(clears throat)
- Hello, hello, hello.
Hey guys, what is up? How are you doing?
Apologies for the noises in the background of this video.
Apparently my next door neighbor has decided to like
build a time machine inside his apartment or something.
(crash)
Fireworks.
But forget about that.
It's YouTube, we can get away with these things, right?
So I like microwave mud cakes.
They are the best thing ever.
Cue the plugging of all the other mud cake videos
that I've done on this channel.
I do really love them.
They're so simple, so easy, so quick to make.
Whack stuff in a mug, chuck it in the microwave,
eat it, and it's really good.
And it's like a yummy dessert, and it's so simple.
So my most popular mud cake,
and one of my most popular videos of all time
is the two-minute chocolate brownie in a mug.
And it is pretty damn awesome,
but it was also the first ever cooking video
that I ever made on this YouTube channel.
So it wasn't like the best video ever.
So basically, I'm going to remake a new and improved
version of the two-minute brownie in a mug cake
thingamajig
cup
microwave
whatever it's called.
And it's going to be so much better than the old one
because, you know, I've like changed a few things and
I think it's better.
We hope.
So let's give it a go.
Here we go.
(swish sound)
Wait, what happened?
It didn't slide away.
You're not supposed to see this bit.
Try again.
(swish sound)
So, to start things off, you'll need a mug.
I am using this mug.
It's British, and I'm British, and I'm sponsored by England.
(slurping)
Visit England.
It will look pretty.
But because I'm a genius,
I'm not gonna mix ingredients in the mug.
I'm gonna mix them in here
'cause this is gonna get all messy,
and unless you want your mud cake to look like
some diarrhea explosion,
then it's probably better to do it this way.
I'm also going to measure out all of the ingredients
with some like scientific or some spoon things.
Baking is all about being exact.
I know this is like a quick and easy recipe,
but it will make a difference if you use some like
proper measuring spoons, which I didn't do last time.
If you use one of these,
don't complain to me in the comments down below
that it doesn't taste like heaven,
because you probably should have used these.
Just saying.
So to start things off,
I'm gonna take two of these tablespoons of butter.
Butter's better than margarine, so use butter.
Come on, be precise, Doug.
We just lectured everyone.
One of those into the jug.
(blows raspberry)
Then another one
into the cool mixing, measuring, jug, thingamajig.
And then pop that into the microwave
so that it becomes all melted and we could actually mix it.
And here's one I made earlier.
I just, just did it right now.
Milk. We need milk.
Last time I used water, but milk is better.
So we're gonna use milk.
So pop two tablespoons into that measuring jug thingamajig.
Don't spill it, oh my God.
And another one.
It's so precise, and that's precisely why
it's gonna taste awesome.
And our last bit of liquid to add in
is half a teaspoon of vanilla.
I'm using Madagascan vanilla
because I'm sponsored by Madagascar.
Visit Madagascar.
Not really. Just kidding.
Why, why am I saying this?
Half-ish of a teaspoon.
Whaaaaat.
Next up, add in a pinch of salt.
Now listen carefully.
Only put in a small pinch.
Someone in the comments last time,
I think it was like Pat from Patridge
or Amelia from Ameliaville,
put in too much salt and then complained to me
that it tasted too salty.
Well duh, you know, if you put in more than a pinch
then, yeah, it's gonna taste salty and gonna be a bit gross.
The point is, you only want a very small amount
because it's only there to kind of
subtly balance the flavors and bring out the sweetness
from the chocolate or some scientific crap like that.
You don't want it tasting like salt,
so just put in a little bit, a little pinch.
And I don't know what I'm doing.
Next up, we're gonna want two tablespoons of plain flour.
Not self-raising. Plain flour.
One.
Two.
And two tablespoons of cocoa powder.
One.
Two.
Someone last time, Sheila from Sheiland,
someone used hot chocolate instead of cocoa powder,
and that is not what you want to do
because hot chocolate is only like 10 percent cocoa powder.
So it won't be chocolaty enough.
So make sure you use cocoa powder.
Two tablespoons of sugar.
One.
Two.
Note I am using brown sugar.
"Why", you ask?
You can use white, but brown sugar has more moisture in it,
so if you was to use white, it would be a little bit more
sort of dry and cakey.
Whereas, if you use brown sugar,
it will help the brownie be a bit more moist and fudgey,
which is exactly what you want from a brownie.
Am I right?
So all of those ingredients are in there.
Just give them a really good mix.
Cue a compilation of all the weird faces
I make whilst mixing.
(electronic music)
There we go, look at that.
That is super-duper well combined.
Boo-ee
(gasp)
No, I missed it.
Oh my God, scoot that back in.
No one saw.
Mmm.
Tastes like chocolate pudding.
Oh no, it's got on my t-shirt.
I was going to try and wear this again tomorrow.
Comment complaint number three from the previous video:
This isn't two minutes brownie in a mug.
This is like three and a half minutes.
Yeah, sorry 'bout that.
It's kind of a bit more catchy title.
As we are trying to make this new and improved
and even better than last time,
you can also add some chocolate chips
to the mixture if you want.
You can also add like nuts or anything that you would
like in a brownie, you can just whack it in.
No exact measurement with this one.
Just however many you want.
Make sure they're all mixed in.
Mmm. So good.
Now we just need to transfer this into the mug.
Just gonna delicately place it in there.
Just like that.
Do make sure you have a microwave safe mug
because otherwise I don't know what will happen.
Like the world will implode.
Pop this into the microwave for around like, I don't know.
This is the tricky bit.
Microwaves vary a lot.
I'm gonna put it in for a minute and see how it's done.
Basically, you don't want to overcook this.
Can't over stress this enough
because then it will go all dry and cakey
and then you'll be like down in the comments being like,
"Doug, this doesn't taste very good, duh."
So make sure you don't overcook it.
It's better to have it a bit moist and fudgey
in the middle still.
Microwave.
And to finish off, I'm must going to take a nice little
scoop of whipped cream
'cause that is gonna make it so nice.
Gonna slip a couple of chocolate chips on top.
Actually, in my 800-watt microwave,
I only did it for 50 seconds.
It's a little bit fudgey and gooey in the middle.
Yum.
Do you see that?
It just looks so sexy.
At laready 10 times better than my previous one.
Whipped cream definitely makes it.
Mmm.
Oh wow. That is good.
That is so good.
I can't believe that came out of a microwave.
My mind is blown.
And you need to try this.
Oh wow.
I'm gonna have to eat it all.
There's no option.
Scuse me one sec.
Mmm.
Hope you guys enjoy this video,
and you're inspired to go make it.
I promise you you will love it
if you enjoy chocolate brownies.
It was awesome.
Check out my other cooking videos as well
and all the other mud cakes I made
because mud cakes are the best thing in the world.
Give this video a thumbs up if you enjoyed it
as much as I loved that chocolate cake.
I was like orgasming there.
I'm sorry, I know.
But otherwise I will see you guys again very soon.
Bye.