Single Serve Fudgy Brownies (dairy-free and egg-free)

Here it is, the recipe you’ve been waiting for – the most perfect dairy-free and egg-free brownie for one.

Honestly you NEED to save this recipe. It makes one delicious fudgy, gooey vegan brownie using only store cupboard ingredients, using one bowl (you could even make it in the ramekin if you needed to) and 15 minutes in an oven and you have the most perfect decadent dessert or sweet treat. 

I don’t use egg-replacers or ingredients you can’t find in your local store, so everyone should be able to make this recipe, and the results are fantastically brownie-licious!

I have created this recipe around the size of an average small chocolate bar, which I’m presuming is 35g but if your bar is a bit bigger or smaller just make sure you melt 15g to start with and then add whatever other amounts you wish into the mix (although I wouldn’t go above 25-30g or you’ll end up with too much chocolate to brownie mix!) So, if you have one bar of chocolate and some sugar, flour, cocoa, baking powder, milk and oil and you will have a perfect sweet treat or dessert up your sleeve. Should you only have margarine, melt that instead, no vanilla, don’t worry just leave it out. Don’t have any dairy-free milk, just add water instead. Need to make it gluten or wheat free, just add the your favourite safe flour instead.

With this recipe there will be no more hungry children with nothing delicious to eat, no more unexpected guests with nothing to serve up for tea, no more Sunday lunch with a forgotten pudding.

This is no microwave mug cake which is nice enough but no comparison to a real cake, this is a proper brownie just in a small format. Honestly, I can’t say this enough – You really need to bookmark this recipe. It will save you when you’re on holiday and can’t buy any decent free-from dessert, you could even whip one up in twenty mins from start to finish when you get home from a meal out to make up for there being nothing safe to eat for pudding. This is also a pudding/treat for everyone – the guest who avoids gluten, the children’s playdate who is allergic to milk, the Aunt who doesn’t eat eggs. Ok, if you don’t eat chocolate then it’s not for you, but for everyone else, you’ll be able to be the ‘hostess with the mostess’!

This recipe is also extremely adaptable, it works just as well with gluten-free flour, or with butter and cow’s milk and would be lovely with a dollop of Biscoff or seed butter hidden in the middle. Or how about a cheeky marshmallow hidden inside?

If you’re serving it warm let it sit for 10 minutes before eating otherwise it’ll just be lava hot gloop, but let it cool a little and top with a scoop of vanilla ice cream and you’re in pudding heaven. Otherwise let it cool fully, even pop it in the fridge to chill and it’ll become fudgy and dense, just as a proper brownie should be.

Honestly, i hope you’re as excited about this recipe as I am – i’ve even made it three times this week!

Single Serve Brownie (dairy-free and egg-free)

lucylox

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan, can easily be gluten-free

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Dessert, Snack, tea time

Servings 1

Equipment

• one bowl, one ramekin

Ingredients

  

• 15 g chocolate dairy-free
• 1 tsp sunflower oil
• ½ tsp vanilla optional
• 2 tbsp sugar preferably soft brown
• 1 tbsp dairy-free milk
• 1 tbsp plain flour use gluten-free if you need
• 1 tsp cocoa powder
• Pinch of salt
• Pinch of baking powder
• 20 g chocolate chopped or use chips

Instructions

 

• Preheat the oven to 180 degrees Centigrade
• Line a ramekin with parchment – this is easiest with scrunched up dampened parchment paper
• Melt the 15g of chocolate, then stir in the oil, vanilla, sugar and milk. Stir well to make s smooth silky mixture
• Next stir in the flour, cocoa, salt and baking powder.
• Mix in 15g chocolate chips or chunks
• Pour into the lined ramekin and sprinkle the remaining 5g chocolate over the top
• Bake for 15 minutes until risen but still gooey.
• Leave to cool.
• Enjoy warm (it’s lovely with vanilla ice cream) or leave to fully cool and eat when fudgy and delicious.

Notes

This recipe has been developed to use a single small bar of chocolate – i’m presuming that is 35g, if your bar is bigger or smaller use approx the same amount, but a few more or less choc chunks stirred into the mix or sprinkled on top won’t make a huge difference