Mug brownies are one of my favourite desserts that are easy and quick to make if I’m craving something warm and chocolatey on those cold winter nights! The traditional favourite recipe of mine is the chocolate mug brownie (which I shall also include here), but recently I had decided to make one of these sweet treats and realised I had run out of cocoa powder. So, I made the next best thing…
This salted caramel is utterly delicious, especially when crushed digestive biscuits are sprinkled over the top and drizzled with a bit of maple or golden syrup. It’s a lot sweeter than the chocolate mug brownie, but definitely worth a try with a scoop of ice cream on top!
1/4 cup sugar
1/4 cup flour
1 tsp cinnamon (could also add in a bit of drinking chocolate mixture for colour)
1/4 cup water
1 tsp canola oil
Splash maple/golden syrup
1-2 crushed digestive biscuits (for topping)
Select a large mug and add in flour, sugar, cinnamon and salt. Mix well. Add in water and canola oil and stir until combined with dry ingredients. Place in microwave and cook on high for 1 minute 10 seconds. Depending on how gooey you like the middle of the brownie, cook for either this time or longer if it’s too liquidy. Take out of the microwave and sprinkle the top with digestive biscuits. Top with a drizzle of maple syrup and YUM. Salted caramel cookie mug brownie at your service.
For the chocolate version: Add in 1 tbsp of cocoa powder with the dry ingredients and leave out maple syrup and crushed biscuits. To make it extra chocolatey, add in a teaspoon-sized scoop of Nutella before putting in the microwave. You can never have too much chocolate…