INSTANT TRIPLE CHOCOLATE BROWNIE- Vegan, Gluten-Free, Sugar-Free & Oil-Free

Instant Triple Chocolate Brownie

Yes, that is a picture of something you can throw together in a matter of minutes. Yes, it tastes just as good as it looks. And yes, I’ve eaten one almost everyday since I developed the recipe. Just to make sure we’re all on the same page, that’s a dark chocolate brownie, smothered in white chocolate and sprinkled with crunchy cacao nibs.

Cacao nibs, in case you are wondering, are chunks of cacao beans- the bean that cocoa powder is processed from. Basically it’s raw chocolate and full of nutrients, like beta-carotene, zinc and magnesium. Speaking of magnesium, did you know that cravings for chocolate can be related to low levels of magnesium in the body?

And what better way to boost your magnesium levels than with a big bite of this:

Bite of Instant Triple Chocolate Brownie

Instant Triple Chocolate Brownie

A rich, dark chocolate brownie, smothered in creamy white chocolate and topped with crunchy cacao nibs. Without a doubt, pure chocolate heaven. 

Serves 1


  • 3 tbsp gluten-free oat flour
  • 2 tbsp cocoa powder
  • 1/4 tsp baking powder
  • pinch sea salt
  • 3 tbsp + 2 tsp unsweetened non-dairy milk
  • 1 tsp unsweetened applesauce
  • 5-7 drops of liquid dark chocolate stevia
  • 1/2 tbsp melted dairy-free white chocolate
  • 1/2 tbsp cacao nibs (or dairy-free chocolate chips)
  1. Mix oat flour, cocoa powder, baking powder, sea salt, non-dairy milk, applesauce and liquid stevia together until combined. 
  2. Pour into microwavable ramakin or mug.
  3. Microwave on high for 1 minute, or until the top is no longer shiny and does not stick to fingers when touched.
  4. Let cool completely and top with melted white chocolate and cacao nibs.

xoxo Erin

Nutritional Information:

Nutritional information for brownie with melted white chocolate and cacao nibs:

Calories: 182.5 Fat: 9 g (4.5 g saturated), Carbohydrates: 25 g, Fiber: 8 g, Sugar: 0.5 g, Protein: 6 g

Nutritional information for brownie without extra toppings: 

Calories: 125, Fat: 4.5 g (1 g saturated), Carbohydrates: 22.4 g, Fiber: 6 g, Sugar: 0.5 g, Protein: 5.4 g

You May Also Like:

Instant Chocolate Chip Cookie Cup                                           Peanut Butter Swirl Brownie

        Instant Chocolate Chip Cookie                                                              Peanut Butter Swirl Brownie

UPDATE! This recipe has been shared at Fat TuesdayReal Food Wednesdays, Wellness Weekend, Fight Back Friday, Healthy Vegan Friday, Simple Meals Friday, Meatless Mondays, 5 Ingredient MondaysGluten-Free Fridays, Slightly Indulgent TuesdaysWonderful Food WednesdaysAllergy-Free WednesdaysTasty TraditionsWhole Food FridaysFresh Bites FridayTried and True Recipes, Melt in Your Mouth Mondays, Natural Living MondaysMake Your Own MondaysWhole Food WednesdaysPotluck PartyMeatless MealsAllergy-Free FridaysMostly Homemade MondaysEco Kids TuesdayThank Your Body ThursdayFoodie FridaysMeatless MondaysTasteful TuesdaysGluten-Free WednesdaysTry a New Recipe TuesdaysTuesday Greens2Day Wednesdays and All My Bloggy Friends.


39 thoughts on “INSTANT TRIPLE CHOCOLATE BROWNIE- Vegan, Gluten-Free, Sugar-Free & Oil-Free

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      • Thank goodness for that! I would never use the microwave for something that I intend to eat. That’s just me; don’t want to rearrange molecules and expect them to be good for my body. This recipe looks DELISH!!

  2. This is egg-free! I’m doing the happy dance for my poor deprived husband. I’m so glad that I found your blog. Keep up the great work!

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  5. I don’t use stevia so I substitited it with 1 teaspoon of maple syrup. I don’t think it was enough because it wasn’t sweet at all. I think I need to cook it longer , too , because it was pretty gooey on the centre after a minute and 20 seconds in the microwave, but… I ate it anyway 🙂 I’ll keep trying til I get it . This is way too easy to bring to work and have often … very often

    • Hi Connie, thanks for the feedback! I’d probably try 1 tbsp of maple syrup to match the sweetness of the stevia. You may also need to decrease the non-dairy milk in the recipe by 1 tbsp to compensate for the extra liquid from the maple syrup. I hope it cooks the whole way through next time!

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  8. I can’t take stevia, or any concentrated sweets like stevia nor can I take diabetic sugars. they all give me migraines. can I use honey or raw sugar?

    • Yes you can! If you’re using honey make sure to decrease the amount of non-dairy milk in the recipe by the same amount of honey you add. You can also substitute 1-2 tbsp raw sugar without changing any other part of the recipe. Let me know how it turns out.

  9. I doubled it and coked it in the oven with a swirl of peanut butter. It came out much better then the other brownie mishaps I have tried.

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