Gluten-Free Microwave Lava Brownies for One

Gluten-Free Microwave Lava Brownies for One

Jump To Sections In This Article: Why I Love This Recipe Why is This Recipe Good for Weight-Loss? Ingredient Spotlight: Gluten-Free Flour Blend Variations I have Celiac: How do I Make This Safely Gluten Free? What to Do If I Need Help with My Weight Loss The Recipe

Why I Love This Recipe

When I went gluten-free after finding out I had Celiac, the very first dessert I tested was brownies. I wanted something rich, fudgy, and satisfying because I’m a chocolate fiend. The second thing I did? Make it single-serving. After maintaining a 100-lb weight loss, single-serve desserts are one of my top strategies. This recipe is warm, gooey, and chocolatey, with melty chips in the center. The best part: it takes just 5 minutes start to finish and uses pantry staples.

You’ll also love this recipe because its:

1. Quick & Easy
   Just 5 minutes of prep and 1 minute in the microwave.
2. Single-Serving
   Built-in portion control (but if you want to share, it makes 2 mini cakes).
3. Gluten-Free
   Perfect for celiac or gluten-sensitive chocolate lovers.
4. Make-Ahead Friendly
   The dry mix makes 3 servings. All you have to do is scoop, mix, and nuke when the craving hits.

Why is This Recipe Good for Weight-Loss?

I coach people who want to lose weight without giving up sweets, and this recipe is the perfect example of how that works. A single-serving dessert gives you built-in portion control, so you get indulgence without the temptation of a whole pan of brownies on the counter. Plus, you can make the dry mix ahead for three servings—so when a craving hits, you’re ready in minutes instead of turning to something less intentional.

Ingredient Spotlight: Gluten-Free Flour Blend

The flour blend is what makes this recipe work for celiac and gluten-sensitive folks. The trick is to use a gluten-free all-purpose flour that already includes xanthan gum (like Bob’s Red Mill Gluten-Free 1-to-1). If your flour doesn’t have xanthan gum, you’ll need to add 1/8 tsp yourself. The gum acts as the structure-builder, holding the brownie together while keeping the texture fudgy. Without it, the finished product will be unpredictable.

Variations

1. Hazelnut Mocha Lava Brownies
   Instead of chocolate chips in the middle, press 1 tsp of Hazelnut Mocha Spread into the middle of the batter. Top with a few dark chocolate espresso beans after baking for a true coffeehouse vibe.
2. Peanut Butter Core
   Instead of chocolate chips, press 1 tsp of natural peanut butter into the center before microwaving.
3. Mint Chocolate
   Add 1/8 tsp peppermint extract to the batter and swap dark chips for mint chips.
4. Double Chocolate
   Use white chocolate chips for contrast in the gooey center.

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I Have Celiac. How Do I Make This Safely Gluten Free?

You're in good hands — I have celiac disease too, so this recipe was made with gluten safety in mind! Here’s how to keep it close to 100% safe:

1. Choose Certified Gluten-Free Flour
   A certified and labeled GF flour blend (such as Bob’s Red Mill GF 1-to-1) is key. Always double-check the label, as formulations sometimes change over time.
2. Check Mix-Ins
   Dark chocolate chips are usually safe, but look for a gluten-free label (such as Enjoy Life). Please re-check this for yourself, because ingredients change over time.
3. Confirm Cocoa and Espresso Powder
   Pure cocoa should be gluten-free, but some flavored or processed versions may have cross-contact. Always verify and double-check. Anthony’s Organic had certified labelled gluten-free cocoa powder and espresso powder as of 9/17/2025.
4. Avoid Cross-Contamination at Home
   If you share your kitchen with gluten-eaters, use clean bowls, utensils, and silicone molds that haven’t touched gluten-based batters.

How Else Can I Support My Weight Loss Goal?

You can stay in my circle! My name is Megan Gaul. I’m an online wellness coach specializing in weight loss and food freedom. My 100-lb weight loss journey, which began in 2018 here in Staten Island, New York (I’ve been maintaining my healthy weight range since then), was the catalyst I needed to start my coaching career in 2021. I have a number of resources that can help you:

• Grab your free Journey-Day-1 coaching call: Book Now
• Attend live Meal Planning classes every week, taught by yours-truly (join free here)
• Enroll in your 1-1 coaching program to get out of your negative cycle and actually lose weight for good: Learn More
• Follow my Instagram for more recipes and strategies, and all about Messy Life after Losing 100 lbs (find me at @partake_foodie)

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Gluten-Free Microwave Lava Brownies for One

Author: Megan Gaul from Partake Meal Planning

Prep time: 5 MinCook time: 1 MinTotal time: 6 Min

When I went gluten-free after finding out I had celiac, the first thing I wanted to do was make sure I could make gluten-free brownies. The second thing I did was make them single-serving (because I'm maintaining a large weight-loss, and single-serving desserts are a top strategy for me). This droolworthy dessert recipe is the result!

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Ingredients

Lava Brownie Dry Mix (Makes Enough for 3 total servings)

• 1/4 cup sugar (50 g)
• 1/4 cup light brown sugar (50 g)
• 3 tbsp + 1 tsp unsweetened cocoa powder (23 g)
• 1/4 cup all-purpose gluten free flour (32 g)
• 1/8 tsp xanthan gum (if your GF flour doesn’t have it)
• 1/4 tsp kosher salt (1-2 g)
• 1/8 tsp baking powder
• 1/2 tsp instant espresso powder (optional)

To make 1 serving of lava brownies:

• 1 ½ tbsp butter (18 g)
• 1/2 tsp vanilla extract (1 ml)
• 11 g egg whites (easiest when you always keep a carton of these in your fridge)
• ⅓ (One-Third!) of the lava brownie dry mix (52 g)
• ½ oz dark chocolate chips (14 g)

Instructions

To Make the Dry Mix In Advance:

1. Combine white sugar, brown sugar, unsweetened cocoa powder, all-purpose gluten free flour, xanthan gum (if GF flour doesn’t have it), kosher salt, baking powder, and instant espresso powder (if using) in a large jar. Mix well. Keep tightly closed in a cool dry place until needed.

On the Day You Want the Lava Brownies:

1. Melt 18 g butter in a small bowl and let it come to room temperature. Put 2 silicone cupcake molds on a plate.
2. When butter is cool-ish, combine it with egg whites and vanilla, and whisk well.
3. Then add the dry mix (around 52 g, which is ⅓--One-Third--of the total dry mix you made) to the wet ingredients. Mix until no dry spots remain. You can’t really overmix this, because the flour has no gluten to get tough.
4. Transfer batter to the two silicone cupcake molds. Add 7 g of dark chocolate chips to the middle of each one and push down til they’re in the middle of the batter and mostly covered up.
5. Microwave on HALF POWER, for 30 sec. Check on the cakes to make sure the batter is not burning or separating. If needed, microwave on HALF POWER for 10 seconds. When it’s done, it should be dry-ish on top, except for the very middle where the chocolate chips are.
6. Turn upside down on your plate, and enjoy while warm!

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.

Nutrition Disclaimer

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety using the link below.