Home » Recipes » Treats » Single Serve AIP Brownie (Egg-free, nut-free, gluten-free)
by Michelleon Apr 30, 2016 (updated Jan 4, 2022)
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I have this weird obsessionwith single serve desserts and mug cakes. It’s most likely because I can’t be trusted with an entire cake, so I’m better off just making a mug cake. Needless to say, AIP and being egg, grain, nut, and dairy free makes mug cakes and single serve baked goods kind of challenging. I’ve been working on something for months. Finally, I’ve perfected the single serve AIP brownie.
Side note, my birthday is this Thursday (yes, my birthday is on Cinco De Mayo) and I’ve been trying to find the best birthday dessert. I’ve found quite a bit of options, but I think this one may just win. Not only is a great treat for special occasion, but it’s perfect for those times when you just want something sweet and don’t want to make a fuss out of an entire pan of brownies.
Single serve for the win.
This brownie is cake-y, chocolate, and oh so rich. It’s not exactly “goo-ey” but honestly, that’s what I like about it. Grain-free can very easily be goo-ey or gummy, so I like having something a little bit more dense.
Since chocolate is technically a bean and not AIP friendly, I used carob in this recipe. Carob is seriously one of my favorite pantry staples and can be used for a chocolately flavor and tons of recipes like my AIP Hot Chocolate.
I’ll also note that I made the mixture for this recipe in a nutribullet blender rather than a mixing bowl, though a mixing bowl should work just fine. Plantains are indeed a lot harder to break down than a banana so I wanted to bring in the big guns!
SINGLE SERVE AIP BROWNIE
INGREDIENTS
- 1/4 large yellow plantain (with black spots)
- 1/4 cup cassava flour
- 1/8 cupcarob powder
- 1 tbsp tapioca starch
- 1/4 mediumavocado
- 1 tsp raw honey
- 1/4 tsp baking soda
- 1 tsp coconut oil
INSTRUCTIONS
- Preheat oven to 350F
- Add plantain and avocado to either a blender, or a mixing bowl and blend until combined
- Add all of the other ingredients (reserving the coconut oil) and combine
- Grease a ramekin with the coconut oil
- Add the mixture into the ramekin
- Bake for 12 minutes
- Remove from oven and let cool
- Serve and enjoy!
And that’s all there is to it! Enjoy, friends!
AIPPaleoVeganBrownies Treats
by Michelleon Apr 30, 2016 (updated Jan 4, 2022)
16 commentsLeave a comment »
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16 comments on “Single Serve AIP Brownie (Egg-free, nut-free, gluten-free)”
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Laura — Reply
Yum, this was great!! Will have this as my regular! Changed the recipe just a bit: 1) 1/2 ripe banana, 2) chocolate powder as I can tolerate it (instead of carob) and 3) 2 tsp maple syrup (as I had maple syrup available, instead of honey.) Not too sweet but enough to make it a nice dessert!
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Jenny — Reply
I wanted to try this recipe so badly but I’m severely allergic to bananas. My sister has to have everything banana out of their house at least 2 hours before I arrive. Is there anything I can use instead of the plantain when I tested reactive to pumpkin and every starchy vegetable is making my stomach hurt?
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Michelle — Reply
Hi Jenny! I haven’t made this recipe without plantains, but I have other brownie recipes on my blog that you may be able to have 🙂
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Melody — Reply
Looks yummy! Have you tried doubling, tripling, or even quadrupling the recipe so that you don’t have leftover plantain? I’m thinking this would be great to make a few and keep them in the fridge or freezer. Thanks!
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Michelle — Reply
I haven’t tried it, but I assume it would work!
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CB — Reply
Just made this with a banana instead of plantain and used pumpkin puree instead of avocado. I also used about 1.5 tsp maple syrup and some stevia extract (not strict AIP). Turned out great! Easy to make and satisfied my sweet tooth! Thanks!
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Michelle Hoover — Reply
That’s great to know that those swaps worked!! That seriously sounds so tasty 😀 Thank you so much for trying and for sharing 🙂
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Kathleen — Reply
I don’t normally like the taste of cassava flour but this recipe masked it. The batter was super thick and sticky- like playdough- but it worked. Yummy topped with coconut whipped cream! These are also a nice change from all the coconut products. I used coconut flour instead of tapioca and it worked fine. Thanks Michelle!
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Michelle Hoover — Reply
Yum, coconut whipped cream sounds amazing on this! Thanks for letting me know that the coconut flour sub worked 🙂 Thanks so much for trying, Kathleen!! Glad your enjoyed it!
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sd — Reply
Thank you for this recipe! I have a question, clearly I must have done something wrong. The one thing I changed was that I used cocoa in stead of carob (I’ve successfully reintroduced it). So far any recipe I’ve made that change actually turned out better, but this one really did not taste good… The texture was great! Super cake-y. But the taste… First it tastes quite bland but then has a bitter aftertaste. The plantain I used was on the verge of being yellow, but still had some greenish spots. Perhaps that’s another reason it didn’t turn out? Should it have been a yellow-almost-black plantain?
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Michelle Hoover — Reply
Hey, there! Thanks for letting me know! I’m glad that the texture turned out. Sorry that the taste didn’t! I tried to keep this recipe super low in sugar which is why there’s so little honey, so the plantain helps sweeten it up. I’ll make sure to edit in the recipe that the plantain should be almost black/yellow with black spots. Sorry it didn’t specify! I also tried this again with less baking soda as that could’ve been causing some bitterness, so I edited that within the recipe too. I also haven’t tried it with cocoa powder, so I’m not sure what that does to the taste. Carob is pretty mild, but I’ll try it myself when I have cocoa powder on hand to see if that maybe warrants adding more honey? Thanks again for letting me know!
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Sabrina Dichne — Reply
Thank you for this recipe! I have a question, clearly I must have done something wrong. The one thing I changed was that I used cocoa in stead of carob (I’ve successfully reintroduced it). So far any recipe I’ve made that change actually turned out better, but this one really did not taste good… The texture was great! Super cake-y. But the taste… First it tastes quite bland but then has a bitter aftertaste. The plantain I used was on the verge of being yellow, but still had some greenish spots. Perhaps that’s another reason it didn’t turn out? Should it have been a yellow-almost-black plantain?
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