Wednesday, May 2, 2012

Single-serving microwave brownie


Why you will love this recipe: 1) Makes a single serving in case you're the type to eat a whole pan of brownies when you have them around *sheepishly raises hand* 2) Takes about a minute to prep and 30 seconds to cook 3) Is gluten-free, grain-free, dairy-free, and sugar-free 4) MAKES A BROWNIE.

These are based on almond butter; I got the idea from this recipe at Elana's Pantry. It gives them a nice moist fudgy texture. You can certainly experiment with the recipe and try adding walnuts, chocolate chips, cacao nibs, dried cherries, instant coffee, or whatever else you like.

SINGLE-SERVING MICROWAVE BROWNIE
Serves 1

INGREDIENTS
  • 1 Tbs creamy almond butter
  • 1 Tbs liquid egg white (or use a tablespoon of beaten egg, I just think liquid egg white is more convenient for this)
  • 1 tsp dutch-processed unsweetened cocoa powder such as Hershey's Special Dark
  • 1/8 tsp vanilla extract
  • 1-2 packets sweetener such as Sweetleaf stevia OR 1 Tbs honey
  • Pinch baking soda (about 1/16 tsp; you can try omitting this if you like a denser brownie.)
  • Pinch salt (can omit if your almond butter is salty)
DIRECTIONS
  1. In a ramekin, small mug, or similar microwave-safe cup, combine all the ingredients. Stir with a fork to thoroughly combine, ensuring that there are no lumps.
  2. Microwave on high for about 30 seconds. Note: You can reduce the time for a "molten" brownie. You may have to experiment a bit with cooking times since all microwaves are different. If you're unsure you can try nuking it at 10 second intervals, checking it each time.

22 comments:

Scott said...

Why would you put anything into a microwave and then eat it?

Erica said...

@Scott: You're asking someone who gets punched in the face for fun

Linnea said...

thank you thank you thank you thank you thank you!!!!! :D

Tyler said...

Problem: It takes more time to remove all the ingredients from my shelves than it does to make the brownie. Therefore, I can rationalize that while all the stuff is out, I might as well make 2-3, negating the single serving.

Also, when you say liquid egg whites, do you use real egg whites or egg substitute (such as Egg Beaters?)

Erica said...

@Tyler: hmm...smaller measuring spoons?? Measure out the almond butter with a 1/8 tsp so by the time you have a full tablespoon measured out you're feeling done :P

You can use liquid egg whites and Eggbeaters interchangeably. A lot of people prefer the 100% whites since it doesn't have weird dyes or gums but either will work in the recipe. I have also made it with powdered egg whites + water and that works fine as well.

gayle said...

haha!
ended up having to make it 5 times tonight as my husband had 3-'single serves' and i had 2-'single serves'.
good thing (or may it's a bad thing) that it takes so quick to make...

Erica said...

@gayle: Oh no! :) Well if you do legumes I also have a very low carb/low calorie brownie recipe that makes a whole batch, hehe: http://stuffimakemyhusband.blogspot.com/2010/12/1-carb-brownies.html

Robin said...

I just made this and it was great!!!

Anonymous said...

Love this recipe. Post more.

Sabine said...

Read this about Dutch cocoa vs. baking soda:
http://en.wikipedia.org/wiki/Dutch_process_chocolate

Was this noticeable?

Julianne said...

OH MY GOD. This is the best microwave brownie recipe I've tried. I've tried several and none of them have ever hit the spot. The almond butter really makes it so fudgy! I've made this about 8 times in the last few days...I think I might be addicted. Now I'm toying with the idea of adding a scoop of frozen banana soft serve on top so I can recreate an ice cream brownie sundae. Or coconut-milk whipped "frosting."

Anonymous said...

I just want to add to the chorus to say: this brownie is life-changing.

Anonymous said...

Genius.

Anonymous said...

Just made this and it's great! I even took a Dove dark chocolate and grated about a third of it on top:)

Bridget said...

30 seconds was too long in my microwave and it was a little dry but the flavor was really really good. I think if I cut back on the time, it would certainly be the best tasting microwave brownie I've ever had as well. Thank you for the recipe.

Bridget said...

So I have made this twice in two days (don't judge) and found you can use a whole egg if you roughly double the other ingredients. I nuked it in a16oz ramekin for 45-60 seconds. I'm not much for measuring which is why I say roughly double it. But it was perfect. Warm and moist and delicious. Plus I don't mind the larger brownie. Plus I think the larger size provides a larger margin of error in cook time. Thanks again for the recipe.

Erica said...

Bridget: Glad you liked it, and thanks very much for the tip when making it with the whole egg! Usually I just give the yolk to my dog, but that's definitely a good solution for those who don't have a canine garbage disposal ;)

Nancy said...

I came home tonight from a ladies get together after having to pass on the dessert due to the diet I am on. So I googled gluten, sugar, dairy free and search for a receipt that I could make quick for a fast treat (was feeling bad for my self) It fit the need, and after spending a half an hour looking I was able to make it in a jiffy, and Loved it! Thanks so much for the tip...I will make it again...probably tomorrow!

Gina C. said...

OMG! This is so good. I have tried so many microwave cakes and brownies that taste so terrible like eggy messes of disgustingness. This is so good!! Thank YOU for the recipe!

Anonymous said...

Could I use peanut butter instead of almond?

Saffron said...

LOVE IT! Yum. Even my non-keto DH loved it. Used crunchy peanut butter too.

julijuana said...

I do all the time. Not all of us have the luxury of slow cooking everything...Some of us have 2 jobs, go to school, have kids, one of whom is autistic, and sleep in our spare time.

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