Easy Eggless Mug Brownie
A quick and comforting single-serve chocolate brownie made without eggs, perfect for indulgent cravings.
Ingredients
Main Ingredients
- 3 tablespoons all-purpose flour Use gluten-free blend for gluten-free option.
- 2 tablespoons unsweetened cocoa powder For deep chocolate flavor.
- 2 tablespoons granulated sugar Coconut sugar can be used as a substitute.
- 1/8 teaspoon baking powder For a soft crumb.
- pinch salt Enhances chocolate flavor.
- 3 tablespoons milk Dairy or plant-based like almond or oat milk.
- 1 tablespoon melted butter or neutral oil Vegan butter or coconut oil makes it dairy-free.
- 1/4 teaspoon vanilla extract Brightens the chocolate flavor.
Optional Mix-ins
- 1 tablespoon chocolate chips or chopped nuts For additional flavor.
- 1 spoonful peanut butter For a molten center.
Instructions
Preparation
- Choose a microwave-safe mug with about 12 ounces capacity.
- In the mug, whisk together flour, cocoa powder, sugar, baking powder, and salt until evenly combined.
- Add the milk, melted butter or oil, and vanilla extract. Stir until smooth; the batter should be thick but pourable.
- Fold in chocolate chips or nuts if using. For a molten center, spoon a small dollop of peanut butter or chocolate spread into the middle.
Cooking
- Microwave on high for 60 seconds, then check. If it jiggles, microwave an additional 10-30 seconds as needed.
- Alternatively, bake in a preheated oven at 350°F (175°C) for 12-15 minutes.
- Let cool for a minute before serving. Top with ice cream, powdered sugar, or caramel if desired.
Notes
Best eaten fresh; store leftovers in an airtight container for up to 2 days. Freezing batter portions is recommended instead of freezing in the mug.