1
Lightly coat a 1-cup ramekin with nonstick cooking spray. Set aside.
2
In a small bowl, whisk together the cocoa and flour. In a separate bowl, stir together the water, yogurt, agave, and vanilla. Add the dry ingredients into the wet, stirring just until incorporated.
3
Pour the batter into the prepared ramekin, gently shaking back and forth until the top is smooth. Microwave at 40% POWER for 2 minutes and 15 seconds (2:15). Let the brownie sit for at least 3 minutes before eating.
4
Notes: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
5
Regular or non-dairy yogurt may be substituted for the Greek yogurt.
6
Pure maple syrup or honey may be substituted for the agave.
7
Although the brownie may not appear to be full cooked, it will continue to bake through while it sits for the final 3 minutes. Even so, there are no eggs in this recipe, so there’s no salmonella to worry about!
8
Alternative baking method: Bake in a conventional oven at 300°F for about 10 minutes. The center should still look slightly glossy and underdone, but it will continue to cook through as it cools.