Description
This Fudgy Mug Brownie is a quick and delicious single-serving dessert that can be made in just 5 minutes using a microwave. Rich, chocolatey, and perfectly fudgy, this easy recipe requires simple pantry ingredients and no eggs, making it a convenient treat to satisfy your chocolate cravings anytime.
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
- Combine dry ingredients: In an 8 oz microwave-safe mug, add 2 1/2 tbsp dutch process cocoa powder, 1 1/2 tbsp all purpose flour, and 2 tbsp granulated white sugar. Whisk together with a mini whisk until well combined.
- Add wet ingredients: Pour in 2 tbsp oil and 2 tbsp water. Whisk briskly until the batter is smooth, making sure to break up any cocoa or flour lumps for an even texture.
- Incorporate chocolate: Add half of the 1 1/2 tbsp chopped dark chocolate into the batter and briefly stir to mix. Then sprinkle the remaining chocolate evenly over the top of the batter.
- Microwave cook: Cook the mug brownie at full power in the microwave for about 40 seconds (using a 1000 watt microwave). The top should no longer be wet but may remain slightly moist. Adjust cooking time if you have a different microwave wattage.
- Cool and serve: Allow the brownie to cool for a few minutes to let it set. Enjoy the brownie warm, straight from the mug, ideally with a spoon since the texture is fudgy and loose.
Notes
- The brownie will only rise about two-thirds of the way up an 8 oz mug and serves a small portion, similar to a typical brownie slice.
- Doubling the recipe is not recommended because the brownie cooks more evenly as a single serving; it’s better to make two separate brownies if you want more.
- The texture is loose and crumbly due to no eggs being used, so the brownie should be eaten with a spoon directly from the mug.
- If you prefer a less loose crumb, substitute 1 tbsp water with 1 tbsp whisked egg to add a binding agent.
- For best texture and fudginess, eat the brownie warm shortly after cooking. It will lose some moisture and become crumblier as it cools.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
