Healthy Single-Serving Microwave Brownie
This brownie is so rich and fudgy! It’ll satisfy any decadent dark chocolate cravings in a heartbeat. If preparing more than one, microwave the ramekins individually.
Ingredients
- 2 tbsp (10g) unsweetened cocoa powder (measured like this)
- 1 ½ tbsp (11g) whole wheat flour or gluten free* flour (measured like this)
- 2 tbsp (30mL) water
- 1 tbsp (15g) plain nonfat Greek yogurt
- 2 tsp agave
- ⅛ tsp vanilla extract
Instructions
- Lightly coat a 1-cup ramekin with nonstick cooking spray. Set aside.
- In a small bowl, whisk together the cocoa and flour. In a separate bowl, stir together the water, yogurt, agave, and vanilla. Add the dry ingredients into the wet, stirring just until incorporated.
- Pour the batter into the prepared ramekin, gently shaking back and forth until the top is smooth. Microwave at 40% POWER for 2 minutes and 15 seconds (2:15). Let the brownie sit for at least 3 minutes before eating.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s very important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That's the one I own and love!) Too much of either will make the brownie dry, and too much cocoa powder will make the brownie taste bitter. If your batter is too dry, add additional water (or any type of milk) ½ teaspoon at a time until the batter resembles the texture of thick muffin batter.
IMPORTANT MICROWAVE NOTES – READ BEFORE BEGINNING: It’s very important to microwave the brownie on 40% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the brownie will be gummy, and the top may be overdone while the insides stay raw.
Microwave times may vary, depending on the wattage of your microwave oven. I used a 1000-watt microwave. If using a 1100-watt microwave, I recommend using 20-30% power instead. The brownie will take longer to cook at 20-30% power. (I’m not sure how long since I don’t own one!)
Although the brownie may not appear to be full cooked after 2 minutes and 15 seconds, it will continue to bake through while it sits for the final 3 minutes.
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour (gluten free, if needed) may also be substituted, but be extra careful when measuring it because it tends to be more absorbent than wheat-based flours.
COCOA POWER NOTE: For the best flavor and texture, use regular unsweetened cocoa powder. I don’t recommend substituting Dutched or special dark cocoa powder. They have a different acidity level, which can affect the texture, and they also taste muted and bland compared to regular unsweetened cocoa powder when used in this recipe.
GREEK YOGURT ALTERNATIVES: Regular (non-Greek!) yogurt or non-dairy yogurt may be substituted for the Greek yogurt.
SWEETENER ALTERNATIVES: Pure maple syrup or honey may be substituted for the agave.
GLUTEN FREE OPTION: Substitute certified gluten free oat flour for the whole wheat flour. (Be extra careful when measuring it because it tends to be a bit more absorbent than wheat-based flour!) Many store-bought gluten free flour blends (I like this one from Bob's Red Mill) should also work, if measured like this.
DAIRY FREE + VEGAN OPTION: Substitute non-dairy yogurt (ie soy-based, almond-based, etc) for the Greek yogurt.
ALTERNATIVE CONVENTIONAL BAKING METHOD: Bake in a conventional oven at 300°F for about 10 minutes. The center should still look slightly glossy and underdone, but it will continue to cook through as it cools.
{clean eating, egg free, low fat, low calorie, higher protein, gluten free option, dairy free option, vegan option}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.