Ingredients
1 ounce unsweetened baking chocolate squares
3 tablespoons salted butter
1/4 cup granulated sugar
1 whole egg
2 tablespoons all-purpose flour
1/4 teaspoon espresso powder
pinch of salt
1/4 teaspoon vanilla flavoring
1/4 cup chooped pecans
Instructions
Grab a large microwave safe mug and place the butter and chocolate in it.
Microwave on high for 30 second, stir (being careful not to burn yourself when grabbing the handle) until butter is dissolved, then microvave for 15 seconds more and stir until chocolate is dissolved.
Stir in sugar for about 20 seconds then the egg until it is thouroughly incorporated.
Add the flour, espresso powder, and salt stirring to combine.
Add vanilla, stir, then mix in the pecans stirring just until they are mixed through the batter.
Place mug in microwave oven and cook on high for 1 minute and 10 seconds or until the top of the brownie looks cooked.
Remove with oven mit from the oven and allow to cool on a heat-proof surface for a few minutes then serve with a scoop of ice cream and/or whipped cream.
Notes
This brownie mug was cooked in an 1100 watt microwave oven on high perfectly for 1 minute and 10 seconds, adjust cook time for the wattage of the oven being used.
Substitue Swerve Sweetener for the sugar and add one tablespoon of milk with it for great taste and half the carb amount in this recipe. Brownie hardens when it is cold.
- Prep Time: 3 minutes
- Cook Time: 1 minute 55 seconds
- Category: Sweets, Desserts
- Method: Microwave Baking
- Cuisine: American
