Cozy up to your Valentine with these fudgy raspberry brownies for two. Thanks to a few simple swaps, this recipe uses half the sugar and less than half the butter of traditional brownies.
Maybe you’ve noticed (or maybe you haven’t) that I’ve stopped posting the calorie content for my recipes. I haven’t fully decided if that’s a permanent change, but for now not knowing exactly how many calories are in what I’m eating is what’s healthiest for me. In the past I struggled with discorded eating and was addicted to calorie counting. And over the years as I’ve healed my relationship with food I’ve gone back and forth with calorie counting. But I’ve noticed that the times I feel best about myself and body are when I’m paying more attention to the quality of the calories I’m eating rather than the quantity.
So when it came time to make this brownie for two, my focus was on improving the nutrition of the brownie rather than just slashing calories. Yes, these are lower in calories as a result of cutting back on the butter and sugar. But that wasn’t the point of doing so. Instead, I wanted to up the nutrition with protein-packed Greek yogurt and whole wheat flour, then decrease the sugar amount as I’m trying to make a conscious effort this year to reduce added sugars. So rather than telling you how many calories this gorgeous treat is, I’m going to tell you that it’s super delicious and a teensy bit healthier than your average brownie recipe ;).
These chocolatey treats were inspired by my favorite Single-Serving Gooey Chocolate Mug Cake. The brownies are a bit richer than the mug cake and take longer than 30 seconds to cook, making them more of a special occasion dessert. As unsweetened cocoa powder can be a bit bitter, I added raspberries to add a sweet, tartness. Plus they’re nice and festive for Valentine’s Day 😉
While Valentine’s Day often gets thought of as a couple’s holiday, I encourage you to use the day as an excuse to show extra love to all the important people in your life – especially yourself.
So here’s a toast to treating yourself!
- 2 tablespoons plain Greek yogurt
- 4 tablespoons unsweetened vanilla almond milk
- 4 tsp sugar (can use white sugar, maple syrup, or honey)
- ¼ cup unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 3 tablespoons white whole wheat flour
- 1/4 cup raspberries
- Preheat oven to 300F.
- In small bowl, combine yogurt, milk and sugar. Add in vanilla extract.
- Slowly mix in cocoa powder until well combined then fold in flour.
- Pour batter in to mini loaf pan or ramekin and press raspberries into batter. Bake for 12-15 minutes, or until sides start to pull away from pan but middle still looks slightly undercooked.
- Let cool for a few minutes, grab two spoons and dig in!