Wednesday, November 28, 2012

Pumpkin Mug Brownie

Have you been sensing a theme this week?  I've been obsessed with pumpkin lately.  Don't be surprised if you're seeing all kinds of pumpkin recipes well into December.

 Now that you've been warned, let's discuss today's featured recipe: Microwaveable Pumpkin Brownies for Two from Oh My Veggies.

This is an adaptation from what I consider to be the original mug cake.  This version uses milk instead of water, and pumpkin instead of oil.

This brownie is very rich. I strongly suggest that you find someone to share this bad boy with so you don't give yourself a tummy ache.

I think I will do some experimenting to see if I can cut down the amount of sugar in this recipe. Towards the end of the dessert, I began to feel overwhelmed by the sweetness of the dessert.  I'm sure Blockette will be my eager helper in test tasting my future experiments!

 Vegan Pumpkin Mug Brownie from Oh My Veggies
1/4 c. sugar
1/4 c. flour
2 T. unsweetened cocoa powder
2 T pumpkin puree
2 T. non-dairy milk (I used skim milk)
1 T. chocolate chips
1/2 t. pumpkin pie spice
a pinch of salt

Stir together all ingredients in a latte mug or small bowl. (This mug cake does not rise much so a large mug is not necessary.) Microwave for 1 minute; continue to microwave at 15 second intervals until top of brownie is dry. 

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