Mug Brownie Chocolate Cake (Printer View)

Fudgy chocolate brownie made in a mug, ready in minutes with simple pantry ingredients.

# Components:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Optional Add-ins

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

# Method:

01 - In a microwave-safe mug (minimum 12 oz), add flour, sugar, cocoa powder, and salt. Stir thoroughly with a fork to mix evenly.
02 - Add vegetable oil, milk, and vanilla extract to the dry mixture. Stir until the batter is smooth and free of lumps.
03 - If desired, fold in chocolate chips and/or chopped nuts until evenly distributed.
04 - Cook on high power for 50 to 70 seconds, or until the top appears set and the brownie has risen. Adjust time according to your microwave wattage to avoid overcooking.
05 - Let the brownie cool in the mug for 1 minute before consuming directly for optimal texture and flavor.

# Expert Advice:

01 -
  • It satisfies a chocolate craving faster than you can find your car keys.
  • You dirty exactly one mug and one fork, which means cleanup happens while youre still chewing.
  • The texture is somewhere between molten lava cake and corner brownie, the best of both worlds.
  • You can tweak it every single time—add peanut butter, swap in almond milk, toss in whatever chips are hiding in the freezer.
02 -
  • Every microwave is different—start with 50 seconds and add time in 10-second bursts if the center still looks wet.
  • Do not overmix the batter or youll knock out the air and end up with something tough instead of tender.
  • Use a mug thats bigger than you think you need, because this brownie rises fast and will spill over the edge if theres no room.
03 -
  • Use melted butter instead of oil if you want a richer, more buttery flavor that tastes like bakery brownies.
  • Slightly undercook it for a gooey, lava-cake texture, then let it sit for two minutes so the center firms up just enough to eat with a spoon.
  • Top it with a tiny pinch of flaky salt right before serving—it makes the chocolate taste twice as intense.
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