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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!

Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Servings 2
Author Vanitha Bhat

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

  1. Preheat oven to 350 F or 180 C.
  2. 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:

  1. First step is to make the flax “egg”.
  2. In a small bowl, stir 1 tablespoon of flax seed powder and 3 tablespoons of water.
  3. Mix well and set aside for a few minutes.
  4. Next step is to start mixing the batter.

  5. 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.

  6. Whisk for a minute or so and then add the flax meal mixture.
  7. Whisk again until the mixture becomes lighter in color.

  8. 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.

  9. Gently, using a silicone spatula, mix into a thick batter.
  10. If you love nuts in your brownie, stir in 2 tablespoons of chopped walnuts or even chocolate chips into the batter.
  11. Spoon the thick batter evenly into the buttered and lined muffin cups.
  12. Sprinkle more nuts (and/or chocolate chips) if you like on top.
  13. Bake in the preheated oven for 16 to 18 minutes. I baked for 17 minutes.
  14. Remove from oven and let cool in pan on a cooling wire rack.

  15. (Do not try to unmold now. Warm brownies tend to break apart easily, so have patience!)

  16. When completely cool, gently run a knife around the edges of brownie and then flip over a plate.

  17. Turn it over again and then time to enjoy!
  18. Happy Baking/Eating!
  19. 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!