This Brownie Mug Cake is rich, chocolaty, and fudgy. It comes together in just a few minutes and makes a delicious dessert, late-night snack or treat when you’re craving a fudgy brownie.
I don’t know why but whenever the kitchen is finally clean, the first thing I do is make a mess. I don’t always mean to mess it up. For instance, I figured making a microwave mug brownie would be a minimal amount of tools, ingredients, and clean-up. But it took me six tries to get this one right, so you can imagine what the kitchen looked like after.
But all the effort was worth it because I am so happy with how this chocolate brownie mug cake came out. It looks so fudgy, doesn’t it? It’s a great easy dessert when you have a chocolate craving but you don’t want to make a whole batch of brownies.
- Chocolate chips
- Unsalted butter
- Granulated sugar
- All-purpose flour
- Whisked egg
Chocolate chips: I like to use semisweet chocolate chips, but you can use milk chocolate or dark chocolate. If you use milk chocolate, your mug brownie will be sweeter. Dark chocolate will make it less sweet.
Sugar: For the best brownie, don’t change the amount of sugar. The amount is key to achieving the best fudgy texture for the mug cake. I also don’t have a substitute for the sugar. If you prefer a recipe with a granular sugar substitute, you might like my keto brownie mug cake.
Flour: I’ve only tested this recipe with all-purpose flour. When you measure it, be sure to spoon the flour into the measuring spoon and then level it off. This will ensure you don’t add too much. If you can’t use all-purpose flour, I have a flourless Nutella brownie mug cake you might like better. Or you can try the keto version that I linked earlier which is made with coconut flour.
Egg: You will only need about 1/2 an egg for this recipe. The easiest way to measure it is to whisk the whole egg in a small bowl and then measure out 1 1/2 tablespoons for the recipe. If you can’t have eggs, you should try my pumpkin brownie mug cake.
How to Make It
Place the chocolate chips in a microwave-safe bowl that holds at least 6 ounces. Place the butter on top of the chips and melt them in the microwave for about 50 seconds. Whisk the melted butter and chocolate until smooth.
Whisk in the sugar, flour, and egg. Whisk really well until the brownie batter is smooth. All of the ingredients should be fully incorporated into the batter.
Microwave the mug brownie for about one minute. It’s done when it looks set on top, but still a little gooey around the edges.
Let it cool in the mug for 10 minutes before eating it. Or, for a fudgier texture, let it cool for 20 to 30 minutes.
Make sure you use a mug that holds at least 6 ounces. If it’s too small, the brownie batter will spill over the edges when it cooks.
The easiest way to mix the batter is by whisking. I use a small whisk, which makes it easier. If you try to stir the batter with a spoon, it will be much harder to combine. The chocolate makes it hard to tell if the egg is fully incorporated, so whisk vigorously to ensure everything gets combined.
Don’t overcook the cake. Start at 50 seconds and if the batter is still very wet, add a few seconds more.
More Easy Mug Recipes
- Peanut Butter Chocolate Chip Mug Cake
- Salted Caramel Mocha Mug Cake
- Chocolate Cake Mix Mug Cake
- Blueberry Mug Cake
- Cookies and Cream Mug Cake
Recipe now updated with video! You can also find all my recipe videos on my youtube channel.
Brownie Mug Cake
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.