- 1/4 cup semisweet chocolate chips
- 2 tbsp unsalted butter
- 1 tbsp granulated white sugar (see note)
- 1 tbsp all-purpose flour (see note)
- 1 1/2 tbsp whisked egg about 1/2 of a large egg
In a microwave-safe mug (use one that can hold at least 6 oz of liquid), add chocolate chips. Place butter on top of chocolate chips. Cover surface of the mug with paper towel and place into the microwave. Heat chocolate and butter at full power, for about 50 seconds if butter is cold or 40 seconds if butter is room temperature. Butter should be nearly completely melted when you're finished.
Gently whisk butter and chocolate with a mini whisk until chocolate is completely melted and smooth.
Add in sugar, flour, and egg. Whisk vigorously with a mini whisk until batter is smooth and ingredients are completely incorporated. Make sure you put some strength into the mixing. Because you're dealing with chocolate, it's harder to see if the egg is completely beaten in and you want to make sure all ingredients have been completely beaten together.
Microwave brownie at full power for about 1 minute. Brownie should look done but may be slightly gooey around the edges. Let brownie cool for about 10 minutes before eating. If you allow it to cool a little longer, about 15-20 minutes, it will actually have an even fudgier texture.
Tips for the Best Brownie Mug Cake
- Please don't eliminate or lessen the sugar. The sugar does more than add sweetness it also helps create the fudgy and moist texture.
- Make sure when you measure out the flour you measure flour the correct way by using another spoon to spoon flour into your 1 tbsp measuring spoon, and then level off the measuring spoon with a flat edge like the back of a knife, rather than just dunking your measuring spoon directly into the flour. Too much flour will make this cake dry and cakey.