One of my favorite features of our new place is our pantry in the kitchen. I like being able to stock up on items we need ahead of time. It brings me comfort to know we have most of the essentials on hand. Every month I go through the pantry to make sure I am not letting anything go to waste. Foods that are nearing expiration are quickly put into the line-up.
Imagine my surprise when I discovered an unopened box of Swiss Miss, set to expire in just a few short days! Now, I usually like to eat pretty cleanly and quite honestly, this does not fit the bill. I typically prefer to make my hot cocoa from scratch. We received this as a gift and Swiss Miss always reminds me of my childhood. I was so excited to use it!
Except, I had less than a week to use it. During a heat wave. In July. Not ideal hot cocoa time. So, I started wracking my brain for different ways to use it when a huge brownie craving hit. It was also late and I didn’t have the time or patience to sit around for the oven to preheat. I had made cake in a mug before, so I decided to attempt brownie in a mug. The first time I made it, I sort of just threw ingredients in the mug without any measuring and stirred until it looked right. I also ate it all without abandon and didn’t take a single picture.
So, because I know you all need them, I had to suffer through a second night of brownie in a mug to get the measurements and take pictures. The things I do for you all.
1 package instant hot cocoa (1 oz.)
3 T flour
1 T canola oil or butter
2 T water
1. Mix all ingredients in a microwave-safe mug. Stir until hot cocoa powder is dissolved.
2. Microwave on high for 60 seconds. Continue cooking for 10 seconds until brownie is complete. It is ready when the edges are cooked, but the center will still be gooey.
3. Let cool for 2 minutes.
I still have quite a bit of hot cocoa to use up. Do you have any fun recipes I should try? Leave them in the comments section below!