As much as I love desserts (and I really, really love desserts), I try not to have them sitting around constantly because I am the type that could easily have cake for breakfast every single day. Thankfully, mug cakes exist so I can have my cake without having to run 15 miles a day to make up for daily breakfast cake.

Last night, I needed a fix for my complete and utter need for peanut butter and chocolate. I found this recipe for a Peanut Butter Brownie on instructables that looked promising. Despite having more ingredients than a normal mug cake, everything was measured in tablespoons which would speed up assembly. The recipe does require both a mug and a bowl but the promise of melted peanut butter was worth the extra dirty bowl. I did make a few additions–a splash of vanilla and a handful of chocolate chips.

It was advertised as a brownie but the texture was definitely more cake-like. That being said, it was totally delicious. I served it with a few scoops of chocolate custard and it was rich enough that even I couldn’t finish it.

Peanut Butter and Chocolate Mug Cake
4 Tablespoon flour
5 Tablespoon sugar
1 Tablespoon cocoa
a small pinch of salt
splash of vanilla extract
small handful of chocolate chips
1 egg
3 Tablespoon milk
3 Tablespoon vegetable oil
3 Tablespoon peanut butter

Measure (or eyeball) the peanut butter into a bowl (not the mug) and microwave for 30 seconds until melted.

Combine flour, sugar, cocoa, and salt in the mug and stir to combine. Add the vanilla, egg, milk, oil, and chocolate chips. Stir until it comes together. Pour the peanut butter into the mug and stir a few times to marbleize the two together.

Microwave for 2:45. Obviously, your microwave could differ from mine.

Let it cool for a few minutes. Top with ice cream!