Double Chocolate Brownie Mug Cake
PREPARE: 2 MINUTES MICROWAVE: 1 MINUTE COOL: 10 MINUTES
This dense chocolate brownie is the perfect chocolate fix in a mug cake! If you prefer your brownies fudgier, then wait 10 minutes before eating. If you can’t wait that long, then expect a gooey, softer, cake-like brownie. Perhaps try both ways at once to decide which way is best!
From Miracle Mug Cakes and Other Cheat's Bakes by Suzy Pelta, Ryland Peters & Small (£9.99)
Photography by Adrian Lawrence ©Ryland Peters & Small. Available to buy on Amazon.
|1 Scoop||Vanilla ice cream, to serve|
|1 tbsp each||Milk Chocolate & White Chocolate Chips (or Sloane’s Smooth Milk beads)|
|1 UK||Medium Egg|
|11/2 tbsp||Cocoa powder|
|2 tbsp||Vegetable Oil|
|2 tbsp.||Plain Flour|
|3 tbsp||Caster Sugar|
|One||Pinch of Salt|
|One.||Pinch of Baking Powder|
Mix together the oil and cocoa in the mug, until you have a thick chocolatey liquid.
Add in the salt and sugar, and stir thoroughly until smooth.
Using a fork, beat in the egg until fully combined.
Carefully stir in the flour and baking powder, making sure both are completely incorporated.
Fold in both the chocolate chips, or Sloane’s chocolate beads
Microwave for 1 minute at 800W. The cake will rise, then sink a little and should still be quite wet to touch. It also may well drip a little down the sides of the cup
Leave the mug cake to cool for 10 minutes before eating if you prefer a fudgier brownie like me.
Serve with a scoop of vanilla ice cream on top.