This mug-brownie is the ultimate quick fix when you’re craving something warm, chocolatey, and indulgent — and you don’t want to bake a whole pan or use eggs. It comes together in under five minutes, uses simple pantry ingredients, and gives you a single-serve decadent treat. With no eggs required, it’s also a great option if you’re avoiding them.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons (≈ 23 g) all-purpose flour
2 tablespoons (≈ 15 g) unsweetened cocoa powder
3 tablespoons (≈ 25-30 g) dark or light brown sugar
2 tablespoons (≈ 30 ml) vegetable oil (or melted butter if you prefer)
½ teaspoon vanilla extract
2 tablespoons (≈ 30 g) chocolate chips (plus a few extra for topping if desired)
Directions
Place a microwave-safe mug (10–12 oz size) on your counter.
In the mug, whisk together the flour, cocoa powder, brown sugar and salt until well combined.
Add the milk, oil and vanilla extract. Stir until you have a smooth batter.
Fold in the chocolate chips, reserving a few to sprinkle on top if you like.
Microwave on high for about 60 seconds. Check the brownie – if it still looks very wet or under-set in the centre, microwave for additional 10-20 second intervals until it’s set but still gooey.
Let it sit for about 1 minute to cool slightly and settle. Then enjoy warm, straight from the mug.
Servings and timing
Servings: 1 mug brownie Prep time: ~2 minutes Cook time: ~1–1½ minutes (depending on microwave strength) Total time: ~3–4 minutes
Variations
Swap the milk for almond milk or oat milk to make it dairy-free.
Use melted coconut oil instead of vegetable oil for a slight coconut flavour.
Stir in a tablespoon of peanut butter or almond butter for a nutty twist.
Add chopped nuts (walnuts, pecans) or dried fruit like cranberries or raisins.
Use white chocolate chips or caramel chunks instead of plain chocolate.
Sprinkle sea-salt or lightly dust with powdered sugar on top before serving.
Storage/Reheating
Since this is designed as a single-serve, best eaten immediately. If you have leftovers (rare, but maybe you made two mugs):
To store: Cover the mug with plastic wrap or transfer the brownie to an airtight container and refrigerate for up to 1 day.
To reheat: Microwave for about 15-20 seconds until warmed through. The texture may be slightly different (less gooey), but still satisfying.
FAQs
What if my brownie is too wet after microwaving?
Microwave strength varies, so if your brownie looks under-set, continue microwaving in 10-second increments until it reaches desired consistency. Let it stand for a minute after microwaving — it will continue to set.
Can I use whole-wheat flour or gluten-free flour?
Yes — you can substitute whole-wheat flour but the texture will be slightly denser. For gluten-free, use a 1:1 gluten-free baking flour blend. Monitor cook time as texture may vary.
Can I omit the chocolate chips?
You can, though the chocolate chips add pockets of melty goodness and improve the texture. If omitted, you may want to reduce the cook time slightly to avoid over-cooking.
Can I make more than one serving in a larger mug?
Yes — you can double or triple the ingredients and use a larger mug or microwave-safe bowl. Just ensure the mixture has space (don’t overfill) and adjust cook time accordingly (may take slightly longer).
Why no eggs?
This recipe is intentionally egg-free, making it quicker and simpler for a single-serve treat. It still results in a fudgy, molten-style brownie without the need for eggs.
What type of mug should I use?
Use a microwave-safe mug around 10–12 oz capacity. Make sure it’s safe for microwave use and leave enough space for the batter to expand a little while cooking.
Can I add baking powder for a lighter texture?
You could, but adding baking powder will change the texture to more cake-like rather than fudgy. For the rich, dense mug brownie style, leaving out leavening gives the best result.
Can I use vegan milk and oil to make it vegan?
Yes — simply substitute plant-based milk (soy, almond, oat) and use a neutral oil or melted coconut oil to make the recipe vegan-friendly.
How do I know when it’s done?
The surface should look set and no longer shiny wet, but the centre can still be slightly gooey (which is fine). If the top is puffed or cracked deeply, it may be over-cooked. Better to undercook by a few seconds than overcook.
Can I eat it later or save for another day?
It’s best enjoyed immediately warm. If you refrigerate, the texture becomes more firm and the gooey centre diminishes. To reheat, microwave briefly until warm and soft again.
Conclusion
This quick and effortless mug brownie gives you a rich, chocolate-filled dessert in mere minutes — no oven, no eggs, and minimal cleanup. Whether you’re treating yourself after a long day or craving something sweet in a hurry, this little mug treat delivers big flavour. Pull out a mug, stir together the simple ingredients, microwave it, and indulge.
This quick and egg-free Brownie in a Mug is the ultimate single-serve chocolate treat. Made in minutes using pantry staples, it’s fudgy, rich, and warm straight from the microwave — perfect for satisfying dessert cravings without the fuss.
