- 3 Tablespoons All-Purpose Flour/Maida
- 2 Or 3 Tablespoons Sugar
- 1 Tablespoon + 1 Teaspoon Unsweetened Cocoa Powder
- 3 Tablespoon Neutral Flavoured Cooking Oil
- 3 Tablespoon Milk
- A Pinch of Salt
- A Splash of Vanilla
- 1/4 Teaspoon Baking Powder
- 2 Tablespoons Semi-Sweet Chocolate Chips
- Sprinklers (optional)
Prep: 5 minutes
Cooking: 5 minutes
- In a wide bowl, add all the ingredients except chocolate chips and mix well with a spoon until well combined (you could do this directly in the mug but I find it easier to mix the ingredients in a bowl).
- Now incorporate the chocolate chips. Pour the batter into a medium-sized, microwave-safe coffee mug. Top with a few chocolate chips and microwave on high for 90 seconds. Wait for 3-4 minutes before digging in.
- You can top it with sprinklers, a spoonful of whipped cream or a small scoop of vanilla ice cream and you are in for a treat.
- Additional Information – Make sure you use powdered sugar. The first time, I used granulated sugar, I could bite into sugar granules after baking.
- The original recipe states 2 tablespoons of cocoa powder which I felt was way too chocolatey for 3 tablespoons of flour. I’ve used 1 tablespoon + 1 teaspoon of Cocoa instead.
- Do not skip using chocolate chips as they melt when you bake in the microwave keeping the brownie cake moist.
- If you do not have chocolate chips, use chocolate chunks or break any chocolate you have into small pieces or you can even use Nutella.
- Though it tastes best consumed fresh out the microwave, I reserved a small portion to check if it stays good. It was reheated in the microwave for 30 seconds. I had expected it to be slightly dry but the texture was still pretty good.
- Use good quality cocoa powder. It makes a difference. I used Hershey’s Unsweetened Cocoa.