Enjoy a quick and delicious chocolate treat with this recipe for Microwave Brownie in a Mug. It only takes minutes to prepare and will satisfy your sweet tooth quickly.
Mug Brownie Recipe
Everyone loves a warm, chocolatey brownie, but no one loves waiting for a whole batch to bake. This microwave brownie is made in a mug with just a few ingredients, and it’s ready in minutes.
This microwavable recipe is simple, stress-free, and as quick as possible.
Why You’ll Love this Microwave Brownie Mug Recipe:
- Topping-friendly: Add some whipped cream on top, or drizzle a bit of caramel or chocolate syrup over it.
- Quick Dessert: You won’t need to worry about putting the oven on or waiting a long time to eat the brownie. This microwave brownie is ready in under 10 minutes.
- Perfect Portion: Dessert for one? This is such an easy way to make something an individual sized portions for a weeknight treat.
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How to Make a Single Serving Mug Brownie in the Microwave
Be sure to see the recipe card below for full ingredients & instructions!
- Put your flour, chocolate chips, cocoa powder, white sugar, baking powder, salt, and brown sugar into a large coffee/tea mug.
- Stir the ingredients well.
- Add the vegetable oil, vanilla extract, and milk, stirring to combine.
- Place your mug in the microwave for 1 minute and 45 seconds.
- Let the brownie in a mug sit for 5 minutes to cool down before you eat it.
When making a microwave brownie, you’ll need a 12-ounce ceramic coffee mug. Don’t use a plastic mug!
Heat your brownie for 1 minute and 45 seconds. Don’t go over this time limit because you don’t want to burn the brownie.
You can use any cocoa powder you prefer, as long as it is unsweetened. Choose natural cocoa powder for a slightly more acidic taste or Dutch-process for a slightly smoother taste.
The recipe makes 1 single-serve brownie. However, you can easily double the recipe and make a second brownie in a different mug.
Recipe Tips and Tricks
- Use a fork to mix together all of your ingredients directly in the mug.
- When adding your dry ingredients, feel free to use different types of chocolate chips, such as white chocolate or dark chocolate. You can also use caramel or mint chips in the mix.
- Avoid using a plastic mug if it’s not a microwave-safe one. You don’t want the plastic to start melting in the microwave.
Top off that hot brownie with a scoop of ice cream for the perfect weeknight treat!
Make a delicious chocolatey treat within minutes using this Microwave Brownie in a Mug recipe. It’s so simple, and the brownie comes out perfect each time.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Microwave Mug Brownie Recipe
Ingredients
- 6 tablespoons all-purpose flour
- ¼ cup semisweet chocolate chips
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup milk
- 2 tablespoons vegetable oil
- 1½ teaspoons pure vanilla extract
Equipment
- Kitchen Scale (optional)
- 12-ounce Microwave-Safe Mug
Instructions
- Add the flour, chocolate chips, cocoa powder, brown sugar, granulated sugar, baking powder, and salt to a large mug and stir to combine.6 tablespoons all-purpose flour, ¼ cup semisweet chocolate chips, 3 tablespoons unsweetened cocoa powder, 3 tablespoons brown sugar, 2 tablespoons granulated sugar, ½ teaspoon baking powder, ¼ teaspoon kosher salt
- Pour in the milk, vegetable oil, and vanilla extract and stir again until combined.⅓ cup milk, 2 tablespoons vegetable oil, 1½ teaspoons pure vanilla extract
- Microwave for 1 minute and 45 seconds, then let it cool for 5 minutes before serving with vanilla ice cream if desired.
Notes
- Use a fork to mix together all of your ingredients directly in the mug.
- When adding your dry ingredients, feel free to use different types of chocolate chips, such as white chocolate or dark chocolate. You can also use caramel or mint chips in the mix.
- Avoid using a plastic mug if it’s not a microwave-safe one. You don’t want the plastic to start melting in the microwave.
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