Grab your favorite mug. It’s time for dessert!
A handful of ingredients magically transforms into a brownie in less than a minute. And this recipe is oh so sensible. Unlike some of the microwave wonders posted previously.
I’ll bet you have the ingredients on hand already. Almond meal, cocoa powder, sugar, and coconut milk? Yes, I thought so.
If you’re feeling wild, add some chocolate chips to the batter. Or a swirl of peanut butter. My gosh.
You never know what the future holds.
Gluten free, vegan, and better than you'd expect from a microwave. Baking soda is optional, but gives the brownie a cakier texture. Update: See notes after recipe for alternative cooking ideas.
- 2 tablespoons coconut milk (creamy part is best)
- 2 tablespoons almond meal
- 2 tablespoons cocoa powder
- 2 tablespoons sugar (coconut or whatever you like)
- ½ teaspoon vanilla bean paste
- Pinch of baking soda, optional
If the coconut milk is solid, heat it up a bit for easier blending. Combine milk with almond meal, cocoa powder, sugar, and vanilla. Stir well. The batter will be thick and pretty much like regular brownie batter. Taste it. The things we do for quality control!
Pour batter into a four ounce ramekin or small mug. No need to grease the cup unless you feel like it. Cook brownie for 45 seconds at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Undercooking will make it more of a brownie pudding. Still good.
This brownie is begging to be topped with ice cream. Missed connection above. Needless to say, I’m extremely disappointed in the food stylist. So please, have an extra scoop atop a brownie for me.
No microwave? Here are some alternative cooking ideas:
1) Use a skillet. I wrote about the stove top method here for the DIY Healthy Cookies. In order for the brownie to maintain some kind of structure, cook the batter inside a small greased (heat resistant) cookie cutter in the pan. Maybe use a miniature skillet.
2) Chill batter in fridge for a few minutes first, then cook it like a pancake. If your flip is a flop, scramble it like an egg. Served with yogurt, it’s a unique addition to breakfast.