Small Batch Brownie Pudding (Re-fined Sugar Free + Gluten-Free!)
This Small Batch Brownie Pudding is a rich, fudgy dessert made with almond butter, dark chocolate, and naturally sweetened with maple syrup and coconut sugar. It’s a gluten-free, refined sugar-free treat that bakes up with a soft, molten center, perfect for when you want something chocolatey without making a full batch.
This small batch brownie pudding is one of those easy chocolate desserts I keep coming back to when I want something rich, fudgy, and made with simple ingredients. It has that perfect balance of a soft, molten center, and the almond butter + dark chocolate combo gives it such a deep, chocolatey flavor. If you’ve tried any of my other brownie recipes, like my S’mores Brownies or my Cookie Brownie Skillet, you know I’m all about that gooey, indulgent texture that makes every bite feel like a warm, straight-from-the-oven treat.
I also love how this fits right into my collection of small batch and single serve desserts that are perfect for everyday cravings. It’s the same vibe as my Cottage Cheese Cinnamon Roll or my Chocolate Chip Cookie, quick, cozy, and made with simple ingredients you probably already have on hand. If you’re looking for a quick sweet treat that hits the spot every time, this is one of those recipes you’ll find yourself making on repeat.
How to Make
Gently melt almond butter, coconut oil and chocolate until smooth. Stir in coconut sugar and maple syrup while warm.
Whisk in eggs one at a time until glossy and thick (whisking slowly) this helped created the crackly top. Add vanilla.
In a small bowl, whisk almond flour, cocoa, and salt. Fold dry into wet until just combined.
Bake until center is set.
Let sit to let the pudding center thicken before serving.
Tips and Tricks
- Use creamy, drippy almond butter (like Trader Joe’s) for the smoothest, fudgiest texture
- Melt chocolate slowly in short intervals to avoid seizing
- Whisk eggs gently but thoroughly for that glossy batter + crackly top
- Don’t overbake, the center should still be slightly soft for that pudding texture
- Let it rest 10–12 minutes before serving so it thickens perfectly
How to Serve and Store
Store any leftovers covered in the fridge for up to 3 days. Reheat in the microwave for 15–25 seconds to bring back that warm, gooey center. You can also enjoy it cold for a more dense, brownie-like texture.
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If you make the Small Batch Brownie Pudding, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Small Batch Brownie Pudding (Re-fined Sugar Free + Gluten-Free!)
Ingredients
- 1/4 cup creamy almond butter (I like the one from Trader Joe's! )
- 1 tbsp coconut oil
- ½ cup dark chocolate chips
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 1 whole egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 tbsp almond flour
- 3 tbsp cacao powder (dark preferred)
- ¼ tsp fine sea salt
Instructions
- Preheat oven to 350°F. Butter/grease an 8×8 ceramic baking dish.
- In a heatproof bowl, gently melt almond butter, coconut oil and chocolate until smooth (you can use a double boiler on the stove-top, or microwave in 20–30 second bursts).
- Stir in coconut sugar and maple syrup while warm.
- Whisk in eggs one at a time until glossy and thick (whisking slowly) this helps create the crackly top. Add vanilla extract last.
- In a small bowl, whisk together the almond flour, cocoa powder and salt.
- Fold dry into wet and mix with a spatula until just combined. Batter was silky, thicker than brownie batter, but thinner than cookie dough. Add to prepared dish and spread evenly.
- Bake 18-22 minutes or until edges are set and the center is mostly set. (a little jiggle is ok) If your oven runs hot, check it at the 15 minute mark!
- Let sit 10–12 minutes to let the pudding center thicken before serving.
- Top with flakey sea salt if desired, scoop and enjoy warm with vanilla ice cream!
Notes
- You can swap almond butter for peanut butter for a slightly different flavor
- Use high-quality dark chocolate for the best taste and texture
- If you prefer a more set center, bake closer to 22 minutes
- Sprinkle flaky sea salt on top before serving for extra flavor contrast
- Serve with ice cream, coconut whip, or fresh berries for a complete dessert
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nut free?
you could sub for a seed butter and oat flour instead of almond flour!
What’s the serving size?
3-4
Looooove this so much ,😍😍 so excited to try it !
Absolutely loved it. Such a good easy recipe for those chocolate cravings, I loved the gooey middle 😋