Brownie In A Mug
This brownie in a mug is made without eggs, but is still ultra gooey and fudgy. Perfect for when a brownie craving strikes, but you don’t want to make an entire pan of them!
Small batch desserts are the best. Whether you have a small family, live alone, or simply don’t need an entire pan of treats to snack on, small batch baking comes in handy time and again.
This mug brownie recipe is the ultimate small batch dessert. It’s completely eggless, but still super fudgy and dense just like my favorite homemade brownies. Even better, this gooey brownie in a mug uses basic ingredients and takes just one minute to cook. Yes, really!
I mixed some mini chocolate chips into my brownie batter for more chocolate flavor, but you could easily use something else like peanut butter chips or chopped walnuts instead.
Ingredients for This Recipe
The ingredients list below is similar to my classic brownie recipe, but the ratios are completely different. Here’s an overview of the ingredients list so you know exactly how to make a brownie in a mug.
- Unsalted Butter: Needs to be melted and then given a few minutes to cool before adding the remaining ingredients.
- Sugar: I used a mix of granulated and brown sugar in this recipe. You can use all granulated sugar if you prefer, but I find that the tablespoon of brown sugar adds a little moisture to the brownie and makes it fudgy.
- Vanilla extract: Pure vanilla extract is the best for baking.
- All-purpose flour: Needs to be spooned and leveled when being measured out, otherwise you might wind up with a cakey microwave brownie.
- Cocoa powder: Make sure to sift the cocoa powder, otherwise you could end up with some lumps in your brownie.
- Salt: A tiny pinch of salt is needed to balance out the sugar in the batter.
- Chocolate chips: Totally optional, but highly recommended. Mini chocolate chips work best since the brownie is so small.
How to Make a Brownie in a Mug
Making a microwave mug brownie is arguably the easiest dessert recipe to master. First, you need to grease your mug with non-stick cooking spray. Don’t skip this step, otherwise the brownie will stick to the mug.
Then, combine the melted butter and sugars in a mixing bowl. Stir in the vanilla extract and a little water next.
Mix in the dry ingredients, taking care to mix the batter just until combined. Fold in the chocolate chips last, if using.
Once the batter comes together, carefully turn it into the greased mug. I like to sprinkle a few extra chocolate chips on top at this stage, but they’re optional.
Then, it’s finally time to cook the brownie. My mug brownies always take 60 seconds to cook through, but yours may take as long as 75 seconds. You’ll know the microwave mug brownie is done when the top is just set.
Once cooked, let the brownie cool for a couple minutes before digging into it. This gives the brownie time to set — and it gives you enough time to pull out the ice cream and scoop some on top!
Can I Double This Recipe?
Yes, you can easily double this recipe. However, you’ll need to divide the batter between two mugs and the mugs need to be cooked separately in the microwave.
Toppings to Try
If you’re making a microwave dessert recipe, I bet you’re in a hurry to eat it. I can’t blame you! But if you’re patient or have foresight, here are some toppings you may want to prepare for your brownie:
- I recommend mixing together the brownie batter in a larger bowl and then transferring it to a mug. This will ensure that all the ingredients are fully incorporated before being baked.
- Make sure your microwave is at full power before making this recipe. If the power settings have been adjusted, the brownie won’t cook in the time specified in the recipe card below.
- I recommend eating the brownie immediately. Leftovers can be kept on the counter for a few days, but this treat is best when it’s fresh.
More Small Batch Dessert Recipes!
- Chocolate Mug Cake
- Small Batch Chocolate Chip Cookies
- Small Batch Oatmeal Chocolate Chip Cookies
- Molten Chocolate Lava Cakes for Two
- Apple Crisp for Two
Brownie In A Mug
- 2 tablespoons (30 grams) unsalted butter , melted and slightly cooled
- 3 tablespoons (38 grams) granulated sugar
- 1 tablespoon (12 grams) brown sugar (light or dark)
- 2 tablespoons (30 ml) water , room temperature
- ½ teaspoon pure vanilla extract
- ¼ cup (32 grams) all-purpose flour , spooned & leveled
- 2 tablespoons (10 grams) natural unsweetened cocoa powder , sifted
- Tiny pinch of salt
- 1 tablespoon (15 grams) mini semi-sweet chocolate chips (optional)
- Grease a mug with nonstick cooking spray.
- Combine the melted butter, granulated sugar, and brown sugar in a medium-sized mixing bowl and whisk until well combined. Whisk in the water and pure vanilla extract.
- Add the flour, sifted cocoa powder, and salt and whisk until fully combined and no lumps remain. Stir in the semi-sweet chocolate chips.
- Pour the batter into the prepared mug and smooth out the top. Sprinkle additional chocolate chips on top if desired.
- Microwave for 60 to 75 seconds or until the top is just set (I microwave mine for right at 60 seconds).
- Carefully remove from the microwave and set aside to cool for a few minutes. Top with ice cream or your favorite toppings right before serving.