I found this recipe online today and it looked sooooooo good. I wanted it soooo bad so I thought I would attempt to make a Paleo-version. The first I tried to make it, it tasted good but it was kinda oily and runny. This may have been because I didn’t use white flour…I used almond flour which has natural oils and doesn’t soak up liquid like white flour. I don’t know. Whatever the case may be, I tried again. This time, I used an egg, which the author was trying to avoid, but it came out great and hit the choco-G-spot.
Also, since I am learning how to take food pictures with my new camera, I used some of the author’s staging ideas for this recipe!
Two-Minute Mug Brownie
1/4 cup Almond Flour
1/8-1/4 cup Coconut Sugar
2 TB unsweetened cocoa powder
Pinch of salt
2 TB of beaten egg
2 TB of coconut milk, coffee, or water
Stir together your almond flour, coconut sugar, cocoa and a pinch of salt in a ramekin.
Stir in the egg and milk or coffee.
Stir it all together until you have a thick, chocolatey paste.
Microwave it for a minute. If you have a really powerful microwave you may want to check after 30 seconds. It’s done when it is puffed up and springy to the touch…but you still want it a little gooey – like a good brownie should be!
This makes one ramekin. You can eat it all yourself or you can share it! I was nice and shared it….this time!
***Don’t have coconut sugar???
Use 2 TB of honey or maple syrup and ONLY 1 TB of milk/coffee!!! ***