‘No Pudge’ Fudge Brownie for One – A delicious, low-fat brownie made with Greek yogurt and maple syrup. This is a homemade version of the boxed brownie mix favorite!
One brownie versus a pan
My husband scoffed at this post.
Not the recipe, mind you, but the fact that it’s ‘for one’.
Basically, he doesn’t understand making one brownie over an entire pan.
I kid you not, anytime I make these brownies, he eats the entire pan while the kids and I each get one.
Men.
No Pudge with this brownie
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.
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. 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 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.
The addition of yogurt not only adds protein, it also mimics the role of fat in a typical brownie recipe, making it moist and delicious!
'No Pudge' Fudge Brownie for One
Ingredients
DRY INGREDIENTS:
- 1 Tbsp oat flour, spelt flour, or whole wheat flour
- 1 Tbsp cocoa powder
- 1/8 tsp baking soda
- dash sea salt
WET INGREDIENTS:
- 1 Tbsp Greek yogurt
- 1 Tbsp maple syrup
- 1/4 tsp vanilla extract
- 1-2 tsp milk of your choice as needed
- 1 tsp chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Oil a small ramekin (it should hold about 6-8 ounces).
- Mix the dry ingredients in a small bowl.
- Stir in the wet ingredient until smooth. You can stir in the chocolate or use it as a topping.
- Pour the batter into the ramekin.
- Bake for 14-17 minutes.
- Cool and enjoy!
Notes
Nutrition
Notes:
This is best with Greek yogurt. Using regular plain yogurt will work, but you may not need as much liquid in that case.
Some of the items I use in this recipe include:
Sandy says
Lauren, I love that you do single serving low sugar recipes. It helps satisfy a craving and then I am done with it. If I had a whole pan of brownies it would be hard not to overeat with them. Thank you! I really think you are so creative in how you come up with the wet and dry ingredients to make it work.
Lauren says
Thank you so much, Sandy! That means a lot to me. 🙂
Diamond says
OMG! So yummyyyy! I used 2 T of raw sugar instead of maple syrup, 2 t of nut milk, used vegan chocolate chips, whole wheat flour, and warmed it for 1 minute 30 seconds in my microwave. I laid it out on a saucer and it spread like a cookie!
Celina says
Yum, what a great single serve fix! I made this today with whole wheat flour, cashew milk, honey, and Greek yogurt. I couldn’t wait long after pulling it from the oven, and immediately topped it with a scoop of vanilla bean ice cream 😉
Lauren says
Thanks for sharing your way of making it Celina, I’m so happy you enjoyed it! 🙂
Rosalinda says
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.
Lauren says
Overflow is usually due to your ramekin/mug being too small.
Kelly Y says
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!!
Lauren says
That’s great Kelly, I’m so happy you liked it!
Nicola Cunningham says
Hi, is the T for a tablespoon and t for teaspoon?? Could u use coconut flour???
Lauren says
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!
Molly says
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.
Lauren says
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!
Heather says
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!
Lauren says
Yum, that sounds delicious! Thanks for sharing your changes, and I’m happy you enjoyed it. 😀
Sammie says
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!
Lauren says
Yay! Thanks for letting my know Sammie. 😀
Sam says
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.
Lauren says
Lol, that’s awesome! 😀
Johanna GGG says
yep I understand single serve – sounds perfect for me – time to get out my ramekin!
Laura says
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.
Lea H @ Nourishing Treasures says
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Ruta says
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.
sherri says
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!!!
Lauren says
Yay! Thanks for the wonderful feedback Sherri!
sherri says
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!!!
Lauren says
Hahaha, I hope that’s it Sherri! Looking forward to hearing from you!
sherri says
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!!!!
Lauren says
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.
Lauren says
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!
Anna @ Your Healthy Place says
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… 😉
Lauren says
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! 🙂
mitchell says
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!
Lauren says
Awesome! Applesauce is a great option as well, thank you for trying it. 🙂
Matt @ The Athlete's Plate says
Nothing wrong with single serve! It’s actually perfect for me since I live alone.
Julia | JuliasAlbum.com says
Beautiful dessert! Love the fact that you’ve used whole wheat flour.
Gabby @ the veggie nook says
This looks wonderful Lauren! I totally agree with you on the single-serve idea. If I have too many sweets in the house then I am very likely to over indulge. Single serve gets rid of the risk 🙂
Chri says
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!
Lauren says
Almond flour holds together pretty well! You could always add flax or chia meal to help too. 🙂