Time: 25 min.
Complexity: easily
Servings: 4

This mug brings you all the flavors of Irish coffee—coffee, whiskey, and cream—in a delicious brownie form. It's microwaveable in minutes, and its flavor goes beyond your typical cupcake.

Ingredients:

• 1 cup premium flour
• 1 cup light brown sugar
• 0.5 cup cocoa powder + extra for sprinkling
• 1/4 teaspoon salt
• 4 large egg yolks
• 3/4 cup vegetable oil
• 3/4 cup brewed coffee at room temperature
• 1 teaspoon coffee extract
• 0.5 cups Irish cream liqueur or Irish whiskey
• 1 cup heavy cream
• 2 tbsp + 2 tsp powdered sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, eggs, cream, brown sugar, Baileys liqueur, cocoa, coffee

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Preparation:

Step 1
• In a medium bowl, combine the flour, brown sugar, cocoa powder, and salt. In another medium bowl, combine the egg yolks, vegetable oil, coffee, and coffee extract. Fold the egg mixture into the flour mixture and knead until smooth. Divide the batter among four 300 ml microwave-safe mugs.
Step 2
• Microwave one mug at a time until slightly firm and puffy, 1.5 minutes. Drizzle 1 tablespoon of liqueur over each brownie after removing from the microwave. Set aside to cool slightly and allow the liqueur to soak in, at least 10 minutes.
Step 3
• Meanwhile, combine the heavy cream and powdered sugar in a medium bowl. Beat with a mixer on medium speed until medium peaks form, 1-2 minutes. Add the remaining 1/4 cup liqueur and beat until fully incorporated (be careful not to overwhip the cream). Top each brownie with whipped cream and a dusting of cocoa powder.

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