Ingredients
- 1 large microwave-safe coffee mug (16 ounces or larger)
- 4 tablespoons all purpose flour or 4 tablespoons Gluten Free All Purpose Flour
- 4 tablespoons light brown sugar
- 2 tablespoon butter, melted
- 1 large egg
- 2 tablespoons cocoa powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk
- 1 tablespoon vegetable or coconut oil (melted)
- 1 teaspoon chocolate extract (can use vanilla)
- 3 tablespoons chocolate chips
- *Options: 1-2 tablespoon Peanut Butter Caramel Sauce, warmed
- 1 tablespoon of additional chocolate chips
Instructions
- Spray a LARGE 16-ounce coffee mug with cooking spray. *you can use 2 10-12 ounce cups and make an extra for later!
- In a bowl whisk together the brown sugar and melted butter. Whisk in the egg, milk, and oil and extract until smooth and well combined. Add 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 tablespoons 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 overflowing from the mug, but it will settle. If it starts to get too high, shut off the microwave, give the mug a jiggle, and then microwave in 5-10-second increments.
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.
