Almost 7 years ago, I shared my Mug Brownie recipe. I've been making a variation of the recipe I originally found in the Chicago Tribune for about ten years now. I like tweaking it and trying different add-ins but I recently came up with my best version yet.
I was craving a sweet treat while I was petsitting a couple of weeks ago and luckily they had all the ingredients on hand so I whipped one up. And it was tasty but I found myself thinking it could stand to be more balanced. The chocolate was just a little too much—words I rarely utter, especially not when it comes to a staple recipe.
I decided I'd try cutting down the cocoa powder next time and see what happened. Earlier this week, I was in need of dessert and out of Oreos. Mug Brownie to the rescue! I cut down the cocoa powder and on a whim, I added some cinnamon.
IT WAS AMAZING.
It's not a new idea to add cinnamon to brownies, I just hadn't thought to do it with this recipe before. I can go months without making a Mug Brownie but I've made myself this updated version almost every day this week! It's that good.
Updated Mug Brownie
4 T all-purpose flour
4 T sugar
1 T cocoa powder
2 T vegetable oil
2 T water
a pinch or two of cinnamon (I just eyeball this but it could be as much as an 1/8 teaspoon)
Simply mix all the ingredients in a mug or ramekin. Microwave for one minute. If it doesn't look cooked through enough, do another 30 seconds. It will be very hot so you may want to let it cool for a minute or two before eating.