Ingredients:

  • 4 tablespoons (30g) all-purpose flour
  • 4 tablespoons (30g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt (a pinch!)
  • 3 tablespoons (45ml) milk
  • 3 tablespoons (45ml) vegetable oil (sunflower or canola work well)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (30g) chocolate chips (milk, dark, or semi-sweet – your choice!)

Instructions:

  1. In your microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined. Get rid of any pesky lumps.
  2. Pour in the milk, oil, and vanilla extract. Stir until just combined; avoid overmixing to keep the brownie tender.
  3. Gently fold in the chocolate chips. Reserve a few for topping, if you’re feeling fancy.
  4. Microwave on high for 1-2 minutes, or until the cake is cooked through. Cooking time will vary depending on your microwave's power. Keep an eye on it to avoid overcooking – you want a fudgy centre, not a brick!
  5. Let cool for a minute or two before devouring. Garnish with extra chocolate chips, whipped cream, or a dusting of cocoa powder, if desired.