Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/8 tsp sea salt
  • 2 tbsp unsalted butter, melted
  • 2 tbsp milk
  • 1/4 tsp pure vanilla extract
  • 2 tbsp semi-sweet chocolate chips, divided

Instructions:

  1. Place the 2 tablespoons of unsalted butter into your 10-12 oz ceramic mug. Microwave in 15 second bursts until the butter is completely liquid and bubbling slightly.
  2. Immediately add the 2 tablespoons of cocoa powder and 1/4 cup of granulated sugar to the hot butter. Whisk vigorously until a dark, glossy syrup forms and no lumps remain. Note: This blooms the cocoa for deeper flavor.
  3. Pour in the 2 tablespoons of milk and 1/4 teaspoon of vanilla extract. Whisk again until the mixture is silky and fully emulsified.
  4. Add the 1/4 cup of all purpose flour and 1/8 teaspoon of sea salt. Use a fork to gently fold the ingredients until the white streaks just barely disappear.
  5. Stir 1 tablespoon of the chocolate chips into the batter to distribute them evenly throughout the mix.
  6. Take the remaining 1 tablespoon of chocolate chips and press them into the dead center of the batter. Use your fork to pull a tiny bit of batter over the top until the chips are completely hidden. Note: This creates the molten thermal sink center.
  7. Place the mug in the center of the microwave. Cook on high for 50 to 60 seconds until the edges look matte and set while the center is still slightly tacky.
  8. Remove the mug carefully (it will be hot!). Let the brownie rest on the counter for exactly 1 minute until the crumb stabilizes and the surface loses its wet sheen.
  9. Garnish with a tiny pinch of extra sea salt or a dollop of cream if you are feeling fancy. Serve immediately while the center is still liquid.