Save I made this on a Wednesday night when the chocolate craving hit hard and the kitchen was already clean. No bowls, no beaters, just a mug and a fork. One minute later, I was eating warm, fudgy brownie straight from the cup, and I haven't looked back since.
The first time I made this for my roommate, she thought I was microwaving leftovers. When I handed her a spoon and told her to try it, her face went from confused to completely sold in one bite. Now she makes it every Sunday night.
Ingredients
- All-purpose flour: The structure that holds everything together without making it cakey, just use the regular stuff from your pantry.
- Granulated sugar: Sweetness and moisture in one, don't skip it or the brownie will taste flat.
- Unsweetened cocoa powder: This is where all the chocolate flavor lives, use good cocoa if you have it.
- Salt: Just a pinch makes the chocolate taste deeper and more intense.
- Vegetable oil: Keeps it fudgy and soft, melted butter works too if you want a richer flavor.
- Milk: Any kind works, it pulls the batter together and keeps it moist.
- Vanilla extract: A little goes a long way, it rounds out the chocolate without shouting.
- Chocolate chips: Optional but highly recommended, they melt into pockets of molten chocolate.
- Chopped nuts: Add crunch and a toasty contrast if you like texture.
Instructions
- Mix the Dry Stuff:
- Grab a big microwave-safe mug, at least 12 ounces or it will overflow. Dump in the flour, sugar, cocoa, and salt, then stir it all with a fork until it looks evenly blended.
- Add the Wet Ingredients:
- Pour in the oil, milk, and vanilla, then stir until the batter is smooth and there are no dry pockets hiding at the bottom. It should look thick and glossy.
- Fold in the Good Stuff:
- If you are using chocolate chips or nuts, gently fold them in now. Don't overmix or you will lose that fudgy magic.
- Microwave It:
- Pop the mug in the microwave and cook on high for 50 to 70 seconds, watching through the window as it puffs up. Stop when the top looks just set, it will firm up as it cools.
- Cool and Devour:
- Let it sit for one minute so you don't burn your tongue. Then dig in straight from the mug with a spoon.
Save There was a night I made this after a long shift, sitting on the couch with the mug cradled in both hands. It wasn't fancy, but it felt like the exact right thing at the exact right time. That is the magic of a mug brownie.
How to Make It Even Better
A scoop of vanilla ice cream on top turns this into a sundae situation, and a drizzle of chocolate sauce or peanut butter makes it feel like dessert at a diner. You can also swap the vegetable oil for melted coconut oil or butter, each one gives a slightly different richness that is worth trying.
Swaps and Substitutions
If you need it dairy-free, use oat milk or almond milk and skip the butter. You can also try whole wheat flour for a nuttier flavor, though it will be a little denser. The recipe is forgiving, so don't stress if you have to improvise.
Troubleshooting and Final Thoughts
If your brownie comes out dry, you cooked it too long. If it is soupy, give it another 10 seconds and check again. The sweet spot is when the edges pull away just a bit and the center jiggles slightly.
- Use a mug that is bigger than you think you need, batter rises fast.
- Don't walk away from the microwave, those last 10 seconds matter.
- Let it cool for a full minute or you will regret it immediately.
Save This is the kind of recipe you make when you need something sweet right now, no planning required. Keep the ingredients on hand and you will always be three minutes away from happiness.
Recipe FAQ
- → What type of mug should I use?
Use a microwave-safe mug of at least 12 oz capacity to allow the brownie to rise without spilling.
- → Can I substitute milk in the mixture?
Yes, you can replace regular milk with oat, almond, or other plant-based milks for different flavors or dietary needs.
- → How do I avoid overcooking the brownie?
Microwave it for 50–70 seconds; watch for the top to set but remain soft to keep the fudgy texture.
- → What optional add-ins work well?
Chocolate chips and chopped nuts blend nicely, adding texture and enhancing the chocolate flavor.
- → Can I add ice cream or sauces?
Yes, topping with vanilla ice cream or chocolate sauce elevates richness and flavor for a decadent treat.