Raspberry mug brownie

Raspberry mug brownie prepared in 3 minutes – this is the time from starting the preparation to baking the dessert, cooked in a microwave. 1 serving – quick, simple, and made from readily available ingredients. For those moments when you suddenly crave a chocolate dessert but do not want to bake a whole tray because you would eat half of it straight away ;). A delicious chocolate cake, without baking powder and without eggs, dense, intense, with raspberries and pieces of chocolate – simply a brownie! Highly recommended.

Makes 1 serving.

Ingredients for the mug brownie:

• 3 tablespoons plain flour
• 4 teaspoons cocoa powder
• 6 teaspoons sugar
• a pinch of salt
• 30 ml milk
• 20 g butter
• 10 raspberries, fresh or frozen
• chocolate chips or chopped dark chocolate, for sprinkling

Prepare a cup or mug with a capacity of 200–250 ml.

Melt the butter in the microwave. Transfer it to a small bowl, add the milk, sugar, salt, sifted flour and sifted cocoa powder. Mix with a fork until combined and there are no lumps in the batter (the batter will be very thick; if necessary, add 1 extra teaspoon of milk). Crush the raspberries and mix them into the batter. Transfer to the cup, level the surface and sprinkle the top with chopped chocolate.

Place in the microwave and cook for approximately 1 to 1½ minutes (for me, usually 1 minute 15 seconds) at the highest microwave setting (my maximum power is 800 W). If cooked for too short a time, the cake will be raw in the centre – in that case, return it to the microwave for several more seconds. If it is cooked for too long, it will become too dry. You need to find the right moment.

Note: the dessert can be made directly in the mug (melting the butter, mixing, etc.), but then the mug looks less elegant and the sides become messy (the cake itself rises very little). That is why I transfer the mixed batter into a clean cup and bake it in that.

Enjoy!