Small Batch Chocolate Brownies (One Bowl)

Name: Small Batch Chocolate Brownies (One Bowl)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving
Ingredients: 1/2 cup all-purpose flour (60g); 1/4 cup sweetener of choice (48g); 1/4 cup dark cocoa powder (30g); 1/2 tsp baking powder; 1 egg; 3 Tbsp plain nonfat greek yogurt (45g); 3 Tbsp sugar-free pancake syrup (45g); 1 Tbsp light butter (14g); 2 tsp vanilla extract; 2 Tbsp chocolate chips (22g)

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6
Calories
96 kcal
Course
Dessert
Cuisine
International

Small Batch Chocolate Brownies (One Bowl)

Heidi Hunt

Report

Making brownies is a breeze with these rich and fudgy Small Batch Chocolate Brownies. All you need is one bowl, a brownie pan or dish, and an oven. Six brownies under 100 calories each—what a perfect dessert!

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

1/2 cup all-purpose flour (60g)
1/4 cup sweetener of choice (48g) I used Swerve
1/4 cup dark cocoa powder (30g)
1/2 tsp baking powder
1 egg
3 Tbsp plain nonfat greek yogurt (45g)
3 Tbsp sugar-free pancake syrup (45g)
1 Tbsp light butter (14g) I used I Can’t Believe It’s Not Butter Light
2 tsp vanilla extract
2 Tbsp chocolate chips (22g) melted

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. Spray 6 cavities in a brownie pan with cooking spray (you can also use a small 9x6” dish for this).
To a medium-sized bowl, add the flour, sweetener, cocoa powder and baking powder. Whisk to combine.
Then add the egg, yogurt, syrup, syrup, butter, vanilla and melted chocolate chips. Using a hand mixer, mix to combine.
Add the brownie batter evenly amongst the cavities in the brownie pan (or to the 9x6” dish if you are using that).
Bake for 10-12 minutes, or until a toothpick comes out mostly clean (you want it a little gooey in the center for a more moist texture!) If you are using a 9x6” dish, baking time will be longer, around 15-18 minutes. Again, take out when it’s still a touch gooey in the middle for a more moist texture. They will continue to set in the hot pan and especially overnight stored in the fridge.
Let cool in the pan for 10-15 minutes before removing.

Notes

Keep stored in the fridge in an airtight container. These brownies are even BETTER the next day!
Keep stored in the fridge in an airtight container. These brownies are even BETTER the next day!
To make gluten-free: sub Bob Red Mill’s 1:1 Gluten Free flour.

Nutrition Information

Show Details

Serving 1brownie (56g) Calories 96kcal (5%) Carbohydrates 13.4g (4%) Protein 3.1g (6%) Fat 3.3g (5%) Saturated Fat 1.3g (7%) Fiber 2g (8%) Sugar 2.9g (6%)