So you’re either going to love me or hate me for this post. You’ll love me, because this is the simplest and quickest recipe possible for achieving the most gorgeous, fudgy, chocolatey, delicious dessert possible. Or you’ll hate me. Because this is the simplest and quickest recipe possible for achieving the most gorgeous, fudgy, chocolatey, delicious dessert possible. You get the picture?
I’ve made this twice in the past week. All for myself as well (don’t tell the Husband – well if he will go away with work and leave me with four small
imps children). To be fair, the first time was experimental, to see if it would work. The second time was in order to take photographs for this blog post. See what I have to endure for this blog? Selfless to a fault.
I got this recipe from Pinterest, from Musings of a Gem, and pretty much followed the recipe as it is. The original recipe is in US cups though, so I’ve made the conversions to grams. So here it is. Possibly the best/worst discovery of my (waistline’s) life.
35g (1/4 cup) plain flour
50g (1/4 cup packed) brown sugar
15g (2 tbsp) cocoa
∼20g (2 tbsp) butter, melted (or mild vegetable oil)
2 tbsp milk
handful of chocolate chips
1. Mix the flour, sugar and cocoa together in your mug/bowl, ensuring there are no lumps left. I used a little individual bowl as it made life a bit easier, but this will work fine in a microwavable mug. The sugar I used was soft brown, but you could use light brown, muscovado etc. You could use white sugar, however brown sugar will give a richer taste. Lastly, do use proper cocoa. This will just not be the same with drinking chocolate.
2. Next add the butter and milk. You can use oil if you’d prefer, but I figured butter would taste a bit better so used that. Give the mixture a good stir ensuring no lumps of dry mix are left. This will be fairly thick and gooey. Add to this your chocolate chips and mix in. I used white chocolate. You can use whatever you’d prefer. Or leave out if you’d rather. Or add nuts, fruit etc. Experiment and find out how you like it.
3. Pop this in the microwave (no need to cover) and cook on full power for 30 second intervals. I found mine was cooked after 80 seconds (I realise that’s not a 30 second interval, but I judged it and got it out early). In case it helps, our microwave is 800W. You want it spongy on top, but still gooey. If you start to smell burnt chocolate, STOP COOKING.
It’s not the prettiest picture in the world, but by golly, it was bloody amazing. I added a scoop of ice-cream – what goes on the side is important in my world.
My first experience, I failed to finish. I managed fine the second time. It’s clearly about practise 😉
Because I’m a Brit, all my measurements are metric, so I have to change some recipes from US cups. Up until now, I haven’t included the US measurements, however, I could if I thought it would be useful. I could also make conversions from metric to cups for the British recipes I make. If you’d like me to, please do get in touch and let me know 🙂