A moist, gooey and fluffy chocolate brownie ready in less than a minute
Ingredients
2 tbsp
Almond flour
1 tbsp
Stevia sweetener, powder
1 tbsp
Cocoa powder, unsweetened
1 dash
Baking powder
1 tbsp
Almond butter
(* See notes))
3 tbsp
Coconut milk, sweetened
(milk of choice (I used unsweetened almond; ))
1 serving (60 chips)
Lily’s Dark Chocolate Baking Chips
(chips of choice (Optional))
Instructions
Lightly grease a small microwave safe cereal bowl or ramkin with cooking spray and set aside.
In a small mixing bowl, combine all your dry ingredients and mix well.
In a seperate bowl, combine your smooth almond butter with milk and whisk together. Combine your wet and dry ingredients and mix well. If using chocolate chips, fold them through.
Microwave in 30-second intervals until desired texture is achieved. Remove from the microwave and let sit for one minute, before enjoying.
Oven Instructions
Preheat the oven to 180C/350F. Grease a 6 inch oven-safe ramekin. Prepare your brownie batter before transferring to the greased ramekin. Bake for 6-8 minutes, or until desired texture is achieved. Remove from oven and let cool for one minute, before enjoying.
