As a momma to six kiddos, I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.
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My sweet 10-year-old daughter is always whipping up something fun in the kitchen. I rarely get to sample her creations because I live with a frustrating intolerance to gluten.
After church one Sunday she made everyone a beautiful batch of homemade biscuits and I sat watching everyone slather them with honey and jam. It’s disappointing to be left out, but yesterday she offered to make a favorite “brownie in a mug” recipe using my gluten-free flour blend. If anyone is willing to make a chocolate treat I can eat, the answer is always a resounding yes.
I’ll be honest — I expected a dry, disappointing bite. Instead it was dense, moist and perfectly rich. I enjoyed it with a scoop of vanilla ice cream and will definitely be making another soon. If you don’t need a gluten-free version, substitute regular wheat flour and reduce the amount to 1/4 cup.
Gluten-Free Brownie in a Mug
5 from 1 review
- Yield: 1 mug
Ingredients
- 1/4 C + 1 Tb gluten-free flour blend
- 2 Tb unsweetened cocoa powder
- 1/4 tsp baking powder
- 2 Tb sugar
- 1/8 tsp salt
- 1/4 C + 1 Tb milk
- 2 Tb oil
- Dash of vanilla
- 1 Tb chocolate chips
Instructions
- In a coffee mug, mix together all the ingredients until smooth and lumps are gone.
- Microwave on high for about 70 seconds. Add a few extra chocolate chips on top and serve warm with ice cream.
- If you don’t need a gluten-free version, use regular flour and reduce the measurement to 1/4 cup.
Notes
Not all microwaves cook at the same power level. The first time you try this recipe, stop at 60 seconds and check doneness. Do not overcook or the brownie will become dry and crumbly. Seventy seconds worked perfectly in my microwave.
- Author: Carole Jones
Nutrition
- Serving Size: 1 mug
- Calories: 639
- Sugar: 33g
- Sodium: 429mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg