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.

Fudgy Mug Brownie

Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Servings: 1

A super fudgy brownie made in a mug and cooked in the microwave. This single serving dessert is ready in less than 5 minutes!

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

Directions:

  1. In an 8 oz microwave-safe mug, add cocoa, flour and sugar. Whisk together with a mini whisk.

  2. Add in oil and water. Whisk briskly until batter is smooth, making sure to break up any cocoa or flour lumps.

  3. Add half the chocolate to the mug and briefly stir into batter. Sprinkle remaining chocolate on top of the batter.

  4. 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.
All images and content are © Kirbie's Cravings.

10 comments on “Fudgy Mug Brownie”

  1. 5 stars
    this mug brownie is amazing!

  2. 5 stars
    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. 5 stars
    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?

  5. 5 stars
    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. 

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