This recipe makes one pretty generous brownie. Adam and I will often split one and enjoy it with a big scoop of ice cream on top. We love the added flavor of coconut oil in our brownie, but you can certainly use something else. Try a lightly flavored, fruity olive oil, grapeseed oil or other neutral flavored oil. Melted butter will work, too. If using coconut oil or butter, we melt them in 10 second bursts in the microwave — and actually use the mug we plan to use for the brownie. Once it is melted, let it cool for 30 seconds before mixing with the egg.
1 generous mug brownie
You Will Need
2 tablespoons coconut oil, melted and not hot (melted butter, lightly flavored olive oil or neutral oil like grapeseed also work)
1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 cup brown sugar
1 1/2 tablespoons coffee, at room temperature (water or milk — dairy or non-dairy)
1/2 teaspoon vanilla extract
1 large egg (leave out for extra fudgy brownie, see notes below)
Sift the flour and cocoa powder together over a bowl.
In another bowl, whisk the melted coconut oil, brown sugar, coffee, egg, vanilla and a very small pinch of salt together until blended then pour into the bowl with sifted flour and cocoa powder. Whisk until combined then carefully pour into the mug.
Clean any drips around the edges of the mug then microwave for 1 minute and 30 seconds to 1 minute and 45 seconds. Serve with a sprinkle of salt on top, if you like. Top with your favorite brownie topping — ice cream is always a good choice.
Adam and Joanne's Tips
Egg-Free Mug Brownie: We really enjoy the structure the egg provides, but if you’re looking for a fudgy, more molten brownie or don’t eat eggs, you can eliminate it from the recipe. Instead of an egg, increase the liquid to 4 tablespoons (this can be coffee, water or milk).
Brown Sugar vs. Granulated Sugar: We use brown sugar in our brownie recipe since it makes the brownie more moist. Granulated sugar will still work well, in fact, the brownie will likely rise a little more in the mug.
What Mug to Use? Specialty or glazed mugs aren’t your best option when it comes to this recipe. Use a plain, microwave-safe coffee cup that holds at least 12 ounces. We have also noticed the thinner and taller the mug is, the better the brownie rises (like our photos). Don’t worry though, even if your brownie doesn’t rise above the rim of the cup, it should still taste great!
A note about our microwave: Our microwave is a 1000-Watt microwave. If you have a more powerful microwave, you may want to consider reducing the cook time or power setting.
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Serving Size: 1 Mug brownie / Calories 582 / Protein 12 g / Carbohydrate 66 g / Dietary Fiber 4 g / Total Sugars 36 g / Total Fat 34 g / Saturated Fat 26 g / Cholesterol 186 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: http://www.inspiredtaste.net/27024/brownie-in-a-mug-recipe/