Ingredients
4 tbsp flour
4 tbsp Nesquik
1 tbsp sugar
A dash of salt
1/8 tsp baking powder
3 tbsp oil - flavorless, preferably canola oil
3 tbsp milk*
A couple drops of vanilla
Optional: chocolate chips, nuts, etc; amount of your choice
Preparation
1.) Combine all the dry ingredients in a microwave-safe mug until thoroughly mixed. 2.) Pour in wet ingredients on the dry ingredients and stir until there are no clumps. 3.) Microwave for 1 minute and 20 seconds in a 1000 watt microwave.**
Footnotes:
- Since I don’t drink regular milk, I used soymilk. I prefer it to regular milk since I was lactose intolerant until I was a teenager. Since soymilk has protein, I think it adds body to the brownie since this recipe doesn’t use eggs. ** Microwave times may vary according to your own microwave. Microwave your brownie in increments at first try to make sure you don’t overcook/undercook your brownie.
The less you microwave it, the gooier the brownie. You can even eat the batter itself! Don’t worry; the batter has no eggs! If you add more baking powder, the fluffier the brownie is. The less baking powder, it will rise less. I haven’t tried this, but some mug brownie recipes opt out the baking powder to make their brownie gooier. You can try experimenting to your preferences especially if you don’t have/want to buy baking powder. (Personally, I keep the baking powder and just microwave my brownie for less time if I want a gooey brownie.)
