‘No Pudge’ Fudge Brownie for One – a delicious, low-fat single-serve brownie made with Greek yogurt and maple syrup. This is a homemade take on the boxed brownie mix favorite, adapted for one ramekin.
One brownie versus a pan
There’s something satisfying about baking just one brownie. It’s perfect when you want a small, warm treat without committing to a whole pan. This single-serve version keeps the feel of a classic fudge brownie but uses Greek yogurt and maple syrup to reduce added fat while keeping the texture moist and tender.
If you’ve ever had a boxed mix that only asks for yogurt for added moisture, this recipe will feel instantly familiar. It captures that same convenience and flavor, scaled down so you can enjoy a fresh-baked brownie for yourself in under half an hour.
No Pudge with this brownie
This single-serve recipe is inspired by the popular “No Pudge” boxed mix that relies on yogurt instead of oil or butter. Using Greek yogurt adds protein and mimics the role of fat in traditional brownie recipes, producing a moist, fudgy result without a lot of added fat. Maple syrup provides natural sweetness and a hint of caramel flavor that pairs beautifully with cocoa.
Because the recipe is made for one serving, it’s ideal for an evening treat or a quick dessert. You can customize it with chocolate chips, a sprinkle of flaky salt, or a dollop of extra yogurt or ice cream on top.
‘No Pudge’ Fudge Brownie for One
A delicious, low-fat brownie made with Greek yogurt and maple syrup. A homemade version of the boxed brownie mix favorite!
Prep Time: 5 mins
Cook Time: 17 mins
Total Time: 22 mins
Servings: 1
Author: Lauren Goslin
Ingredients
Dry Ingredients:
- 1 Tbsp oat flour, spelt flour, or whole wheat flour
- 1 Tbsp cocoa powder
- ⅛ tsp baking soda
- Dash of sea salt
Wet Ingredients:
- 1 Tbsp Greek yogurt
- 1 Tbsp maple syrup
- ¼ tsp vanilla extract
- 1–2 tsp milk of your choice, as needed
- 1 tsp chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Oil a small ramekin that holds about 6–8 ounces. This helps the brownie release easily once baked.
- In a small bowl, whisk together the dry ingredients until evenly combined.
- Add the Greek yogurt, maple syrup, and vanilla extract. Stir until you have a smooth batter. If the batter seems too thick, add 1–2 teaspoons of milk to reach a spoonable consistency.
- Fold in the chocolate chips, or reserve them to sprinkle on top.
- Pour the batter into the prepared ramekin and smooth the top.
- Bake for 14–17 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Baking time will vary slightly by oven and ramekin size.
- Allow the brownie to cool briefly before serving. Enjoy warm, plain or topped with a spoonful of yogurt or a small scoop of ice cream.
Notes
This recipe works best with Greek yogurt for a firmer texture and added protein. If you use regular plain yogurt, you may need to decrease added liquid slightly. The nutrition facts below are based on using oat flour, low-fat Greek yogurt, and two teaspoons of unsweetened almond milk. WW Points were noted as 6 in the original source.
Nutrition
Calories: 121 kcal | Carbohydrates: 23.2 g | Protein: 3.5 g | Fat: 2.6 g | Fiber: 2.3 g | Sugar: 14.5 g
Tips and Variations
- For extra fudginess, remove the brownie from the oven a minute or two before it looks completely set; it will continue to firm as it cools.
- Swap the maple syrup for honey if desired, though flavor will change slightly.
- Try stirring in a pinch of espresso powder to deepen the chocolate flavor without adding liquid.
- For a gluten-free version, use certified gluten-free oat flour.
This single-serve “No Pudge” fudge brownie is a quick, satisfying dessert that balances indulgence with lighter ingredients. Perfect for when you want a warm chocolate treat without making a whole pan.