Small Batch Chocolate Brownies (One Bowl)
Servings: 6
Calories: 96kcal
Making brownies is a breeze with these rich and fudgy Small Batch Chocolate Brownies. All you need is one bowl, a brownie pan or dish, and an oven. Six brownies under 100 calories each—what a perfect dessert!
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Ingredients
- 1/2 cup all-purpose flour (60g)
- 1/4 cup sweetener of choice (48g) I used Swerve
- 1/4 cup dark cocoa powder (30g)
- 1/2 tsp baking powder
- 1 egg
- 3 Tbsp plain nonfat greek yogurt (45g)
- 3 Tbsp sugar-free pancake syrup (45g)
- 1 Tbsp light butter (14g) I used I Can’t Believe It’s Not Butter Light
- 2 tsp vanilla extract
- 2 Tbsp chocolate chips (22g) melted
Instructions
- Preheat the oven to 350 degrees F. Spray 6 cavities in a brownie pan with cooking spray (you can also use a small 9x6” dish for this).
- To a medium-sized bowl, add the flour, sweetener, cocoa powder and baking powder. Whisk to combine.
- Then add the egg, yogurt, syrup, syrup, butter, vanilla and melted chocolate chips. Using a hand mixer, mix to combine.
- Add the brownie batter evenly amongst the cavities in the brownie pan (or to the 9x6” dish if you are using that).
- Bake for 10-12 minutes, or until a toothpick comes out mostly clean (you want it a little gooey in the center for a more moist texture!) If you are using a 9x6” dish, baking time will be longer, around 15-18 minutes. Again, take out when it’s still a touch gooey in the middle for a more moist texture. They will continue to set in the hot pan and especially overnight stored in the fridge.
- Let cool in the pan for 10-15 minutes before removing.
Video
Notes
Keep stored in the fridge in an airtight container. These brownies are even BETTER the next day!
To make gluten-free: sub Bob Red Mill’s 1:1 Gluten Free flour.
Nutrition
Serving: 1brownie (56g) | Calories: 96kcal | Carbohydrates: 13.4g | Protein: 3.1g | Fat: 3.3g | Saturated Fat: 1.3g | Fiber: 2g | Sugar: 2.9g