I love me a good mug cake for many reasons.
The first obvious reason is that they are so quick to make — meaning that you don’t have to set aside a whole afternoon for baking when you’re in the mood for a brownie.
Another reason is versatility. There are sweet mug cakes, there are healthier mug cakes, there are protein mug cakes, there are savory mug cakes, the list in endless.
But my number one reason I love mug cakes is portion control.
My healthy living means I can eat almost anything, still I can’t eat everything I want all the time.
So when I want a cookie, a cinnamon roll or a cupcake, it’s a lot easier to make a single serving mug cookie/roll/cupcake than an entire batch of cookies/rolls/cupcakes.
I don’t feel deprived but at the same time I’m skipping the temptation to smash an entire tray of brownies in one sitting.
To honor mug cakes, today I’m sharing my absolutely favorite 1-Minute Chocolate Brownie In A Mug.
All you need to do for this recipe is mix up the ingredients together in a mug (or ramekin), microwave it for 60 seconds, and devour.
It’s likely that you will have the ingredients on hand so you can typically skip the trip to the supermarket.
It’s really delicious, gooey, and fudgy — just like a brownie should be.
Remember what we discussed last week?
Fudgy brownie -> good.
Cakey brownie -> no good.
So DO NOT OVERCOOK. In my experience, if you cook this brownie too long it will become hard, cakey, and will lack flavor. The fudgier the better!
- 4 tablespoons almond flour
- 2 tablespoons granulated sweetener of choice (I used coconut sugar)
- 2 tablespoons cocoa powder
- 1 large egg, beaten
- 2 tablespoons milk of your choice (I used almond)