I have a quick brownie recipe that I really love, but I’m always up for trying new ones. I found this one that looked even simpler than mine because it doesn’t require you to melt chocolate.
It wasn’t until I started making it that I realized it was a gluten-free recipe and I was supposed to use gluten-free flour. I didn’t have any on hand so I used all-purpose.
The brownie was really quick to put together. And it was cooked in under one minute. The outside looked a little dry but that sometimes happens with microwave recipes. The inside was nice and fudgy. It tasted pretty good, but when it got cold, it dried out more and became very crumbly. I’m not sure if I overcooked it or because I used regular flour.
This was a good quick fix, but I still prefer this brownie mug cake I previously made, which you can find here. You can view the recipe for this one on Babble. I followed everything except I used all-purpose instead of gluten-free flour. If I made this one again, I’d also reduce the cooking time. I could mine for one minute, but one minute was actually a bit too long.
- ¼ gluten-free flour
- ¼ cup packed brown sugar
- 2 tbsp unsweetened cocoa powder
- 1 pinch of salt
- 2 tbsp canola oil
- 2 tbsp milk
- In a microwave-safe mug or ramekin mix the flour, sugar, cocoa powder, and salt until there are no lumps and well combined. Add the oil and milk and stir until combined. The batter will be thick.
- Microwave the batter for 30 seconds on high. At this point, check the brownie and, if needed, cook it an additional 30 seconds or until it’s springy on top but still a bit gooey on the inside. Best eaten warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.