It’s 10pm, and I’m craving chocolate. This is a daily occurrence for me, and am thinking I am not alone…. So I developed this recipe for a couple reasons. Well for starters, to get an immediate chocolate fix in under 15 minutes, and secondly to make something the right “portion” so I wouldn’t eat an entire batch of brownies (which I will admit has happened). This gf brownie is a cinch to throw together and is ready in minutes…. I recommend using a toaster oven if you have one, as it is more efficient. This gluten free, grain free, dairy free, AND egg free brownie hits the spot. It is the perfect end to a long day. I find myself making this at least once a week. It is gooey, decadent and rich. It’s amazing.
Gooey Brownie For One
- 1 oz unsweetened chocolate
- 2 tablespoons honey
- 2 tablespoons almond butter
- 1 tablespoon applesauce
- sprinkle of sea salt
- Preheat toaster oven to 325.
- In a small ramekin, melt together the chocolate and honey.
- Stir in almond butter and applesauce.
- Sprinkle in sea salt. Stir, then scrape down sides.
- Bake for 12-14 minutes.
- Top with nuts, toasted coconut, berries, whipped cream or whatever you desire.
- Indulge.
I have also made this using peanut butter instead of almond butter, and it’s like eating chocolate peanut butter fudge. So good…
ah. maz. ing. first hand (er, mouth?) experience. it hits the spot. and as it’s summer, Michelle served it to me with berries atop. so wonderful.
Thanks Leah, be lucky I shared. hahaha :P
I made this last week with the peanut butter instead of almond. I didn’t put any toppings, and probably ate it too hot (I was too excited to wait for it to cool at all!). Was still delicious and I’m so excited that it’s so easy to make (especially since all I have is a toaster oven, not a real oven!)
So glad you enjoyed it! I burn my mouth almost every time too (way to impatient!)
These look fabulous! Do you thick regular butter can sub for either the applesauce or the almond butter?
Oh, and also- if I’m using 73% dark chocolate rather than unsweetened, how much do you thick I should reduce the honey?
I’m not sure Erica, you will have to do some testing and let me know. The almond butter is pretty essential to the recipe, as it gives the brownie its texture – but whatever you try, be sure to report back!
Looks divine! Just wondering… is it possible to microwave this recipe like your “1 minute chocolate cake”? And out of the two recipes which one do you prefer???
Thanks so much for your beautiful recipes!
Jenni,
After seeing this comment, I had to experiment. I went ahead and microwaved the gooey brownie for one, and it worked! I honestly love both of the recipes, it just depends if I am in a cakey mood or wanting something super rich like the brownie.
~Michelle
I came across this last night… so good!!! I can not wait to try more of these, or I may just make this every week ; ) Thank you!!
I made this yesterday. I used 86% chocolate. Instead of honey I used sugar free pancake syrup. I also didn’t have any applesauce and racked my brain trying to figure out a sub. Finally settled on the sugar free strawberry jam that I had in the fridge. I forgot the salt. I kept thinking it wasn’t done enough and cooked it about twice as long (I have a very large toaster oven that doesn’t heat the same as a small one). It wasn’t as gooey as it probably should have been, but it was DIVINE! Thank you for another great recipe!