Easy Eggless Mug Brownie
A quick and comforting chocolate brownie made in a mug, perfect for satisfying your sweet tooth in under five minutes.
Ingredients
Dry Ingredients
- 4 tablespoons all-purpose flour or use gluten-free flour blend for a gluten-free brownie.
- 3 tablespoons granulated sugar or coconut sugar for a slightly caramelized note.
- 2 tablespoons unsweetened cocoa powder sifted for lump-free batter.
- 1/8 teaspoon baking powder gives a slight lift without making it cakey.
- pinch salt brightens the chocolate.
Wet Ingredients
- 3 tablespoons milk (dairy or plant-based) almond or oat milk works beautifully.
- 2 tablespoons vegetable oil or melted coconut oil keeps the brownie moist.
- 1/4 teaspoon vanilla extract for that homey aroma.
Optional Mix-ins
- 1 tablespoon chocolate chips or chopped nuts, or a spoonful of peanut butter for swirl.
Instructions
Preparation
- In a microwave-safe mug (10–12 oz works best), whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
- Add the milk, oil, and vanilla. Stir briskly with a fork until you have a smooth batter.
- If using chocolate chips or nuts, fold them in now.
- Smooth the top with the back of the fork and tap the mug gently on the counter to remove air pockets.
- Microwave on high for 45 seconds, then check. If the center is still very wet, microwave in 10–15 second bursts until set.
- Let it cool for 1 minute, then enjoy straight from the mug.
Notes
Best eaten fresh. Cover unbaked mug and refrigerate for up to 24 hours. Refrigerate leftovers for up to 48 hours and reheat in the microwave.