This low-carb brownie batter in a mug has become my go-to dessert for chocolate cravings! I love quick desserts. I especially love to make smaller serving desserts to ensure that:
a) I don’t eat too much (even healthy desserts can lead to calorie overload);
b) I can practice my ninja skills and try to make these without one of my five kids seeing (and subsequently stealing) my special treat;
c) I can fake my husband out and make him think I’m eating something horribly unhealthy. I (usually) end up confessing that this is actually a healthy dessert, but by then, it’s too late, and I’ve eaten it all. (Don’t worry, I’ll make one for him, too, if he wants it. I’m not THAT selfish).
After my single-serving chocolate chip cookie recipe, I wanted to tackle a brownie – well, not a brownie, exactly, but gooey brownie BATTER. I came up with TONS Of brownie-in-a-mug-type recipes, but when I finally got to this one, I knew I’d found a winner. It looks cooked, but the inside stays gooey and delicious, more like brownie batter. This is REALLY chocolate-y.
You definitely won’t want to cook this longer than 40 seconds to a minute, because overcooking changes the texture and messes with the flavor. At about 30-40 seconds, you’ll want to pull this out of the microwave and look for a gooey consistency – that’s when it’s perfect! Let it cool, and then enjoy the brownie-battery goodness. Tasting this cold, it tasted like brownie batter, but I think it just needs a little heat to blend the flavors. Microwaving it for about 30 seconds was just long enough to melt the chocolate chips a little – so you have options! I just want to note here that this is not a recipe for a baked cake or muffin in a mug – it’s supposed to be gooey!
This recipe is egg-free, so if you worry about eating undercooked eggs – you can stop. Worrying about that, I mean. Because there are none in this recipe. The end.
I did notice a HUGE difference when I tested this with Hershey’s cocoa powder vs. a nicer one – the better quality cocoa powder makes it taste way better, so I really recommend going with something like Ghirardelli. But I think it tastes good either way – the better cocoa powder just gives a little extra something.
In this recipe, I used:
This is a Trim Healthy Mama “S” recipe.
- Wet Ingredients:
- 1 Tablespoon melted coconut oil
- 3 Tablespoons unsweetened vanilla almond milk
- ½ tsp vanilla extract
- Dry Ingredients:
- 1½ Tablespoons cocoa powder (you can reduce to 1 T cocoa powder if you don't want it to be as intense)
- 1 Tablespoon THM Gentle Sweet OR 2 tsp Swerve plus a good pinch of pure stevia extract
- 2½ Tablespoons THM Baking Blend
- ¼ tsp baking powder
- 2 pinches of salt
- 2 Tablespoons Lily's Baking Chips
- Melt coconut oil (I like to melt mine in the ramekin or mug I'll be using to make the brownie batter; that way I don't have to spray it with cooking spray) and cool.
- Meanwhile, mix dry ingredients well in a small bowl.
- Add vanilla and almond milk to melted coconut oil and stir to combine.
- Add dry ingredients to wet and mix thoroughly.
- Stir in Lily's chocolate chips. You may want to taste your mixture here to check the sweetness.
- Pour into a microwave-safe ramekin or mug.
- Microwave for 30-40 seconds. It should puff up a bit, but still look undercooked. You may microwave up to a minute, but I don't recommend anything past that.
- Let it cool before eating.
Linked up at OrgJunkie’s Menu Plan Monday