Name: Mug Brownie (Healthy Dessert in 3 Minutes) Recipe
Prep time: 2 min
Cook time: 1 min
Total time: 3 min
Cuisine: American
Ingredients: 1 tbsp Unsalted butter; 1 tbsp Unsweetened almond milk (at room temperature); 1/4 tsp Vanilla extract; 1 1/2 tbsp Dutch processed cocoa powder; 1 1/2 tbsp Wholesome Yum Blanched Almond Flour; 1 1/2 tbsp Besti Monk Fruit Allulose Blend; 1 pinch Sea salt; 2 tbsp ChocZero Sugar-free Dark Chocolate Chips (divided)

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Introduction

This mug brownie is a quick and healthy dessert you can prepare in just 3 minutes. Made with wholesome ingredients and no added sugar, it’s perfect for satisfying your chocolate cravings without the guilt.

A white bowl holds a dark, rich chocolate cake layer at the bottom, with a moist and slightly glossy texture. Melting chocolate chips are scattered on top of the chocolate cake, adding a shiny contrast. Above the cake and chocolate chips is a large scoop of creamy vanilla ice cream, smooth and white with small dark specks. A fresh green mint leaf rests next to the ice cream, adding a bright color touch. The bowl sits on a white marbled surface, and some chocolate chips are scattered around the bowl. A silver spoon scoops a piece of the chocolate cake with melting chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp Unsalted butter
1 tbsp Unsweetened almond milk (at room temperature)
1/4 tsp Vanilla extract
1 1/2 tbsp Dutch processed cocoa powder
1 1/2 tbsp Wholesome Yum Blanched Almond Flour
1 1/2 tbsp Besti Monk Fruit Allulose Blend
1 pinch Sea salt
2 tbsp ChocZero Sugar-free Dark Chocolate Chips (divided)

Instructions

Step 1: In a 6-ounce ramekin, melt the butter by heating it for about 30 seconds in the microwave.
Step 2: Stir in the almond milk and vanilla extract until well combined.
Step 3: Add the cocoa powder, almond flour, Besti sweetener, and sea salt. Mix thoroughly to form a smooth batter.
Step 4: Stir in half of the chocolate chips, then smooth the top of the batter.
Step 5: Microwave the mixture for 40-50 seconds. The top should look slightly oily but not wet underneath. A toothpick inserted should come out with a little batter that can be shaped into a ball.
Step 6: While still hot, sprinkle the remaining chocolate chips on top so they melt slightly for a delicious finish.

Tips & Variations

Use room temperature almond milk to help the ingredients blend smoothly and cook evenly.
Try swapping almond flour with coconut flour, but use slightly less as it absorbs more liquid.
For a nut-free version, substitute almond flour with oat flour and use a different milk alternative.
Add a pinch of instant coffee powder to enhance the chocolate flavor.

Storage

Store any leftover brownie in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the microwave for about 15-20 seconds before enjoying. For best texture, it’s recommended to eat this brownie fresh.

How to Serve

A white ramekin holds a rich, dark chocolate cake that looks moist and dense with a slightly bubbly texture on the surface. On top of the cake, there are several glossy, dark chocolate chips scattered around. A scoop of creamy pale beige ice cream sits in the center, slowly melting and blending with the cake below. A fresh green mint leaf is placed on the side of the ice cream for a pop of color. A silver spoon is digging into the cake, lifting a warm piece with two chocolate chips on it. The ramekin is placed on a white marbled surface with a few chocolate chips scattered around for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can use any milk of your choice, including dairy milk. Just keep it at room temperature to ensure better mixing and cooking.

What if my brownie turns out dry?

Microwave ovens vary, so start with 40 seconds and add more time in small increments if needed. Overcooking can dry out the brownie, so keep an eye on the texture as it cooks.