RECIPE: Peanut Butter chocolate Chip Mug Brownie

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.

 

Trinidad and Tobago is home to some of the best cocoa in the world. With a number of local, small businesses popping up with amazing chocolates, powders, teas and nibs, it seems that our once-might cocoa industry may be making a comeback. The sweet, chocolate we know all too well is not cocoa’s only claim to fame. In savoury dishes, cocoa lends bitter, earthy and smokey notes to dishes. It’s used in the traditional and complex Mexican sauce, mole poblano. The well-rounded quality it adds to dishes makes it the perfect addition to stews, gravies, sauce and spice rubs. So, even though it’s undeniably amazing in cakes, brownies and ice-creams, live a little, and try it in a savoury dish or two. Your taste buds will thank us.

 

Peanut Butter Chocolate Chip Mug Brownie
 
Fast,decadent and minimal clean-up—that’s our kind of dessert. If you’re not the best at baking but you really want an indulgent, after-dinner sweet then this is the perfect recipe for you. Literally, dump everything into your favourite mug, stir and microwave. The result is an ooey-gooey, warm mug of chocolate-peanut butter goodness. Zero fuss, with the best results.
 
Yields: 1 serving
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes

 

INGREDIENTS
 
2 tablespoons melted butter
2 tablespoons milk
¼ teaspoon vanilla essence
1 small pinch salt
2 tablespoons sugar
2 tablespoons cocoa powder
4 tablespoons flour
1 tablespoon peanut butter, room temperature
1 tablespoon chocolate chips
 
DIRECTIONS
 
1 In a large 12 to 16-ounce mug, mix butter, milk, vanilla essence, salt and sugar until well combined.
 
2 Add the flour and mix until just combined. Mix in chocolate chips and drizzle in the peanut butter. Give it one or two quick stirs.
 
3 Microwave for 60 seconds. Brownie will be molten and fudgy in the middle. Microwave for 15 more seconds if necessary, but be careful not to overcook.
 
4 Allow to cool for a minute or two and enjoy warm. Serve with ice cream on top for maximum satisfaction.
 
For more recipes, visit propaeats.com

 

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