Vegan Mug Brownie Recipes
VEGAN MUG BROWNIE
A delicious and easy vegan mug brownie dessert!
Provided by TheBlondeBaker
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 6m
Yield 1
Number Of Ingredients 9
Steps:
- Whisk whole wheat flour, white sugar, cocoa powder, baking soda, and salt together in a microwave-safe mug. Stir in water, canola oil, and vanilla extract. Fold in chocolate chips.
- Microwave until fully cooked, 50 seconds to 1 minute.
Nutrition Facts : Calories 485 calories, Carbohydrate 42.9 g, Fat 37.1 g, Fiber 7.6 g, Protein 6.2 g, SaturatedFat 7.1 g, Sodium 473.8 mg, Sugar 8.6 g
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- Add peanut butter, coconut sugar, 2 tbsp non dairy milk and any of the add-ins in to a mug and stir until combined. Add in the oat flour and cocoa powder and stir until a batter forms. If the batter is too thick, add in the extra tbsp of non dairy milk. Fold in 1 tbsp of chocolate chips. Top with more chocolate chips if desired.
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- In a bowl, whisk together flour, coconut sugar, and unsweetened cocoa powder for 30 seconds or until evenly combined, and no lumps appear.
- Whisk in the liquid ingredients: almond milk and oil. Whisk until the brownie batter forms. It should take 30 seconds. You want to obtain a consistent brownie batter with no lumps, shiny and thick like a regular brownie batter.
- Stir in the vegan chocolate chips and transfer the brownie batter into a 9 cm (3.5 inches) oven-proof ramekin, depending on the cooking method you chose. If you like, sprinkle extra chocolate chips or raspberries (or both!) on top of the brownie before baking.
- Place the mug or ramekin in the center of your microwave, and microwave on high (800W) for 90 seconds. Otherwise, bake in the oven at 180°C (350°F) for 8-12 minutes or until the brownies are set, and a toothpick inserted in the middle comes out with little to no crumbs.
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