Craving a warm, gooey brownie but don't have milk? No problem! This recipe shows you how to make a delicious single-serving brownie in a mug without needing any milk. Perfect for a quick dessert or midnight snack, this recipe is easy, adaptable, and utterly decadent.
What You'll Need:
This recipe utilizes pantry staples, ensuring you can whip up a brownie even on the most impromptu occasions.
- 3 tablespoons all-purpose flour: Provides the structure for your brownie.
- 3 tablespoons unsweetened cocoa powder: The heart of your chocolatey brownie. Use Dutch-processed cocoa for a richer flavor.
- 3 tablespoons granulated sugar: Sweetens the deal and aids in creating a fudgy texture.
- Pinch of salt: Enhances the chocolate flavor and balances the sweetness.
- 3 tablespoons vegetable oil: Adds moisture and richness without the need for milk or butter.
- 1/4 teaspoon vanilla extract: A touch of elegance to complement the chocolate.
- 3 tablespoons water: Acts as a binder and helps create a moist brownie.
- Optional: Chocolate chips, chopped nuts, or sprinkles for added deliciousness.
How to Make a Milkless Mug Brownie:
This recipe is incredibly simple and requires minimal cleanup.
- Combine dry ingredients: In a large mug (at least 12 ounces), whisk together the flour, cocoa powder, sugar, and salt.
- Add wet ingredients: Add the oil, vanilla extract, and water to the mug. Stir vigorously until a smooth batter forms. Make sure there are no lumps.
- Add-ins (optional): Stir in your favorite mix-ins, such as chocolate chips, chopped nuts, or sprinkles.
- Microwave: Microwave on high for 60-90 seconds, or until the brownie is cooked through and slightly springy to the touch. Microwave ovens vary, so keep an eye on it to prevent burning. Start with 60 seconds and add increments of 15 seconds until desired consistency is reached.
- Cool slightly: Let the brownie cool in the mug for a few minutes before enjoying. It will continue to set as it cools.
Troubleshooting Your Mug Brownie:
Even the simplest recipes can have hiccups. Here are some common issues and solutions:
My brownie is too dry.
This often happens if your microwave is too powerful or you overcooked it. Next time, reduce the cooking time by 15-second intervals. Ensuring your ingredients are properly mixed can also help.
My brownie is too wet.
This suggests undercooking. Add 15-second increments to your cooking time until it reaches the desired consistency.
My brownie is too cakey.
Using a higher-quality cocoa powder will improve the texture and make it more fudgy. Also, make sure you don't overmix the batter.
Frequently Asked Questions (FAQs)
Can I use a different type of oil?
Yes, you can substitute vegetable oil with other neutral-flavored oils like canola or sunflower oil.
Can I make this in the oven?
While this recipe is designed for the microwave, you can adapt it for the oven. Use a small oven-safe ramekin and bake at 350°F (175°C) for about 12-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Can I double this recipe?
You can, but you may need to adjust the cooking time. It's best to make two separate mug brownies to ensure even cooking.
What are some other variations?
Get creative! Try adding peanut butter, different extracts (like almond or peppermint), or even a dash of espresso powder for a mocha brownie.
This milkless mug brownie is the perfect solution for a quick chocolate fix without compromising on flavor or convenience. Enjoy!
