Brownie In An Office Mug

By ClaudiaJan

This is Washington Post Food and Travel editor Joe Yonan's tarted-up take on the many microwave-brownie-in-a-mug recipes circulating on the Internet, and it results in a fudgy, deeply chocolate flavored confection that would be improved only by a little ice cream. To make something more stripped down, you can leave out the instant espresso, dried cherries, chocolate chips and almonds and still get an excellent, if less sophisticated, result.

Ingredients

• Recipe:
• 1 tablespoon butter
• 1 tablespoon almond butter (may substitute peanut butter or Nutella)
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons flour
• 2 tablespoons sugar
• 2 tablespoons natural unsweetened cocoa powder
• 1 teaspoon instant espresso powder (optional)
• 1 tablespoon dried cherries (optional)
• Pinch of salt
• 1 tablespoon bittersweet chocolate chips or pieces of a chocolate bar (optional)
• 1 tablespoon slivered almonds (optional)
• 1 tablespoon slivered almonds

Preparation

Step 1

Combine the butter, almond butter, milk and vanilla in a large microwave-safe mug, and microwave on high until the butter melts, 30 to 60 seconds. Stir with a fork to break up the almond butter and thoroughly combine. Sprinkle in the flour, sugar, cocoa powder, instant espresso, cherries and salt, and stir to combine. Sprinkle chocolate chips on top. Microwave on high for about 1 minute, until the better has firmed up on top and the chocolate has melted. Sprinkle with almonds, let cool slightly, and eat.