add a tiny bit of milk for the texture (it was hard to combine all the ingredients with the egg white alone).
      Reply

  9. Hi sorry to be a pain but could I substitute the sugar/erythritol for another sweetener? This looks ridiculously divine by the way :)
    Reply

  10. love love love the micro for quick baking stuff.... save the oven for when i have time HEY ! can you use coconut flour in this? if so... how much ? thanks
    Reply

  13. I would love a low carb brownie (low carb anything, really!) with no flour... I do count coconut and almond flours as flours! Keep up the great work Kelly!!! x
    Reply

  14. In my country i cant find unsweetened apple sauce! So what substitute can i put without increasing the amount of calorie in it??
    Reply

      • FYI: I used 1 TBS pure pumpkin in place of the applesauce and it worked great! (I also added extra cocoa and used only 2 TBS granulated Splenda, with about 10 drops liquid stevia) My macros were a little different because of the almond flour, but still only 100 cal! Thanks!
        Reply

  15. My sister just told me about you and your great healthy recipes. This brownie looks delish and I have always loved brownies. I'm definitely going to try making this. Thank you.
    Reply

  16. This is the best thing I have ever had. Just stumbled upon your site, and might have to set my self a challenge similar to the one in the movie julie and julia. OMG yum.
    Reply

  17. Pardon my language but I just tried this and this is the best damned thing I've eaten for desert in months! Thank You!
    Reply

  18. I substituted whole spelt flour and used 1 tbsp of ground chia + 3 tbsp water as egg replacer, it turned out wonderful!
    Reply

  19. I am planning on making these for my mom(she's on a low carb diet) and we don't have erythritol, so I was wondering if I could use stevia or splenda instead? And if so, then how much?
    Reply

  20. I made these individual servings last night and microwaved them but they never got brownie-like. More like lava cake because it was runny. They still tasted good, but I wondered what I might have done wrong? maybe less applesauce next time?
    Reply

  21. Oh my! I cant wait to make one of these! Just curious, can coconut flour or regular all purpose flour be used instead? Thanks :)
    Reply

  25. Only 60 calories... AMAZING! I tried this recipe out using regular white flour but it turned out more like a cake then a brownie, what amount should I add next time to give me that lovely brownie texture?
    Reply

  26. I'm literally vacuuming this up as I'm writing this and I've never been so happy. This recipe is going to be my go-to this school year. It's so filling and so moist I could eat this for breakfast, lunch, and dinner!
    Reply

  27. Hi there! Do you have any suggestions for how big the "baking dish of choice" should be? Do you think a mug would work or would that be too deep? Love this recipe by the way, I cannot WAIT to try it out!:)
    Reply

  28. Pretty good, but it's about 200 calories, not 60. The sugar alone is 135 calories. I went the whole wheat flour and almond milk route. I added some chocolate chips, low fat ice cream, whip cream, and "Lite" Hershey's syrup. It was damn good. I'll be back for more. Thanks for the recipe.
    Reply

    • Reread a little bit and saw you used erythritol as opposed to sugar. I didn't know what erythritol was before looking it up. Will have to try that next time.
      Reply

  31. I really think this is the most amazing thing since sliced bread, but I can't find the recipe for this wonderful creation. So I am sad
    Reply

    • Thank you, Athena!! The brownies are blushing;-) I'm sorry that your having trouble viewing the recipe; here it is in it's entirety: Single Serving Brownies Rating: 5 Prep Time: 3 minutes Cook Time: 2 minutes Total Time: 5 minutes Yield: 1 giant brownie Serving Size: the whole darn recipe Calories per serving: 60 Fat per serving: 1 gram Single Serving Brownies Ingredients 3 tablespoons sugar or erythritol 1 tablespoon white whole wheat flour or almond flour 1 tablespoon unsweetened cocoa powder 1/4 teaspoon baking powder 1/8 teaspoon salt 1 tablespoon unsweetened applesauce 1 egg whites OR 1/2 tablespoon egg replacer mixed with 2 tablespoon water 1/4 teaspoon vanilla extract 1 teaspoon unsweetened vanilla almond milk if using wheat flour version only Instructions Preheat oven to 350°F (or not, if you want to use the microwave). Mix sugar or erythritol, flour, cocoa powder, baking powder, and salt in a small bowl. Add in applesauce, egg replacer mixture, vanilla, and almond milk (if using wheat flour) and stir until combined. Spread the batter into your greased baking dish of choice and bake in the oven at 350°F for 18-25 minutes. Or microwave for about 1 minute 30 seconds. Whichever method strikes your fancy. Let cool for a few minutes and devour. Recipe Notes and Substitutions Nutritional information calculated with erythritol and white whole wheat flour. I hope that this ends your search and your sadness! (Seriously, once you take a bite you will forget all about how your browser got flipped-turned upside down & you'll feel like the Fresh Prince of Brownies.)
      Reply

  32. You're amazing! I made five of your recipes so far including this one. You are simply brilliant! I made it with sugar because I don't have any erythritol and it turned out delicious! It wasn't huge but wasn't tiny either, perfect snaking size. The whole reason I find out about your blog was through your healthy crepe recipe. Oh my am I glad I found your site! I spend countless hours on it.You are so nice! Your heart is as pure as gold. The brownies have a distinct flavor (probably for the cocoa) and we soft and chewy. You are a great cook and keep up the great recipes!
    Reply

    • Thank you to the moon and back, Sydney, for you wonderfully kind and uplifting words!! No wonder you used sugar, how else could you be so sweet?! We are so glad that you are digging Foodie Fiasco and its recipes. Enjoy! The best is yet to come:-)
      Reply

  33. YOU ARE AMAZING! I made these brownies with sugar since I do not have erythritol and loved them. They were not huge but they were not tiny either, perfect snacking size! I have tried five of your recipes and love them! I have spent countless hours on your site. You are such a nice girl. Your heart is as pure as gold. Keep up the scrumptious recipes, they are so good!
    Reply

    • Thank you so much, Elle, for your warmth! You are a superstar for trying out these brownies & other recipes! Stay tuned, for a whole lot more deliciousness is coming your way soon:-)
      Reply

  34. Hello, This looks amazing and from the comments it tastes amazing too! I am going to try this as soon as I get home. I just don't understand how the whole this is 60 calories? how is it possible?
    Reply

    • Thank you for your kindness, Amberley! Your questioning of the calorie count is completely understandable-how could something so darn delicious possibly be so low in calories?! In this recipe, erythritol is your friend to sweeten the dessert while also keeping the calorie count low. Also, here is a post on Foodie Fiasco's method of (correctly) counting calories: https://www.foodiefiasco.com/how-to-correctly-count-calories/. Enjoy:-)
      Reply

  35. I used my homemade pumpkin puree in place of applesauce and xylitol in place of erythritol and it turned out great. a bit too sweet probably because of the xylitol. I've never used it before, it is very sweet. this is a great recipe.
    Reply

    • Thank you for baking these brownies, Julianne, and for your kind feedback! The way that you tailored this recipe sounds delicious. Fun fact: xylitol is 50-100 times sweeter than sugar(which I learned after making a too-sweet treat, as well)! Oh well, better too sweet than too salty(Anne of Green Gables style) I suppose;-)
      Reply

      • thanks for the advice and all your wonderful recipes. I hav'nt had the time to try too many sadly. I have been off of sugar and following a low carb diet for a year and have lost 53 lbs. Slowly but surely! I appreciate your site. Thank you for the advice on xylitol, now I know.
        Reply

        • I'm happy to help, Julianne! Kelly is an amazing recipe crafter, and she has such a vast collection that it can be difficult to test them all in a short period of time! Luckily these delicious dishes aren't going anywhere! Congratulations on your fitness journey; slow and steady is the best way to healthy and sustainable weight loss! I hope that Foodie Fiasco recipes help you to embrace the sweetness of life while also embracing your new lifestyle:-)
          Reply

  36. Kelly, do you ever think about publishing a cookbook? Like a collection of your favorite or the most like recipes? You should!!
    Reply

    • That's a marvelous idea, Alexa!! If Foodie Fiasco ever makes a cookbook, your name will be in the dedications;-)
      Reply

    • Thanks for making this brownie, Lauren! I'm so glad that you enjoyed it enough to become part of the Foodie Fiasco family:-)
      Reply

  38. Okay, believe me, I have tried every single brownie in a mug recipe. The healthier ones that is, because I don't want to eat a brownie smaller than my foot that has more grams of fat than a McDonalds dessert. But everytime I make one, it comes out a complete distaster, and I have to say this was so darn good!! It didn't even taste healthy and it was so gooey and good and I want more cause I'm in chocolate shock... Thanks so much for sharing this girl!
    Reply

    • Thanks for "baking" [;-)] this brownie, Carol! I agree wholeheartedly that a tiny dessert shouldn't have a gigantic caloric count, and it can be disheartening when a homemade good just doesn't satisfy! I'm so glad that you enjoyed this recipe! Feel free to rinse and repeat until you've reached a deliciously self-induced chocolate coma!
      Reply

  39. Hmm I just made this and mine doesn't look like yours :/ I did have to use the egg white and banana sub (all I had) but it taste super salty too. Any suggestions?
    Reply

    • I'm sorry that these brownies didn't turn out, Tana! I wouldn't recommend subbing the mashed banana for the applesauce, unfortunately, because this recipe is so specific that it's ideal to stick as close to Kelly's original as possible. The salty flavor is a bit strange and unprecedented; perhaps your flour has traces of salt in it? Omitting the salt next time or adding less should rid your taste buds of this unwanted flavor! I hope that this helps.
      Reply

  40. How can this only have 60 calories when 3 tablespoons of sugar contains more than that? Using sweetener would make it less but think would still be over 60 calories
    Reply

    • Hi, Lucy! Thanks for voicing your concerns; Kelly shares how she counts calories here: https://www.foodiefiasco.com/how-to-correctly-count-calories/!
      Reply

  41. Used this recipe this evening, so quick and easy although the sweetness of mine overpowered the chocolate. Will I still get a good consistency if I just reduce the sweetener? Or would you recommend anything else. Still a great recipe - especially when I'm in need of a sugar fix on a calorie budget!!! Thank you!
    Reply

  43. I made this brownie tonight, but mine came out nothing like yours. The changes I made were using 1/4 cup egg beaters, 4 packets of splenda, original almond milk, and all-purpose flour. I followed the directions but my brownie looked weird. I microwaved it in a mug for a minute and 30 seconds. It came out tiny, light brown, and cakey. It tasted nothing like a brownie, but it did taste good. I don't know what I did wrong?
    Reply

  44. I can't wait to try this! I just want to double check...it says to use milk only when using wheat flour...so if using the almond flour or another flour, the milk is not necessary at all?? Thanks!
    Reply

  45. I made this brownie and it didn't taste bad. It was a little salty and the portion size was completely off. I wasn't expecting anything bigger than a small plate but this came out the size of a regular square brownie but a lot thinner.:(
    Reply

  46. Hi! I'm a bit confused because I analyzed the recipe and got 200 cal per serving!! :( This are the ingredients I used: 3 tablespoons sugar 1 tablespoon white whole wheat flour 1 tablespoon unsweetened cocoa powder ¼ teaspoon baking powder pinch of salt 1 tablespoon unsweetened applesauce 1 egg whites ¼ teaspoon vanilla extract
    Reply

  47. Hi! I just made this and it completely blew my mind! Now I can enjoy brownies without feeling guilty. Thank you for sharing such a great recipe! :)
    Reply

  48. Tastes great!! Just want to know how came up with 60 calories per serving if just two of the tablespoons of sugar yields more calories than the browning?
    Reply

  50. Sooo...There's nothing wrong with doubling the recipe and eating it for breakfast, right? ...RIGHT? Well, it's to bad it there is because that is exactly what I did. (To be fair, I accompanied it with fruit!) I have to say, this was really good. Mine came out kind of like a mix between a cake and a brownie in texture- but I really didn't care. I wanted it to be yummy! And it was. c : So maybe I won't make a habit of eating a doubled recipe brownie for breakfast- no matter how few calories it comes out at- but I will definitely make this again. Thank-you!
    Reply

  51. This is great for only 60 cals!! Next time, I will add a few chocolate chips or maybe a healthy frosting.. yum yum!!
    Reply

    • Adding a few chocolate chips can never hurt ;) And for a healthy frosting idea, you can make a super healthy, low calorie, low fat peanut butter drizzle with 1 tablespoon of PB2 powder and 2 tablespoons of water or milk!
      Reply

      • LOVE this idea! Maybe you should add it as an option to the original recipe? Or an option to swirl it in before baking? Yum!
        Reply

  54. I made this yesterday and it tasted amazing! Thanks for this wonderful recipe:) however my brownie was quite small( it's suppoesed to be a giant brownie) and I wasn't satisfied after eating it. I don't know what went wrong?!
    Reply

  56. This makes no sense though - 1 tbsp of flour (10 g) = 34 kcal, 1 tbsp cocoa (6 g) = 24kcal, 1 egg white = 20 kcal (give or take).. and already there we have 78 kcal! Then there is the apple sauce and.. well - clearly not 60. Explain for me? It feels like ALL kcal-counted recipes out there are incorrect... :(
    Reply

  61. Comment re question of microwave or oven --- I was a very, very slow convert to microwaving at all. And I think my concerns were due to all the evidences I've seen. I do like how it cooks quickly or defrosts, reheats. But, I am also very much in favor of having a large toaster oven - b/c it saves a lot of energy for baking and works with many things I cook when I have the large size. Having to heat up a large oven for a single serve recipe seems ridiculous to me.
    Reply

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