Prep 4 mins
Cook 1 min
Chocolaty indulgence at in it's simplest form! ((for a lower-calorie version, replace sugar with Splenda or other artificial sweetener, and replace 1 tablespoon of oil with applesauce. This eliminates around 300 calories- if you're afraid of losing flavor, try one or the other variation or replacing just half the sugar))
- Combine all ingredients in a mug.
- Mix well.
- Microwave on high for 45-60 seconds, be sure not to overcook. Brownie should still be wet on sides and in the middle when done.
- Let stand to cool for a few minutes.
- Grab a fork and dig in!
What a great concept. I enjoyed this single-serving brownie every bit as much as I enjoy those that come from an entire batch. I made mine in a custard cup though, so it would look a little more appetizing than one that was sitting in the bottom of deep coffee mug. Thanks, TinkerToy. Made for 2009 Fall Pick-A-Chef.
I love this recipe, but at nearly 600 calories, this hardly qualifies as a "brownie for one!" Luckily, the recipe halves easily -- all you really need is a tablespoon. Doing a half recipe allows you to fit this convenient chocolate fix into your normal caloric intake.<br/>2 Tbsp flour<br/>2 Tbsp sugar<br/>1 Tbsp cocoa<br/>1 Tbsp water<br/>1 Tbsp vegetable oil<br/>1 pinch salt<br/>1/8 tsp vanilla<br/>Stir until thoroughly moistened, and then microwave 35-50 seconds.<br/>You can cook this in a mug, as per the original recipe. I prefer to cook it in a ramekin. You can line up several ramekins and make up individual molten brownie desserts for a small group.
After reading other reviews, I decided to attempt to melt the sugar with the cocoa to try to eliminate the grainy texture. To do so, I used boiling water to add to the sugar and cocoa, and I mixed that very well before adding the other ingredients. This worked well, and the texture was quite smooth. It wasn't cake-like enough to call a brownie, though. The one structural element that's missing is the egg. I think it might benefit from adding some sort of egg substitute, such as cornstarch or potato starch, or maybe replacing some of the liquid with egg substitute from the market. It was delicious, though, and as-is it could be the bottom layer of a great sundae.