Mug brownie #1

Although I still have most of my baking supplies, I purposefully removed most options for dessert from our apartment because otherwise I would be eating them almost constantly. But every once in a while (ok… pretty much every day), I get a craving for something chocolatey. Instead of making a batch of cookies or brownies, I’ve decided to go on a quest for the best mug brownie – the delightful, microwaveable, one-serving iteration of my favorite food group (obviously brownies). Let’s take a look at contender #1.

I found this recipe on babble’s family kitchen. The thing that really set it apart from other mug brownies is the lack of an egg. I was curious, so I decided to give it a try!

The recipe

1/4 cup flour
1/4 cup packed brown sugar
2 tbsp unsweetened cocoa powder
a pinch of salt
2 tbsp canola or other mild vegetable oil
2 tbsp milk, coffee or water
sprinkles or whatever

The instructions

It’s pretty easy. Mix together all the dry ingredients (flour, brown sugar, cocoa powder, salt). Then add the oil and other liquid. Mix it all together!

Microwave on high for a minute, checking on it after 30 seconds. It’s done when the surface has firmed up a bit but the center is still full of gooey awesomeness. Add the sprinkles or whatever.

The result

We used 1 tbsp milk and 1 tbsp water instead of going all in on one or the other. I usually like to put a little coffee or espresso powder in my brownies. Unfortunately, we were out of both. I used a huge mug because usually brownies rise a bit, but I guess the lack of egg meant that this one stayed pretty much the same. I ate it while it was still way to hot because it was pretty good and I couldn’t stop myself. That being said, I think there’s a mug brownie out there that could do better. It’s hard to beat the simplicity of this recipe though. Stay tuned!