Best Brownie in a Mug
A quick and indulgent single-serve mug brownie that captures the warmth and nostalgia of homemade desserts in just minutes.
Ingredients
Dry Ingredients
- 4 tablespoons all-purpose flour Substitution: use gluten-free flour cup-for-cup.
- 2 tablespoons unsweetened cocoa powder For that rich chocolate backbone.
- 2 tablespoons granulated sugar You can swap for coconut sugar or a sugar substitute for a healthier option.
- 1 pinch salt Balances sweetness and brightens chocolate flavor.
- 1/8 teaspoon baking powder Optional, for a slightly cakier texture.
Wet Ingredients
- 3 tablespoons milk (dairy or plant-based) Almond milk adds a subtle nuttiness.
- 1 tablespoon vegetable oil or melted butter Use coconut oil for a tropical twist.
- 1/4 teaspoon vanilla extract Deepens aroma and flavor.
Optional Mix-ins
- 1 tablespoon chocolate chips Optional, for indulgence.
Instructions
Preparation
- Choose a microwave-safe mug (10–12 ounces) and lightly grease if using a ramekin for the oven method.
- In the mug, whisk together flour, cocoa powder, sugar, salt, and baking powder until evenly combined with no lumps.
- Add milk, oil, and vanilla. Stir vigorously until the batter is smooth and glossy.
- Fold in any mix-ins, like chocolate chips.
Cooking
- Microwave on high for 60 seconds. Check doneness: edges should be set and center slightly gooey. Zap in additional 10-second bursts as needed.
- For oven baking: preheat to 350°F and bake in ramekin for 10–12 minutes until set but soft in the center.
Serving
- Let cool for 1–2 minutes, then top with flaky sea salt, cocoa, ice cream, or honey.
Notes
Mug brownies are best eaten fresh. Refrigerate leftovers in an airtight container for up to 2 days and reheat gently in the microwave for 15-20 seconds. You can mix dry ingredients in bulk to make it even quicker to prepare.