2 tbsp. oat flour (ground oats)
2 tbsp. unsweetened cocoa powder
2 tbsp. sour cream
2 tbsp. milk (dairy or non-dairy. I prefer unsweetened almond milk)
1 to 1.5 tbsp. honey (I normally use close to 2 tbsp. of honey, but feel free to add more/less)
1 tbsp. Unsweetened chocolate chips (I use Lily’s Chocolate chips that are sweetened with stevia)
In a coffee mug, add oat flour and cocoa powder, and mix well. (There is no need to grease the cup, it will stick to the sides anyway since it is fudgy)
Add sour cream, milk, and honey. Make sure there are no clumps on the bottom of the cup.
Stir in chocolate chips, and sprinkle some on top if desired.
Microwave on high for 1 to 1.5 minutes. Less time in the microwave will make your brownie more fudge, more time in the microwave makes it more cake like. No need to worry if your brownie is still gooey (that’s the way I like it!) since there is no egg in the batter.
Let cool and dig in!
Top with some extra honey if the brownie isn’t sweet enough for you.
P.S. I’ll add pictures as soon as possible!