For the last two years my classroom has been under construction for several months in the middle of the school year. I want my students to still have a chance to cook, even if it is in the microwave. I always have them make mug brownies.
Personally, I haven’t been thrilled with the recipes I have found for mug brownies. But, my high schoolers don’t seem to mind. They’re not bad, just mediocre. America’s Test Kitchen just came out with a molten brownie recipe that you cook in the microwave. It was a Valentines Day miracle! I made them last night and they were delicious (and quite rich)! This is the perfect recipe because it’s quick and so so good!
At the store I was having a hard time finding bittersweet chocolate. Turns out bittersweet chocolate is made of 54% – 60% cocoa. So instead of a baking bar (which was impossible to find) I grabbed some chocolate from the candy aisle and went on my way.
- 4 TBSP Unsalted Butter
- 1 OZ Bittersweet Chocolate, chopped, plus 1 oz broken into 4 equal pieces
- ¼ C Sugar
- 2 Large Eggs
- 2 TBSP Unsweetened Cocoa Powder
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- ¼ C Flour
- ½ tsp Baking Powder
- Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.
- Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.