Quick Post: I doubled the recipe for my chocoholic husband and I. It was quick which was what we both needed. The texture is different from other cakes or brownies I have had before, but I think that is because there is no egg added to this. The night after we tried these, I made a mug cake with eggs to see the difference – but that will be a different post! 😉 These were okay, certainly not as good as these or these, but for a quick fix it meets the requirements. Thanks for reading, enjoy!
Two-Minute Mug Brownie – adapted from Babble
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 2 Tbsp unsweetened cocoa powder
- Pinch salt
- 2 Tbsp canola or other mild vegetable oil
- 2 Tbsp milk, coffee or water
In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.
Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.