Name: Elsie's Mug Brownie
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 1 tbsp coconut oil; 2 tbsp Borden’s 1% Low-Fat Milk; 1/4 tsp vanilla extract; 1 1/2 tbsp all-purpose flour; 1 tbsp sugar; 1 tbsp unsweetened cocoa powder; 1/8 tsp salt; 1 scoop vanilla ice cream; 2 tsp chocolate chips; 2 tsp sprinkles

Dessert15 minServes 1

Instructions

Melt the coconut oil: Place 1 tablespoon of coconut oil into a small microwave-safe coffee mug. Microwave on High for 15 to 20 seconds until the coconut oil has completely melted.

Mix the wet ingredients: Allow the melted coconut oil to cool for about 1 minute. Then, whisk in 2 tablespoons of Borden’s 1% Low-Fat Milk and ¼ teaspoon vanilla extract until fully combined.

Add dry ingredients: Add 1 ½ tablespoons of all-purpose flour, 1 tablespoon sugar, 1 tablespoon unsweetened cocoa powder, and ⅛ teaspoon salt. Continue whisking until the mixture is smooth and fully incorporated.

Add chocolate chips: Stir in the mini chocolate chips, if using. They add a nice texture to the dessert.

Microwave the batter: Microwave the mug on High for 30 to 40 seconds. The mixture should become firm to the touch and lose its glossy appearance. Check it periodically to avoid overcooking.

Let it cool: After microwaving, let the dessert stand for 8 to 10 minutes to cool slightly.

Top with vanilla ice cream: Once the cake has cooled, add a scoop of creamy vanilla ice cream on top of the warm mug cake for a perfect balance of textures.

Add sprinkles: Decorate with your favorite sprinkles for a festive touch, making the dessert even more fun and visually appealing.

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Ingredients

1 tbsp coconut oil
2 tbsp Borden’s 1% Low-Fat Milk
1/4 tsp vanilla extract
1 1/2 tbsp all-purpose flour
1 tbsp sugar
1 tbsp unsweetened cocoa powder
1/8 tsp salt
1 scoop vanilla ice cream
2 tsp chocolate chips
2 tsp sprinkles

At a Glance

Cook Time

15m

∑

Total

15 min