Best Brownie in a Mug
A warm, chocolatey treat in under five minutes—perfect for a solo reward or a spontaneous family celebration.
Ingredients
Dry Ingredients
- 3 tablespoons all-purpose flour Substitute with gluten-free flour if needed.
- 2 tablespoons granulated sugar Use coconut sugar for a slightly caramel note.
- 1 tablespoon brown sugar Omit for a less sweet, more chocolate-forward mug brownie.
- 2 tablespoons unsweetened cocoa powder Dutch-processed gives a richer flavor.
- 1/8 teaspoon baking powder Optional, for a slightly cakier top; skip for fudgier results.
- 1 pinch salt Brightens the chocolate.
Wet Ingredients
- 2 tablespoons vegetable oil or melted butter Oil keeps it ultra-moist; butter gives a nutty richness.
- 3 tablespoons milk Use dairy or plant-based milk like oat or almond for a dairy-free version.
- 1/4 teaspoon vanilla extract Lifts the flavors.
Optional Mix-ins
- 1 tablespoon chocolate chips For added sweetness.
- to taste tablespoons chopped nuts Adds texture.
Instructions
Preparation
- Choose a microwave-safe mug (12-ounce works well). The size matters—too small and it may overflow, too large and it may cook unevenly.
- Add flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt into the mug. Stir with a small whisk or fork until the dry ingredients are evenly mixed.
- Pour in the oil and milk, then add the vanilla. Stir until a smooth batter forms; there should be no large flour pockets.
- Gently fold in chocolate chips or nuts if using. Sprinkle a little extra on top for a melty finish.
Cooking
- Microwave on high for 45 to 60 seconds. Start with 45 seconds, then check: the edges should be set and the center slightly soft.
- Let it rest for 30–60 seconds before enjoying.
Serving Suggestions
- Top with vanilla ice cream, a drizzle of caramel, or a dusting of powdered sugar.
Notes
Best eaten fresh from the mug but can be stored covered in the fridge for up to 2 days. Reheat briefly in the microwave for 15–20 seconds. Mix dry ingredients in a small jar to make ahead.