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.
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!Print
Healthy Two Minute Brownies
- Total Time: 7 mins
- Yield: 1 serving 1x
- 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
- 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!
* 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
Keywords: brownie in a mug, brownies, chocolate, gluten-free, healthy, microwave brownie, paleo, recipe, two minute brownie, vegan, quick, easy
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
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Any ideas about the nutritional value including portion size, gram amounts of carbs,fats,proteins and percent of daily allowances for them?
My late-night chocolate cravings were definitely sated thanks to this fantastic recipe! Many thanks
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Iloveeeee brownies…..Keep sharing more food recipes with us
I loved this recipe. I used Sunbutter as the nut butter. I didn’t have almond milk so I used regular milk. I cooked it for 2 minutes and then sprinkled unsweetened choc chips on top—cooked another 30 seconds. I used a small bowl, larger than a ramekin. Thank you. Easy, one portion, delicious.
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Didn’t work for me. The only thing I modified was the almond milk, I used 2% milk instead. It spilled all over the ramekin and the microwave plate. I had almost nothing left :/
I have a weakness for mug cakes when a sweet craving hits and this is a great healthier option. I love that it’s not overly sweet, most chocolate mug cakes call for a lot of sugar but the banana is a great idea to cut back on this. Thanks for the great recipe!
This was very rich and yummy! Only negative was that it hugelyyy expanded while in the microwave and overflowed down the edges. But the taste made up for it 😉
Absolutely delicious. I’ve come across so many mug cake recipies that come out insanely dry, but this one is truly fudgy and amazing. I followed the recipe exactly and added a few no-sugar lily’s chocolate chips to the batter. Amazing.
These are not good. Very bitter.
I tried this without the banana because I didn’t have at home and worked perfectly ! I love the low calories !
I made this recipe as it was written in the only difference I made was adding a few pecans to the mix and a few dark chocolate chips on the top after it had finished baking! This is incredible and I will definitely be making it again! Thank you so much!
I made this brownie 2 times, the first I follow all the instructions, but it was too bitter, the second one I put less cocoa but it was still too bitter. Is it possible that the recipe should be 2 tbs of coconut flour and 1 tbs of cocoa instead of backwards?
This was such a great fix for my nightly sweet tooth! I used unsweetened coconut milk instead, and also used Allulose baking blend for the sugar substitute which gave it the perfect sweetness. I also sprinkled Lily’s no sugar added chocolate chips on top after baking and the whole thing was amazing! As a tip, I added the batter to a larger soup mug and it cooked to the perfect size within the mug without overflowing. Thanks for the recipe!
Thanks for sharing your precious time to create this post, It so informative and the content makes the post more interesting. really appreciated.
Wow wow wow…
I was having an incredible chocolate craving this morning and really wanted to try this recipe but was upset that I didn’t have coconut flour, then I remembered that I actually did! So I made this recipe but with brown sugar and it is wonderful! I’ve made other things with these ingredients before but the coconut flour really transforms the flavor! Who knew! Thank you so much, my new go to as it doesn’t make me feel heavy or sick.
Tastes fine, but… it exploded ish? I took it out and it had overflowed, coating all in the inside of the cup and outside with just a little batter/cake in the bottom of the cup. I don’t know how? I followed the recipe to a T (just used different flour/milk/sugar) and the cup was like a fourth full? So I’m pretty confused and kind of disappointed bc I was already having a meh day. But I guess the recipe itself is fine. Tastes good.
You didn’t follow the recipe to a T if you subbed coconut flour for anything else. What did you use?
I used almond flour.
Also, (I don’t mean this in a rude way btw) I didn’t really need a response 🙂 But it’s good/interesting to know that that’s why! Additionally I guess in my experience in baking so far, which I’ve baked for quite an amount of time, typically it doesn’t affect the outcome of the recipe too much if you sub those things, just the taste or maybe texture a bit.
(and btw it was like 3 weeks ago lol, so at first I couldn’t even remember if I had used all purpose or almond flour and then I realized I probably had used almond because it was a healthier recipe)
I agree that you can typically sub sugars and milks and even most flours with similar results but coconut flour is like no other flour, not even a little bit. It’s not just a gluten difference or a difference in whole grain vs refined texture. Coconut flour is a sponge, it soaks up SO much liquid. It’s also very heavy. We love it in certain situations but you definitely have to have a coconut flour specific recipe! 😊
Delicious! Thank you so much. I drizzled coconut milk on top with some cacao nibs. Will definitely be making it again!
Do you think you can sub apple sauce for the banana?
Wow! It looks so yummy and easy to have a try at home.Thanks for sharing this wonderful recipe with us!
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Can we use all purpose flour if we don’t have coconut flour or any other flour?
Can you do the same buy subbing oat flour and unsweetened apple sauce?
Can I bake it in an oven instead and if so how long?
Can We Bake these in Oven ?
Amanda @ .running with spoons.
Should be able to! 350F for at least 20 minutes and start checking it then. Previous commenters said it needed about 30 mins in the oven.
Thank you 🌺will try this recipe ..
Amanda @ .running with spoons.
I think it should be fine in the oven, Sheree. I would do 350F and start checking it at about 20 minutes. I’ve had previous commenters say it needed about 30 mins in the oven.
Not terrible. It’s pretty mushy and sloppy even though I microwaved it for over 6 minutes in a brand new microwave. It is quite bitter too. I will try it again with modifications
Made mine with oat milk & apricot kernels, it is scrumptious! Thanks for the recipe!
Been making this recipe since your first published it and have been loving it since. Thank you!
This mug dessert was divine! I loved the texture, thought it was actually quite fluffy. I made it with peanut butter. I ran out of chocolate chips, so decided to drizzle a little chocolate syrup on top and then went all out with some non-dairy whipped cream. Yuuuuummm! Thank you for incorporating banana into this!
Amanda @ .running with spoons.
I’m so glad you like it, Nina! Thanks so much for taking the time to leave a review 🙂
Straight up 10/10 – this is delicious and exactly my kind of recipe (i.e. simple and effective). I made it without the sugar since I like bitter chocolate and it was FANTASTIC. Can’t even recommend this enough – thank you for sharing this recipe!
Amazing! Love the moist and luxurious texture. It’s a bit sweet for me, maybe the banana has sweetened it enough.
And a tip to check if the cake is done: it slightly separates from the mug
Forgot to include the star rating (plus my iPad usually makes me add it separately regardless)
Amanda @ .running with spoons.
I’m so glad you liked it, Natalie! Thanks so much for taking the time to leave a comment and a rating 😀
Such a great recipe, and definitely satisfied my late night chocolate cravings! Thank you 😊!