Description
A quick and fudgy single-serving mug brownie made in the microwave using simple pantry ingredients. This rich treat is perfect for satisfying your chocolate cravings in just minutes with minimal cleanup.
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
- Mix Dry Ingredients: In an 8 oz microwave-safe mug, combine the cocoa powder, flour, and sugar. Use a mini whisk to blend them together evenly.
- Add Wet Ingredients: Pour in the oil and water, then whisk briskly until the batter is smooth and free of lumps from cocoa or flour.
- Incorporate Chocolate: Stir half of the chopped dark chocolate into the batter inside the mug. Sprinkle the remaining chocolate pieces on top for a melty chocolate finish.
- Microwave Cooking: Microwave the mug cake at full power for 40 seconds (based on a 1000 watt microwave). The top should no longer appear wet but may still be slightly moist.
- Cool and Serve: Let the brownie cool for a few minutes to enhance the fudgy texture, then enjoy it warm directly from the mug with a spoon.
Notes
- The portion is small and fudgy, similar to a typical brownie slice, and the batter will rise to about two-thirds of an 8 oz mug.
- For best results, make single servings rather than doubling the recipe; multiple brownies should be cooked individually.
- The brownie has a loose crumb and is best eaten with a spoon directly in the mug as it won’t hold shape if removed.
- No egg is used, which results in the loose texture. For a slightly firmer crumb, replace 1 tbsp water with 1 tbsp whisked egg.
- Enjoy the mug brownie warm shortly after cooking to maximize its fudgy texture; it firms up and crumbs become looser as it cools.
