Creamy, fluffy, eggless peanut butter cake mixed with melty chocolate chips. This single serving mug cake is ready in about 5 minutes.

Don’t get me wrong, chocolate brownies are amazing (look up my Fudge Iced Brownies, Salted Caramel Brownies or S’mores Brownies for proof), but sometimes you have to try something new.

To freeze the dough, roll into dough balls then flash freeze on a baking sheet. Transfer the frozen dough balls into an airtight container or freezer-safe bag and freeze for up to 2 months. Remove and bake from frozen. You may need to add extra minutes to the baking time.

Gluten free: for gluten free brownies, replace the all purpose flour with almond flour and adjust the cooking time. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them. Shop the Recipe I was going to add white chocolate chips, too, but I know not everyone is as crazy about white chocolate as I am, so I refrained. When you take out the additives, and use unprocessed ingredients, peanut butter chips melt at a lower temperature. So you have to store these in the freezer then take them out immediately before you use them. Fudgy brownies: to make brownies that are essentially peanut butter fudge, use more butter and less flour.Room-temperature butter: Make sure your butter is cool to the touch. Here’s what room-temperature butter really means.

Kitchen scales: I always recommend weighing out your ingredients for complete accuracy. Sometimes using cups can be a little off, especially when it comes to ingredients like flour.Jam/Jelly: Add dollops of your favorite jam or jelly into the batter and swirl to make a peanut butter and jelly bar. December 8th is National Brownie Day, January 22 is National Blonde Brownie Day and February 10th is National Have a Brownie Day. If that didn’t convince you, the biggest brownie ever made was 3,000 lbs and was made 850 lbs of sugar, 500 lbs of butter, 750 lbs of chocolate chips and 500 lbs of all purpose flour. You can make the dough ahead of time and then store it in an airtight container in the fridge overnight and bake the next day. You’ll have to pull the dough out a bit early so it can come to room temperature enough to be able to form into dough balls. This cake is best eaten warm, while the chocolate is still melty and gooey. Because this cake is eggless, the crumb is a little loose. It’s best eaten in the mug as it won’t hold up well if you try to remove it from the mug. So I recommend you just grab a spoon and dig in. They are a little bit peanut buttery even though I didn’t add peanut butter to the actual cookie dough.