This might be a single-serve recipe, but it makes one very big brownie. You might want to share! Or you can divide the recipe in half. But start with just 45 seconds if making a half-size mug brownie, and heat in additional 10 second intervals until it reaches your desired doneness.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 1 big brownie
Ingredients
¼ to ⅓ cup whole wheat pastry flour or all-purpose flour (see Flour Note below)
¼ cup sugar
2 tablespoons cocoa powder
Pinch salt
3 tablespoons unsweetened dairy-free milk beverage (I use So Delicious Coconut)
1 tablespoon oil (I use melted coconut oil)
¼ teaspoon vanilla extract
Dairy-free ice cream, for serving (optional)
Dairy-free chocolate sauce, for serving (optional)
Instructions
In a small bowl, whisk together the flour, sugar, cocoa powder, and salt until the cocoa powder is fully incorporated.
Stir in the milk beverage, oil, and vanilla until combined.
Pour the mixture into a microwave-safe, 12-ounce mug and microwave on high for 60 to 75 seconds. 60 seconds leaves it a little more fudgy, 75 seconds sets it up like a slightly dense/fudgy chocolate cake.
Top with dairy-free ice cream and drizzle with chocolate sauce, if desired. See the post above for more sundae options.
Notes
Flour Note: ¼ cup flour will make for a fudgier, sweeter brownie, while ⅓ cup will give you a cakier brownie. See the post above for gluten-free options.
Mint Chocolate Sundae Option: Add a sacant ⅛ teaspoon peppermint extract (about 8 to 10 drops) along with the vanilla extract. Serve topped with dairy-free mint ice cream.