1 large microwave safe coffee mug (12 ounces)
4 Tbl flour or 4 Tbl Gluten Free All Purpose Flour
4 Tbl light brown sugar
2 Tbl butter, melted
1 large egg
2 Tbl cocoa powder
1/2 tsp espresso powder
1/4 tsp baking powder
Pinch of salt
3 Tbl milk
1 Tbl vegetable or coconut oil (melted)
1 tsp chocolate extract (can use vanilla)
3 Tbl chocolate chips
*Options: 1-2 Tbl Peanut Butter Caramel Sauce, warmed
1 Tbl of additional chocolate chips
Spray a 12 ounce coffee mug with cooking spray.
In a bowl whisk together the brown sugar and melted butter. Whisk in the egg, milk, oil and extract until smooth and well combined.
Add in the flour, baking powder, cocoa powder, salt and espresso powder. Whisk just until combined – don’t over whisk as you do not want to aerate this.
Fold in the 3 Tbl of chocolate chips. Pour this mixture into the mug (or mugs if you plan on sharing).
Microwave on high for 1 minute and 30 seconds. Mine took about 2 minutes and 15 seconds as it’s a smaller microwave. The cake will be done when it’s puffed and still slightly wet/moist. The max cooking time is 3 minutes. The cake might look like it is overflowing from mug, but it will settle.
When the gooey brownie cake is done addthe remaining 1 Tbl of chocolate chips on top and then drizzled the warmed peanut butter caramel sauce over it