Ingredients:

  • 30g All-purpose flour
  • 50g Coconut sugar
  • 15g Unsweetened Dutch-process cocoa powder
  • 1/8 tsp Sea salt
  • 27g Melted coconut oil
  • 30ml Unsweetened almond milk
  • 1/4 tsp Pure vanilla extract
  • 15g Dark chocolate chips

Instructions:

  1. Whisk the 30g all purpose flour, 50g coconut sugar, 15g Dutch process cocoa powder, and 1/8 tsp sea salt in a 300ml ceramic mug. Note: Breaking up cocoa clumps now prevents bitter pockets later.
  2. Pour in the 27g melted coconut oil, 30ml almond milk, and 1/4 tsp vanilla extract.
  3. Stir the mixture gently with a fork until the batter becomes glossy and dark.
  4. Fold in the 15g dark chocolate chips until they are evenly distributed.
  5. Place the mug in the center of the microwave on a small paper towel to catch any stray drips.
  6. Cook on high for 50 to 60 seconds until the edges are set and matte.
  7. Observe the center; it should still look slightly shiny and moist.
  8. Remove the mug carefully — it will be hot — and place it on a heat proof surface.
  9. Let the brownie rest for 60 seconds until the starches set into a fudgy crumb.
  10. Serve immediately while the chocolate chips are still in their molten state.