Double Chocolate Brownie Mug Cake


This dense chocolate brownie is the perfect chocolate fix in a mug cake! If you prefer your brownies fudgier, then wait 10 minutes before eating. If you can’t wait that long, then expect a gooey, softer, cake-like brownie. Perhaps try both ways at once to decide which way is best!

From Miracle Mug Cakes and Other Cheat's Bakes by Suzy Pelta, Ryland Peters & Small (£9.99)

Photography by Adrian Lawrence ©Ryland Peters & Small.  Available to buy on Amazon.

1 Scoop Vanilla ice cream, to serve
1 tbsp each Milk Chocolate & White Chocolate Chips (or Sloane’s Smooth Milk beads)
1 UK Medium Egg
11/2 tbsp Cocoa powder
2 tbsp Vegetable Oil
2 tbsp. Plain Flour
3 tbsp Caster Sugar
One Pinch of Salt
One. Pinch of Baking Powder
Sloane's Hot Chocolate

Step 1

Mix together the oil and cocoa in the mug, until you have a thick chocolatey liquid.

Step 2

Add in the salt and sugar, and stir thoroughly until smooth.

Step 3

Using a fork, beat in the egg until fully combined.

Step 4

Carefully stir in the flour and baking powder, making sure both are completely incorporated.

Step 5

Fold in both the chocolate chips, or Sloane’s chocolate beads

Step 6

Microwave for 1 minute at 800W. The cake will rise, then sink a little and should still be quite wet to touch. It also may well drip a little down the sides of the cup

Step 7

Leave the mug cake to cool for 10 minutes before eating if you prefer a fudgier brownie like me.

Step 8

Serve with a scoop of vanilla ice cream on top.