Brownie In A Mug

Sometimes you just need rich chocolate comfort in less time than it takes to boil water. This brownie in a mug is my rescue remedy for busy nights or last minute sweet cravings – single-serve, gooey, and ready in a flash.

I remember discovering this during a midnight study break in college and it instantly became my go to for solo dessert nights I still get excited every time I dig into the warm fudgy center

Ingredients

• Unsweetened cocoa powder: brings deep chocolate flavor look for a nonalkalized brand for robust taste
• Dutch cocoa powder or extra unsweetened: offers that classic brownie depth choose Dutch-process if you want more refined flavor
• All purpose flour or spelt/oat flour for a twist: gives structure to the brownie fresh flour makes a lighter cake
• Sugar or xylitol: sweetens and creates a crackly top aim for superfine sugar for a smoother batter
• Baking powder: helps the mug brownie rise make sure yours is active and lump free
• Salt: balances the sweetness always use fine grain for even distribution
• Oil or nut butter: adds moisture and richness I like coconut oil but almond butter is also excellent for flavor
• Milk of choice: makes everything tender dairy or non dairy both work well ensure it is unsweetened
• Pure vanilla extract: for that homestyle fragrance opt for real vanilla not imitation for best results

Step-by-Step Instructions

Prepare Your Mug:

If you want to serve the brownie out of the mug grease it lightly with oil or nonstick spray this makes removal easy later

Mix Dry Ingredients:

In your chosen mug add the cocoa powders flour sugar baking powder and salt use a fork or small whisk to combine thoroughly making sure there are no lumps

Add Wet Ingredients:

Stir in the oil or nut butter milk and vanilla extract Mix until just combined scraping the bottom and edges so all the flour is incorporated the batter will be thick and glossy

Microwave or Bake:

Microwave on high for one minute then check the texture If not set add another ten seconds at a time until the top looks cooked and edges are pulling away from the mug For traditional baking preheat the oven to 350 F and bake for about fourteen minutes until a tester comes out mostly clean

Cool Slightly and Enjoy:

Let the brownie sit for a minute or two to finish setting before digging in a little patience makes it fudgier If you greased your mug and want to remove the brownie let it cool more fully so it slides out easily

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I always keep top quality Dutch cocoa in my pantry just for this recipe because it makes the difference between just chocolate cake and authentic brownie taste My younger brother requests this every time he is home from college and we make a contest of who can get the cleanest edge out of the mug

Storage Tips

This brownie is best eaten fresh but if you need to make ahead mix the dry ingredients in your mug and store covered for up to a week Add wet ingredients just before cooking For leftovers cover the mug tightly and refrigerate then rewarm in short microwave bursts with a splash of milk to refresh texture

Ingredient Substitutions

Use oat or spelt flour for gluten free needs Almond or coconut flour may work in small batches but results will be denser For dairy free options any plant milk works well Xylitol or other cup for cup sweeteners stand in for sugar For richer taste go for nut butter instead of oil or swirl in a spoon of chocolate chips

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Serving Suggestions

Top your mug brownie with a scoop of vanilla ice cream or dollop of whipped cream A drizzle of peanut butter or a sprinkle of flaky sea salt over the warm cake makes it taste gourmet For gatherings let everyone customize their mug with fun toppings like berries or caramel

A Sweet Little History

Mug cakes like this have exploded in popularity over the last decade thanks to microwave ovens and the craving for instant comfort food Brownies themselves are a classic American invention but making one in a mug lets you create that homey nostalgia at a moment’s notice With this recipe you are just five minutes away from gooey chocolate bliss

Recipe FAQs

→ Can I use regular cocoa instead of Dutch cocoa?

Yes, using regular unsweetened cocoa works well. Dutch cocoa brings a richer flavor but isn't essential.

→ What type of flour should I use?

Spelt, white, or oat flour all work for this dessert. Choose what you have on hand for best results.

→ Is it possible to make this without oil?

You can substitute nut butter for oil, or try applesauce or mashed banana, though the texture will change.

→ How do I avoid a dry mug brownie?

Be careful not to overcook. Microwave in short intervals and check for doneness to keep it moist.

→ Can I bake this instead of using the microwave?

Yes, bake at 350°F for about 14 minutes until just set, for a classic texture and richer flavor.