This Microwave Brownie in a Mug is a quick, easy, and decadent dessert that can be made in less than 15 minutes with simple ingredients and a microwave-safe mug! Cure those chocolate cravings with this rich quick dessert!
With their gooey texture, chocolatey flavor, and simple preparation, brownie mug cakes have become a popular treat for those with a sweet tooth who don’t want to spend too much time or effort in the kitchen. I’ve done all the testing for you to achieve everything you love about a brownie in one little single-serve brownie mug cake.
Top your fudgy brownie with whipped cream and this Microwave Hot Fudge Sauce for added decadence!
If you’re a fan of similar small-batch desserts, be sure to try Molten Lava Cake, Mini Chocolate Cream Pie in Mason Jars, and Nutella Cupcakes. And if you can’t even wait 1 minute to eat your brownie, skip the microwave and dig into a bowl of edible brownie batter!
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🍫 Ingredients:
- Flour – All-purpose flour.
- Cocoa powder – unsweetened cocoa powder.
- Sugar – granulated sugar.
- Salt – Just a pinch of salt.
- Pure vanilla extract – adds a richness to the brownie 💓
- Milk – Whole milk or reduced-fat milk.
- Oil – Coconut oil (unscented) or canola oil can be used.
- Chocolate chips – Chocolate chips or chunks are good.
- Egg – Beaten.
For a full list of ingredients and their measurements for this easy mug brownie recipe, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Use gluten-free flour like Bob’s Red Mill for gluten sensitivities.
- For a richer flavor, you can substitute brown sugar.
- Almond extract can be added too. When using this recipe for Christmas, consider adding peppermint extract to the batter.
- I have also used Almond or Oat milks and it works great and has a nice flavor.
- Coconut oil or canola oil can be used.
- For the chocolate chips: White chocolate chips, semi-sweet chocolate chips, or dark chocolate chips. You can also use alternatives such as peanut butter chips or butterscotch chips.
- The egg can be omitted, but I recommend including it in the batter. It gives a little rise to the brownie and the texture is much better with the egg. You are using just one tablespoon of a beaten egg – you can make about three brownie mug cakes from one egg.
- If you omit the egg in this easy recipe, it may be worth adding a small amount of baking powder for rise.
- Add chopped nuts to this brownie mixture for added texture.
- You could also garnish the cooked brownie with whipped cream, sprinkles, chopped nuts, chopped candy canes (for a holiday version), or a drizzle of chocolate syrup.
🔪 Instructions:
Step 1: Stir together the dry ingredients in a 6-8 oz. microwave-safe mug.
Step 2: Add vanilla, milk, and vegetable oil to the mug and stir to make a batter.
Step 3: In a separate bowl, use a fork or small whisk to thoroughly beat one egg. Measure out 1 tablespoon of the beaten egg and add it to the mug.
Step 4: Mix in ½ of the chocolate chunks.
Pro Tip: Ensure that you choose a microwave-safe mug for this recipe. There’s usually an icon or wording underneath a mug that will tell you whether it’s suitable for microwaving. It’s also recommended to use a 6-8oz mug for this recipe.
Step 5: Sprinkle the other half of the chocolate chunks over the top. Microwave mug brownie for 1 minute – 1 minute 15 seconds. The mug cake is done when it no longer appears wet across the top.
GARNISH/SERVE: You can dig right in or top the brownie with a scoop of vanilla ice cream or a squirt of whipped cream. Add caramel or chocolate sauce – you can even add sprinkles!
Recipe Tips for a Fudgy Brownie in a Mug
- The brownie in a mug won’t rise much, just a little, so it’s best to use a 6-8 oz coffee mug. The brownie may not fill the mug to the top edge due to variations in the shape and size of the mug, but it will still taste delicious.
- Mix the dry ingredients together first to ensure they’re well combined, then add the wet ingredients.
- One egg makes about three recipes of brownies in a mug.
- I don’t recommend that you use a brownie box mix for this single-serving brownie recipe. I have tested all the variations of ingredients to get the perfect combination of flavor, texture, and the ability to cook it in the microwave.
Fun Fact
The brownie-in-a-mug recipe originated in the early 2000s, around the same time that microwave cooking was becoming increasingly popular. The first known recipe for a brownie in a mug was published in a book called “101 Things to Do with a Cake Mix” by Stephanie Ashcraft in 2002.
Since then, the recipe has become incredibly popular, with countless variations. Some people even refer to it as a “mug cake” or a “microwave cake” and use different flavors and toppings to create a wide variety of desserts.
Recipe FAQs
Yes! You can store your sweet treat at room temperature for up to 3 days, covered tightly with plastic wrap.
Dutch process cocoa powder, also known as Dutch-processed cocoa or alkalized cocoa, is a type of cocoa powder that has been treated with an alkaline solution to reduce its acidity. This process involves washing cocoa beans in a potassium solution, which neutralizes their natural acidity and produces a darker, smoother fudgy mug brownie.
While it’s possible, I don’t recommend it. From testing this single serving brownie recipe, I’ve found that increasing the amounts in the recipe without adjusting the recipe itself and the cooking time can lead to undercooked or burnt brownies. If you’d like two mug cakes (to share or both for yourself!), simply mix up two separate brownies in a mug.
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If you tried this Microwave Brownie in a Mug Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Microwave Brownie in a Mug
Ingredients
- 3 tablespoons all-purpose flour
- 3 tablespoons dutch-process cocoa powder
- 3 tablespoon granulated sugar
- Pinch of salt
- ¼ teaspoon vanilla extract
- 3 tablespoon milk
- 3 tablespoon vegetable oil
- 2 tablespoons chocolate chunks or chips
- 1 tablespoon beaten egg see notes
Instructions
- Stir together the dry ingredients in a 6-8 oz. microwave-safe mug.
- Add vanilla, milk, vegetable oil to the mug and stir to make a batter.
- In a separate bowl, use a fork or small whisk to thoroughly beat one egg. Measure out 1 tablespoon of the beaten egg and add it into the mug.
- Mix in ½ of the chocolate chunks and sprinkle the other half over the top.
- Microwave 1 minute – 1 minute 15 seconds. The mug cake is done when it no longer appears wet across the top of the mug cake.
Notes
Nutrition
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Comments & Reviews
Donna says
My husband was in the mood for something sweet, so I made this. Followed the recipe and it turned out great! I will be making this again. Thank you
Anya says
If you add just a pinch (1/4 tsp) of baking powder it rises a little more and I personally think it’s better. But still a very good recipe. Thank you.