I’ve always believed the simplest desserts can be the most satisfying, and this mug brownie recipe proves just that. With minimal ingredients and a microwave, you can create a rich, fudgy treat in minutes. It’s perfect for those moments when a craving strikes but you don’t want the fuss of baking an entire batch. The result is warm, indulgent, and customizable—just imagine adding ice cream or a drizzle of caramel.
Recipe
This mug brownie is the ultimate chocolate indulgence—rich, fudgy, and ready in minutes. Forget the boxed mixes or complicated recipes; this single-serving treat is your new go-to dessert life hack.
With just a handful of pantry staples and a microwave, you’ll sink into a warm, gooey brownie that’s perfection in every bite. The secret? A pinch of espresso powder to deepen the chocolate flavor and a dollop of melty butter for that irresistible richness.
Whether it’s a midnight craving or a quick afternoon pick-me-up, this mug brownie delivers café-quality decadence with zero hassle. Trust me, once you try it, you’ll wonder why you ever baked brownies any other way.
Get ready to impress yourself—this recipe is foolproof and utterly divine.
Ingredients
The secret to a perfect mug brownie lies in balancing richness and texture—too much flour and it’s cakey, too little and it’s sludge. Stick to these key players, and you’ll nail that fudgy, molten-center magic every time.
- All-purpose flour – Just 2 tablespoons keeps it dense but not gummy. For gluten-free, almond flour works (but expect a slightly nuttier taste).
- Granulated sugar – Non-negotiable for that crackly top. Swap with coconut sugar for deeper flavor, but the texture will be denser.
- Unsweetened cocoa powder – Use *natural* (not Dutch-process) for intense chocolate punch. Hershey’s works, but Valrhona is next-level.
- Vegetable oil – Makes the brownie ultra-moist. Melted butter adds richness but can make it heavier.
- Milk or water – A splash binds everything. Milk adds creaminess; water keeps it classic.
- Pinch of salt – Balances sweetness. Flaky sea salt on top before microwaving? Chef’s kiss.
- Chocolate chips – Fold in a handful for molten pockets. *Don’t skip.* Dark chocolate > milk here.
Pro tip: A tiny dash of espresso powder (¼ tsp) amplifies the chocolate flavor—no coffee taste, just depth.
How to Make the Best Mug Brownie Ingredients List
– Top and enjoy – Add ice cream, chocolate chips, or a dusting of powdered sugar while warm for extra indulgence.
Pro Tip: For a richer flavor, swap milk for brewed coffee or add a splash of vanilla extract before microwaving.
Watch Out: Microwaves vary—adjust cooking time based on your appliance’s power to prevent a dry or rubbery texture.
Nutrition
Nutritional values can vary based on ingredients and portion size. Below is an approximate breakdown per serving:
Calories: 280
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 150mg
Carbohydrates: 35g
Fiber: 2g
Sugars: 25g
Protein: 4g
Chef Tips
Making a mug brownie is quick, but there’s a trick to getting it just right. I always mix the wet ingredients first—melted butter, milk, and vanilla—then fold in the dry ones.
Don’t overmix; it keeps the texture fudgy. Microwave in short bursts, 20-30 seconds at a time, to avoid overcooking.
Let it cool slightly before digging in—it firms up and tastes even better. Trust me, patience pays off.
