Mug cakes are amazing.
They are quick, easy and essentially pre-portioned so you can have one without over-indulging. You could even throw one of these together and pop them in the microwave at work if you feel like you really need something sweet to get you through another week of perpetually broken pencils and lost homework.
The other great thing about mug cakes is you can switch out flavorings to your hearts content. Throw in white chocolate chips, add caramel, omit cocoa powder and trade it out for a hefty dose of cinnamon and allspice. The possibilities are endless!
My favorite iteration of this mug brownie is creamy, chocolatey, sweet and salty. The key to a great mug brownie is to *NOT OVER MICROWAVE*!! You are going to look at the top of the cake and think it needs more time – it doesn’t! Your mug brownie should be fudgey – not cakey! You want the top to have a sheen, not be dried out like the top of a cake fresh out of the oven.
Salted Chocolate & Peanut Butter Mug Brownie :
- 3 tsp flour (self-rising or all purpose both work)
- 3 tsp sugar (I like the crunch raw cane sugar offers, but thats personal preference!)
- 2 tsp cocoa powder
- 1.5 tsp water
- 2 tsp oil (vegetable, olive or avocado all work find)
- 1/4 tsp vanilla
- 1 tsp peanut butter
- 1 tsp chocolate chips
- sea salt
Mix all dry ingredients together; be sure to mix your cocoa powder thoroughly so you don’t have chunks of plain flour stuck on the bottom. Add in wet ingredients and mix. Drop your dollop of peanut butter in the center, and fold part of the chocolate batter over top.
Microwave for 25 seconds. Sprinkle sea salt on top and enjoy while grading papers, submitting grades, or bingeing on Netflix to end your week!
Nutrition Information (approximate):
- Calories: 0
- Fat: 0
- Carbs: 0
- Protein: 1,000
………who needs real nutritional information when its this delicious? Come on now.