Mug Brownie Chocolate Cake (Printable)

A rich, fudgy chocolate baked in a mug, ready in minutes for a satisfying single-serve treat.

# Components:

→ Dry Ingredients

01 - 4 tbsp all-purpose flour
02 - 4 tbsp granulated sugar
03 - 2 tbsp unsweetened cocoa powder
04 - 1 pinch salt

→ Wet Ingredients

05 - 2 tbsp vegetable oil (or melted butter)
06 - 3 tbsp milk
07 - 1/4 tsp vanilla extract

→ Optional Add-ins

08 - 1 tbsp chocolate chips
09 - 1 tbsp chopped nuts

# Directions:

01 - In a microwave-safe mug (minimum 12 oz), combine flour, sugar, cocoa powder, and salt, stirring thoroughly with a fork.
02 - Add vegetable oil, milk, and vanilla extract to the dry mixture and stir until the batter is smooth without dry spots.
03 - Fold in chocolate chips and/or chopped nuts if desired for added texture and flavor.
04 - Cook on high power for 50 to 70 seconds until the batter rises and the surface appears set, adjusting time according to microwave power to avoid overcooking.
05 - Let the cake rest for one minute in the mug before consuming.

# Expert Advice:

01 -
  • Its faster than opening a bag of chips and infinitely more satisfying.
  • You can make it in your pajamas with zero cleanup guilt.
  • The texture is somewhere between molten lava cake and a fudge brownie, and you control how gooey it gets.
02 -
  • Every microwave is different, start with 50 seconds and add time in 10-second bursts or you will end up with rubber.
  • The brownie keeps cooking after you stop the microwave, so pull it out when it still looks a little wet in the center.
03 -
  • Stir the batter thoroughly at the bottom of the mug where dry ingredients love to hide.
  • If you want it extra gooey, pull it out at 50 seconds and let carryover heat finish the job.
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