Name: Fudgy Mug Brownie Recipe
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Cuisine: American
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

There’s something so comforting about a warm, gooey treat you can whip up in minutes, right? This Fudgy Mug Brownie Recipe hits all those marks — it's perfectly rich, super quick, and just the right size to satisfy your chocolate cravings without any fuss.

A close-up view of a single-layer chocolate mug cake in a white mug, sitting on a white marbled surface. The top layer is dark, rich chocolate cake with a rough, moist texture. Large patches of melted, shiny chocolate pieces are spread unevenly on the surface, creating a glossy contrast against the dark cake. In the background, chunks of chocolate and a spoon resting on a light fabric can be seen softly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fudgy Mug Brownie Recipe
Top Tip
How to Serve Fudgy Mug Brownie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fudgy Mug Brownie Recipe

Why You'll Love This Recipe

I absolutely adore this fudge-packed mug brownie because it feels like an indulgence but doesn’t come with a big cleanup or complicated steps. Having a single cocoa-rich treat ready in under five minutes? Yes, please!

Speedy Satisfaction: From mixing to mug to mouth in about 5 minutes flat.
No Eggs Needed: Perfect if you're out of eggs or prefer a quick eggless option.
Perfect Portion Size: Just right for one, so you don’t have to worry about leftovers tempting you all day.
Super Fudgy Texture: The cocoa powder and dark chocolate create that classic intense brownie feel, even in a mug.

Ingredients & Why They Work

The simplicity of the ingredients in this Fudgy Mug Brownie Recipe makes it so accessible, but each one plays a crucial role to create that chewy, chocolatey perfection you’re craving.

Flat lay of a small white ceramic bowl of deep brown dutch process cocoa powder, a small white ceramic bowl of fine all purpose flour, a small white ceramic bowl of granulated white sugar with sparkling crystals, a small white ceramic bowl of golden yellow oil, a small white ceramic bowl of clear water, a small white ceramic bowl filled with irregular pieces of glossy dark chocolate chunks, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dutch-process cocoa powder: This brings a deep, rich chocolate flavor and helps give the brownie that classic fudgy color and taste.
All-purpose flour: Just enough to hold everything together without making it cakey or dense.
Granulated white sugar: Provides sweetness and a slight crunch on the edges, balancing the cocoa's bitterness.
Oil (canola, vegetable, or olive): Adds moisture and richness—plus a silky texture that butter in a mug brownie can’t quite match.
Water: Keeps things simple and light, pairing with the cocoa and flour to create that fudgy crumb.
Chopped dark chocolate: Melts into gooey pockets of chocolate magic, upping the indulgence factor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Fudgy Mug Brownie Recipe is how easy it is to tweak for your own tastes—whether you're into nuts, a pinch of chili for heat, or swapping sweeteners, this base takes it all in stride.

Nutty Upgrade: I like tossing in a handful of chopped walnuts or pecans for an added crunch that pairs beautifully with the fudgy texture.
Extra Chocolate: Sometimes I stir in a spoonful of peanut butter or swirl some chocolate chips on top before microwaving for an ooey-gooey surprise.
Dairy-Free Twist: Using coconut oil instead of vegetable oil works wonders and lends a subtle tropical note.
Egg Option: If you prefer a firmer crumb, try substituting 1 tablespoon of water with a beaten egg—you'll still keep the mug brownie quick, but with a slightly denser bite.

Step-by-Step: How I Make Fudgy Mug Brownie Recipe

The image shows a white round ramekin filled with a dark, crumbly chocolate dessert with soft melted chocolate patches scattered on top. A silver spoon lifts a portion of the dessert from the center, showing thick, moist, and rich texture with chunks of glossy, melted chocolate embedded within the crumbly dark chocolate base. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Dry Ingredients Thoroughly

Start by adding the cocoa powder, flour, and sugar straight into an 8-ounce microwave-safe mug. Whisk everything together really well using a mini whisk or even a fork. I find this helps break up any lumps, making the batter smoother and ensuring even baking.

Step 2: Add Wet Ingredients and Combine

Pour in the oil and water. Whisk briskly until the batter has no lumps and all ingredients are fully incorporated. The batter should be velvety but still thick enough to hold your chopped chocolate pieces without them sinking immediately.

Step 3: Fold In the Chocolate Pieces

Add half of the chopped dark chocolate into the batter and stir gently. Then sprinkle the remaining chocolate on top—this creates those melty pockets of chocolate that make each bite extraordinary.

Step 4: Microwave and Cool Slightly

Microwave on full power for about 40 seconds if you have a 1000 watt microwave. Depending on your microwave’s wattage, the time might vary—you want the top of the brownie set but still a bit moist for that perfect fudgy texture. Let it cool for a few minutes—trust me, patience here makes all the difference!

Top Tip

From experience, this brownie is best enjoyed warm, straight from the mug with a spoon. Here are some tips I’ve picked up through multiple batches to make sure yours turns out just right:

Whisk Well: I always whisk the dry ingredients first to break any lumps of cocoa or flour; it’s this step that makes the batter silky and smooth.
Microwave Timing: Every microwave is different, so start with 40 seconds, then add 5-10 second increments if needed. Overcooking easily makes it dry.
Use Good Quality Chocolate: I’ve noticed that using decent chopped dark chocolate creates those incredible melty pockets that take this brownie from good to unforgettable.
Don’t Skip Cooling: Letting it rest for 2-3 minutes helps the fudge set just enough so it won’t feel too liquidy yet stays moist.

How to Serve Fudgy Mug Brownie Recipe

Garnishes

I usually keep it simple with a dollop of whipped cream or a scoop of vanilla ice cream—because cold and creamy balances out that warm, fudgy goodness so well. Occasionally, I sprinkle flaky sea salt on top to enhance the chocolate flavor.

Side Dishes

For a little extra comfort, I like pairing this mug brownie with a warm cup of coffee or a creamy latte. Honestly, that combo turns a quick snack into a cozy little ritual I look forward to each day.

Creative Ways to Present

When sharing this treat for a get-together, I’ve put mug brownies in cute mini ramekins instead of mugs and topped them with fresh raspberries or a mint leaf. It makes them feel a bit fancier yet keeps everything super simple.

Make Ahead and Storage

Storing Leftovers

Since this mug brownie is best enjoyed fresh and warm, leftovers are rare in my house! But if you happen to have some, cover the mug tightly with plastic wrap and refrigerate. It’s best eaten within a day for optimal texture.

Freezing

I wouldn't recommend freezing this mug brownie because its fudgy texture can become grainy upon thawing. It’s really designed for quick, single-serve enjoyment.

Reheating

To warm up refrigerated leftovers, microwave for about 15 seconds—just enough to soften but not dry out. Adding a small splash of water before reheating helps maintain that lovely fudgy consistency.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-process?

You can, but Dutch-process cocoa provides a smoother, less acidic flavor that makes the brownie taste richer and more fudgy. If you use natural cocoa powder, you might notice a slightly sharper taste, but it will still work well.

Why doesn’t this recipe use eggs?

This recipe skips eggs to keep things quick and simple, plus it avoids measuring tiny amounts of egg which can be tricky. The oil and water create enough moisture and structure for a fudgy texture. If you want a firmer brownie, you can substitute 1 tablespoon water with a beaten egg.

How do I know when the mug brownie is done?

The top should look set but might still be slightly moist. It shouldn’t be wet or liquidy, but a little sheen is good for that fudgy bite. If you overcook it, it gets dry and loses that lovely softness, so start with 40 seconds and add a few seconds more if needed.

Can I double this recipe in one mug?

I don’t recommend doubling this recipe in one mug because it won’t cook as evenly and can come out underdone or dry in parts. If you want more than one serving, it’s best to make two single-serving mug brownies separately.

Final Thoughts

This Fudgy Mug Brownie Recipe has become my go-to comfort dessert when I need instant chocolate gratification without the hassle of baking a whole batch of brownies. It’s like a little warm hug in a mug—quick, simple, and truly satisfying. I hope you enjoy making and devouring it as much as I do. Honestly, once you try this, you’ll find it hard to go back to any other microwave brownie.