Blackberry Brownie Mug Cake
- 6-8 tbs blackberries frozen or fresh. Rasperries would also work
- 2 tbs avocado oil or coconut (butter will also work)
- 1 tbs milk of choice
- 2 tbs honey
- 3 tbs flour
- 2 tbs cocoa powder
- 1.5 tbs chocolate chips or more
- 1/4 tsp vanilla extract
- pinch salt
- pinch baking soda
- dollop whipped cream
Place blackberries in a mug, mason jar, or oven-safe dish, and cook in the microwave for 5-10 seconds for fresh berries or 15 seconds for frozen.
Add wet ingredients and stir.
Mix in dry ingredients well.
Fold in chocolate chips.
Place in the microwave on 45-60 seconds.
Allow to cool for a few minutes.
Top with whipped cream (optional, but makes it really good), more berries and chocolate chips.
While whipped cream is totally optional, it really adds a nice balance to the chocolate. Even just a splash of cream or milk on top would be yummy.
This can be made gluten free using a gluten free one-to-one flour. The texture will be a bit different, but my daughter still really liked it.
Serving: 1g | Calories: 643kcal | Carbohydrates: 82g | Protein: 7g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 296mg | Fiber: 9g | Sugar: 54g | Vitamin A: 240IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 3mg