Small Batch Chocolate Brownies (One Bowl)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
96 kcal
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Course
Dessert
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Cuisine
International
Small Batch Chocolate Brownies (One Bowl)
Description
This recipe creates chocolate brownies using a single bowl, combining dry ingredients such as all-purpose flour, sweetener, cocoa powder, and baking powder with wet ingredients including egg, Greek yogurt, sugar-free syrup, melted butter, vanilla extract, and melted chocolate chips. The batter is mixed thoroughly and divided into individual cavities of a brownie pan or a small baking dish.
Baked at 350°F, the brownies require 10-12 minutes in small cavities or 15-18 minutes in a dish, with the tip to remove them slightly gooey in the center for moistness as they set further upon cooling and refrigeration. The texture balances fudgy and cakey elements, and the chocolate chips enhance the richness.
They can be stored in the fridge in an airtight container and are reported to improve in flavor and texture the next day. Gluten-free flour can substitute for all-purpose flour to adapt to dietary needs.
Ingredients
- 1/2 cup all-purpose flour 60g
- 1/4 cup sweetener I used Swerve, of choice, 48g
- 1/4 cup cocoa powder dark, 30g
- 1/2 tsp baking powder
- 1 egg
- 3 Tbsp Greek yogurt plain, nonfat, 45g
- 3 Tbsp pancake syrup sugar-free, 45g
- 1 Tbsp butter I used I Can’t Believe It’s Not Butter Light, light, 14g
- 2 tsp vanilla extract
- 2 Tbsp chocolate chips melted, 22g
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
- Store brownies in an airtight container in the refrigerator; the flavor and texture improve after a day.
- Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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