Brownies and cakes you mix in a mug and microwave in a minute are saving peoples’ sweet teeth around the world. It occurred to me that a gluten-free variation would be simple, particularly a version of this mug brownie, which is eaten straight from the mug and so doesn’t require much in the way of structure. I gave it a spin with a number of gluten-free flours – quinoa, oat, brown rice, and a gluten-free blend I picked up in bulk at the natural foods store. Who needs gluten, anyway?
Use unsweetened cocoa powder — it has much more chocolate flavor than sweetened drink mixes like powdered Quick.
Stir together your flour, brown sugar, cocoa, and a pinch of salt. A fork works.
Stir in the oil and milk or coffee — I use the dregs of my morning cup.
Stir it together — you’ll have a thick, chocolatey paste.
Microwave it for a minute — if you have a powerful microwave check it after 30 seconds, but 60 should do it. It’ll be done when it’s puffed and springy to the touch, but still a little gooey when you stick your fork in it — like any good brownie should be.
This one is made with oat flour (if you do use oat flour, check that it’s gluten-free/uncontaminated) — I love the nuttiness it adds.
Gluten-Free Two-Minute Mug Brownie
adapted from Instructables.com
- 1/4 cup gluten-free oat flour, quinoa flour, or a gluten-free flour blend
- 1/4 cup packed brown sugar
- 2 tablespoon unsweetened cocoa powder
- Pinch salt
- 2 tablespoon canola or other mild vegetable oil
- 2 tablespoon milk, coffee or water
- In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.
- Microwave on high for a minute, checking it after 30 seconds (microwaves vary). It will be done when it’s springy on top but still a bit gooey — like the very best brownie. Eat warm.