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Mini Chocolate Bar Mug Brownie

By JulieVR |

All this talk of uses for leftover Halloween candy — I never quite got it. Getting rid of mini chocolate bars was never a problem around here; our best use for leftover candy has always been eating it. Although. Those wee bars are good for some things — deep fried mini Mars bars, for example. Sometimes it’s handy having chocolate bars in miniature. Another opportunity presented itself today: a gooey chocolate mug brownie, into which I stirred a couple chopped up mini bars: a Snickers and an Oh! Henry. The result? Divine. The best way to use up chocolate is to melt it into more chocolate. Next on my to-do list: Caramilk, a Reese’s Peanut Butter Cup, and straight-up Hershey’s chocolate.

It only takes a minute. Really.

Stir up some flour, cocoa, sugar, oil and milk or water.

Chop up your favorite candy — preferably something with gooey caramel or peanut butter — and stir it in. Go for it.

Microwave for 60 seconds — just enough time to get a glass of milk and a fork.

Dive in.

Mini Chocolate Bar Mug Brownie

Adapted from Instructables.com

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
1 mini chocolate bar, such as Reese’s peanut butter cup, Oh Henry, Wunderbar, Caramilk, etc., chopped

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. Stir in the chopped chocolate bar(s).

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.

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About JulieVR

julievr

JulieVR

Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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12 thoughts on “Mini Chocolate Bar Mug Brownie

  1. Doc says:

    I just shove a whole mini right down in there, it makes a nice gooey center and prevents the problem of undercooking the center…

  2. Jen says:

    Mini Mars made a perfect stir-in!

  3. Barbara | Creative Culinary says:

    I’ve never gotten on the candy in a cookie bandwagon but I could see doing this. Yep1

  4. Katie at www.ohshineon.com says:

    This looks delicious. And so simple to make! The perfect thing for a quick dessert. Thanks for sharing!
    - Katie at http://www.ohshineon.com

  5. Amanda says:

    Just tried this.. I used kitkat, only mini I had left.. Turned out great though! Will deffinily be making this again!

  6. julie says:

    help. i need to make these right now and i don’t have cocoa powder….what can i substitute with? can’t wait to try thanks for sharing!!!!

  7. MEgan says:

    Mine didn’t work, I used a hot coco mix so that might be why but it def. didn’t work for me.. it just didnt set up

  8. wicked opinion says:

    Oh.My.God. These are insane. I added a touch of vanilla extract and mixed in some shredded coconut and chocolate chips. So good.

  9. Amy @ A Little Nosh says:

    Just made this with some coconut, pecans, and chocolate chips. Holy heaven!

  10. Corey says:

    try 3,2,1 mug cake
    box of angle-food cake mix
    box of any flavor cake mix
    mix in a gallon bag
    then take 3 tablespoons of mixture
    and 2 tablespoons of water
    mix and microwave for 1 min

  11. robin says:

    I tried the 321 cake and found it unpleasantly tangy. Cake should not be tangy

  12. Eldonna says:

    About the 3-2-1 cake
    I used just half of the box of Angel Food cake mix powder to one box of dark chocolate cake mix. I had tasted the cake made the original way. Less angel food cake mix was a big improvement. I liked that the cake was less foamy with less angel food cake mix.

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