Brownie in a Mug
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Craving a quick treat? Whip up a gooey chocolate brownie in a mug — it’s ready in minutes!
When summertime rolls around or the holidays come knocking, and the house is alive with kids, friends, and all the wonderful commotion they they bring, I’m all in for baking big batches of sweets. However, once the kids are back at school and it’s just Michael, the pups, and me, I don’t really need a whole tray of my favorite brownie recipe tempting me every time I pass through the kitchen! My go-to for those sudden chocolate cravings? A brownie in a mug—the perfect dose of gooey, chocolaty goodness for one. Plus, clean-up couldn’t be simpler, with just one mug to wash. While the brownie is delicious on its own, you can never go wrong with a dollop of whipped cream or a scoop of vanilla ice cream. And if you’re in the mood to truly gild the lily, sprinkle some chocolate chips on top midway through cooking.
Table of Contents
“This is by far the best brownie in a mug recipe I’ve made. And I’ve made a lot.”
What You’ll Need To Make A Brownie In A Mug
Step-by-Step Instructions
Place the butter and chocolate chips in a mug (an 8-ounce mug is the perfect size, but larger will work too) and melt in 20-second increments in the microwave, on high power, stirring in between, until the chocolate is mostly melted, about 40 seconds total.
Using a small spoon, stir until completely smooth.
Stir in the sugar, vanilla, and salt.
Add the egg yolk and stir until smooth.
Add the flour to the mug.
Stir to combine.
Stop stirring when the batter is smooth and shiny. Using a paper towel, wipe down the batter on the inside edges of the mug.
Microwave, uncovered, on high power for 45 to 55 seconds until puffed and set. (You may need to adjust the time for less or more powerful microwaves.) Let the brownie rest for 5 minutes. Serve in the mug with a scoop of vanilla ice cream or a dollop of whipped cream.
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Brownie in a Mug
Craving a quick treat? Whip up a gooey chocolate brownie in a mug — it’s ready in minutes!
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons semisweet chocolate chips
- 2 tablespoons (packed) dark brown sugar
- ⅛ teaspoon vanilla extract
- Pinch salt
- 1 egg yolk
- 3 tablespoons all-purpose flour
Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- Place the butter and chocolate chips in a mug (an 8-ounce mug is the perfect size, but larger will work too) and melt in 20-second increments in the microwave, on high power, stirring in between, until the chocolate is mostly melted, about 40 seconds total. Using a small spoon, stir until completely smooth. Stir in the sugar, vanilla, and salt. Add the egg yolk and stir until smooth. Stir in the flour until smooth and shiny. Using a paper towel, wipe down the batter on the inside edges of the mug.
- Microwave, uncovered, on high power for 45 to 55 seconds until puffed and set. (You may need to adjust the time for less or more powerful microwaves.)
- Let the brownie rest for 5 minutes. Serve in the mug with a scoop of vanilla ice cream or a dollop of whipped cream.
- Note: If you'd like melty chocolate chips on top, as shown in the photo, microwave the mixture for 30 seconds, sprinkle on some chips, then finish cooking for 15 to 25 seconds more.
Nutrition Information
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- Per serving (1 servings)
- Calories: 567
- Fat: 37 g
- Saturated fat: 22 g
- Carbohydrates: 58 g
- Sugar: 36 g
- Fiber: 3 g
- Protein: 6 g
- Sodium: 19 g
- Cholesterol: 207 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn. I just made the brownie. It was very good, but it was grainy in texture. I think the sugar didn’t dissolve enough. Any suggestions? Many thanks for the recipe..
I’m sorry it came out grainy for you! Did you use standard brown sugar (versus turbinado/demerara or another variety)? Did you make any adjustments to the recipe/ingredients?
This was delicious!! I made it exactly as written and it turned out to be the best mug cake/brownie I’ve ever made! It’s so rich and was just the chocolate fix I needed. I’m saving this recipe for the next time I get a chocolate craving!
This was delicious. My husband was craving something sweet and I wanted something quick and easy to put together. I was originally looking up Jenn’s mug cookie recipe when I found this brownie recipe. So glad I tried it.
Unsurprisingly, this is by far the best brownie in a mug recipe I’ve made. And I’ve made a lot; i have a whole board dedicated to mug recipes on Pinterest.
This is perfect. Delicious, easy, chocolatey. Thank you so much, Jenn!
Could I use a whole egg? Mj
Hi Mary Jo, I’d stick with just the yolk here.
I like the idea of this recipe , but not the high calorie count 567. Is there a way to reduce the calories ? Use sweetener vs sugar , and applesauce for some of the butter ?
Hi Kathy, you could certainly give it a try, but because the amounts of ingredients are so small, it could have a significant impact on the result. That said, feel free to use half butter and half applesauce. I don’t have any experience with sugar substitutes, but you could certainly give that a try as well. Please report back if you try it with these tweaks!
Very good recipe. My only doubt is the melting temperature for chocolate. My microwave manual suggests 40% power. I use 30%.
I love this concept, but don’t have a microwave (a space issue in my very small kitchen). Any suggestions for adapting for the oven? Bake in ceramic ramekin or small Pyrex?
Hi Rebecca, I think that could work. I’d bake it in a 350-degree oven and start checking at about 10 minutes (although it could take as long as 20 minutes). Please LMK how it turns out if you try it.
Is it possible to make this with cocoa? I have a lot of cocoa but no chocolate chips.
Unfortunately that won’t work — sorry!
I have tried several mug dessert recipes and they have always been disappointing. Finally a good mug recipe! Thank you so much for sharing this recipe!
I just made my “brownie in a mug” a few minutes ago. So easy. So good. I added walnuts. What a great little snack when you’re craving something and do not want to bake. Thanks, Jenn.