Mug brownies are brownies made from microwaved brownie batter. They taste great and are ready in minutes. The conventional non-paleo mug brownie usually contains cocoa powder, wheat flour, refined sugar, and vegetable oil. Not healthy at all. All that wheat, sugar, and vegetable oil will wreck havoc on your body, causing inflammation. I searched for a more paleo recipe until I stumbled upon this useful post on Active Low-Carber Forums. Basically, you replace the flour and oil with a whole egg, which forms the base of the batter. Eggs contain good fats and vitamins making this brownie far more nutritious than regular mug brownies.
If you need sweetness, use a more natural sweetener such as honey or stevia- don’t over do it though. Unrefined cocoa powder is a more natural choice than processed cocoa and apparently tastes less bitter. I don’t know much about this since I can’t find unprocessed cocoa where I live. Finally, this is not paleo but I like to add a few spoonfuls of milk. I find this adds a hint of sweetness without the need for a sweetener. Try coconut milk or dairy cream if you prefer not to use milk. If you prefer a cakier, lighter texture, add a small pinch of baking powder. I personally like a denser texture so I omit the powder. Throwing in some bits of dark chocolate is another tasty option.
Paleo Mug Brownies (based on this)
- 1 whole egg
- 2 tablespoons/30 ml of cocoa powder
- sweetener to taste
Optional ingredients (lots of variations here duh):
- a few spoon(s) of milk, cream, or coconut milk
- chopped dark chocolate
- pinch of baking soda
Crack the egg into the microwave safe mug or any other container. Add all other ingredients (you should probably add the dark chocolate, if using, after mixing). Mix with fork or favorite blending tool until smooth. Microwave for 45-80 seconds. Use less time for a moister brownie.