4tablespoonsbrown sugaror coconut sugar, white sugar or cane sugar
1tablespoonchocolate chips+ extra for on top
In a mug, add in the oil, water, sugar and cocoa powder. Whisk together for about 15 seconds. Add in the flour, sea salt and vanilla extract.
Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
Place in your microwave for 60 seconds. It's okay if it's slightly undercooked because it'll continue to cook while it cools. It's better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 to 5 minutes. Trust me!
Dig in, and enjoy!
Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
Make Sure to Stir Thoroughly: Incorporate all the ingredients by scraping the bottom of the mug. You don't want any loose powder at the bottom when you're trying to enjoy your brownie!
Don't Overcook the Brownie: Microwaves can vary when it comes to cooking, so you made need to adjust the cooking time for this recipe. That may mean adding a few seconds on, or taking a few off. Just make sure you don't overcook the brownie, because it will become dry - when in doubt, undercooked is better than overcooked.
Let It Cool: This will allow for the brownie to set and for the texture to develop. It will also ensure that you don't burn your tongue!