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    Home » Recipes » Healthy Desserts

    'No Pudge' Fudge Brownie for One

    Published: May 18, 2020 · Modified: Nov 5, 2022 by Lauren · This post may contain affiliate links · 38 Comments

    Jump to Recipe  ↓

    '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!

    Homemade no pudge brownie recipe

     

    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 fudge pudge brownie for one

     

    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!

    Homemade no pudge brownie recipe
    Print Recipe
    4.17 from 12 votes

    'No Pudge' Fudge Brownie for One

    A delicious, low-fat brownie made with Greek yogurt and maple syrup. A homemade version of the boxed brownie mix favorite!
    Prep Time5 mins
    Cook Time17 mins
    0 mins
    Total Time22 mins
    Course: Dessert
    Cuisine: American
    Keyword: Brownies, Gluten-Free, Healthy, oil-free
    Servings: 1
    Calories: 121kcal
    Author: Lauren Goslin

    Ingredients

    DRY INGREDIENTS:

    • 1 Tbsp oat flour, spelt flour, or whole wheat flour
    • 1 Tbsp cocoa powder
    • ⅛ tsp baking soda
    • dash sea salt

    WET INGREDIENTS:

    • 1 Tbsp Greek yogurt
    • 1 Tbsp maple syrup
    • ¼ 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

    The nutrition facts are based on using oat flour, low-fat Greek yogurt, and two teaspoons of unsweetened almond milk. WW Points: 6

    Nutrition

    Sugar: 14.5g | Fiber: 2.3g | Calories: 121kcal | Fat: 2.6g | Protein: 3.5g | Carbohydrates: 23.2g

    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:



    No pudge fudge brownie for one recipe

     

    Shared with: Fiesta Friday

     

     

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    Filed Under: Healthy Desserts

    Reader Interactions

    Comments

    1. Sandy

      May 18, 2020 at 9:28 am

      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.

      Reply
      • Lauren

        May 18, 2020 at 1:31 pm

        Thank you so much, Sandy! That means a lot to me. 🙂

        Reply
    2. Diamond

      June 08, 2018 at 1:58 pm

      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!

      Reply
    3. Celina

      April 04, 2018 at 10:56 pm

      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 😉

      Reply
      • Lauren

        April 05, 2018 at 7:11 pm

        Thanks for sharing your way of making it Celina, I'm so happy you enjoyed it! 🙂

        Reply
    4. Rosalinda

      May 04, 2017 at 3:56 pm

      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
      • Lauren

        May 04, 2017 at 6:25 pm

        Overflow is usually due to your ramekin/mug being too small.

        Reply
    5. Kelly Y

      March 29, 2017 at 6:51 pm

      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
      • Lauren

        March 29, 2017 at 7:06 pm

        That's great Kelly, I'm so happy you liked it!

        Reply
    6. Nicola Cunningham

      July 03, 2014 at 8:43 am

      Hi, is the T for a tablespoon and t for teaspoon?? Could u use coconut flour???

      Reply
      • Lauren

        July 03, 2014 at 2:08 pm

        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
    7. Molly

      December 03, 2013 at 3:15 pm

      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
      • Lauren

        December 03, 2013 at 6:51 pm

        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
    8. Heather

      July 11, 2013 at 5:57 pm

      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
      • Lauren

        July 11, 2013 at 7:28 pm

        Yum, that sounds delicious! Thanks for sharing your changes, and I'm happy you enjoyed it. 😀

        Reply
    9. Sammie

      July 11, 2013 at 2:55 pm

      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
      • Lauren

        July 11, 2013 at 4:03 pm

        Yay! Thanks for letting my know Sammie. 😀

        Reply
    10. Sam

      July 06, 2013 at 6:40 pm

      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
      • Lauren

        July 06, 2013 at 6:45 pm

        Lol, that's awesome! 😀

        Reply
    11. Johanna GGG

      March 22, 2013 at 3:43 am

      yep I understand single serve - sounds perfect for me - time to get out my ramekin!

      Reply
    12. Laura

      March 13, 2013 at 9:22 am

      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
    13. Lea H @ Nourishing Treasures

      March 10, 2013 at 9:27 am

      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! 🙂

      Reply
    14. Ruta

      March 09, 2013 at 3:17 pm

      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
    15. sherri

      March 07, 2013 at 2:40 pm

      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
      • Lauren

        March 07, 2013 at 4:16 pm

        Yay! Thanks for the wonderful feedback Sherri!

        Reply
    16. sherri

      March 07, 2013 at 1:16 pm

      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
      • Lauren

        March 07, 2013 at 1:22 pm

        Hahaha, I hope that's it Sherri! Looking forward to hearing from you!

        Reply
    17. sherri

      March 07, 2013 at 12:40 pm

      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
      • Lauren

        March 07, 2013 at 1:06 pm

        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
      • Lauren

        March 07, 2013 at 1:10 pm

        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
    18. Anna @ Your Healthy Place

      March 06, 2013 at 10:56 pm

      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
      • Lauren

        March 07, 2013 at 8:05 am

        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
    19. mitchell

      March 04, 2013 at 10:58 pm

      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
      • Lauren

        March 05, 2013 at 8:48 am

        Awesome! Applesauce is a great option as well, thank you for trying it. 🙂

        Reply
    20. Julia | JuliasAlbum.com

      March 04, 2013 at 4:11 pm

      Beautiful dessert! Love the fact that you've used whole wheat flour.

      Reply
    21. Gabby @ the veggie nook

      March 04, 2013 at 6:26 am

      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 🙂

      Reply
    22. Chri

      March 04, 2013 at 5:26 am

      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
      • Lauren

        March 04, 2013 at 8:27 am

        Almond flour holds together pretty well! You could always add flax or chia meal to help too. 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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