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:
Divide mixture between 2 unsprayed ramekins.
Sprinkle the chocolate chips on top of each ramekin.
Microwave both ramekins at the same time for 50 seconds. Let rest for 1 minute before serving. 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.
6 ounce ramekins
