This 1-minute sugar free brownie is made is your microwave and you’d never know it’s healthy!
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Warning: this recipe may change your life. I know it’s changed mine.
What if I told you you could have a gooey, chocolate-y, sweet brownie that was also sugar free and totally healthy in one minute? You can. Life changing, I tell you. Life changing.
My parents got me a subscription to Food Network Magazine for Christmas and when February’s edition came in the mail, I knew I was in trouble. It was the “chocolate edition”.
I perused the recipes, drooling over the cakes, fudges, and mousse recipes. I enjoyed thinking of ways I could healthify the white flour, sugar-filled treats. I saw a quadruple layer fudge cake that I needed in my life, but to my dismay had four cups of white sugar. Four cups?! That is beyond healthifying.
Then I got to the brownie section. An entire booklet devoted to brownies done in as many ways as you can imagine. I discovered a little recipe for a single-serving brownie that can be made in the microwave. A brownie that can be made in a minute? Yes, I was interested.
The recipe was simply 1 tablespoon flour+1 tablespoon cocoa powder+1 tablespoon canola oil+1 tablespoon brown sugar+1 tablespoon water. That’s it. That I can healthify!
But would it still taste good? Would it still have that gooey brownie texture I love so much? Oh, yes. Yes, it sure could. And it does.
All I did was swap out the white flour, canola oil, and sugar and substitute more desirable ingredients. {Note: if you normally use canola oil, you can still use it in my recipe. I avoid it because it is one of the top foods made from GMOs.}
Grab these ingredients and you can have your delicious, healthy brownie in about a minute!
Ready, set, go!
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1-Minute Sugar-Free Brownie
- Total Time: 2 minutes
- Yield: 1 serving 1x
Description
This 1-minute sugar free brownie is made is your microwave and you’d never know it’s healthy!
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon whole wheat pastry flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon xylitol OR 2 packets stevia (both have good results!)
- 1 tablespoon water
Instructions
Put the coconut oil in small, microwave safe dish (you can use a ramekin or even a coffee mug). Microwave until it is melted, about 30 seconds. Add the rest of the ingredients and stir. Microwave for 30 seconds. Eat!
- Prep Time: 1 minute
- Cook Time: 1 minute
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 0g
- Sodium: 1mg
- Fat: 15g
- Carbohydrates: 14g
- Protein: 2g
Last Valentine’s Day, I made my family these chocolate waffles. This year, I’m all about the 1 minute sugar-free brownie. Not that I need a special occasion to eat these. I’m pretty sure they’ll be made on a regular basis from now on.
I love how incredibly simple this recipe is. I had tried other mug brownies, but this one is so easy that I make it a couple nights a week and now have the recipe memorized!
The cocoa ratio to flower is disgusting. It was so bitter. Wouldn’t make this again, sorry.
That’s okay. Like I mentioned, this recipe came from Food Network Magazine. It’s been great for us, but everyone has different tastes.
Do not use bean flour, EEEEWWWWWWWWW! Gross.
Absolutely yummmmmm! I used just under a tablespoon of organic rice malt syrup as a sweetener (fructose free, lower GI than honey/sugar) and it was amazing!
I have gestational diabetes so will be checking to see the impact in a couple of hours but confident it won’t be too bad at all!
Thanks for the feedback and letting everybody know how it works with rice malt syrup!
Just made this tonight, using oat flour in place of wheat, and maple syrup as the sweetener. I tripled the recipe and used a cereal bowl instead of a mug, so I could share it with 2 of my kids. Turned out great!! My boys have already requested I make it again tomorrow night. Thanks so much for a quick, healthy, recipe that feels much more indulgent than it is.
You’re welcome! Thanks for letting me know it works with oat flour. I do’t think I’ve tried that (ugh–Mom Brain!) but would love to. I am definitely going to try putting it all in one bowl–I’m always measuring three separate bowls and it’s kind of a pain to do it that way. 🙂
This really didn’t turn out well :/ It was very bitter and the consistency was grainy. And I followed the directions exactly. Stevia is very tricky to work with (especially in baking) and I think the recipe called for too much, which caused the bitter taste.
Different brands of stevia are more bitter than others, as well, so that could have caused an issue, too. I’m sorry to hear you didn’t enjoy this.
I am so hooked on these! I used cane sugar instead of xylitol and the brownie was sooo good. Now I’m lying here wondering if I should make myself a second one. I don’t think I have a choice…
Ha ha! We love these, too. 🙂
YUM! I just made this using almond milk, spelt flour and truvia and it came out delicious! Saving this recipe to make when im craving brownies and dont want to pull out a billion ingredients! Thanks!
Thanks for letting me know it works well with spelt flour. Glad you liked it! 🙂