This brownie Alamode in a mug saves me every time I have chocolate and ice cream craving. I had my first mug cake when I made my Chocolate Lava Cake in a mug, and I absolutely loved it! What’s not to love? It’s a perfect portion and it’s super easy to make,I don’t even need to use any electric mixer and no oven needed! Yes, this Brownie Alamode is made using a microwave. It only takes 1 minute and 10 seconds to make this brownie, and it is super fun. The best thing about this, it is single serve so I don’t have to worry of any left over. This is so decadent and it has Fudgy brownie texture, a little bit dense and chocolatey.

Mug Cakes are great , but bear in mind that they are not real cake, so you will not get 100% cake texture and quality, but they are definitely good enough for small portion cravings. Although they are not real cakes, there are a lot of good thing about it.

First of small, most mug cake recipes are small serving portion, most of the recipes are either single serve like this one, or double serving. Second, they are so quick and easy to prepare. Because they are small portion, you do not need a lot of ingredients, they mostly used the basic ingredients. Last but not the least, it does not require oven, because they are not baked. They are made using microwave. So, if you are living in a dorm, or just craving for a small portion that is quick and easy to make, Mug cakes are perfect option.

Few Tips for a Successful Mug Cake:

1. Anything microwaveable will work – Glasses, jars, ceramic ramekins, or even paper cups.
2. Do not fill any mug more than half full – The cake will rise as it cooks, and putting more than half full will make it over spill. Make sure to use mug that has big enough room when the cake rises. You might need to experiment on this to get the right mug size for your recipe. Always remember, bigger is better. It helps to have the mug on a small plate before putting it in microwave. This way, if overflow happens, it is easier to cleanup.
   
3. Start with the minimum cook time of your recipe – Cooking time could vary depending on the microwave wattage as well as type, size and shape of mug used. Always start with the minimum time, and microwave in 30 seconds interval. Check the cake by carefully touching the top, it should be firm and springy, not at all doughy but still a little bit moist. Sometimes, the cake will start to pull away from the side of the mug. If it’s not done, keep cooking it in 15-second bursts. 
   
4. Sinking happens – Mug cakes often deflate, this is normal. It will rise like a soufflé, and will quickly deflate. Don’t fill it up more than halfway, it won’t help. It will create a mess when it over flow.
   
5. Best eaten the day they are made: One thing I noticed, mug cakes are best eaten the day they are made, or should I say immediately after you made them while they are still soft and moist. Sometimes, as you store it longer, it could get dry. If this happens, reheat it for 10 seconds.

Ingredients:

• 2 tbsp unsalted Butter
• 2 tbsp Chocolate Chips or chopped Chocolate (half bittersweet and half semisweet)
• 2 tbsp white Sugar
• 1 large Egg – room temperature
• 1/2 tsp Vanilla Extract
• 1/8 tsp Salt
• 2 tbsp All-Purpose Flour
• 1/4 tsp Baking Powder
• 1/2 tsp instant Espresso Powder – optional
• 1 tbsp unsweetened Cocoa Powder – sifted to remove lumps
• 1 square of your favorite dark Chocolate Bar or 1/2 tsp Nutella

Topping Options:

• Salted Caramel Sauce
• Whipped Cream
• Chocolate Ganache
• Ice cream or Gelato
• Crushed Toasted Nuts
• Crushed Cookie
• Cherries
• Toffee

Click on the photo to see description

Instructions:

1. Melt the Chocolate: Place butter and chocolate chips in a coffee mug and heat on 15 second intervals, stirring between each interval, until melted (about 45 seconds – 1 minute total).
2. Add Sugar: While the melted chocolate is still hot, add the sugar and stir until sugar is fully dissolved.
3. Add cocoa powder and mix until fully combined.
4.  Add egg and vanilla extract and mix until fully combined.
5. Add flour, espresso powder (if using), salt and baking powder. Stir well to eliminate lumps.
6. Add Nutella or chocolate chunk in the center (optional).
7. Microwave the Brownie: Put mug on a plate just in case there’s spillover. Microwave the mug for 30 seconds. At this stage, you do not expect the cake to be cooked yet.  Microwave again for another 30 seconds. This is the stage where the cake will rise over the top of your mug like a giant soufflé, but stay calm. If you are using right size of mug, it might not spill. IF you notice that it starts to spill, stop the microwave and let the cake to deflate. Once deflated, resume microwave with the remaining time. In my microwave, it took 1 minute and 10 seconds. It could vary depending on the wattage, size, type and shape of mug. If the cake is still too wet and runny, continue to microwave at 10 seconds interval until when you touch the center it springs back and still a little bit moist.
8. Let the brownie cool in the mug for 2 minutes while you prepare your toppings.
9. Add Topping: Top your mug cake with a big scoop of ice cream, caramel sauce, chocolate sauce, whipped cream, crushed toasted pecans, a crushed cookie, toffee or cherries. Enjoy!

Serves 1

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Here are some other a la mode options, check it out!

• No Bake: 5 Minutes Chocolate Chip Peanut Butter Mug Cake
• No Bake: 5 Minutes Chocolate Peanut Butter Mug Cake
• No Bake: 5 Minutes Brownie A la mode in a Mug
• No Bake: 5 Minutes Chocolate Brownie Sundae

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