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–+ servings

Single Serve Gluten-Free Fudgy Brownies

Fudgy almond butter brownies baked in heart ramekins and topped with creamy vanilla bean Ninja Creami for the ultimate easy Valentine’s dessert. Rich, cozy, and secretly simple — perfect for two (or one very lucky you).
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Servings 2 servings

Ingredients
  

For the brownies

  • 1 cup creamy almond butter
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water) OR 1 regular egg
  • 1/2-2 tbsp maple syrup
  • 1 1/2 tsp vanilla extract
  • 1/4 cup cacao or cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup chocolate chips

For the vanilla bean creami

  • 12 ounces milk of choice
  • 2 tbsp vanilla sugar-free instant pudding mix
  • 1/2 tbsp vanilla bean paste
  • 2 tbsp sugar of choice

Instructions
 

For the brownies

  • Preheat oven to 350°F. Lightly grease two heart-shaped ramekins (8–10 oz works great).
    If using a flax egg, mix and let sit 4–5 minutes until thickened.
    In a bowl, whisk together almond butter, egg, maple syrup, and vanilla until smooth.
    Stir in cocoa powder, baking soda, and salt until fully combined.
    Fold in chocolate chips.
    Divide evenly between ramekins.
    Bake 18–25 minutes depending on depth:
    18–20 minutes for fudgier centers
    23–25 minutes for more set
    Let cool slightly — they firm up as they sit.

For the creami

  • Blend all ingredients together until smooth.
    Pour into Ninja Creami container and freeze for 24 hours.
    Spin on “Lite Ice Cream” setting.
    If needed, respin for extra creaminess.
  • To serve - scoop a generous dollop of vanilla bean Creami onto each warm brownie. Let it melt slightly into the fudgy center. Add sprinkles. Maybe flaky salt if that’s your vibe.
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