These Easy Mug Fudge Brownies are a decadent fudgy brownie that are ready in less than 10 minutes. Best served hot, you can top them with your favourite ice cream and sauces to make them your own!
During the winter I crave all things hot. What could be better on a cold winter day, than a warm, fudgy, chocolate brownie smothered in melting ice cream? Whether it’s a Saskatoon pie, a warm chocolate chip cookie or this Easy Mug Fudge Brownie, adding ice cream, watching it melt, and allowing the flavours to blend with each bite…I really don’t know if there’s anything better.If you can believe it, there was a short time when we didn’t have ice cream in our house. When Grady was first diagnosed with his peanut allergy, finding safe ice cream was a struggle. I remember picking up several different tubs of ice cream hoping that they’d be safe, only to find peanuts listed in the ingredients. I was beyond frustrated. Then I discovered Chapman’s Peanut/Nut Free Ice Cream. I remember feeling ecstatic and relief all at once.
Not only are their flavours unparalleled (Seriously, what they do is magic.), but Chapman’s takes food allergies very seriously. They have a separate facility completely dedicated to producing peanut and nut free products. Knowing that there is no risk of peanut or tree nut cross-contamination makes this food allergy life just a little bit easier.
Now, I guess there’s just one problem: Which Chapman’s Peanut/Nut-Free Ice Cream flavour will you put on top of your Easy Mug Fudge Brownie? For us, it was a tie between Cookies and Cream and Dutch Chocolate…
Tips and Tricks:
- To create a gluten-free mug brownie, substitute the all-purpose flour with 1/4 cup of cup-for-cup gluten free flour. Add an extra tablespoon of milk. Microwave the gluten-free mug brownie for 1 minute 35 seconds instead of the 1 minute 25 seconds as stated in the recipe.
- This Easy Mug Fudge Brownie is best served immediately.
This recipe is generously sponsored by Chapman’s Ice Cream. I am thankful for the opportunity to partner with such an amazing allergy-friendly company.
- 1/4 cup margarine, melted
- 1/3 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla
- 2 tbsp coffee freshly brewed or leftover from your morning's pot
- 1 tbsp milk
In a coffee cup, add butter. Microwave for about 30-40 seconds, until completely melted.
Add brown sugar. Using a fork, stir until the brown sugar and butter are combined.
Add cocoa, vanilla, coffee, salt, and flour. Stir until combined.
Add milk. Stir until combined.
Place mug in the microwave and cook on high for 1 minute and 25 seconds. The edges will appear cakey and the centre will still shine.
Remove from microwave and allow to rest for 5 minutes. Careful, your mug will be hot!
Top with your favourite Chapman's Peanut/Nut Free Ice Cream. Our favourites include Chapman's Cookies and Cream and for extra chocolate - Dutch Chocolate!