Three Variations of YUM
Mug brownies are not something I expected to get hooked on. The first one I tried was pretty disappointing. The best thing about it is that it’s a fast way to get a chocolate fix. Usually I just make cocoa. Quick and easy. When I ran out of milk, I just used water and a dab of coconut oil as one website suggested. Not bad when you’re desperate, but not great, either. Watery cocoa prompted me to try making a mug brownie again. This time I got hooked.
I’ve been playing around with different variations on the theme of mug brownie.
- 4 Tablespoons white or brown sugar
- 4 Tbs. flour
- 2 Tbs. unsweetened cocoa powder
- 3 Tbs. strong brewed coffee
- 2 Tbs. vegetable oil or melted butter
Mix dry ingredients in a microwave safe mug. Add liquid ingredients and mix well.
If you don’t want a mocha brownie, substitute water, milk, half-and-half or cream for the brewed coffee, depending on how sinfully rich you want your brownie to be.
How long your microwave your brownie depends on your microwave oven. Experiment until you get the results you want. Start with 1 min. to 1 min. 30 sec. The length of time also depends on the size and thickness of your mug. A mug that holds at least eight ounces will work best.
Cooked the batter long enough and you can get almost the same crumbly texture as you would in a regular over. For me the results are too dry, so I under-cook my brownie for as many as thirty seconds and get a delicious chocolate sludge. Or chocolate mousse cake, if you want to be elegant.
Latvian Mug Brownie
I call this a Latvian mug brownie because sour cream is a staple of the Latvian diet. The ingredients are the same as for the Mocha Brownie. If you like, you can substitute the same amount of water for the coffee. Add one tablespoon sour cream. You’ll have to adjust your cooking time a little, depending on how cake-like you want your brownie to be. This is “died and gone to heaven” delicious.
Peanut Butter Mug Brownie
Instead of sour cream, add one tablespoon creamy peanut butter to the dry ingredients, then the liquids. This recipe is so good, it will make the little candy cups hang their heads in shame.
All these recipes are rich, dark and delicious.
A hint about mixing. I lost my little bitty whisk years ago. A fork works really well for mixing the batter, much better than a spoon.
If you want to get your brownie out of the mug and onto a plate, you’ll have to grease the mug. I tried cooking spray. Didn’t work well. Shortening or butter would probably be better. I haven’t tried either. Since I under-cook my brownie, it’s more like a pudding. I eat it with a spoon out of the mug.