"2 TBSP." BROWNIE IN A MUG.

I call this the "2 tbsp." brownie because you put 2 tablespoons of all the main ingredients in, and also I always use 2 different tablespoons while making it. Wildly imaginative name, I know. What I don't know is why I haven't made this post before, because I make these bad boyz really often (more often than I should, probably) and have all but perfected the recipe. Thus, I present to you my mug brownie recipe. Don't worry, it's fudgy and definitely not cakey.


Utensils:

• 1 x mug.
• 1 x fork.
• 2 x tablespoons.

Ingredients:

• 2 x tbsp. butter - if you need it dairy-free, oil varieties do work, but I find that you don't really need as much of it, and that if you do use it you need to add more liquid to compensate, if that makes sense? It changes the consistency slightly so I'm not a huge fan, but it does still work.
• 2 x tbsp. milk - soy milk and almond milk etc. also work, and so does water if for some reason you are that way inclined. I don't know why you'd choose water over any kind of milk but...you do you, I guess.
• 2 x tbsp. flour - my favourite is wholemeal because it gives the brownie a fudgier texture but I feel like it's not something people tend to just have lying about. My old housemate used to do a lot of baking and had all of these snazzy varieties of ingredients in the cupboard so that's why/how I discovered it. I tend to just use regular plain white flour, and self-raising and gluten-free also both work just fine. Gluten free gives a kind of grainy texture but what can ya do?
• 2 x tbsp. sugar - brown sugar is my number one choice but regular caster or granulated sugar are c00l too, do not fret.
• 2 x tbsp. cocoa powder - if you love yourself, please make sure it's cocoa powder and not drinking chocolate powder. Please.
• Pinch of salt - I know adding salt to stuff is bad blah blah blah, but come on, it's literally a pinch, it makes the flavours more, I dunno, flavoursome.

Regarding the method, obviously you could add the ingredients in any order you want but the way I do it is probably the most sensible/efficient way and is also prime for the lazy person (aka me) as it minimises washing up of extra bowls and stuff.

Method:

1. Measure out your butter into your mug and melt it in the microwave. 20-30 seconds is probably fine.
2. Add the milk and whisk together briefly with a fork.
3. Using your dry spoon add the dry ingredients and stir with the fork. (Super cool fun top tip #1: add the white ingredients first and then add the cocoa powder last so that the cocoa powder-y spoon doesn't get the flour/sugar all brown. You see what I mean by my method being sensible? There you go. No one wants to deal with cross-contaminated cocoa powder-y sugar. No one.) (I'll be honest that's probably something you've never even thought about in your life but I have so...yeah.)
4. Once combined, scrape/lick mixture off the fork and put into microwave for 50 seconds. (Super cool fun top tip #2: while your brownie is in the microwave, quickly wash up the spoons and fork and put away your ingredients. Get that time management DOWN.)
5. Check the brownie after 50 seconds. It cooks quicker than you'd expect so could already be done by this point (unless you have a pathetic microwave, in which case it might need up to 90 seconds in total). If it's not cooked to your liking, put it in for 10 seconds more, and then 10 more, etc. ...you're not dumb, I'm sure you can figure this out.
6. Eat it when it's done??? Do people write that in recipes???

As there's no egg it's fine to eat when it's not cooked through (LMAO does anyone even pay attention to the no-raw-egg rule? I've been eating raw cake batter from the bowl since I was BIRTHED), but for reference, I like it when it's cooked on the outside but still fudgy in the middle, and that's usually achieved after exactly a minute with the microwaves I've owned. I use an incredibly scientific technique to test that my brownie is cooked to the level I want, and this basically just involves poking the middle with my finger to see if it's as gooey as I want it. I know, I know, it's tricky.

IN CONCLUSION, this paragraph is me beseeching you to keep an eye on your brownie and to not overcook it...that is, unless you're a heathen and having overcooked, non-fudgy brownies is something you actually enjoy...like, you're wrong and kind of disgusting, but okay.

There we go, that's all there is to it! Chef Georgia strikes again.

See you next time!

Georgia