This is the best way to get a really quick, really good brownie fix without blowing your diet for a whole week. Ok, it might blow it for the day, but if you make a whole pan of brownies, you are going to eat them for days. This one is gone in one sitting, so it does minimal damage. I am not calling this a mug brownie because I didn’t put it in a mug, but you can if you like. The best part is that it is actually a brownie. Not to say that I couldn’t have missed it somewhere, but none of the brownies in a mug I have seen are actually brownies. Most of them call for about the same amount of flour that you would put in an 8″ x 8″ pan of brownies, which makes them a cake or a muffin, but not a brownie. This is the real thing. It is fudgey, and chewy and everything a brownie should be. I have only made it in the microwave, but if you are not in a tremendous rush for your brownie fix, and you have put it in an oven safe container, I am sure it would do well in the oven too (maybe better, but you will have to wait on it) – not sure of time and temperature though. You are probably going to want to eat this with a spoon while it is still hot, and it would be great with a scoop of ice cream on top.
The recipe is based on my favorite brownie recipe, Robert’s Absolute Best Brownies by David Lebovitz. It is cut way down and the proportions are not exactly the same – though they are close. And, it only uses egg whites. It needs some egg for binding and the liquid egg whites you can buy in the cartons at the grocery store are the easiest way to get just a tablespoon. And, they have a really long date on them, so there is time for multiple brownies if that is the only thing you are buying them for. Let me warn you that it will bubble up quite a lot (notice the ring around the top of the ramekin) and be very hot when you take it out, so be careful. Hope you enjoy!
This recipe was shared on Foodie Friends Friday.