Sometimes you just need a brownie in a mug.
In my quest to make the perfect Boozy Brownie recipe, I wanted to be sure that it was somewhat healthy but also delicious. This vegan Boozy Brownie recipe uses oat flour, which is just ground-up oats. Easy enough, right? It’s basically as healthy as eating oatmeal…
Uh, sort of.
The other nice thing about this vegan Boozy Brownie recipe is that it has no refined sugar or oil. I made mine with almond butter, which tastes fantastic, but you could totally use peanut butter or cashew butter in it – make sure it’s the natural kind, though. That’s where all the good oils come from.
You might say, “Aileen, this seems like too much work – too many ingredients.” Well, you can always keep the dry ingredients in a small mason jar, so they’re ready to go when you need one. That cuts down on about half of the list!
This vegan, gluten-free Boozy Brownie recipe is fudgy and tastes amazing right out of the microwave 🙂
Boozy Brownie in a MugCourse: Uncategorized
Adapted from Pretty Hungry Blog
3 T. oat flour (buy oat flour or grind oats in the food processor; or use regular flour)
1 T. coconut sugar
pinch of sea salt
pinch of cinnamon
4 tsp. unsweetened cocoa powder or carob powder
1/8 tsp. baking soda
10 chocolate chips (dairy-free)
1 1/2 T. unsweetened applesauce
3/4 T. almond butter
2 tsp. pure maple syrup
1/8 tsp. vanilla
1 T. bourbon, or booze of your choice (learn more about infusing your own liquors!)
3 T. almond milk
- Grease a microwave safe mug with organic non-hydrogenated shortening or coconut oil.
- In two small cups, combine the dry ingredients and wet ingredients, respectively. Add the dry ingredients to the wet and stir to combine, but don’t over mix. Pour the batter into the prepared mug.
- Cook the brownie in the microwave for 1:30. If you’re nervous, cook it for 1:15 and check it. After 1:15, mine was still a little soupy at the bottom.
- This vegan Boozy Brownie would be great with a dollop of ice cream! With that said, it’s gooey and perfect as is!