Saturday 29 August 2020

Brownie in a mug (vegan)

It's not quite spring and yet today was full of sunshine and promise.  In the morning I washed my hair, threw the bed linen in the wash and had it dried on the line by the afternoon.  We opened the doors and windows while we painted rocks and wooden spoons at the kitchen table.  Later in the afternoon I met a friend for a walk in Princes Park.  The number of diagnoses in Victoria were under 100 today for the first time in 2 months.  One might argue we don't need chocolate on such a day but it is a nice way to celebrate a good day.

So today I bring you one of my latest favourite desserts.  We haven't been baking many cakes lately but have been zapping mug cakes in the microwave.  Sylvia has tried a few but for me, this brownie is king.

As an aside, I find "baking" in a microwave challenging.  Five extra minutes on a cake in the oven might colour the cake slightly but five extra seconds in a microwave can give that horrid hard middles that is what passes for burning in such a new fangled appliance.  I remember decades ago when microwave cakes were all the range with those rubbery cake pans.  This recent round of mug cakes seems far more successful.  And best of all is the brownie which can be baked until it is almost cooked but still a little fudgy inside.

This brownie is rather rich.  The first time I tried it, Sylvia and I shared it.  It wasn't quite enough.  The next time I had it all to myself and it was a little too much.  So I have reduced it to two thirds of the recipe I found in The Kitchn.  Now it is just right.  Unlike the Kitchn version I make mine vegan and I don't usually have cream or ice cream with it.  It is a great recipe because we have everything in the house but I don't usually have ice cream or cream.  A bit too easy sometimes .....
More quick microwave desserts on Green Gourmet Giraffe:
Brownie in a mug
From The Kitchn
Serves 1

2 tablespoons unsalted butter or margarine
2 tablespoons packed light brown sugar
2 tablespoons milk or non-dairy milk
1/4 teaspoon vanilla extract
2 1/2  tablespoon all-purpose flour
1 1/2 tablespoons unsweetened cocoa powder
Pinch salt
1 tablespoon dark chocolate chips (optional)
Vanilla ice cream or cream, for serving

Melt butter in the microwave (I do it with sugar to stop it splattering) 20 seconds.  Gently mix in the rest in the order.  I always think it too thin but it thickens.  
Microwave for 1 minute.  It should be done when still a bit soft in the middle and cooked and springy on the outsides.  Slightly undercooked in middle is ok - remember microwaves keep cooking even for a bit after the food comes out and a brownie is better slightly undercooked and fudgy than slightly overcooked and dry.  If not done, microwave another 10-15 seconds.  
Eat with something creamy like ice cream if you wish.  Or just go for the pure intense chocolatiness!

On the stereo:
The Captain: Kasey Chambers


  1. Painting rocks sounds lovely. I wish i could have joined you in this activity as it was something i had planned to do over the past few months, but honestly its been manic that i have hardly had much time for leisurely pursuits. Look forward to seeing them. The brownie in a mug sounds lovely and something i look forward to trying come the wintery season - right now - its courgette cakes and plum cakes - making the most of the seasonal veg from the garden. Hope your both keeping well.

  2. I love the way that mug cakes have spread throughout the blog community and social media. I first saw it in 2008 when the cakes often included an egg, which was too much for one little cake. Here's that recipe:

    be well... mae at

  3. It sounds devine Johanna, and a nice quick way to get your fix of cake.


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