Description
This fudgy mug brownie is a quick and easy single-serving dessert made in just minutes in the microwave. Rich with cocoa and chunks of dark chocolate, it delivers deep chocolate flavor and a moist, fudgy texture without the need for eggs or baking. Perfect for satisfying a chocolate craving instantly with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 2 1/2 tbsp dutch process cocoa powder
- 1 1/2 tbsp all purpose flour
- 2 tbsp granulated white sugar
- 2 tbsp oil (canola, vegetable or olive oil)
- 2 tbsp water
- 1 1/2 tbsp chopped dark chocolate
Instructions
- Mix dry ingredients. In an 8 oz microwave-safe mug, combine cocoa powder, all purpose flour, and granulated sugar. Whisk together thoroughly with a mini whisk to ensure even distribution and break up any lumps.
- Add wet ingredients. Pour in the oil and water, then whisk briskly until the batter becomes smooth and uniform, making sure there are no lumps of cocoa powder or flour.
- Incorporate chocolate chunks. Fold in half of the chopped dark chocolate into the batter inside the mug. Sprinkle the remaining dark chocolate on top of the batter for a melty chocolate topping.
- Microwave to cook. Microwave the mug on full power for about 40 seconds (based on a 1000 watt microwave). The brownie top should look mostly set but might still be slightly moist; adjust timing if your microwave wattage differs.
- Cool and serve. Allow the mug brownie to cool for a few minutes so it firms slightly and becomes fudgy. Enjoy it warm directly from the mug, ideally eating with a spoon as the texture is loose and cannot be removed as a whole piece.
Notes
- Because the brownie is very rich and fudgy, the serving size is small—similar to a typical brownie slice.
- The brownie rises only about two-thirds of the way in an 8 oz mug.
- For photo purposes, the recipe was doubled, but it's best to make one single serving per mug for even cooking.
- The brownie texture is loose and crumbly due to the absence of egg, so it's best eaten with a spoon straight from the mug.
- If a firmer crumb is desired, substitute 1 tbsp of water with 1 tbsp of whisked egg to help bind the batter.
- Eat the brownie warm shortly after cooking for optimal fudginess; as it cools, the texture becomes drier and crumblier.
Nutrition
- Serving Size: 1 brownie (about 8 oz mug portion)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
