- 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.
Recipe source: Babble