Two-Minute Mug Brownie

By Addie

That’s one-minute for mixing, another for microwaving – the eating part likely won’t take much longer. There are a ton of microwave mug cakes floating around the internet — a common comment though is that they’re not chocolatey enough, and too spongy — likely a result of using a whole egg in a single-serving cake. It’s not ideal to use part of an egg though (what do you do with the rest) and so it occurred to me that leaving it out would result in a denser, more brownie-like chocolate creation. Give me a brownie over cake any day — especially a warm one I can scoop ice cream on top of. 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.

Ingredients

• 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

Preparation

Step 1

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.