Don't get me wrong- I'm a big fan of baking. From scratch, buttered-and-floured pan, cooling rack baking. It's therapeutic. Last fall I baked to help ease my heart- I baked to get through a difficult senior semester - I baked to grow a friendship. Baking- it's part of me. But sometimes, I'm just too tired at the end of the day to whip out the KitchenAid and bring the butter to room temp.
Enter Microwave Minute Magic.
I've seen a huge amount of recipes lately for microwave cakes, cookies, and brownies. I decided to test out the brownie. Obviously it's not the same as a brownie tenderly crafted from hand-chopped chocolate, but in a pinch this brownie is definitively passable.
1/4 cup flour
1/4 cup brown sugar or white sugar
2 TB cocoa powder
2 TB canola or vegetable oil
2 TB water, milk, or coffee (USE COFFEE! - honestly, coffee should always be used in chocolate baking)
In a microwave safe mug, mix together the dry ingredients until thoroughly combined, then add the liquid. You'll end up with a very thick paste- that's a good thing. Go with it.
Place the mug in the microwave for 1-2 minutes. I have a very small, weakling of a microwave, so I would suggest checking the brownie in 30 second increments- just poke your fork along the side to check and see if it's cooked all the way down.
Let cool for a few minutes before eating. I *highly* recommend topping with vanilla ice-cream (and perhaps a drizzle of caramel...) as it is a little bit rich.