Sometimes you just want a warm chocolate dessert without baking an entire tray of treats.
That is why I make this low calorie mug brownie whenever I want something sweet after dinner.
It cooks in the microwave in just over a minute, so you do not have to wait long at all.
The texture stays soft and moist because of the unsweetened applesauce inside.
You get a warm, fudgy treat in your favorite mug without any extra mess to clean up.
Why I Love This Recipe
Rich Fudge Texture – Applesauce replaces heavy oil to keep every warm spoonful wonderfully gooey, dense, and moist.
Ready in Two Minutes – Just stir the ingredients and microwave for one minute to cure your sudden sweet tooth instantly.
Zero Guilt Sweetness – Monk fruit sweetener provides that classic dessert taste without adding any of the extra sugar calories.
Built-in Portion Control – Making a single serving in one mug prevents you from accidentally overeating an entire pan.
Ingredient List
- 3 tbsp All Purpose Flour
- 2 tbsp Unsweetened Cocoa Powder
- 2 tbsp Granulated Monk Fruit Sweetener
- 1/4 tsp Baking Powder
- 1 pinch Salt
- 3 tbsp Unsweetened Almond Milk
- 2 tbsp Unsweetened Applesauce
- 1/2 tsp Vanilla Extract
- 1 tbsp Mini Chocolate Chips
How to Make It
Step 1
In a microwave safe mug that holds at least 10 oz, whisk the flour, cocoa powder, monk fruit sweetener, baking powder and salt with a fork, breaking up any lumps of cocoa.
Step 2
Add the almond milk, applesauce and vanilla. Stir until you have a smooth, thick batter, scraping the bottom and corners of the mug so no dry pockets remain.
Step 3
Stir in half of the mini chocolate chips and sprinkle the rest over the top.
Step 4
Microwave on high for 60-75 seconds. The top should look set while the very center still looks slightly glossy. It keeps cooking as it rests, so do not overcook or it will turn dry.
Step 5
Let the mug brownie rest for 2 minutes, then eat it warm straight from the mug.
Tips
Choose a Mug With Straight Sides
You’ll get the best results if you use a wide mug with straight sides rather than a cup that tapers down at the bottom.
A narrow base forces the batter into a thick cone shape, which leaves the bottom too wet while the top dries out.
A wide, even base allows the heat to spread smoothly through the batter in just one minute.
Whisk the Dry Mix Thoroughly First
My favorite trick here is to spend thirty seconds whisking the dry ingredients with a fork before you add any liquid.
Cocoa powder naturally forms tiny clumps that can hold onto bitter pockets of dry powder.
Breaking those clumps apart early makes sure the monk fruit sweetener spreads evenly through the entire mix.
Use Room Temperature Milk and Applesauce
You’ll get the best results if your almond milk and applesauce are not ice-cold when you mix them in.
Cold liquids lower the starting temperature of the batter, which slows down the baking powder.
Letting them sit on the counter for a few minutes helps the brownie puff up properly and bake evenly.
FAQs
Can I replace the applesauce with another ingredient?
Yes, you can substitute an equal amount of plain non-fat Greek yogurt or mashed ripe banana.
Greek yogurt keeps the brownie moist and low in calories, while banana adds extra natural sweetness.
Low Calorie Mug Brownie
Ingredients
Method
- In a microwave safe mug that holds at least 10 oz, whisk the flour, cocoa powder, monk fruit sweetener, baking powder and salt with a fork, breaking up any lumps of cocoa.
- Add the almond milk, applesauce and vanilla. Stir until you have a smooth, thick batter, scraping the bottom and corners of the mug so no dry pockets remain.
- Stir in half of the mini chocolate chips and sprinkle the rest over the top.
- Microwave on high for 60-75 seconds. The top should look set while the very center still looks slightly glossy. It keeps cooking as it rests, so do not overcook or it will turn dry.
- Let the mug brownie rest for 2 minutes, then eat it warm straight from the mug.