There are so many mug brownie recipes on Pinterest, so I was hesitant to add my own to the mix.
But here’s the thing about those other recipes. They suck. To be fair, I haven’t tried all the mug recipes. I’ve tried a lot, though. If I had a dollar for every failed mug brownie recipe I’ve tried…well, I could buy a few boxes of brownie mix.
If you, too, have been disappointed by the recipes you’ve tried, I urge you to try just one more. Trust me, it’s the last one you’ll ever need.
adapted from Creating & Co.
2 tablespoons melted butter
2 tablespoons unsweetened cocoa powder
4 tablespoons flour
5 tablespoons sugar
2 tablespoons water (optional: substitute 2 teaspoons of your favorite flavored coffee syrup; I prefer Torani salted caramel)
1/2 teaspoon vanilla extract
dash of salt
Note: this recipe makes two mug brownies.
In a microwave-safe coffee mug, melt the butter. Add remaining ingredients to butter and, using a fork, mix well.
Transfer half of brownie batter to another mug (or don’t… I won’t tell) and microwave each, separately, for 60 to 120 seconds. The length of time will vary greatly depending on your microwave, so it’s best to start with one minute and check the brownie. If it’s not done, continue to cook it in increments of 10 to 15 seconds.
Eat plain, or garnish with whipped cream, ice cream, or chocolate sauce.
Have you successfully made a mug brownie?