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5-Ingredient Microwave Brownie
[Vegan, Gluten-Free]

Author Bio

Michele Elizabeth is a vegan food blogger over at Two Raspberries, where she takes all... Read More

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A warm, fudgy 5-ingredient microwave brownie in a small bowl, topped with melted chocolate chips, fresh raspberries, and a sprinkle of chopped pecans.
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5-Ingredient Microwave Brownie [Vegan, Gluten-Free]

160
1
2
Dairy Free

Want a delicious, ooey-gooey brownie, but don't feel like making a whole batch? Let us introduce you to this amazing five-ingredient, single-serve brownie! Simply mix all of the ingredients in a microwave-safe ramekin, heat it up for about a minute, top with your desired toppings, and devour.

Ingredients You Need for 5-Ingredient Microwave Brownie [Vegan, Gluten-Free]

For the Brownie:

  • 2 tablespoons almond meal
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 tablespoon maple syrup
  • 2 1/2 tablespoons unsweetened vanilla almond milk

For Toppings:

  • Chopped pecans (optional)
  • Chocolate chips (optional)
  • Raspberries or fruit (optional)
  • Shredded coconut (optional)
  • Melted peanut butter (optional)
  • Vegan ice cream (optional)
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How to Prepare 5-Ingredient Microwave Brownie [Vegan, Gluten-Free]

  1. Place all ingredients in a small microwave-safe bowl and mix really well.
  2. Pop in microwave for 1 minute and 15 seconds, carefully remove and add desired toppings.

Nutritional Information

Total Calories: 160 | Total Carbs: 22 g | Total Fat: 8 g | Total Protein: 5 g | Total Sodium: 65 g | Total Sugar: 13 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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  1. I gave this a go, carefully eyeing the mixture so when it would boil over I would just stop the microwave and start again once it deflated. This turned out great and at a certain point the brownie collapsed on it\’s own. But the taste….oh man so incredible! Not too sweet, just chocolaty enough to soothe my cravings and it resembled a very light and fluffy cake since I overcooked it a little. This recipe I will use for decades to come! Oh, I swapped the maple syrup for agave syrup to get a more neutral sweetner.

  2. Ok. So I gave this a shot. Mine didn\’t explode. No idea why that is happening to Lynn, but either way, I can\’t decide if I hate it or like it. Something about it makes a bit nauseous. The texture is weird….but its edible and helped with the craving I guess. I just don\’t know how to feel about it.

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