Who does not like brownies?
Well I actually don’t.
Eeek put down your pitchforks people there’s a simple explanation. I can’t bake brownies. Mine always, without fail turn out super dry and too dense for human consumption. At least, my own consumption. Like the humble lasagna which I also can not seem to master, I felt like I was doomed to roam the earth, ever cursed to produce nothing more than rock hard, inedible brownies. That was until I came across a simple image that someone kindly posted up on Facebook (who I can not remember, but thank you, whoever you are!) that announced itself in my feed.
I mean, sure I questioned the validity and reliability of such an image. Plus the final product didn’t exactly look like the most appealing of chocolaty things, but since I have been confined to a non air conditioned home these last few unbearably hot days, and had little to do but melt away and cry over Mother Nature’s cruel, cruel games with us I thought I’d give it a whirl anyway.
I mean what else did I have to loose? Sanity? Yeah long gone, just ask my friend Gigi from Born Special about my snowman remark. Not pretty.
I did tweak it here and there. Originally the recipe called for olive oil but I find it to be too strong in cakes so switched it to sunflower oil. Feel free to do the same and improvise if you don’t have neither at hand. Like with canola oil or just stick to olive oil. Don’t let my weirdness deter you from what you prefer. So in the end, amazingly my little mug brownie turned out rather well. It was moist (hooray!) but a little bland on it’s own however served with the added luxury of some refreshing organic vanilla ice cream it’s incredibly tasty.
See, this truly is idiot proof. And super quick. Try it for yourselves and let me know how you go.
1/4 cup caster sugar
1/4 cup plain flour
2 tbs cocoa
2 tbs sunflower oil
3 tbs water
Combine all the dry ingredients into a mug and mix well.
Add the oil and water and stir until combined and has a smooth but thick consistency.
Microwave on high for 1 minute and 40 seconds
Serve with ice cream