Mug Brownie Without Cocoa Powder

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The craving for something sweet and chocolaty was undeniable, yet as I rummaged through my pantry, my eyes widened in despair – my cocoa powder tin was glaringly empty. Not one to be easily dismayed, I went on a quest to satisfy my sweet tooth while navigating this unforeseen obstacle. This led to the creation of what I fondly call the “Mug Brownie Without Cocoa Powder” – a delightful, quick-fix dessert that promises indulgence even when your pantry is less than adequately stocked.

How to Make Mug Brownie Without Cocoa Powder

A mug brownie without cocoa powder is a quick and easy dessert that typically uses alternative ingredients to achieve a chocolate flavor. Instead of cocoa powder, you might use ingredients like melted chocolate, chocolate chips, or even carob powder. The basic structure remains similar: a combination of flour, sugar, butter, and eggs, with the alternative chocolate source added for flavor.

Ingredients

• 1/4 cup of all-purpose flour
• 1/4 cup of granulated sugar
• 2 tablespoons of oil (canola or vegetable)
• 3 tablespoons of water
• A pinch of salt
• 1/4 teaspoon of vanilla extract (optional, but recommended for that extra flavor)
• 2 tablespoons of chocolate chips (semisweet or dark, based on your preference)
• A pinch of instant coffee powder (optional to enhance the chocolate flavor)
• Additional chocolate chips or a small piece of your favorite chocolate bar (for the gooey center)

Instructions:

1. Prepare Your Mug: Choose a microwave-safe mug. If you’re unsure, a ceramic mug usually does the job perfectly. Lightly grease the inside with a little oil or cooking spray to prevent sticking.
2. Mix Dry Ingredients: In the mug, combine the all-purpose flour, granulated sugar, and a pinch of salt. Stir these dry ingredients until they are well mixed.
3. Add Wet Ingredients: To the same mug, add the oil, water, and vanilla extract. If you’re using instant coffee powder, add it now. Mix everything well until you achieve a smooth batter without any lumps.
4. Fold in Chocolate Chips: Add the chocolate chips to the batter and give it a good mix, ensuring they’re spread throughout.
5. Add Extra Chocolate: For that molten, gooey center, press a few additional chocolate chips or a piece of your favorite chocolate bar into the center of the batter. No need to mix; just let it sit there.
6. Cook: Place the mug in the microwave and cook on high for around 60 to 90 seconds. Microwaves vary in power, so start checking at 60 seconds to prevent overcooking. The brownie is done when the top looks set but is still a bit gooey – remember, it will continue to cook slightly as it cools.
7. Cool and Enjoy: Allow the mug brownie to cool for a couple of minutes. It will be boiling. Grab a spoon, dig in, and enjoy your Mug Brownie Without Cocoa Powder right from the mug!

Tips for the Perfect Mug Brownie:

• Don’t Overcook: The key to a gooey, moist brownie is not overcooking it. When in doubt, it’s better to have it slightly undercooked than overcooked, as it will continue to firm up as it cools down.
• Customize Your Add-Ins: Feel free to add nuts, peanut butter chips, or even a dollop of caramel or peanut butter in the middle for a surprise filling.
• Serving Suggestion: For an extra decadent treat, top your freshly cooked mug brownie with a scoop of vanilla ice cream and a drizzle of chocolate syrup.
• Quality Matters: Use good quality chocolate chips for the best flavor. The chocolate is the star here, especially without the cocoa powder.

What to serve with

Serving your Mug Brownie Without Cocoa Powder in just the right way can elevate this simple treat into a mouthwatering dessert that would not be out of place at a gourmet café. The beauty of this dessert lies in its versatility – it can be dressed up or down depending on your mood or the occasion.

Classic Combinations:

• Ice Cream: A scoop of vanilla ice cream on top of a warm mug brownie without cocoa powder is a match made in heaven. The contrast of hot and cold, creamy and dense, elevates the dish. Feel free to experiment with other flavors like chocolate, coffee, or even strawberry for a fruity twist.
• Whipped Cream: A dollop of freshly whipped cream can add a luxurious, light texture on top of the dense brownie. Sprinkle a little grated chocolate or a dash of cinnamon on the whipped cream for an extra touch of elegance.
• Fresh Berries: Serve your mug brownie with a side of fresh strawberries, raspberries, or blueberries. The tartness of the berries perfectly complements the sweetness of the brownie. For a little extra sweetness, you can macerate the berries in sugar before serving.

Gourmet Twists:

• Salted Caramel Drizzle: Drizzle some salted caramel on top of the brownie for a salty-sweet flavor profile that is utterly addictive. Add a sprinkle of flaky sea salt for an added crunch and flavor contrast.
• Nutty Crunch: Sprinkle toasted, chopped nuts (like almonds, walnuts, or pecans) on top of your mug brownie for a delightful crunch and nutty flavor. Toasting the nuts beforehand enhances their flavor and adds an extra layer of texture.
• Espresso or Coffee: Serve a shot of espresso or a small cup of strong coffee alongside your mug brownie. The deep flavors of the coffee pair excellently with the chocolaty richness of the brownie, making for a sophisticated dessert experience.

Decadent Options:

• Chocolate Ganache: If you want to double down on chocolate, a spoonful of chocolate ganache on top of your warm brownie will make it even more indulgent. Warm the ganache slightly so it’s pourable for an ultra-decadent experience.
• Cheese and Wine: For a more adult twist, pair your mug brownie with a sharp, aged cheese, like Parmesan or a good quality cheddar. Accompany it with a glass of red wine, such as a Merlot or Cabernet Sauvignon, which complements the richness of the chocolate.
• Mousse or Custard: For an added layer of sophistication, serve a small portion of chocolate or vanilla mousse or custard alongside your mug brownie. The creamy texture and rich flavor make for a delightful contrast and double treat.

For Breakfast:

• Coffee or Tea: Transform your mug brownie into a luxurious breakfast treat by serving it with a cup of your favorite coffee or tea. A cappuccino or a latte works wonderfully, as does a cup of Earl Grey or Chai tea.
• Yogurt and Granola: For a slightly healthier take, serve your mug brownie with a side of Greek yogurt and a sprinkle of granola. This adds a nice crunch and a tart contrast to the sweetness of the brownie.

Ingredients Substitutes

Making a mug brownie without cocoa powder might initially seem like a challenge, given that cocoa powder is a staple ingredient in brownies. However, several substitutes can mimic the richness and depth of chocolate, ensuring your mug brownie still tastes delicious. Each substitute offers a unique flavor profile and texture, so you can experiment to find which one suits your taste the best.

Chocolate Chips or Chopped Chocolate

Substitution: For a recipe calling for cocoa powder, you can substitute it with melted chocolate. Use about 1 ounce (about 28 grams) of melted chocolate for every three tablespoons of cocoa powder in the recipe.

Method: Melt the chocolate in 15-second bursts in the microwave, stirring in between, until smooth. Allow it to cool slightly before adding it to your batter to prevent it from cooking the egg if your recipe includes one.

Note: The added fat from the chocolate could affect the texture of your brownie, making it more fudgy.

Carob Powder

Substitution: Carob is naturally sweet and can be used in a 1:1 ratio in place of cocoa powder.

Flavor: Carob has a unique taste; it’s sweeter than cocoa and lacks the bitter edge cocoa can have. This means you could potentially reduce the amount of sugar in your recipe.

Note: Carob powder can make the brownie slightly drier, so you might need to add a little extra fat or liquid.

Chocolate Hazelnut Spread

Substitution: Chocolate hazelnut spread can be a good substitute, especially in recipes where the cocoa isn’t the sole dry ingredient. Use about 2-3 tablespoons in place of cocoa powder.

Adjustments: Since these spreads are already sweetened and contain fat, reduce the sugar and fat in your recipe accordingly.

Note: This substitution will add a distinct hazelnut flavor, which can be pretty enjoyable.

Dutch-Processed Cocoa

Substitution: If you happen to have Dutch-processed (alkalized) cocoa but no natural cocoa powder, you can use it in a 1:1 ratio. Be aware this change may affect the leavening reaction if your recipe calls for baking soda, requiring a bit more acidity to activate it.

Note: Dutch-processed cocoa has a smoother, more mellow flavor compared to natural cocoa powder.

Instant Coffee or Espresso Powder

Substitution: While not a direct substitute for the chocolate flavor, instant coffee or espresso powder can add depth and richness to your mug brownie. Start with ½ to 1 teaspoon and adjust according to taste.

Additional: You can combine this with any of the above chocolate-based substitutes to enhance the chocolate flavor.

Final Thoughts

No matter how you choose to serve your Mug Brownie Without Cocoa Powder, the key is to enjoy the process and relish the delightful combination of flavors and textures. 

More Brownie Recipes:

• Crumbl Cookie Brownie Sundae Recipe