Kirbie's Cravings

Fudgy Mug Brownie

Super fudgy cocoa brownie in a mug! This single serving dessert cooks in the microwave and is ready in less than 5 minutes to satisfy your chocolate cravings.


After all my research to create my ultimate fudgy brownie recipe, I wanted to apply some of my new knowledge to create a super fudgy mug brownie.

I previously created this brownie mug cake which produces a chewy brownie but needs some wait time. Today’s recipe is so much easier. No wait time, no egg and no melting chocolate.

Texture of a Mug Brownie

As the title of the post states, this brownie is super fudgy. However, the crumb is also much looser than your typical brownie and you won’t be able to take the brownie out of the mug in one piece. It really needs to be eaten with a spoon in the mug.

The reason the crumb is so loose is because I didn’t use any egg in this recipe, which normally would act as a binding agent. I think it is too much of a hassle to try to use a fourth of an egg to make this mug brownie, so it’s better to eliminate the egg altogether.

This mug cake is best eaten warm a few minutes after it is cooked. The fudgy texture of the warm brownie helps hold the crumbs together. Once it cools, the brownie loses some of its fudginess and the crumbs become looser.

Size of a Mug Brownie

Because the brownie is so rich and fudgy, the single serving size will be small– just like your typical brownie slice. This recipe will only rise about 2/3 of the way up in an 8 oz mug.

It was really hard to take a photo and show the brownie since it sits so low in the mug, so for photo purposes I doubled the recipe. I don’t recommend doubling the recipe when you make it though because it cooks more evenly as a single serving. If you plan on making more than one serving, it is better to make two individual brownies rather than a giant one.

CHOPPED CHOCOLATE VERSUS CHOCOLATE CHIPS

I added chopped chocolate to the batter and on top so that there are melted chocolate pieces mixed in. You can use chocolate chips instead, but they won’t be as melty. The reason for using chopped chocolate is because it melts better. Chocolate chips are designed to not melt. I used Guittard dark chocolate for the chopped chocolate.

If you like this mug cake you might like my pumpkin brownie mug cake, too.

Fudgy Mug Brownie

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
A super fudgy brownie made in a mug and cooked in the microwave. This single serving dessert is ready in less than 5 minutes!
4.58 from 21 votes

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

  • In an 8 oz microwave-safe mug, add cocoa, flour and sugar. Whisk together with a mini whisk.
  • Add in oil and water. Whisk briskly until batter is smooth, making sure to break up any cocoa or flour lumps.
  • Add half the chocolate to the mug and briefly stir into batter. Sprinkle remaining chocolate on top of the batter.
  • Cook cake for about 40 seconds at full power. (I used a 1000 watt microwave. You may need to adjust time and/or power if you are using a different wattage.) Top of brownie should no longer be wet but may still be a little moist. Allow brownie to cool a few minutes and then eat the brownie while warm. 

Notes

  • Because the brownie is so rich and fudgy, the single serving size will be small-- just like your typical brownie slice. This recipe will only rise about 2/3 of the way in an 8 oz mug.
  • It was really hard to take a photo and show the brownie since it sits so low in the mug, so for photo purposes I doubled the recipe. I don't recommend doubling the recipe when you make it though because it cooks more evenly as a single serving. If you plan on making more than one serving, it is better to make two individual brownies rather than a giant one.
  • The crumb is looser than your typical brownie and you won't be able to take the brownie out of the mug in one piece. It really needs to be eaten with a spoon in the mug.
  • The reason the crumb is so loose is because I didn't use any egg in this recipe, which normally would act as a binding agent. I think it is too much of a hassle to try to use a fourth of an egg to make this mug brownie, so it's better to eliminate the egg altogether. If the loose texture really bothers you, you can can substitute 1 tbsp of water with 1 tbsp of whisked egg.
  • This mug cake is best eaten warm a few minutes after it is cooked. The fudgy texture of the warm brownie helps hold the crumbs together. Once it cools, the brownie loses some of its fudginess and the crumbs become looser.

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

49 comments on “Fudgy Mug Brownie”

  1. this mug brownie is amazing!

  2. I’m almost embarrassed (okay, not really) as to how many times I’ve made and devoured this, but if you’re counting, it requires more than one hand. This is by far the easiest mug brownie recipe I came across (after hours of research…for science, you know) and woooooheeeee is it freaking delicious.. Freaking. Delicious. The first time I made it I followed the recipe exactly and used vegetable oil and I nearly ate all the batter before I could pop it in the microwave. No egg? No shame. In the (ahem) several subsequent times I’ve made it I’ve used olive oil and the batter isn’t quite as tasty but the end product is just as amazing. I have since been using whole wheat flour and just 1.5 tablespoons of sugar to, you know, make it a little healthier and to justify eating it so many times, and it tastes just as delicious. Bravo to this recipe’s creator. I rarely rate recipes let alone leave reviews,but felt compelled after making this so many times I memorized the recipe!

    • Thanks for taking the time to leave such a thorough review. It made me so happy to read it and I’m so glad you’ve enjoyed this recipe so much!

  3. Surprisingly this is very good for a microwave brownie. I have a 950 watt microwave so I needed to put it in for a minute. 

  4. is there any way to make this in a toaster oven?

    • Sorry I have not tried

    • I just did. It took 15-20 minutes. I used 1.5tbsp cocoa, 2tbsp flour, and the rest normal. I put it in a shallow pan maybe 1-1.5 cm thick 

    • I used carbonated water and regular semi sweet chips. I had to add 2 more tbps of Co2 water. I tbps of vanilla extract. The batter was so thick compared to regular brownie batter. It still tasty yummy enough to quench that craving. I’ve made other recipes, and the crumb is too dense or too gross in texture. I recommend adding an eighth tps of salt as well.

  5. I would give this 10 stars. So good I can’t stand it. Perfect size, perfect amount of fudgyness. Beyond happy I stumbled upon this. Thank you for sharing this. I make this at least once a week. 

  6. Want a sinfully decadent brownie? Replace the water and oil with milk and butter, respectively. Absolutely perfect, and my little brother begged me to make him one too, after smelling the yummy brownie-goodness smells wafting through the house.

  7. Let me just say, I’ve tried hundreds of brownies, mug & traditional. AND. THIS. IS. THE. BEST. Thank you, thank you!! My life is now complete.

  8. I literally have no words to describe how good this is! My second time making it in the last few days!

  9. It tasted great, followed the directions however mine came out as like brownie pudding so I dont know if I messed up or what but the brownie pudding tasted great!!

  10. Ive tried numerous mug brownie recipes and always thrown them away after a couple of spoons because they were too bland and cakey, this is the only one that’s ever worked for me and it tastes amazing! thanks for the recipe.

  11. Yeah this thing is insane….especially with a big scoop of vanilla ice cream on top? Perfect study food. It also just tastes like heaven.

  12. This is my go-to recipe when I need a chocolate fix NOW. I’ve tried various mug desserts, but this one really knocks it out of the park. The texture is heavenly. My favorite thing is that I can use a single 1/2 tbsp measure to put the whole thing together – I even stir mine with the measuring spoon. You can’t beat how easy this is and how amazing it tastes. Thank you for sharing this wonderful recipe!

  13. Oh wow, when people said this was the best they have tried they where not lying!
    Super good! !10/10 I ate mine with some egg liqueur.

  14. I don’t know what I did wrong. Followed all the measurements ( and had to cook for nearly two minutes as it was still raw after 40 seconds.) it just tasted like straight up wet unsweetened cocoa powder. Nasty 🙁

    • I’m sorry to hear that. I’m not quite sure where your recipe went wrong but 2 minutes sounds like it is far too long cooking time.

  15. Yummmy! I made this but was having a *strong* chocolate craving so I doubled the recipe and used my biggest mug. Also, I mistook the dark chocolate pieces for dark chocolate powder. This probably made mine a bit drier. I also swapped out the water for milk. Microwaved it for 1min 40 sec and it was still raw microwaved it again for 1min 30ish seconds and it was HOT and perhaps overdone. Still it was tasty and had I followed the recipe closer I’m sure it would have been even tastier! 

  16. i was worried at first that it would be to floury by tasting the batter but then i heated it up and then i put chocolate chips (i didn’t use chocolate chunks at all just chips) on top and then put it in for another 10 seconds and it’s really good! i feel like it’s missing something though. i think it would be better with ice cream on top but i didn’t have any at the time. overall i think it was good though!

  17. Stop literally everything you are doing and make this brownie recipe. I am quite new to the mug dessert scene but college baking for one is hard with all the leftovers and this was the quick fix I needed. I added about 3 tablespoons of milk to mine after I found the two tablespoons of water a little two dry. Actual perfection.

  18. Best brownie I’ve had, better than oven ones

  19. I just tried this recipe and I felt that sugar was a little less other than that the texture and everything else was great. Took me just 10 to 15 min to make it.

    Lots of loved from Pakistan

  20. Very good, but needs a few drops of vanilla extract.

  21. I’m so confused… I’ve made this before and it came out perfect. Made it today and it came out super wet. Wet enough that I poured liquid out of it. Wonder what I did wrong?

    • I’m not sure, especially since you made it before with no issues. The recipe has not changed. My guess would be that you just omitted an ingredient or part of an ingredient, maybe measured tsp instead of tbsp for the flour or cocoa powder?

  22. I didn’t have any chocolate, so I only used cocoa powder, but the recipe came out really well. I’d recommend topping it with a scoop of vanilla ice cream and caramel – yum!

  23. I’ve tried a few other mug brownie recipes before, but none of them came out as good as this one! The brownie was super fudgy and decadent – it was almost too rich for me to finish in one sitting, so I might try halving the recipe next time. Also topped it with some vanilla ice cream which was delish!! Highly recommend, especially if you’re stuck indoors and craving chocolate!

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