Sometimes I get a brownie craving. Okay, okay. A LOT of the time I get brownie cravings. Usually they hit late at night, and making a pan of brownies from scratch is a really, really bad idea. Mostly because I will just eat the entire pan. I’m surely not the only one with this problem, right? No? Good.
So. Last night, I was watching football and a craving hit. I HAD to have a brownie. This wasn’t a passing craving, y’all.
I tried to fill it with hot cocoa. No dice. Then I tried a quick handful of chocolate chips. Nope. Still there. Come to think of it, those chocolate chips would have been bomb-diggity in this brownie recipe. Maybe I’ll have to write a mug brownie series….
Now, I’m not a huge fan of mug brownies. All the recipes that I’ve tried have turned out spongey, gooey, and just not satisfying.
But this one? This one is perfect. It’s been months (and I do mean months) in the making. And it’s finally ready to share with you.
Single-Serve Pumpkin Spice Mug Brownie Cake
- 3 Tablespoons gluten-free flour
- 2 Tablespoons sugar
- 2 Tablespoons Cacao Powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt (sea salt, preferably)
- 1 1/2 Tablespoons vegetable oil
- 3 Tablespoons almond milk
- 1 Tablespoon Pumpkin Butter
Measure out your dry ingredients into a mug, and whisk together with your fork. Add the wet ingredients and whisk until smooth. Microwave on high 90 seconds to 2 1/2 minutes (depending upon your microwave), until your brownie cake is set and no longer shiny.
Allow to cool for 2 minutes (don’t be surprised if your cake falls…that’s normal), and dig in!