I’ve found myself without any chocolate in the house – and in desperate need of some – while watching the Grammys this weekend, and so during the commercials I mixed up a dense, fudgy mug brownie without missing any of the show. Richer and more intense than the average mug cake, this ultra-simple brownie for one is totally divine.
Use unsweetened cocoa powder – it has much more chocolate flavor than sweetened drink mixes like powdered Quick. Stir together your flour, brown sugar, cocoa and a pinch of salt. A fork works.
Stir in the oil and milk or coffee – I always keep instant coffee in the cupboard for baking emergencies such as these. Coffee adds an extra intensity, but isn’t necessary.
Stir it together – you’ll have a thick, chocolatey paste.
If you have some chocolate chips or dark chocolate, chop some and stir it in, if you need an extra hit of gooey chocolate. You could also stir in a chopped mini chocolate bar, or tuck in an Easter Creme Egg once they hit store shelves.
Microwave it for a minute, checking after 30 seconds if you have a particularly strong microwave should do it. When it’s ready, it will be puffed and springy to the touch, but still a little gooey when you stick your fork in it – like any good brownie should be.
It makes enough for two, if you need something decadent to cuddle up on the couch with.
Two-Minute Mug Brownie
Adapted from Instructables.com
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water
2 Tbsp chopped dark chocolate or chopped pecans (optional)
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 or nuts, if you’re using them.
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.