Brownie pots that are made in the microwave and entirely vegan. Just a few simple pantry ingredients, stirred together, and cooked in the microwave for a warm, gooey brownie treat! Print this recipe and keep it on your fridge for emergency chocolate cravings!
Brownie Pots
Just looking at these photos and writing up this recipe for you, I can taste the rich, fudge centers of these brownie pots. We have this recipe printed and taped on the side of our fridge for emergency brownie cravings, but honestly, at this point, I have the recipe memorized. It is so simple, and comes together in the microwave! You know my love of microwave desserts from my microwave lemon curd recipe, don't you? Please, make that and slather it on a biscuit, stat!
In fact, I'm a longtime fan of microwave desserts. My microwave almond brittle is a go-to for holiday gift-giving. My microwave chocolate mug cakes for two are literally the best on the internet, because they don't have this one ingredient that I think ruins microwave cooking: eggs! I've made many other microwave dessert recipes before, and I always find myself cringing at the egg. When a microwave dessert contains eggs, it tastes like, well, rubbery eggs cooked in the microwave. This led me on a journey to create a microwave brownie pot without the use of an egg.
Since we were going eggless (check my eggless dessert recipes here), I decided to take it all the way vegan. This way, my vegan husband could enjoy brownie pots with me, too! We're using nut butter in place of the egg and some of the oil. We're also using maple syrup because I love using natural sweeteners in baking. The extra moisture from maple syrup is important for this recipe, too.
This recipe is written with U.S. and metric measurements so that you can have guaranteed success. My secret obsession with metric measurements is that it produces fewer dirty dishes. If you're new to baking with a scale, just place your bowl on the scale, tare it to zero, and then add each ingredient. Tare (or zero-out) between each ingredient, and enjoy the fact that you don't have tons of cups and teaspoons to wash after eating your brownie pots!
Ingredients:
- flour: All-purpose regular flour is what we're using today, but if you want to test it out with a gluten-free flour, please do, and report back to all of us in the comment section.
- cocoa powder: Unsweetened natural cocoa powder is provided all of the rich chocolate flavor to our brownie pots. If you can, opt for a high quality cocoa powder, which often contains a higher fat percentage from the cocoa bean.
- maple syrup: Liquid grade A or grade B maple syrup for sweetness. You can use agave, if you like.
- peanut butter: You can use any type of nut butter here, but peanut butter and cashew butter are my personal favorites.
- water
- chocolate chips: A small handful of semisweet chocolate chips (either mini or regular) really amps up the melty chocolate in these brownie pots.
How to make ramekin microwave brownie pots:
- First, gather all of your ingredients: flour, cocoa powder, maple syrup, peanut butter, water, and chocolate chips.
- The fastest and least messy way to make this recipe is to use a scale. Add a bowl to your scale, tare it out to zero, and then add each ingredient. Tare back to zero after each ingredient addition. This way, you don't have any cups or spoons to clean up when you're done enjoying your dessert. But, I provided the recipe in U.S. cups, also. Whisk everything together in one bowl using a whisk to break up any clumps from the cocoa powder or flour.
- Divide the batter between two ramekins. No need to spray the ramekins with cooking spray.
- Sprinkle the chocolate chips on top of each brownie ramekin.
- Microwave both ramekins at the same time for 50 seconds on HIGH. I'm using an 1100W microwave. Let the brownies sit for a minute before serving. Top with ice cream and fresh fruit, if desired.
Brownie Pots
Individual brownie pots in ramekins.
Ingredients
- 3 tablespoons (24 grams) all-purpose flour
- 1 tablespoon + 1 teaspoon (10 grams) cocoa powder
- 3 tablespoons (60 grams) maple syrup
- 2 tablespoons (30 grams) peanut butter
- 1 tablespoon + 1 teaspoon (20g) water
- 2 tablespoons chocolate chips
Instructions
1. In a medium bowl, add all ingredients, except for the chocolate chips,
2. Divide mixture between 2 unsprayed ramekins.
3. Sprinkle the chocolate chips on top of each ramekin.
4. Microwave both ramekins at the same time for 50 seconds. Let rest for 1 minute before serving.
Notes
flour: All-purpose regular flour is what we're using today, but if you want to test it out with a gluten-free flour, please do, and report back to all of us in the comment section.
cocoa powder: Unsweetened natural cocoa powder is provided all of the rich chocolate flavor to our brownie pots. If you can, opt for a high quality cocoa powder, which often contains a higher fat percentage from the cocoa bean.
maple syrup: Liquid grade A or grade B maple syrup for sweetness. You can use agave, if you like.
peanut butter: You can use any type of nut butter here, but peanut butter and cashew butter are my personal favorites.
chocolate chips: A small handful of semisweet chocolate chips (either mini or regular) really amps up the melty chocolate in these brownie pots.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 172mgCarbohydrates: 39gFiber: 6gSugar: 24gProtein: 6g
Karen R says
What size are the ramekins?
Jane says
These look fantastic, Christina! Can you please tell me what size ramekins you are using? I can't wait to try these! Thanks!
J oan says
We usually love your recipes...something is not quite right with this one? I decided to do the grams on a very accurate scale by vita-mix. I think it is something to do with the maple syrup and peanut butter grams? I also wonder if the cocoa powder I used, very dark chocolate changed anything. Anyway, we both ate it...but....
As noted, we love your recipes...did not see any reviews which usually help out since I can look at my ingredients vs others vs their experience.
Rose says
WOW! These are amazing. Things I hesitated about. No egg, yes I know you said that raw eggs in the microwave made your eye twitch, but I was sure the recipe would lack something if there wasn't one in it. WRONG! Adding that much maple sugar would make me dislike the taste of the brownie pop. again, WRONG! Yes, I have tried MANY microwave 'mug' recipes that have let me down and I needed to go on record. This. One. Rocks! Make it right now.
Thanks!
Yvonne says
I also would love to make these but I am unsure of the size of the ramekins you used, they sound delicious. Plus I have never had brownies in a mug , ramekin or baked in the oven so if I can find out the size I will finally get to taste a brownie Plus anything served with ice cream is a winner.🇦🇺
Jane says
I now see that under the recipe and notes, Christina has listed 6oz. ramekins as a recommended product for this recipe. Hope this helps everyone!
Callie Hagood says
I made this with Nutella and it was *chef's kiss* so good!
Sarah says
WOW. Not a typical “mug cake” at all, this is truly delicious. I used almond butter and swirled in some raspberry preserves instead of adding chocolate chips and it was divine. Took like 2 minutes to mix up too! The texture is super fudgy and rich. Thank you for finally relieving the world of gross microwaved egg spongey messes. This is the real deal!
Bubbie Jones says
OH MY STARS AND GARTERS!
(Showing my Midwest-ness aren't i?! 😉
These were absolutely delightful
And my husband wants me to tell you that he loves you ❤️
Jo says
Wow, what an awesomely quick and easy recipe and so yummy! Even if you don’t have a scale, the ingredients are listed in a way you can just measure away (dry ingredients to wet)! As mentioned it’s the 6 oz ramekins which are about 3” in diameter. I’ll definitely be blanking these again! Thank you Christina!