Evenings spent in university halls with only a toaster, kettle, microwave and good company led to many, many mug brownie experiments
I have trialed many a mug cake recipe and I honestly do think this is the best. 1) it is simple - using very basic store cupboard ingredients; 2) it is deliciously gooey - especially if you purposefully undercook it - mmmmm!; and 3) it is so quick - ready from start to finish in 2 minutes!
One issue to clear up is eggs. I have a real problem with mug cakes that have eggs in the recipe. When you cook batter containing eggs in the microwave I always find the result has a weird rubber texture and tastes like plastic, even if you slightly undercook it. Maybe it's just me, but I have tried A LOT of recipes.
Anyway, this mug brownie is so much better. You don't have to think about eggs at all, it's just simple ingredients that you will almost certainly have in your cupboard.
Honestly, it's just amazing.
Best served in front of a good film in the depths of winter.
Fudgy Chocolate Mug Brownie
Serves 1
Ingredients
1/4 cup plain flour
1/4 cup white sugar
2 tbsp cocoa powder
2 tbsp vegetable oil
4 tbsp water
3 drops vanilla extract (optional)
optional extras: chocolate chips, nuts
(see notes for ingredient replacement and store cupboard substitutions below the method)
Method
Place all the ingredients in a moderate sized mug.
Place in the microwave on the high setting for 40 seconds. The brownie will still be gooey, and will continue to cook a little.
Eat immediately straight from the mug(without burning your tongue!). Definitely add a dollop of ice-cream if you have some!
Notes, substitutions and variations:
Microwaves: Microwaves vary, so it may take longer or shorter depending on your own one. Go for a bit of trial and error with this one.
Flour: plain flour works best, self raising makes it a bit more 'cakey' and a bit less 'fudgy.'
Oil: you can use any flavourless oil. Actually butter or margarine also work really well, just microwave the butter/margarine to melt it before adding the other ingredients. You can also use coconut oil.
Gluten free: Use ground almonds. The taste is very different but it's still yummy.
Sugar free: You can substitute the sugar with 1/8 cup sweetener. The taste isn't as intense but it is a less calorific option.