Mini Chocolate Bar Mug Brownie


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

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.

Article Posted 5 years Ago
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