A peanut-butter-stuffed fudge brownie in under 2 minutes. WOAH. This may just be world’s fastest way to get your chocolate & peanut butter fix, hassle & mess-free.
I created this Peanut Butter Brownie Mug Cake for a soon-to-be released RD2BE recipe e-book. This book will feature fun and fresh recipes from current and former interns on their road to RD certification. When I was first asked to add a recipe into the mix for this e-book, I thought about just throwing one of my trusted ponies into the race and calling it a day (in case you did not follow, pony = already shared recipe) But then again, the simple way is not always the right way, unless we are talking mug cakes of course. Full of inspiration and energy, I decided to create a new recipe for the release of this e-book that ties together my three favorite things:
Peanut Butter + Chocolate + Dessert in under 2 minutes
I am a HUGE mug cake connoisseur. I love how a well-executed mug cake mimics the warmth and texture of a a freshly baked dessert, straight from the oven. It is a lazy bakers dream. However, most mug cakes you find online are crazy high in calories and fat, and lacking in taste and texture. 95% of the time, they are SUCH a disappointment. So, being the giver that I am (lol), I decided to recipe-test and test again until I created the most perfect brownie mug cake the world has ever known. Ok, that statement was a little dramatic, but it is without a doubt the best brownie mug cake I have ever had. And being as it is a Mads Eatz dessert, you know I had to ~health-ify~ that thang.
This mug cake gets its moisture and sweetness from one of my dearest friends, the banana. And trust me on this, the banana flavor does not overwhelm the chocolate in anyway. It is a gentle side note, rather than the leader of the show. In the entire recipe, there is only 1 tsp of oil and 2 tsp of coconut sugar. Almond flour creates a soft and fluffy base for the entire recipe to stand upon. There is no egg. There is no butter. There is no processed sugar or unnecessary add-ins. It is simple, straight-forward goodness, wrapped up in a teeny-tiny mug.
I cannot wait for the release of this RD2BE e-book and will be sharing more details as they come, but for now, enjoy this extra-special sneak peek.
All you need is a mug, a microwave, 2-3 minutes, and the the want, nay, NEED for a delicious mug cake. I mean, look at her. You really do need one of these in your life, don’t you?
So my friends, I think it’s about time we get our chocolate and peanut butter on. Ready, set, microwave!!! (hahahaha)
Peanut Butter Brownie Mug Cake
Ingredients
- ½ of a medium banana, mashed
- ¼ cup almond flour
- 1 tbsp cocoa powder
- ¼ tsp baking powder
- 2 tsp coconut sugar or brown sugar
- 1 tsp olive oil
- 1 tsp almond milk
- ¼ tsp vanilla extract
- 1 tsp mini chocolate chips
- 1-2 tsp peanut butter
Instructions
- Grab a microwave safe mug. Place a ½ of a banana into the mug and mash with the back of a fork, until smooth-ish (a couple lumps here and there are okay)
- Add all of the rest of the ingredients (besides the peanut butter and mini chocolate chips) into the mug and stir until just combined. Make sure there are no dry spots of flour.
- Spoon the peanut butter into the center of the batter, and sprinkle the top with mini chocolate chips.
- Microwave on full power for 1 minute or 1 minute and 15 seconds. (I normally microwave it for about 1 minute and 15 seconds just to make sure there are no wet spots, but this all depends on the power of your microwave)
- Serve with ice cream, yogurt, berries, or simply alone in all it's glory. Dig your spoon deep into the brownie to get the perfect swirl of peanut butter and chocolate in every bite. Enjoy!
Notes
I truly enjoy this recipe all on its lonesome, but a dollop of vanilla ice cream on top really takes it to the next level. You can get as creative or simplistic with your mug cake center and toppings as you would like. Here are a couple fun ideas to mix it up:
Create a PB&J effect by adding a tsp of jam into the center before microwaving.
Make it a smores mug cake by adding a marshmallow to the center before microwaving. Once cooked, top with Teddy Grahams or crumbled graham cracker.
If you do not like peanut butter, stick a piece of chocolate into the center of the batter before microwaving for a molten-lava-cake effect.
Try the mug cake with whatever nut butter you have on hand, be it almond, cashew, pecan, etc.
This mug cake has become my go-to simple dessert recipe when I need something sweet, but don’t want to bake an entire tray of brownies. It is warm, it is gooey, it is everything you want in a ~health-ified~ mug cake and more. I hope you enjoy it! Per usual, tag me in all your baking adventures at @mads.eatz. I can’t wait to see how you make this Peanut Butter Brownie Mug Cake your own. Happy baking and/or microwaving!
XOXO -Mads