It turns out I prefer cheese, but I’m not exactly one to turn down a brownie. Especially when it basically just appears in your hands…

Not to mention that it’s, you know, ADORABLE.

I’ve been looking for a lot of excuses to make baked goods at the crack of dawn lately (Exhibits A and B). This is probably the easiest to justify, since one, it’s got beans and coconut oil and pastured eggs in it which are also found in a number of popular and healthy breakfast dishes like huevos rancheros and scrambles and the like. Two, it’s in a mug, which is a vessel for coffee, which is a breakfast item.

So there you go.

But, well, this is totally appropriate ant any time of day. I know the recipe is quite similar to the breakfast brownies I made earlier, but I LOVE this one so much more. Something about the size or cooking method, maybe, but it’s SO fudgey and SO chocolatey and SO good hot out of the microwave.

Put a little hot fudge or ice cream on top? Dead.

But, you know, if we want to keep things all “healthy” for breakfast…coconut whipped cream is my absolute favorite. I don’t sweeten mine at all…it’s literally just the coconut milk solids whipped around a bit with a whisk…but feel free to go nuts with whatever you like.

However.

Sprinkles are non-negotiable.

I was on the front porch the other day with this thing and a cup of coffee in the other hand. I’ll admit that it felt mildly ridiculous to be double-fisting coffee mugs, but you do what you gotta do, I guess.

I feel like that rogue yellow sprinkle is a metaphor for my life right now.

Take that however you want.