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Single Serve ‘No Pudge’ Fudge Brownie

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My husband scoffed at this post. Not the recipe, mind you, but the fact that it’s ‘single serve’…

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Basically, he doesn’t understand why someone wouldn’t make an entire pan of brownies, rather than just one. I kid you not, anytime I make these brownies, he eats the entire pan while the girls and I each get one. Men.

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What is it about ‘single serve’ desserts? I love the fact that I get enough to satisfy my sweet tooth, and that I know the exact amount of each ingredient that I’m consuming. They seem a bit less sinful (calorically speaking), and I can’t overdo them to the point of being regretful.

Today’s post is a tribute to the popular No Pudge Fudge Brownie Mix. This mix has great reviews, and I love that all you have to add is yogurt! So many mixes (even the healthy ones) call for a lot of oil or butter, which I don’t always care for. The creator of this mix set out to actually create a healthy brownie mix without added fat, preservatives, or unnatural ingredients of any kind. I totally respect that!

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I did my best to use similar ingredients in this recipe to allow you (and me) to recreate a single serve brownie of the same nature. There’s even a couple of gluten-free options! The addition of yogurt not only adds protein, but it mimics the role of fat in a typical brownie recipe, making it moist and delicious!

3.0 from 2 reviews
Single Serve 'No Pudge' Fudge Brownie
 
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Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1 T. oat flour, spelt flour, or almond flour
  • 1 T. cocoa powder
  • 1 T. maple syrup
  • ⅛ t. baking soda
  • a couple of pinches of sea salt
  • ¼ t. vanilla extract
  • 1 T. plain yogurt (I use a sheep's milk yogurt, any kind will work)
  • 0-2 t. milk, as needed for consistency (any kind will work)
  • 1 t. dark chocolate, chopped, optional
Instructions
  1. Preheat the oven to 350 degrees.
  2. Oil or butter a small ½ cup ramekin.
  3. Mix the dry ingredients in a small bowl.
  4. Mix in the yogurt and the milk or water until everything is smooth and combined.
  5. Pour the batter into the ramekin.
  6. Top with the chopped chocolate, if using.
  7. Bake for 15-17 minutes.
  8. Cool and enjoy!
Notes
The nutrition facts are based on using oat flour, 'plain yogurt', and no milk. Weight Watchers points (new system): 3
Nutrition Information
Serving size: 1 Calories: 119 Fat: 2.4 g Saturated fat: 1.4 g Unsaturated fat: 1 g Trans fat: 0 g Carbohydrates: 23.6 g Sugar: 15 g Sodium: 409 mg Fiber: 2.3 g Protein: 2.9 g Cholesterol: 2 mg

121 calories for this entire thing!! 🙂

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Perfectly sweet without being overly so, chocolaty, moist…the perfect treat to end your night with!

A note about using the almond meal or oats….the brownie may not hold together as well, but if you eat it with a spoon out of the ramekin, like myself, it shouldn’t be an issue.

What’s your favorite single serve dessert?

Aside from this baby, here are a few others I’ve made and loved!:

Devil’s Food Cake

Single Serve Peanut Butter Granola Bar

Banana Cornbread Mug Cake

Figure-Friendly Cookie Dough Dessert Bowl

Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Fight Back Friday

 

 

 

 

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Comments

  1. I read this. Had high hopes. Went home and made it. Just like the other baker, it over flowed. Luckily I know how to bake and knew to use a baking sheet to catch any over flow. This did NOT turn out like a fudge brownie at all. I was wondering about the missing egg. I wish there’s an option to attach a picture. This ended up looking like curdled, wet, chocolate goop. I followed the recipe as is. Used almond flour.

    Reply

  2. I made this tonight and it did not disappoint! I used all purpose flour and baked it in my toaster oven. Just what I needed to curb my chocolate craving!!

    Reply

    • Hi Nicola,

      Yes, T is tablespoon t is teaspoon. I don’t think coconut flour would work, as it has different absorption properties, and the measurement wouldn’t be the same. Sorry!

      Reply

  4. HI i am 14 an I like to try new recipes so I decided to try yours out. When I made it, it over flowed and did not taste very good. I don’t know what I did wrong. Can you PLEASE help.

    I used wheat flower, skim milk and Activia yogurt and microwaved it.

    Reply

    • Hi Molly,

      I’m sorry it turned out bad for you! I’ve never tried this in a microwave, so I’m not sure if you had it in too long? I’m not familiar with the ingredients of Activia either, so perhaps it was something in there? I know they market it like a supplement, so I just don’t know. I hope you have better luck with another recipe in the future!

      Reply

  5. Oh my goodness, this is so good! I made it with whole wheat pastry flour, brown sugar, and 2% milk (what I had on hand). I topped it with a little frozen banana and peanut butter “ice cream” and it was the perfect guilt-free dessert!

    Reply

  6. I used this recipe to make an Oreo brownie for my little sister. I crushed pieces of Oreo into the mix and poured the batter over a cookie. She told me that it was the best brownie she’s ever tasted. Score!

    Reply

  7. I’ve been making this nonstop for the past few days. My way of making it EVEN HEALTHIER (which I didn’t think was possible) was replacing the sugar, yogurt, and milk with applesauce. All of them. I just added two tablespoons of applesauce instead of those three. I also melted chocolate and added a tablespoon of that instead of using cocoa powder.

    They ARE HEAVENLY.

    Since I saved a bunch of cals by taking out that stuff, it’s fine that I eat it a la mode. Seriously. This + vanilla ice cream = DA BOMB.COM.

    Reply

  9. Looks delicious! I love the idea of using yogurt to replace traditional fats… Will definitely have to try that in some of my baking recipes.

    Reply

  11. Yum! I used to make tons of single serving recipes, but haven’t made many letely. Time to chang that! This brownie looks soooo good. I’m definitely going to give it a try.

    Reply

  12. Hello!!
    It still dropped a little for me…but oh my gosh…delish!!! Of course I was bad and added a spoonful of date butter and it was gone before I blinked!!! LOL!!
    I will sooooo be making this again!
    Thanks so much for a fast and easy recipe!!! (once I learned to slow down!! LOL!!)
    I look forward to making more of your recipes!!
    Have a blessed day!!!

    Reply

  13. OMG!!! I’ll bet that’s what I did….I over mixed it…kind gave it a workout actually now that I think about it!! LOL!!
    I ground up my own blanched almonds and I know the rest was spot on…so that’s what I did!! LOL!!
    This is what happens when you do insanity for a workout…everything is in high speed…go, go, go!! LOL!!
    I am off to try this again…without over mixing this time;)
    I’ll let you know how it goes!
    Thanks Lauren!!!

    Reply

  14. Hi Lauren!!
    I seriously hope you can help me???
    I have made this recipe twice now and both times when I take it out of the oven….it deflates to nothing?????
    I am using almond flour, coconut milk and coconut sugar, a long with the rest of the suspects and it’s not working!! Help!!!!
    I really need a nice chocolate treat!!!!

    Reply

    • Hi Sherri,

      In my trials, I used almond meal, so I’m not sure if almond flour works the same? The flour might be a bit lighter in weight? I’m not trying to be condescending, but did you use the correct amounts of yogurt and baking soda? When I was testing things, if either of those ingredients were off, the brownie rose either too much or too little.

      Reply

    • Another thing, I’ve read that over-mixing the batter can cause this reaction…perhaps, try to mix it gently, just until everything is combined. Please let me know what you discover!

      Reply

  15. I’m so in love with single-serve dessert recipes as I don’t have the best willpower when it comes to my sweet tooth! Brownies are one of my faaaves. I have a single-serve cookie recipe coming up on Friday too! Sweet tooth minds think alike… 😉

    Reply

    • I totally agree. It’s the best way to get a sugar fix and not feel bad about it! I’m excited to see your recipe and that you’re back at it! 🙂

      Reply

  16. I used applesauce instead of the yogurt and soymilk for the milk …turned out great! Actually maybe too good …I had to make it again right away. 🙂

    Thank you!

    Reply

  20. Yum! I definitely need to use almond flour because of Celiac. Is there an alternative grain-free substitute that will hold together? Maybe a mix of protein powder and almond flour would work?

    Do you have a recipe for chocolate (and vanilla) pudding that is low fat/low cal, grain/soy/dairy/egg/sugar free (whew…what a feat if you do!)?

    How do you use your beef gelatin in recipes? How do you consume it?

    Thanks!

    Reply

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