A simple microwave brownie recipe that I decided to test a variety of ways. My first IGTV video which was a lot harder to figure out than I thought it might be. The cover photo, preview post and just editing out the empty space in the video when I walk to and from the microwave… it was quite the learning experience!
It’s definitely something I want to do more of, not just while we’re on lock down, but I think video is great just for showing people how easy recipes can be and obviously at the moment they just make you feel like you’re engaging with people a little more!
The next challenge will have to be an Instagram live…a live cook a long!
I topped my brownie with a big scoop of Booja Booja ice cream, my current favourite non dairy ice cream. I do eat dairy but if I’m going to splurge and take the slight digestive and skin disruption that comes along with it, I’ll do it only for amazing Gelato!
A dollop of yogurt will do if you don’t have ice cream at hand, I just like having something cool and creamy to contrast with the warm fudgy gooey brownie. A few extra chocolate chips on top that will melt instantly also don’t go a miss.
Microwave Mug BrowniePrint Recipe
- 1 tbsp peanut butter, smooth, or any other nut butter*
- 60ml (1/4 cup) water or milk (or non dairy); ideally warm or hot
- 1 tbsp sugar, brown/white/coconut sugar, maple syrup
- 2 tbsp spelt flour or any other flour, even almond flour
- 2 tbsp cocoa powder or raw cocoa powder
- 1/4 tsp baking powder
- As many chocolate chips as you fancy
Grease a microwave safe ramekin or mug with coconut oil or butter.
Mix together hot or warm milk or water in a jug with peanut butter and sugar of choice; or alternative nut butter of choice.
Add the flour, cocoa powder, and baking powder. Whisk to combine.
Add in chocolate chips.
Place batter into greased ramekin.
Place into the microwave on high for 40 -50 seconds depending on desired level of "doneness".
You can also place into the oven at 180C (350F) for 6 to 8 minutes.
Serve topped with ice cream of choice!
*You can also use 1 tbsp of coconut oil or butter instead of the nut butter. The texture of the batter will be a little bit more runny and the end result slightly less fudgy and dense.