Source: Livin' the Crunchy Life
What you need:
1 - 2 tbsp honey or maple syrup (I use 1 1/2)
1/4 tsp vanilla extract
2 tbsp regular unsweetened cocoa powder (or raw cacao)
2 tsp coconut flour (packed)
1/8 tsp baking powder
small pinch salt
2 tbsp full-fat coconut milk
Chunk of baking chocolate or chocolate bar* (optional)
How to make:
Melt coconut oil in your mug for about 15 secs in the microwave. Stir in honey and vanilla extract. For best results, mix dry ingredients in a small bowl (or add dry to your mug and mix very well). Add to mug and mix well. Add milk a tbsp at time until you have a thick brownie batter (I use 2 tbsp of full-fat coconut milk. Use less if using regular or almond milk). When your batter is thoroughly mixed (will look like a thick brownie batter), shove a chunk of chocolate in the center of the batter. Make sure chocolate is covered with batter.
Microwave for 30-90 seconds. Mine takes 45-60 for a fudge-like brownie. Check at 30 seconds, continue at 15 second intervals until top is set. Cook longer for a more cake-like brownie (but this is meant to be fudgy). Cool for a few minutes before serving. This is meant to be eaten from the mug. You can try to dump it in a bowl, but it won't be pretty.
Baking option: This is meant to be quick and made in the microwave, but you can bake it. It's not going to be a perfect molten cake, but it works. Bake at 350-375 degrees for 10-12 minutes. Check for the top to set and cool for a few minutes before eating.