This easy mug brownie recipe makes a single serving and only takes about 10 minutes from start to first bite. Add a scoop of your favorite ice cream or some whipped cream!
BE PICTURED IN; CHARACTERIZED IN:
Oh my. We are damned. My young friends Reilly and Alden just showed me how to make single serve brownies in a mug in the microwave. Lasts 5 minutes.
We experimented a bit. It turns out that you really shouldn’t be using a heavily flavored extra virgin olive oil for this recipe, but a milder flavored olive oil works well. Melted butter or a neutral oil is also good.
A pinch of salt will help make the chocolate more chocolaty. I added some vanilla and a tiny bit of cinnamon; You can also add a spot of instant coffee to make it even better.
The brownie lacks structure (no egg), but that’s okay because it’s in the cup. When it’s done, it’s HOT. Perfect for topping with some vanilla ice cream or whipped cream.
The trick is getting the cooking time right for your microwave. Every microwave model is different.
How to make a brownie in the microwave
A 1000-watt microwave we tested cooked these one-cup brownies perfectly in 1 minute 40 seconds. Our 1650 watt microwave cooked them in 1 minute and 10 seconds. Therefore, you may need to adjust the time in order for the brownie to cook properly with your microwave.
Enjoy!
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Check out this easy brownie in a mug recipe
A real brownie in a mug
Classic brownies don’t have baking soda or baking powder, so you don’t need it here to get a dense, brownie-like dessert. If you like it a little lighter, we recommend another mug cake recipe.
The brownie is fine on its own, but a little ice cream (or whipped cream, or a squirt of non-whipped cream) takes it to another level.
Choose the right cup
- Use a heavy ceramic mug with no metal accents.
- Regular mugs, like the ones you buy at a gift shop that say “No. 1 Grandpa” or “World’s Best Boss” work best.
- Choose a mug that will hold at least 1 cup of liquid. It makes mixing the brownie in the mug a lot less messy.
Let cool (somewhat!)
Letting the brownie sit after it comes out of the microwave makes a big difference in its flavor and texture. Straight out of the microwave it’s too hot to enjoy and can even burn your tongue.
Swaps and Substitutions
- Use mild, fruity extra virgin olive oil instead of butter.
- Use melted coconut oil instead of butter.
- Instead of butter, use canola or another neutral oil.
- For a vegan mug brownie: Use oil or melted vegan butter and non-dairy milk, coffee, or water.
- For a gluten-free mug brownie: Use a cupful of gluten-free baking mix in place of the flour
- Add 1 tablespoon of chocolate chips to the batter.
- Immediately after baking, place an unwrapped, foil-wrapped piece of milk or dark chocolate on top of the brownie and allow it to melt.
More delicious brownie recipes to make!
- Best Chocolate Brownies
- Peanut Butter Swirl Brownies
- Juicy chocolate brownies
- Caramel Brownies
- Fudgy Gluten Free Chocolate Brownies
From the editors of Simply Recipes
Chocolate cake in a mug
Some mugs do not do well in the microwave because their ceramic glaze contains metal. They will work, but they can get very hot. It’s best to use a plain, old, everyday, unfancy mug. A regular 12 to 16 ounce mug will do.
ingredients
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2 tablespoon buttereasy Extra virgin olive oilor neutral oil
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1/4 Cup (30 g) universally applicable flour
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3 tablespoon (35g) sugar
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2 tablespoon (13g) natural unsweetened cocoa powder
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prize kosher Salt
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Tiny prize CinammonOptional
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3 tablespoon (44ml) milkwater or coffee
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1/8 teaspoon vanilla extract
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IceWhipped cream or whipped cream for serving
method
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Melt the butter if using:
Place the butter in a small microwave-safe bowl or ramekin and microwave for 30 seconds at 50% power (level 5 for most microwaves). If it hasn’t melted after that, continue heating in 10-second bursts until melted.
This step is unnecessary if you are using extra virgin olive oil or a neutral oil.
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Combine the dry ingredients in a mug:
In a microwave-safe ceramic mug, combine flour, sugar, cocoa, salt (if using unsalted butter), and optional cinnamon. Stir with a fork until it resembles brown sand and there are no lumps.
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Add the wet ingredients and stir:
Stir in the butter (or oil) with a fork until a paste forms.
Then add the milk (or water or coffee) and vanilla. Using the same fork, stir until smooth. The batter may look a bit thin, but don’t worry – that’s the way it’s supposed to be.
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Cooking in the microwave:
Microwave, uncovered, on high power for 1 minute.
You may need to adjust the time for less or more microwaves. If you don’t know the power level of your microwave, start with 1 minute and continue cooking in 10 second increments until the brownie is done. For a 1000 watt microwave, 1 minute is good; For 1650 watt microwaves we recommend 1 minute and 10 seconds.
After baking, the brownie should still look slightly moist, not dry. Some wet-looking spots are okay; These are set up when the brownie is resting.
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Rest 4 minutes:
Let the brownie rest for 4 minutes. The inside of the brownie is very hot and is still cooking even though it’s not in the microwave. It may be hard, but it’s worth the wait! It gives the brownie better flavor and texture.
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Top with ice cream:
Serve with a scoop of vanilla ice cream or a small dollop of whipped cream (whipped or not).
| nutritional information (per serving) | |
|---|---|
| 528 | calories |
| 25g | Fat |
| 70g | carbohydrates |
| 7g | protein |
