1997: Not-so- 5 minutes S'mores brownies in a mug

Why hello there. I've been waiting for you. Well you know, just making some brownie in a mug and pretty much the usual procrastinate-all-you-can stuff. You know.. no big deal. Right?

The first time that I've learnt about microwavable food, I've always been like yeaaaaaaah sureee. I mean like, microwavable popcorn? Yeah, sure. Or like, microwavable mac n' cheese? Yeah, sure. WELL, this was not until I've learnt about microwavable brownies or cakes in mugs and ever since then I've always been skeptical of these stuff. I mean it's practically magical. A cake which usually takes around 15 minutes of prep time and 45 to an hour for baking can be done in 5 minutes or less? It's literally magical, seriously.

So for the past couple of months, I've been making tons of these little devils (*coughs* weight-gainer *coughs*) in cups and every time a friend of mine who comes over who is hungry, I'd whipped these little babies up. Come to think of it, I've actually wanted to do a post on these things for a really long time already but I've always been like meeeeeeeeeeh, maybe they're aren't as good so today I took these things and gave them a twist to make it post-worthy (I was just actually trying to waste some time.) hurhurhur. #bloggerdedication

So here goes. Also disclaimer, this is a recipe that I've made up by myself and all measurements aren't really accurate because I am too lazy to weight them so feel free to compromise and make some twerks when you try this recipe out.

What you'll need:

(makes a serving or a mug filled with cake and magical feels)

2 tablespoons of unsalted butter

2 tablespoon of chocolate spread

2-3 pieces of graham crackers/ digestives biscuits

2 tablespoons of sugar (health cautious people, you guys can cut it down to 1 or 1 and a half (: )

1 egg

3-ish to 3 and half tablespoons of self-raising flour

2 tablespoons of unsweetened cocoa powder (I used dark chocolate powder!)

1 tablespoon of chocolate chips (can be replaced with nuts, I used walnuts!)

Some marshmallow

So first, take your 2 tablespoons of butter and combine it with 1 tablespoon of chocolate spread and mix them in a bowl. Microwave it for 20 to 30 seconds. While waiting, crush your biscuits. Then, mix your melted butter and chocolate spread mixture with all your crushed biscuits. It should look something like the picture above.

Take half of your crushed biscuits with chocolate and butter mixture and press them down at the bottom of your cup. Leave the remaining half aside.

Take another bowl and mix in your flour, sugar, cocoa powder, egg and your remaining 1 tablespoon of chocolate spread. Mix them thoroughly and leave no lumps. If it's too dry to be mixed, add in a tablespoon of water. It's suppose to be goey and thick. If it's still too dry, compromise. (I warned you!!)

Now that you've got your batter ready, add in your chocolate chips. I used walnuts instead because I like them better. Mix well.

Put in HALF of your batter and then put in your remaining crushed biscuits and chocolate and butter mixture.

(excuse me for the ugly cloth and egg shell. hurhurhur)

Put in a layer of marshmallow (this applies to the people who are using tiny marshmallows!!)
If you are using normal large marshmallow, like me, press in 3 marshmallow. After pressing in your marshmallow, top it off with the remaining of your batter. Remember to leave about a quarter of your cup empty because it is a cake after all and it WILL expand. Trust me.

Pop it in to the microwave and let it microwave for around a minute. (this also varies for many people. I like mine fairly cooked, for those who likes it goey and battery, microwave it for around 45 seconds!)