Small Batch Brownie Pudding (Refined Sugar-Free + Gluten-Free) Recipe
This Small Batch Brownie Pudding recipe is a rich, fudgy dessert that’s re-fined sugar free and gluten-free. Perfectly moist with a crackly top, it combines creamy almond butter, dark chocolate, and natural sweeteners to create a decadent treat for four. Ready in under 30 minutes, it’s ideal for satisfying chocolate cravings without the guilt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1/4 cup creamy almond butter
- 1 tbsp coconut oil
- 1/2 cup dark chocolate chips
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 whole egg
- 1 egg yolk
- 1 tsp vanilla extract
Dry Ingredients
- 2 tbsp almond flour
- 3 tbsp cacao powder (dark preferred)
- 1/4 tsp fine sea salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F. Grease or butter an 8x8 inch ceramic baking dish to prevent sticking.
- Melt Ingredients: In a heatproof bowl, gently melt the almond butter, coconut oil, and dark chocolate chips together until smooth. Use a double boiler on the stove or microwave in 20-30 second bursts, stirring between intervals.
- Add Sweeteners: While the mixture is still warm, stir in the coconut sugar and maple syrup thoroughly until fully combined.
- Whisk Eggs: Slowly whisk in the whole egg and egg yolk one at a time until the batter becomes glossy and thick. This slow whisking helps create the crackly top. Add the vanilla extract last and mix in.
- Mix Dry Ingredients: In a separate small bowl, whisk together the almond flour, cacao powder, and fine sea salt to ensure even distribution of dry ingredients.
- Combine Batter: Fold the dry ingredients into the wet mixture using a spatula. Mix just until combined; the batter should be silky and thick—thicker than traditional brownie batter but thinner than cookie dough.
- Bake: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center is mostly set but still jiggles slightly. Check at 15 minutes if your oven tends to run hot.
- Cool and Set: Allow the brownie pudding to sit for 10-12 minutes after baking to let the center thicken and set properly.
- Serve: Optionally sprinkle with flaky sea salt, scoop portions, and serve warm. Enjoy with vanilla ice cream for an extra indulgent treat.
Notes
- If your oven runs hot, start checking the baking time at 15 minutes to avoid overbaking.
- Using a slow whisk for eggs helps create the signature crackly top texture.
- For best results, use dark cacao powder and high-quality dark chocolate chips.
- This recipe is gluten-free and avoids refined sugar, making it a healthier chocolate dessert option.
- Letting the pudding set before serving enhances the fudgy texture.