Ingredients
- 4 tablespoons all-purpose flour
- 4 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 pinch of salt
- 2 tablespoons vegetable oil (or melted coconut oil)
- 3 tablespoons milk (dairy or plant-based)
- 1/4 teaspoon vanilla extract
- 2 tablespoons chocolate chips (optional, for extra fudginess)
Instructions
- Lightly grease a microwave-safe mug (at least 12 oz capacity) with oil or cooking spray.
- Add flour, sugar, cocoa powder, and salt to the mug. Mix with a fork until well combined and lump-free.
- Pour in vegetable oil, milk, and vanilla extract. Stir until batter is smooth with no dry spots.
- Fold in chocolate chips if using.
- Microwave on high for 60-90 seconds, starting with 60 seconds. The brownie should look slightly wet on top but set around edges.
- Let cool for 1 minute before enjoying. Top with ice cream or whipped cream if desired.
Notes
Microwave Power: Cooking time varies by microwave wattage. High-power microwaves may only need 50-60 seconds, while lower-wattage models may require up to 90 seconds. Start with less time and add 10-second intervals as needed.
Texture Tip: Slight undercooking yields a fudgier brownie. The center continues cooking after removal, so it’s better to err on the side of underdone rather than overdone.
Mug Size: Use at least a 12 oz mug to prevent overflow as the batter rises during cooking.
Substitutions: For gluten-free, use 1-to-1 gluten-free flour blend. For dairy-free, use plant-based milk and dairy-free chocolate chips. For lower fat, replace half the oil with unsweetened applesauce.
Storage: Best enjoyed fresh and warm. Can be refrigerated covered for up to 2 days. Reheat for 15-20 seconds in microwave.
- Prep Time: 2 minutes
- Cook Time: 1 minute 30 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian