Melt your margarine in a microwave safe bowl or cup (took me about 12 seconds). Add the oil to your melted margarine and mix well. If you want a moister brownie, go for the full two tablespoons. I prefer a really solid, dense brownie (which I top with ice cream adding a lot of moisture) so I use one tablespoon of oil. Add in your vanilla and water, stir well to combine. In a separate bowl or cup, combine all dry ingredients.

As I said, I used only one tablespoon of oil, so my mix is a bit on the drier/firm side. I pressed it into my ramekin. You could also use a mug, microwaving things in a mug seems to be the popular thing, but being a non-coffee drinker (hello, Diet Coke!), I have more ramekins than I do mugs.

I added a few chocolate chips to the top.

I started with 45 seconds in the microwave and ended up cooking mine for about one minute and ten seconds. That’s 70 seconds people – until hot, gooey, delicious, dark, sweet chocolate goodness.

In my opinion, anything “a la mode” needs ice cream.  End of story.

These are best enjoyed within a few minutes of heating them up.