This healthy two minute brownie is so fudgy, moist, and chocolatey that you’d never be able to tell it’s made without flour, butter, or oil. The perfect way to satisfy a chocolate craving in a vegan, gluten-free, and paleo treat that’s super quick and easy to make.
Today seems like a good day for chocolate. And that holds true no matter what day you’re reading this post.
Because when is a brownie a bad idea? Especially one that’s on the healthier side. And made in two minutes. In a mug. Just for you.
Or I guess you could make two if you feel like sharing…
How To Make A Healthy Two Minute Brownie
- Start by mixing the dry ingredients together in a small bowl. You could technically mix them right in whatever dish you’ll be tossing in the microwave, but I used an 8 oz. ramekin and those little guys don’t leave much room for enthusiastic mixing. I found that prepping the batter in a small bowl and then transferring it to my ramekin worked best.
- Coconut flour is a must for this recipe. It’s just really unique in how it absorbs liquid, so there aren’t really any substitutes that will give the same result.
- After you add the wet ingredients to the dry ingredients, spend a little bit of time mixing the batter so that the sugar granules have time to dissolve. It’s not a huge issue if you don’t, but it helps distribute the sweetness more evenly.
- Because microwaves have different strengths and I don’t know what yours will be like in comparison to mine, the cooking time of 2 minutes is mostly a good guestimate. If you find that at 2 minutes your brownie isn’t done, nuke it for another 30 seconds. If 2 minutes makes it too tough, try 90 seconds.
- To make this brownie nut-free, replace the almond milk with another non-dairy milk like rice or soy and the nut butter with a soy nut butter.
- Feel free to play around with the amount of sugar you add. If you want more of a dark chocolate taste, only add 1 tsp of sugar or skip it all together, especially if you plan to add chocolate chips. You can also use 1 tsp of maple syrup to make this brownie refined sugar-free.
- I don’t recommend adding the chocolate chips to the brownie before you cook it. I like to sprinkle them on top so they get all melty and produce a pseudo-frosting, and I found that doing so prior to cooking prevented the brownie from rising as much. The brownie will still be hot enough after cooking to melt any chocolate chips sprinkled on it.
- OR get creative with your toppings! A drizzle of nut butter, a scoop of ice cream, a dollop of whipped cream. Anything goes!
Okay, But What’s It Like?
There’s a good handful of reasons for why you need this healthy two minute brownie in your life.
Reason #1: it’s healthy… or as healthy as you can make a brownie without sacrificing on texture and taste. I’ve seen a bunch of brownie in-a-mug recipes that call for a few tablespoons of oil and 1/4 cup of sugar for one serving. I try not to get too hung up about stuff like that, but that’s kind of a lot if you want to eat it on a regular basis.
This brownie, on the other hand? This incredibly fudgy, dense, and chocolatey little gem that’s made with NO flour, butter, or oil, and can be made without refined sugar as well? You can happily enjoy it every.single.day.
Reason #2: it’s super quick and easy to make, and you don’t have to worry about having any pesky leftovers lying around. All it takes is two minutes and a handful of simple ingredients to make one perfectly sized treat that’ll knock those chocolate cravings out of the park. And the fact that it’s gluten-free, vegan, and easily made nut-free and refined sugar-free means anyone can enjoy it.
Reason #3: it’s fudgy, moist, chocolatey, and 100% guaranteed to induce inappropriate noises.
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Healthy Two Minute Brownies
- Total Time: 7 mins
- Yield: 1 serving 1x
Ingredients
- 1 Tbsp (7 g) coconut flour
- 2 Tbsp (10 g) unsweetened cocoa powder
- 1/4 tsp baking powder
- 3 Tbsp (45 ml) unsweetened almond milk
- 1/2 medium-sized ripe banana, mashed (50 g or 1/4 cup)
- 1/2 Tbsp (8 g) nut butter of choice
- 2 tsp (8 g) coconut palm sugar*
- 1/2 tsp vanilla extract
- Optional: sprinkle of dairy-free chocolate chips
Instructions
- Add the coconut flour, cocoa powder, and baking powder to a small bowl, mixing until well combined.
- Add the milk and mashed banana, stirring until no clumps remain. Add the nut butter, sugar, and vanilla, mixing well to ensure that everything is fully incorporated. Transfer the batter to an 8 oz. ramekin or a small microwave safe mug.
- Microwave on high for 2 minutes. If brownie has not set by then, continue to microwave in 30 sec intervals until desired consistency is reached.
- Carefully remove from microwave (mug will be hot!), sprinkle with chocolate chips, grab a spoon, and enjoy!
Notes
* You could also sub this with brown sugar or granulated sugar. OR use 1 tsp. of maple syrup or agave to make this refined sugar free.
** To make this nut-free, replace the almond milk with another non-dairy milk like rice or soy, and the nut butter with a soy nut butter.
- Prep Time: 5 mins
- Cook Time: 2 mins
Post originally published in January 2016. Text and photos were updated but recipe remained unchanged.
Looking for more healthy 2-minute dessert recipes? Try one of these!
Banana Bread Mug Cake
Oatmeal Cookie Dough Mug Cake
S’Mores Mug Cake
Fudgy Double Chocolate Mug Cake
Chocolate Chip Cookie Dough Mug Cake
These sound delicious! Do you think they could be made with almond flour instead of coconut?
They probably could, but you might have to add a little bit less liquid since coconut absorbs so much more. I’d probably go 1-2 Tbsp of milk.
I would love to try this recipe because I am gluten, dairy, and recently nut free. Unfortunately, even though you suggest a sub for the almond milk to make it nut free, I didn’t see any substitutes for the nut butter, which I definitely can’t tolerate anymore. I have all of the other ingredients, but somehow I can’t figure out what would work for a nut butter substitute. The only thing I can think is do I need to buy some sunflower seed butter? I can still tolerate seeds but if you can think of anything else so I don’t have to go buy something that would be amazing.
It would probably work without the nut butter – I whipped one of these up as I was craving something chocolate-y, but didn’t add the almond butter. It still looked identical to the picture, was fudgy, dark and delicious. If you want to substitute try coconut oil, but it might be too runny. I would personally just leave it out altogether.
Thank you Rosie. So good to know it tastes delicious even without the nut butter. Can’t wait to try it.
I think you’d be completely fine leave it out altogether, Katie. If it seems dry, you can always add a tiny amount of extra mashed banana.
Thank you so much. I will definitely do that!
This looks incredible!!! just one question: could i possibly bake this in the oven instead of using the microwave? if so, how many degrees and minutes would you recommend to keep it in the oven? 🙂
Really hope you’ll see this comment 🙂
Hi Julia! Making it in the oven is totally fine. I’d go with 350F and start checking it around the 15-20 minute mark.
Could I use buckwheat flour instead? I already have 3 or 4 different floours open in the pantry!
Sorry, Shennae! But I think the coconut flour is pretty necessary in this recipe because of it’s unique way of absorbing liquid. It might work with a different flour, but I’ve never tried it myself so I can’t say for sure.
Just made this for breakfast, what a delicious treat!! I felt like I was being naughty ;0) Thanks for the fantastic recipe, I’ll definitely be making this one again (soon). Ohhh and I had some iced coffee with it, perfect!
This was by far the best paleo approved brownie in a mug I’ve ever made. The recipes I’ve tried before that use egg instead of a half a banana end up like a sponge. I used cashew butter, honey instead of coconut sugar, and coconut milk (from the can). Great idea and so delicious! I’ll definitely be making this again when I need to satisfy my sweet tooth. Healthy and scrumptious ☺️
I’m so glad you liked it, Stephanie! Thanks so much for sharing your substitutions.
Eating this as I type… oh my goodness! Yum!
I used coconut milk instead of almond milk, and did not use any sugar. It’s perfect for me!
Topped it with a couple of chopped roasted cashews and half lindt 90% square.
Thank you for this beautiful recipe. Amazing like a brownie. Love that it’s eggless.
I’ve made a mug cake once before and wasn’t a fan, but I just recently bought both coconut flour and sugar and wanted to use them! So I tried this and now I’m hooked! I wanna try all of your mug cake recipes! Can’t wait! Thank you for creating amazing stuff 🙂 xo
Coconut flour is magical! 😀 I’m so glad you liked this one, Liz!
Wow! Just made this and I am salivating for more!!!! And I am pretty critical when it comes to treats! These are amazing! I can’t wait to try more of your recipes!!
So…have wondered about this with mug cakes. Is it necessary to use coconut flour? I ask because I do not keep it on hand, and if I could sub one of the regular flours I *do* have on hand, that would be much easier.
Thanks!
Hi Anne, the coconut flour is actually necessary in this recipe because it’s what keeps the brownie moist and fudgy without needing any added oil. You could use regular flour, but you would probably have to increase the amount to 2Tbsp. and add a tsp. of oil to keep it from getting dry.
That’s what I figured! You’re so good about saying that something else will work as a substitute ingredient, so when you didn’t, I thought that the type of flour might be important for this one! Thank you!
Anne
This looks absolutely heavenly and perfect for a snowy day! I can’t wait to try to make these. Thanks for sharing, stopping by from SITS!
Made this fantastic recipe tonight and you officially have a new life-long fan, you genius-you! After 2 minutes in the microwave, my kitchen smelled delicious and I was thrilled to only have one dish to clean up! And the brownie was scrumptious, of course 😉 love the simplicity and the fudgy texture. Thanks for a great recipe!
Thanks for such a great review, Courtney! I totally forgot to mention the smell, but yeah — it makes me want to spoon up the air and eat that too 😉
Hi Amanda!
This looks amazing, but I don’t have coconut flour. will it work the same with regular flour?
Thanks!
Coconut flour is actually pretty essential to this recipe, Camille 🙁 It’s unique in how it absorbs liquids, and it allows the finished product to have a soft and fudgy consistency without drying up. You might be able to get away with regular flour, but I think you’d have to up it to 2 Tbsp. and add 1/2 tsp. of some kind of oil to keep it moist.
I always love these mug size recipes! Sometimes a girl just needs a sweet treat, but not a whole 9 x 13 sitting around and guilting her into not wasting it! haha Pinned!!
Right?! Especially since things usually don’t taste as good after a few days. Thanks for sharing, Alison!
I’m going to say happy birthday fellow Capricorn as I am on 28 December. Have just made this and it is yummylicious! I didn’t have any milk so I used Greek yoghurt and i think i used a little too much wet ingredients as my brownie is not very ‘cakie’, but still utterly delicious. Thank you so much for sharing your recipe
Happy belated birthday to you, Amanda. I’m wondering if it’s possible to sub applesauce for the banana in any of you recipes. While my husband loves chocolate he cannot tolerate bananas. They give him serious indigestion. Thamks.
Applesauce -might- work, Jan, but it’s a little more liquidy so you might have to decrease the almond milk by a spoonful. Can your husband do pumpkin puree or mashed sweet potatoes? Those are actually -perfect- subs for bananas in chocolate recipes. Although you might have to adjust the sweetness since they’re not as sweet as bananas.
OMG these look INCREDIBLE – The perfect Birthday Treat, i hope you had the best day! thank you so much for sharing, ill certainly be sharing this with my followers, t hank you.
http://www.carlyrowena.com
Thanks so much, Carly! I appreciate it 😀
perfection! just made some, very nice and not too sweet
I’m so glad you liked them, Hannah!
Just tried this with raw honey instead of the sugar and some walnut pieces inside.
OMG this “guiltless” desert is going to be the bane of my sweet tooth.
Delicious. Thank you so much for the recipe.
I’m so glad you liked it, Anna! Thanks for taking the time to leave a review 😀
Holy wow…unreal! Thanks Amanda – this will def be my go to dessert every night….I love single serving desserts! I’m sure your birthday was amazing, enjoy 2016 🙂
I hope you like it, Kimberly! It’s definitely become my latest obsession. And happy 2016 to you as well!
Any substitute for banana? Do you think applesauce or pumpkin purée or flax egg can work?
I’m thinking that applesauce might be a little too runny unless you decreased the milk by a spoonful or so. But pumpkin will definitely work! Or even mashed sweet potatoes.
Happy Birthday!! Mine is Dec 27th so a festive birthday babe – which I am not a fan of I have to say but hey:)
Love the look of this – going o share with my tribe – YUM!
Eeee, yeah I totally understand that. I was actually supposed to be born on the 24th of December, and while I managed to get a few more days away from the holidays, I definitely still feel the effects on my birthday.
Happy Birthday! No better way to celebrate than with this little brownie of my dreams!
True story! Thanks so much, Rachel 🙂
Happy happy birthday Amanda! Hope your day is cake-filled and as lovely as you are :D!
Thank you, lovely lady!!
You were right, Amanda, this looks right up my street! I’m definitely adding this to my ever-increasing list of must-make! Only this one will have to bubble up in priority, because, I mean, chocolate + brownie + ooe-y deliciousness? Made by Amanda? Um, yeah! Need. right. now.
Happy, HAPPY birthday!!!!! ?? I hope you had a beautiful day, full of yummy food, lovely people and plenty of laughs, joy and good memories. You are such a sweet and wonderful person, and I am so blessed to be able to be a part of your blog! Thank you for everything you do and for shining your authentic, inspiring spirit right through to all us readers! You’re the best! ❤️
Gah! Thank you for the SWEETEST comment, lovely lady! And for -always- leaving such thoughtful comments <3 It means a lot, and I hope you're having the most beautiful week and start of 2016! xox
Happy birthday, pretty lady!! And thank you for such a nice present on YOUR birthday! Love how healthy AND delicious this looks! Definitely making soon 🙂 xo
Thank ya, lovely lady!! <3 Hope you like(d) it!
Happy Birthday! What types of flour can be substituted for coconut flour? Thanks!
Unfortunately, the coconut flour is really what makes this recipe work, so it can’t be substituted 😕 Coconut flour is unique in how it absorbs liquid, and it allows for a soft yet dense texture without the need for any extra oil.
I made this recipe with whole wheat pastry flour, and I still found it really yummy! Not gummy like other microwave brownies I’ve made. I also used dairy milk + peanut butter. Thanks for the recipe!