When craving for something chocolaty, fudgy and almost guilt free, you got to make this ooey, gooey small batch (like just two!) Eggless Single Serve Fudgy Brownie with whole wheat flour!
For that buttery bite, there is a dash of melted butter and for vegans who cannot take or do not take dairy, I have made a vegan version using oil instead of butter. You can check that version below too!
With no refined sugar, (only jaggery, an unrefined form of cane sugar), no eggs or refined flour, this decadent scrumptiousness is definitely going to be in your recipe repertoire to make again and again!
Hardest part of making this chocolatey treat is waiting for them to cool!
Like I mentioned, this recipe makes exactly 2 brownie bites, one for you to enjoy now and the other maybe just after that (hehe) or for maybe for your other half or better half or Valentine as it is almost Valentine’s Day.
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SINGLE SERVING EGGLESS BROWNIE BITE
When Sarah of Broma Bakery shared her recipe for Single Serve Brownies (the egg version) on her Instagram, I had to make some for myself albeit eggless and a vegan version too for my husband who tries to be vegan most of the time!
Finally I ended up making almost 4 batches of these Single Serve brownies! The more the merrier don't you think?
If you are familiar with my blog, my recipes, especially the baking section, you definitely know that I am a BIG chocolate fiend!
I just cannot resist anything that has chocolate in it be it some soft and moist Cocoa Cupcakes, Chocolate chip Cookies, brownies, homemade chocolates, chocolate desserts etc.
And when there is a pan or tin of brownies, cake or cookies in front of me, beware, I just cannot stop munching at just one or even two!
So, this recipe (totally blame Sarah for this baking spree) which yields a batter of just 2 brownie bites is perfect for me! Totally satisfies my sweet tooth and my chocolate craving!
First one is definitely for me and the next one is either for my hubby (who by the way also has a big sweet tooth!) or my mother, who recently has started enjoying chocolate!
This recipe needs no beater or great baking skills!
All you need is a craving for brownies, an oven, basic baking pantry essentials and the temptation to not make another batch; defeats the whole purpose!
But for you readers, I have tried different batches with different amounts of flour, cocoa, butter, oil etc.!
All of them are so, so good so make your choice! Is it going to be one with more chocolatey flavor, more or less fudgy, oil or butter, with walnuts or without, with chocolate chips or not; take your pick!
So bring out your pan (a muffin tin here), heat up the oven, gather the ingredients, mix and bake!
INGREDIENTS NEEDED TO MAKE THIS CUSTOMIZABLE, VERSATILE EGGLESS FUDGY BROWNIE
Butter (Non Vegan Brownie)– I use unsalted butter. We will be using melted butter for the recipe. Just zap some butter in the microwave in 30 second bursts and when melted, use as much as needed.
Oil – For making vegan brownies, I have used vegetable oil. You can use any odorless cooking oil.
Sweetener – To keep it a bit healthier (and I love the earthy flavor too), I have used jaggery powder. Jaggery which we Indians love using in our desserts is my preferred sweetener here. Jaggery is available online or in any Indian/Asian grocery store. You can use brown sugar or white sugar too instead too.
Rising agent – Instead of the traditional eggs used in baking to give it that beautiful rise, I love to use flax seed powder in my eggless baking. Here too I have used flax meal or flax seed powder (just powdered flax seeds). You will need just 1 tablespoon which when mixed with 3 tablespoons of water turns into a thick 1 egg substitute.
Cocoa Powder – I prefer using Hershey’s unsweetened Cocoa Powder which I have been using in my bakes for decades, but you can use any that you have or like.
Flour – Like most of my bakes, I love using whole wheat flour instead of plain flour (or maida) which is a totally refined form of flour. Using whole wheat flour gives this brownie a healthier, more guilt-free reason to enjoy this treat. Also, using whole wheat always makes any bake slightly dense which we need in a brownie anyway…win win don’t you think?
Salt – Just a pinch mind you. All desserts need a bit of salt to balance the flavors and bring a balance to the sweet note they have. Totally optional; add if you like a slightly salty note to your dessert.
Optional Ingredients – I love using heart healthy walnuts in my bakes, so in they go in this bake too! If you love more chocolate, then feel free to stir in some chocolate chips instead or in addition to walnuts.
Vanilla Essence/Extract - Use pure vanilla extract. You will need just a splash.
THAT IS IT! I am sure most of you will have these in your pantry.
HOW TO MAKE THIS EGGLESS WHOLE WHEAT FLOUR BROWNIE
My go to pan to make this small, almost single serving batch of brownie is my favorite muffin or cupcake pan!
Once you make the batter, you just have to spoon them into 2 muffin or cupcake cups greased with butter and lined with parchment paper at the bottom; makes it easier to pop out the baked brownie.
As you are using very small quantities of ingredients, you got to be precise with the ingredient measurements.
The first step is to make the flax “egg”.
In a small bowl, stir 1 tablespoon of flaxseeds powder and 3 tablespoons of water. Set aside a few minutes to thicken until you have measured out all the rest of the ingredients and preheated the oven to 350 F or 180 C.
To make the brownie batter, melt some butter in a small bowl using a microwave (or even on a stove top) and use 2 tablespoons of this.
For the vegan version, substitute with any cooking oil. I have used vegetable oil.
Transfer the melted butter/oil to a mixing bowl and add 3 tablespoons of jaggery powder. If you love your desserts more sweet, feel free to add a tablespoon more. My family loves it less sweet so I have used only 3 tablespoons.
Whisk both well for a minute or so.
Add the flax “egg” and whisk again using a wooden spoon or silicone spatula until color lightens slightly.
Stir in 3 tablespoons whole wheat flour and 2 tablespoons of cocoa powder. I like to use a sieve to sift them both into the butter-sugar mixture to avoid any lumps that they may have especially cocoa powder.
Using a silicone spatula, mix the ingredients well to form a thick batter.
Batter with butter:
Batter with oil (vegan);
You can bake this right away, or if you love add ins, mix in about 2 tablespoons of chopped walnuts and/or 2 tablespoons or a handful of chocolate chips.
Pour or spoon the thick batter into the two lined muffin cups, dividing the batter evenly.
Top with more chopped walnuts and/or chocolate chips and bake in the preheated oven (350 F or 180 C) for 16 to 18 minutes. I baked for about 17 minutes.
Remove pan from oven, place on a wire rack and cool the brownies until almost at room temperature.
If you try to remove hot or even warm brownies, there is a chance they may fall apart or crumble, so WAIT until it is cool. PATIENCE IS THE KEY HERE….I know, it is very difficult to wait when a warm brownie beckons you with it’s aroma, chocolaty fudginess and that devilish craving for a sugary hit!
When almost cool, gently run a sharp knife around the edges to loosen the brownies and then flip them onto a plate.
TIME TO ENJOY!
Just pick one up, plonk yourself onto your favorite chair, shut your phone, TV, book etc. and mindfully enjoy your delicious guilt free, fudgy, eggless, almost healthy, easy, dark and delicious homemade brownie all by yourself.
Keep the other for yourself to enjoy later (you may have to hide it from your partner/family) or share it with your hubby, mother, sister, child, friend or as it Valentine’s Day (almost there), your Valentine could be any of them.
Easy Peasy isn’t it?
Now, get baking! You are going to love it!
With no refined sugar, (only jaggery, an unrefined form of cane sugar), no eggs or refined flour, this decadent scrumptiousness is definitely going to be in your recipe repertoire to make again and again!
Happy Baking and Enjoy!
If you are a big chocolate fiend and have a big, big sweet tooth, then do check out these too:
Nutella Filled Homemade Chocolates
Mini Heart Shaped Chocolate Bites
Time to check out how I made these Scrumptious Eggless Single Serve Fudgy Brownie Bites:
EGGLESS SINGLE SERVE FUDGY BROWNIE (Vegan/Non Vegan)
When craving for something chocolaty, fudgy and almost guilt free, you got to make this ooey, gooey small batch (like just two!) Whole Wheat Flour Eggless Fudgy Brownie!
For that buttery bite, there is a dash of melted butter and for vegans who cannot take or do not take dairy, I have made a vegan version using oil instead of butter. You can check that version below too!
With no refined sugar, (only jaggery, an unrefined form of cane sugar), no eggs or refined flour, this decadent scrumptiousness is definitely going to be in your recipe repertoire to make again and again!
Ingredients
- 2 tablespoons melted unsalted butter or oil if vegan
- 3 tablespoons jaggery powder you can use brown sugar/plain sugar instead too
- 1 tablespoon flax seed powder
- 2 - 3 tablespoons cocoa powder
- 3 tablespoons whole wheat flour
- Pinch of salt (optional)
- 2 tablespoons chopped walnuts
- Vanilla Extract (just a splash; optional)
OPTIONAL INGREDIENTS:
- 2 tablespoons chocolate chip cookies
- Colored sprinkles etc.
Instructions
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Preheat oven to 350 F or 180 C.
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Grease with butter 2 muffin cups (of your muffin pan or cupcake pan) and line the bottom only with parchment paper circles. Set aside.
TO MAKE THE BROWNIE BATTER:
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First step is to make the flax “egg”.
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In a small bowl, stir 1 tablespoon of flax seed powder and 3 tablespoons of water.
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Mix well and set aside for a few minutes.
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Next step is to start mixing the batter.
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In a medium sized mixing bowl, whisk 2 tablespoons of melted butter or 2 tablespoons of oil if making vegan brownies and 3 tablespoons of jaggery powder.
My desserts are mostly a tad bit less sweet, so feel free to add 1 more tablespoon of jaggery or your choice of sweetener if preferred.
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Whisk for a minute or so and then add the flax meal mixture.
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Whisk again until the mixture becomes lighter in color.
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Sift in 2-3 tablespoons of cocoa powder (my hubby loves it less chocolatey, so I used only 2 tablespoons; you can use 1 more for more chocolatey flavor) and 3 tablespoons of whole wheat flour.
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Gently, using a silicone spatula, mix into a thick batter.
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If you love nuts in your brownie, stir in 2 tablespoons of chopped walnuts or even chocolate chips into the batter.
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Spoon the thick batter evenly into the buttered and lined muffin cups.
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Sprinkle more nuts (and/or chocolate chips) if you like on top.
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Bake in the preheated oven for 16 to 18 minutes. I baked for 17 minutes.
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Remove from oven and let cool in pan on a cooling wire rack.
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(Do not try to unmold now. Warm brownies tend to break apart easily, so have patience!)
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When completely cool, gently run a knife around the edges of brownie and then flip over a plate.
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Turn it over again and then time to enjoy!
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Happy Baking/Eating!
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And “Happy Valentine’s Day”!
Recipe Notes
- Instead of whole wheat flour, you can use plain flour if you prefer.
- I love using jaggery as a sweetener but feel free to use brown sugar or even plain white sugar.
- Adding nuts and chocolate chips is optional but adds a lovely texture and flavor especially those heart healthy walnuts!
- As it is almost Valentine’s Day (February 14, 2024), I decided to sprinkle some colored sprinkles on a couple of more that I baked!
- Key step in making brownies is to WAIT for it to cool!
- Store leftover/leftovers (if making more than two) in an airtight container.
Enjoy and Happy Baking/Eating!
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