Ingredients
- 1 large microwave safe coffee mug (12 ounces)
- 4 tablespoon flour or 4 tablespoon Gluten Free All Purpose Flour
- 4 tablespoon light brown sugar
- 2 tablespoon butter, melted
- 1 large egg
- 2 tablespoon cocoa powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 tablespoon milk
- 1 tablespoon vegetable or coconut oil (melted)
- 1 teaspoon chocolate extract (can use vanilla)
- 3 tablespoon chocolate chips
- *Options: 1-2 tablespoon Peanut Butter Caramel Sauce, warmed
- 1 tablespoon of additional chocolate chips
Instructions
- Spray a 12 ounce coffee mug with cooking spray.
- In a bowl whisk together the brown sugar and melted butter.
- Whisk in the egg, milk, oil and extract until smooth and well combined.
- Add in the flour, baking powder, cocoa powder, salt and espresso powder.
- Whisk just until combined – don’t over whisk as you do not want to aerate this.
- Fold in the 3 tablespoon of chocolate chips.
- Pour this mixture into the mug (or mugs if you plan on sharing).
- Microwave on high for 1 minute and 30 seconds. Mine took about 2 minutes and 15 seconds as it’s a smaller microwave. The cake will be done when it’s puffed and still slightly wet/moist. The max cooking time is 3 minutes.
- The cake might look like it is overflowing from mug, but it will settle.
Notes
Now what I did for mine is when the gooey brownie cake was done I added the remaining 1 tablespoon of chocolate chips on top and then drizzled the warmed peanut butter caramel sauce over it. I then just swirled the mug around a big and the warm sauce melted the chips on top.
