My family has never been big on chocolate (I know, *gasp*) so I am always hesitant to develop a brownie recipe. I do have a pretty big sweet tooth, but for someone who doesn’t like treats that are very heavy on the chocolate, it would be difficult to finish an entire batch of brownies without any help.
That being said, the past couple of weeks I have had an intense craving for a nice moist, fudgy brownie (I get hungry just thinking about it. Anyone else?) so I put on my creative thinking cap and came up with this single-serve brownie mug cake. It’s ready in under 5 minutes and satisfies every brownie craving. It is perfect for chocolate lovers and us non-chocolate lovers (that still crave chocolate every once in a while) alike!
vegan, gluten-free, refined sugar free
Total Time: 5 min. Makes: 1 mug cake
3 tbsp. coconut flour
1 tbsp. cacao powder
1 tbsp. almond butter
1 tbsp. olive oil
1 tbsp. maple syrup
5 tbsp. almond milk
1 tbsp. chocolate chips
1/4 tsp. baking powder
1 pinch sea salt
- Mix all wet ingredients except almond milk together in your mug of choice. If you would prefer to mix the ingredients together in a separate bowl and then transfer to the mug, that works too!
- Add all dry ingredients except for chocolate chips and mix with the wet until thoroughly combined. The batter should be very thick.
- Add the almond milk and continue to mix until well combined. The batter should be wetter, but still on the thicker side.
- Mix in chocolate chips.
- If you have not done so already, transfer the batter to the mug and cook in the microwave for 90 seconds, or until the top is cooked.
- Top the mug cake with more chocolate chips or a drizzle of nut butter if you’re feeling fancy.
- Make sure to let the mug cake cool for a minute or two. I know it’s tempting, but we want to avoid mouth burns (speaking from experience… oops).