Alton Brown’s Chocolate Cake in a Mug takes just 15 minutes to make

A delicious double chocolate cake brimming with chocolatey goodness… This celebrity recipe from chef Alton Brown only takes 15 minutes to prepare. and bake. The decadent result belies the quick simplicity of the recipe. Since this delicious cake is so rich, it’s the perfect treat for you and that special someone to share. Keep reading to learn more about Brown’s cooking hacks for some of our favorite treat recipes.

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Alton Brown’s mug cake recipe for two

Like many recipes on Alton Brown’s website, this sweet treat is quick and easy to make. He combined two popular recipes from decades past to create this modern treat. These two recipes were the molten lava cakes that were all the rage in the 90s and the mug cakes that were so popular in the late 2000s. The result is a cake that rises high like a soufflé before collapsing into goodness. fondant.

The first step in this recipe is to heat the chocolate chips and milk in the mugs using the microwave. Meanwhile, mix the dough. Whisk the chocolate/milk mixture to combine, stir in the batter and let stand in the microwave for three minutes. Then microwave for 1 minute and 45 seconds. Brown suggests serving this decadent treat with ice cream or whipped cream. Or, in his words, “…just eat it out of the cup, you animal.”

Chocolate chip cookies with a perfect chew

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A few simple ingredient swaps are the secret to Brown’s deliciously moist chocolate chip cookies. Instead of all-purpose flour and light brown sugar in your favorite chocolate chip cookie recipe, use bread flour and dark brown sugar. Bread flour is higher in protein (and therefore gluten) than AP flour, and dark brown sugar contains more molasses than the light version.

Gluten and molasses both increase the chew factor of cookies and are responsible for the high ratings and rave reviews these cookies get from avid bakers. Who knew such a simple change could make such a difference in the texture of a cookie? Well, Brown for one!

Tangy candied orange peel

Typical of many of Brown’s easy and accessible recipes, his candied orange peel requires just three ingredients. All you will need are ripe oranges, sugar, water and a bit of time. Separating the orange peel from the white pith that lies underneath is arguably the hardest part of the whole process. A sharp paring knife will make this part easier. After that, it is enough to simmer the skin, first in plain water, then in sugar syrup.

The whole process takes about an hour and three quarters, but only about half an hour involves some serious activity on your part. The rest is just keeping an eye on the pan, stirring it occasionally, and lowering the temperature as the syrup thickens. The result is a deliciously tart and crunchy candy that will keep you coming back for “just one more piece”.

Brown’s secret to soft, fudgy brownies

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Switching up the baking method is the secret to getting brownies with the perfect texture: a crunchy, crunchy top on a soft, gooey bottom. Brown suggests giving the pan a standstill halfway through cooking. Simply bake the brownie pan for 15 minutes at 300°F, remove from the oven and let cool for 15 minutes, then bake for another 30 minutes.

Following this trick leads to a whole pot of brownies that have the perfect texture all over. No more brownie molds that are melting in the middle while the edges are overcooked and hard! This easy hack works with any type of brownie recipe, whether homemade or from a mix.

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