Recently I saw a recipe for a microwave brownie on a a blog. It had a lot more sugar & oil than I use in my diet and baking, but it gave me the idea to experiment with making a healthier version that I’d still actually want to eat. If you’re used to typical brownies, this much less sweet version will be an adjustment, but if you’re like me and don’t want or have a lot of sugar or sweets in your diet, this brownie is a treat.
The ingredients are all typically found in the baking aisle of the grocery store:
Whole wheat flour
It’s not essential to buy the specific brands pictured. I use Hershey’s Special Dark cocoa but the regular cocoa is fine too.
You’ll need a (microwave-safe) small bowl or a cup, and a spoon. I use an oversize mug.
And a quarter cup water.
Mix together in the bowl or cup:
1/4 cup whole wheat flour
1 tablespoon cocoa powder
1/2 teaspoon sugar
1/2 teaspoon cinnamon
Stir in till smooth:
1/4 cup water
1/2 teaspoon canola oil
Microwave on high for 2 minutes.
I like to eat mine right out of the cup, but here’s how it looks on a plate.
An even healthier version, pictured below, can be made by omitting the Canola oil and/or cutting back on the cocoa powder to 1 or 2 teaspoons.