North America is in the deep freeze this week. Even places like Georgia and North Carolina are seeing temperatures below 10 degrees farenheit. Here in New Jersey it was no exception.
I went outside to throw a frisbee for Daphne this morning and my face chapped after 10 minutes. I didn’t think that 6 degrees was that cold, but we have a -16 degree windchill. So, being that most of North America is closed due to cold, I decided to hunker down and stay inside.
Daphne was not impressed.
I wanted to get something done, and I was craving some creative baking, but I didn’t have much in the house and I didn’t have the energy to make a mess and clean it up. That’s when I found a great recipe on this blog for a 3 minute brownie in a mug! Better yet, I didn’t even need to preheat my oven, worry about mixers, or even crack an egg. I had to try this one.
You only need 6 ingredients…and you don’t need much of each:
- 1/4 cup of flour
- 1/4 to 1/3 cup of sugar*
- 2 tablespoons of unsweetened cocoa
- A pinch of salt
- 2 tablespoons of oil**
- 3 tablespoons of water
*I found that 1/4 cup of sugar isn’t quite enough to satisfy my sweet tooth, but it is good for someone who likes their chocolate dark and slightly bitter or if you’re going to add ice cream. Otherwise, use 1/3 of a cup.
**The original recipe called for olive oil, but I find that vegetable oil is best in baked goods (unless you’re making something that is olive oil flavored). Olive oil has a distinctive flavor that can be odd and distracting unless you are deliberately using it in your flavor pallet.
Add all dry ingredients to the mug (you will be able to reuse this mug):
Quickly mix the dry ingredients. Then add oil and water and mix until you get a consistent batter:
Put in microwave and cook on high for only 1 minute and 40 seconds!
Be careful because it will be hot when you take it out of the microwave. Let it sit and cool for 5 to 7 minutes.
After it’s cool, enjoy a nice, warm, gooey brownie out of a mug! Add ice cream or whipped cream to taste!
Keep warm everyone!
My friend Melinda tried this recipe with a pinch of cinnamon and a bit of vanilla extract and said it came out great!
One problem we both ran into, though, was that if you use 1/3 cup of sugar instead of 1/4 cup, the sugar doesn’t melt entirely and you end up with a bit of sugar “crunch” in your brownie. You may want to try keeping the sugar content closer to 1/4 of a cup and using sweetened cocoa instead if you want to avoid the dreaded “crunch”. Also, the larger the mug that you use, the more surface area you’ll have to bake the brownie and more of the sugar will melt. Try using an extra large mug if you want to use more sugar.