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Oh yes I did! The other night I couldn't shake a craving for a brownie. I'm not much of a chocoaholic usually, but I was in the mood and studying for the bar exam, so I figured, why not give myself a little treat? I've seen microwave brownie and chocolate cake recipes on blogs before but they use microwaves and I sadly don't have one in my new apartment. It was also 9:30 p.m. on a Sunday, so going to the store was out of the question, too. Of course, my cravings had no mercy so I developed this single-serving brownie recipe. It's is just as good as making a whole batch but without the leftover temptation! It's also easy as can be... the only downfall (believe it or not, there is a downfall despite the fact its whole wheat, no added fat and vegan) it takes 18 minutes to bake! Now that is nothing short of pure agony, but oh-so worth the wait!
Prep time: | Cook time: | Total: | 1 servings
Just as good as making a whole batch of brownies but without the leftover temptation!
2 tbsp whole wheat pastry flour
1 tbsp vegan chocolate chips
1 tbsp light brown sugar
1 tbsp unsweetened cocoa
1 tbsp agave nectar
1 tbsp unsweetened applesauce
1 tsp nondairy milk
⅛ tsp baking powder
⅛ tsp vanilla extract
a dash of cinnamon
Preheat oven to 350F. Grease a single muffin cup and set aside. Mix flour, chocolate chips, sugar, cocoa, cinnamon, and baking powder together. Stir in agave, applesauce, plant-based milk and a drop or two of vanilla extract until combined. Bake 15 to 20 minutes, until a toothpick inserted in the center comes out clean.