This week, we Chicagoans experienced our second “polar vortex,” (read: temps below -25 degrees when you factor in the windchill.) And to think that it’s ONLY just the beginning of February. Needless to say, I’ve been spending lots of time indoors. Last week, I made a spicy black bean soup in my slow cooker. I also whipped up this recipe for an “instant brownie ala mug.” It’s a Hot Chocolate Brownie in a Mug thanks to the addition of a couple marshmallows and a light dusting of cocoa powder. And as if that wasn’t enough, I also mixed in some leftover peanut butter chips. This recipe makes a fast and simple brownie for one, perfect for those moments when you just want a quick sweet treat for yourself without worrying about the pressure of finishing off an entire batch!
- Melted butter – 2 tablespoons
- Water – 2 tablespoons
- Vanilla extract – 1/4 teaspoon
- Salt – a pinch
- Granulated sugar – 4 tablespoons
- Unsweetened cocoa powder – 2 tablespoons
- All-purpose flour – 4 tablespoons
- Peanut butter chips
- Unsweetened cocoa powder for garnish
1. In a mug, whisk together melted butter, water, vanilla extract and salt.
2. Stir in cocoa powder, sugar and flour, pausing to whisk in each individual ingredient before adding the next. (Optional: mix in peanut butter chips as an extra ingredient after mixing in flour.)
3. Place mug with brownie mix in microwave and heat for 90 seconds at a reduced power level. (I used power level 7 on my microwave.)
4. After 90 seconds, inspect brownie mixture in mug and continue to heat brownie in microwave in 30 second intervals at a reduced power level until mixture becomes a cake. Be careful not to overcook. Cooking times will vary based on microwave. (This takes some patience and careful observation. You’ll notice that the edges will bake first, leaving a gooey, molten center. I had to repeat this interval heating process about 3x more before it was ready to eat. I tested the cake consistency with my spoon at each interval. When finished, my cake was firm but not rock hard or completely gooey.
When your cake is at its desired consistency, place a few marshmallows on top of the brownie. Use a spoon to lightly press down on marshmallows. The residual warmth of the cake should melt the marshmallows into a spread. (If you’ve left your mug out for too long in between this process, you may need to place back into the microwave and heat for a quick 5 seconds.)
Take a pinch of unsweetened cocoa powder and sprinkle atop marshmallows as a final garnish.
Grab a spoon and DIG IN!
Recipe adapted from Food.com.