Emergency Brownie for One
This oddball suggestion from today's Chicago Tribune: you can make yourself an emergency brownie in two minutes---in a large coffee mug put 4 tablespoons flour, 4 tablespoons sugar, 2 tablespoons cocoa, dash of salt, 2 tablespoons oil, 2 tablespoons water, and 1/4 tsp vanilla. Mix well. Microwave on high for 1 to 1 1/2 minutes. Center should be not quite set. Eat directly from mug or dump onto plate and add vanilla ice cream. (Somebody try this and let us know what happens.)
This sounds similar to the idea of the "mug cupcake", which I first encountered when a Japanese company started marketing a mix for them a while back (nagatien "mokomoko"). Those involved adding an egg to the mix. (There were chocolate, banana, green tea, vanilla, and probably some other flavors) They were fun, but always came out a bit rubbery... Maybe a version without the egg would work better? If we don't hear a report back soon, maybe I'll try this :)
I tried it and it makes a quick, delicious snack.
Here's how I made it.
Microwave Chocolate Mug Brownie
2 Tbs vegetable oil
2 Tbs water
1/4 tsp vanilla extract
4 Tbs granulated sugar
2 Tbs unsweetened cocoa powder
4 Tbs all purpose flour
In a 12 oz coffee mug, add water, oil and vanilla. Whisk well.
Add cocoa powder, whisk well.
Add sugar, whisk well.
Add flour, whisk well.
Microwave for 75 seconds in 1500 watt microwave.
I've had this once (was test-driving a recipe for a cousin assembling a family cookbook) and will never try it again! Dry, flavorless, bready (rubbery is actually also a good description) when warm and hard as a rock when cold. Absolutely disgusting, and an utter waste of vanilla ice cream. Not worth the effort or the calories. If you're desperate for something chocolatey, use some of those same ingredients and make yourself a cup of hot cocoa!
re: Erika L
Did the recipe you tested also have egg in it? I had always suspected that the egg was the reason for the rubberiness of the mokomoko mug cake (egg protein cooked too quickly or something?) But it's true that looking at this recipe, I'm not entirely sure what would give it tenderness, other than that bit of oil. (which, I suppose, is a fair amount, proportionately speaking)