Feb 8, 2011

Micro Recipe: Brownie Pudding

There are a few reasons I came up with micro recipes.  For one, it's  great way to have portion control.  For another it can be cooked in the microwave, but the namesake really comes from how small the recipe is in terms of volume.  This recipe is an adapted version of my mom's 9x13 pan size.  This one can be done in the microwave in literally 1 minute!  It can also be cooked in the oven the good ole' fashioned way.  If you have ramekins you can make lots of little individual servings. I just cook mine in the microwave in a really big mug.  If you only have small mugs, I would recommend using 2 mugs or you run the risk of it boiling over the sides.  Put a plate under it, if you are unsure. 
4 TBL all purpose flour
3 TBL white sugar or splenda
1 tsp cocoa powder
1/2 tsp baking powder
pinch of salt
Mix above dry ingredients
add to above
2 TBL milk, almond milk, soy milk or water
stir into a nice batter, and divide into 3 ramekins 2 regular mugs or 1 large mug

Then mix
 3 TBL brown sugar
1 TBL cocoa powder 
7 TBL hot water 
pour over the batter mix equally.  

For the microwave, microwave each mug 1 minute or until it bubbles to the top of the mug about to spill over.  Bake in a 350 degree oven for 15-20 minutes, until the batter rises to the top and has fully cooked.  Eat it warm and gooey.  It is easy and yummy, yummy delicious.  I have made this recipe a million times in the oven and you cannot tell the difference from the oven to the microwave in terms of taste and texture.  No, it's not healthy but sometimes it's mentally healthy to have a treat!   


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