Small Batch Brownie Pudding (Re-fined Sugar Free + Gluten-Free!)
A rich and fudgy small batch brownie pudding made with almond butter, dark chocolate, and naturally sweetened with maple syrup and coconut sugar. It bakes up with a crackly top and soft, molten center, perfect for an easy chocolate dessert.
Servings 4 servings
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 8x8 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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