Microwave Mug Brownie Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 5

Cook Time: 2

Total Time: 7

Servings: person

Calories: 995kcal

Author: Becky Hardin

This isn't your average two-bite mug treat. My super-sized, deep-dish mug brownie is a substantial dessert designed to satisfy a serious chocolate craving in under 10 minutes.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
12-ounce Microwave-Safe Mug

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

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

*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.

**You can use any cocoa powder you prefer, as long as it is unsweetened. Choose natural cocoa powder for a classic taste or Dutch-process for a slightly richer taste.

***You can swap the milk for brewed coffee (room temp or cold) for a more intense chocolate flavor.

****You can swap the oil for an equal amount coconut oil or melted butter for a richer flavor, though it may be less moist when it cools. For a low-fat option, use unsweetened applesauce or mashed banana.

Tips:

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.
Use a fork to mix together all of your ingredients directly in the mug.
Optional flavor enhancements: ¼ tsp espresso powder, cinnamon, or almond extract.
Once you add the liquid to the flour, stop stirring as soon as the flour streaks disappear. Overmixing will make your brownie chewy and tough.
Your batter should not fill more than half of the mug. If it looks too full, split it into two smaller mugs or use a microwave-safe cereal bowl to avoid a chocolate explosion.
For a molten center, press a scoop of chocolate chips, nut butter, or a candy bar piece directly into the center of the mug right before microwaving.
Microwave ovens vary in power and intensity. If your brownie keeps coming out dry, try cooking it at 70% or 80% power for a slightly longer time.
Pull your brownie when the edges look set and dry, but the very center is still slightly wet. If it seems underdone, pop it back in for another 10-15 seconds.

Smaller Appetite? Easily halve this recipe and make it in a standard 8-ounce mug for a quicker snack.

Storage: If you have leftovers, store them tightly covered with plastic wrap at room temperature for up to 1 day.

Nutrition