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1 Minute Microwave Mug Brownie- incredibly brownie recipe that you have got to try. (Dairy Free Recipe)
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1 Minute Microwave Mug Brownie (Microwave Mug Meals)

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Hi Bold Bakers!

This indulgent Chocolate Brownie is a single serving of heaven just for you and possibly the best, fudgiest Brownie ever. It’s my Microwave Mug Brownie you can make in just minutes!

Everyone loves a Chocolate Brownie! Whether you are a chewy brownie lover or a fudgy gooey Brownie lover, at the end of the day we all love the same cake. The fact that you can mix it in less than 5 minutes and cook it in 1 minute seems too good to be true, but it’s not!

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Cakes made in the microwave are no longer dried wrinkled up cake at the bottom of your mug. My 50+ Mug cake recipes are sophisticated, delicious and something that you will not believe was made in a microwave in minutes.

In addition to my Microwave Mug Chocolate Brownie, make sure to check out my all-new Nutella Mug Brownie!

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Take the 5 minutes it takes to make this mug cake to make your day or someone else’s special

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Get more Mug Meal recipes from Around the World including a CalzoneShakshukaThai Green Curry and Rice Krispie Treat.

4.8 from 44 reviews
1 Minute Microwave Brownie-Microwave Mug Meals
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 3 tablespoons all purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons Cocoa Powder
  • 3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
  • 3 tablespoons water
  • pinch of salt
  • 1⁄2 teaspoon vanilla extract
  • 2 tsp chocolate chips (omit if vegan)
Instructions
  1. In a microwavable mug (roughly 1 cup measurement) mix together all of the ingredients.
  2. Mix in the chocolate chips.
  3. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  4. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
  5. Serve warm with vanilla ice cream & enjoy!
Notes
Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)

Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook

Nutritional value: The calories are high preserving due to sugar and oil. To lower these you can use more natural sugars and oil like coconut.

BUY my NEW Mug Meals e-book featuring 30 Mug Meals for Breakfast, Lunch, Snack, Dinner and Dessert including 10 exclusive recipes!
Nutrition Information
Serving size: 1 serving Calories: 707 Fat: 47g Saturated fat: 6g Unsaturated fat: 38g Trans fat: 0g Carbohydrates: 73g Sugar: 46g Sodium: 15mg Fiber: 7g Protein: 6g Cholesterol: 0g

NEW Nutella Mug Brownie Recipe

Nutella Mug Brownie - It takes just 3 ingredients and just 1 Minute to make thee BEST EVER Mug Brownie!

 

 Enjoy more Mug Meal Recipes!

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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449 Comments

  1. Alyssa Oedit on January 7, 2016 at 8:56 am

    This looks so delicious❤ I love that it is eggless

    • Profile photo of Gemma Stafford on January 7, 2016 at 12:09 pm

      Thanks, Alyssa. Glad you liked this recipe 🙂

      • Kumj on February 15, 2016 at 12:12 am

        Hi ms.

        I think you wrote mic instead of mix. I have a question though. Witch one of your choc. mug cakes would be the easist?

        • Profile photo of Gemma Stafford on February 17, 2016 at 7:24 pm

          They are all easy 🙂

          • Libby on February 27, 2016 at 5:56 pm

            The brownie is good but it bubbled over in the microwave, did this happen to you



          • Profile photo of Gemma Stafford on February 28, 2016 at 2:07 pm

            Libby, did you get my reply to this?
            Gemma 🙂



          • leah parkin on May 2, 2016 at 11:07 am

            the oil made it daste rather nasty



          • Profile photo of Gemma Stafford Gemma Stafford on May 3, 2016 at 11:38 am

            Hi Leah,
            Which oil did you use? I am sorry to hear that you did not enjoy this recipe,
            Gemma 🙂



        • Anon on April 7, 2016 at 3:47 am

          I think you wrote witch instead of which…

      • Ayerah on April 5, 2016 at 2:25 pm

        Hi gemma can I use White sugar instead of brown

        • Profile photo of Gemma Stafford Gemma Stafford on April 5, 2016 at 9:44 pm

          you sure can 🙂

          • Fitri Aulia on April 23, 2016 at 9:56 am

            i ALWAYS Love your recipes can you make more!?!?



          • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2016 at 11:33 am

            H Fitri,
            Yes I will, lots more to come, stay tuned,
            Gemma 🙂



        • Allyssa on April 8, 2016 at 3:16 pm

          Um no

          • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 4:15 pm

            Hi Allyssa,
            Yes you can substitute white sugar for brown, the flavor will be changes slightly,
            Gemma 🙂



        • Rachel on July 15, 2016 at 11:13 am

          Hi, I just made this recipe but with white sugar and I wouldn’t recommend it :/ brown sugar retains moisture so the brownie with white sugar was rather dry, and had an ‘off’ taste. Other people may benefit from this, if not you, but hope I can help (someone!) 🙂

          • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2016 at 12:37 pm

            Hi Rachael,
            thank you for your input, it is always great when the bold bakers help out here, i appreciate it,
            Gemma 🙂



          • RosesAreRed on November 20, 2016 at 12:38 pm

            I did it with white sugar as we had used the brown sugar the day before. I live in England but I have an American friend who came over and had thanksgiving at ours. We made apple crumble and pumpkin pie and we used the brown sugar for that. I also love your breakfast cinnamon mug cake but I can never get the texture quite right; any tips?

            The White sugar brownie came out quite dry…



          • Profile photo of Gemma Stafford Gemma Stafford on November 21, 2016 at 1:51 am

            Hi there,
            That is great, I am happy to hear that you are baking!
            Mostly the issues with the mug recipes are down to over-baking. The heat continues to be distributed when the oven is switched off, so it is better to under-cook and allow to stand for a minute or so. this usually works, microwave cooking is an art, it is worth learning about how it works,
            Gemma 😉



      • Profile photo of Mariahrichardson22 Mariahrichardson22 on June 14, 2016 at 3:25 pm

        I love this recipe! I also added a portion of a fudge packet that was left over from a brownie mix! It was so good!

      • Profile photo of Lara Paige Lara Paige on July 15, 2016 at 9:02 pm

        Hi Gemma,

        I love this brownie in a mug it taste bomb! It’s gooey and eggless thanks Gemma.

        • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:32 pm

          Hi Lara,
          I am happy, when you are happy, thank you for being with us,
          Gemma 🙂

      • Alyssa on August 2, 2016 at 10:42 am

        How many calories are in the brownie in a mug?

        • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 7:45 am

          Hi Alyssa,

          the calories have been updated on the recipe. Please read my note in the notes section of the recipe. I tell you how you can lower the calories 🙂

      • lisa 20 on November 6, 2016 at 3:28 am

        Hi gemma my microwave is based on 900 waltz so what can I do?

        • Profile photo of Gemma Stafford Gemma Stafford on November 6, 2016 at 3:40 am

          Lisa, you need to try this, when the cake feels firm to the touch it is cooked! every oven behaves according to it’s own technology. So, bake at full power for 50 seconds, check it and continue in 10 sec blasts until it is cooked. It is easy to over cook it, it will continue to cook in residual heat when it is removed from the oven, so under rather than over bake, and try it!! Gemma 🙂

          • Jenny on January 23, 2017 at 8:17 pm

            My microwave is 900 too. It came out perfect after 1 min and 30 secs.



          • Profile photo of Gemma Stafford Gemma Stafford on January 24, 2017 at 8:47 am

            Jenny, you are a genius!
            Gemma 🙂



      • Profile photo of Aliza siddiqui Aliza siddiqui on February 22, 2017 at 12:57 am

        I have tried your mug pizza and brownie …. They are just delicious 👌 love them 😍

        • Profile photo of Gemma Stafford Gemma Stafford on February 22, 2017 at 2:23 am

          I am happy to hear that, thank you for being in touch,
          Gemma 🙂

      • Profile photo of AliM AliM on February 22, 2017 at 5:23 pm

        For some reason I don’t have the option to just leave my own comment but I literally just signed up to tell you this is amazing. I think this has become my favorite brownie. And the plus side is I can eat it all and NOT feel guilty for eating a whole pan lol!

        • Profile photo of Gemma Stafford Gemma Stafford on February 23, 2017 at 7:16 am

          haha! yes, that is the idea, eat it all yourself, no guilt!
          You have to sign up to leave a comment, that is standard practice to cut out spam!
          Gemma 🙂

    • Martine on January 13, 2016 at 11:34 am

      Hello Gemma,
      Thanks for your recipies.
      For the brownie in a mug, if I want to cook 4 mugs at the same time, will it take the same time or more?
      Thank you

      • Profile photo of Gemma Stafford on January 13, 2016 at 6:35 pm

        I haven’t tried that, Martine! Let me know how it turns out 🙂

      • zoe ntow on March 22, 2016 at 2:28 pm

        Love this recipe, thx

        • Profile photo of Gemma Stafford on March 25, 2016 at 10:32 am

          Hi Zoe,
          Thank you for being in touch, and for your kind support,
          Gemma 🙂

      • Essem on June 4, 2016 at 1:33 pm

        Any time you put more of something in a microwave it takes more time. I’m not sure what the increase will be in your microwave as you haven’t included the wattage, but mostly the increase is not exponential. You can’t say if there are 4 mugs you just multiply the time by 4. You’re going to have to experiment. Try x2, then x3, but the lower your power the longer the time will need to be, you might end up at x6 for a 700w. I hope that helps.

        • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 2:26 pm

          Hi Essem,
          Thank you for that great explanation, I appreciate your help, you clearly understand this technology!
          Gemma 🙂

        • Jenny on January 23, 2017 at 8:22 pm

          My experience in the past has taught my to do 1/2 time for each additional. Example: 1 mug cooks for 1 min, then each additional will add on 30 secs… 4 mugs would need 2 mins and 30 secs.

    • Lizziexxx on February 1, 2016 at 8:23 am

      Yes because evrything has eggs in these days…I love this so much ?☕

    • Madison running on February 7, 2016 at 6:08 am

      It was very good but i think that there was too much coco

      • Profile photo of Gemma Stafford Gemma Stafford on February 8, 2016 at 3:16 pm

        Im glad you liked it. If you want to can use a tiny bit less, but not too much. 🙂

      • Cheryl on January 25, 2017 at 6:29 pm

        Just a half Tbsp less cocoa with the chips in there, was perfect. Love the brownie mug, had rich chocolate brownie and not faced with the REST OF A PAN OF BROWNIES to avoid…

        • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 2:02 am

          Great help Cheryl, thank you,
          Gemma 🙂

      • B on February 11, 2017 at 4:39 pm

        Agreed- could go with 2 tbs. cocoa powder saps up all moisture. Cut by 1/3

    • Lily on March 16, 2016 at 6:46 pm

      Tried it, followed step by step. Mug caught on fire. Almost burnt my house down!

      • Profile photo of Gemma Stafford on March 17, 2016 at 1:00 pm

        Sorry to hear that, Lily. Every mug and microwave is different. Next time try doing 20 second intervals till your mug cake looks done. Be sure to keep and eye on it. Hope this helps 🙂

      • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:54 am

        Ah Lily,
        That is too bad,
        Gemma 🙂

      • Phoebe on April 10, 2016 at 10:51 pm

        Uh, if your mug caught on fire, I think that’s because you used the wrong kind of mug. Not all of them are microwave-safe.

        That said, I’d like to ask if it’s possible to use melted chocolate chips in place of the cocoa powder… I have too much from leftover Valentine’s Day shenanigans and no cocoa powder unfortunately T-T Would I need to do something differently if I tried this?

        • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2016 at 1:39 am

          Hi Phoebe,
          I think this is worth a try, but do melt carefully, not heating the chocolate or it will burn,
          Gemma 🙂

      • Brit on May 12, 2016 at 7:22 pm

        Your mug caught fire after 1 minute in the microwave? Yeah okay.

    • Profile photo of christine christine on June 12, 2016 at 12:20 pm

      hi gemma! can i use brownie mix instead of cocoa powder and flour?

      • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:51 am

        Hi Christine,
        This would not be my way, but you can try it,
        Gemma 🙂

    • Salve on June 19, 2016 at 10:13 am

      Do you need to add chocolate chips?

      • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 1:25 pm

        Hi there Salve,
        No, it is not essential,
        Gemma 🙂

      • Amy on July 7, 2016 at 3:02 pm

        You can absolutely leave out the chocolate chips! I made it without and it was SO yummy.

    • Sally on November 24, 2016 at 9:04 pm

      This tasted so bad my children would not eat it. We ended up throwing it out.

      • Profile photo of Gemma Stafford Gemma Stafford on November 25, 2016 at 2:17 pm

        Hi Sally,
        I am sorry to hear this, this has been a popular recipe, and usually works really well. Did you use the same ingredients as mine?
        Gemma 🙂

    • Kate on November 26, 2016 at 5:40 pm

      I’ve used coconut oil both times I’ve made this recipe. This first time I made it, I ate half and put the rest in the fridge. I ate the rest cold the next day and found that it had the consistency of a truffle… yum! This time I cooled in the fridge then used a cookie scoop to make balls. I rolled these in cocoa powder and froze for a few minutes. A bit more work, but my husband said he could pretend they were expensive chocolates. Great solution for a chocolate craving when you don’t have much in the house. Thanks!

      • Profile photo of Gemma Stafford Gemma Stafford on November 27, 2016 at 2:41 am

        Hi Kate, you are an inventor! that is a great trick, well done you. Recipe development is all about experimentation, that is where they come from, I will be taking note of this!
        gemma 🙂

    • Alli on January 21, 2017 at 10:28 am

      I used coconut oil, cooked it for 45 seconds, threw a handful of blueberries on top and cooked another 20 seconds. SO GOOD 😻

      • Profile photo of Gemma Stafford Gemma Stafford on January 22, 2017 at 8:50 am

        !Hi Alli,
        Thank you for your great help here today, great tip!
        Gemma 🙂

  2. Maria on January 7, 2016 at 10:43 am

    Oh man! it’s that time of the month so even though it’s 10 in the morning i just had to make this! it fixed my chocolate craving like no other <3 thank you Gemma, I can handle today now.

    • Profile photo of Gemma Stafford on January 7, 2016 at 12:04 pm

      Thanks so much, Maria. Really glad you liked these mug meals! 🙂

  3. Michelle on January 7, 2016 at 3:13 pm

    This looks so yummy! I am totally making this! My microwave has a wattage of 700.How long would you recommend I cook the brownie? Love your recipes!

    • Profile photo of Gemma Stafford on January 11, 2016 at 1:18 pm

      hanks for your comment, Michelle. Every mug and microwave is different. Try doing 20 second intervals till your mug cake looks done. Be sure to keep an eye on it. Hope this helps 🙂

  4. Hajar on January 7, 2016 at 4:20 pm

    This looks so good! I have to try this!!

    • Profile photo of Gemma Stafford on January 11, 2016 at 1:05 pm

      You’re going to love it. Be sure to post pictures of your creations on Instagram or my Facebook page 🙂

  5. Hajar on January 7, 2016 at 4:41 pm

    I love this recipe!! I watch your videos all the time!! I’m a huge fan

    • Profile photo of Gemma Stafford on January 11, 2016 at 1:04 pm

      Aw, thank you so much, Hajar. I really appreciate it. Stay tuned for more coming this year 🙂

  6. radhe on January 7, 2016 at 9:36 pm

    Hey could u give measurements for a whole brownie and not a mug?
    Thanks

  7. Hatice on January 7, 2016 at 10:19 pm

    I love your recipes Gemma they are so easy and they taste amazing also I love your videos. I watch you from Australia

    • Profile photo of Gemma Stafford Gemma Stafford on January 8, 2016 at 6:16 am

      I’m am thrilled you like them, I was really excited about this video. 🙂

      • Nadia on January 14, 2016 at 9:40 am

        hi Gemma i love all your mug recipes and when i find time to try all the new ones the taste better than the last but i have a problem when i cook my recipe to that specific time it comes out liquid at the bottom and if i cook it for longer it becomes rubbery and spongy . PLEASE HELP !!! i cant wait to try this recipe

        • Profile photo of Gemma Stafford on January 14, 2016 at 8:29 pm

          Thanks for your comment, Nadia. Next time try doing 20 second intervals till your mug cake looks done. Every microwave and mug is different, so be sure to keep an eye on it. Hope this helps 🙂

        • Libby on February 28, 2016 at 6:36 am

          The same thing happened to me, except it tasted disgusting so I had to dump mine. Your cinnamon mug cake is better though. You should write a cookbook.?

          • Profile photo of Gemma Stafford on February 28, 2016 at 1:33 pm

            Hi Libby,
            What was the problem for you? which recipe? it is important for me to know what is working, and not too.
            Gemma 🙂



        • Connie on August 22, 2016 at 3:12 pm

          Remember that microwave items continue to cook for a while after it is out of the microwave. Try letting it sit for 2-3 min. and then see if its done. To perfect these you may need a few trial and error cooks. Odds are you will hit perfection after a second or third try. Use the suggested times, and then do 20 seconds at a time. When you “think” its done, let it sit….then check it for consistency.

          • Profile photo of Gemma Stafford Gemma Stafford on August 23, 2016 at 2:01 am

            Connie, you are a star! thank you 🙂 🙂 🙂



  8. Shreya on January 7, 2016 at 10:45 pm

    Just loved it!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 8, 2016 at 5:45 am

      I’m delighted Shreya. I am very proud of these mug cakes. Pizza was my favorite.

  9. Laiju on January 8, 2016 at 2:19 am

    Hai gemma
    Thumbs up ! For sharing such an awesome recipe 🙂 I have an 800W mw so microwaved it for 80sec and the brownie turned out to be powdery. What could have gone wrong coz I like my brownie chewy.

    • Profile photo of Gemma Stafford on January 11, 2016 at 12:52 pm

      Thanks so much for your comment. Every microwave and mug is different. Next time try doing 20 second intervals till your mug cake looks cooked. Be sure to keep an eye on it. Hope this helps! 🙂

  10. Sanduni on January 8, 2016 at 5:26 am

    Hi Gemma, cant wait to try this! 🙂 Can I use butter instead of oil here?

    • Profile photo of Gemma Stafford Gemma Stafford on January 8, 2016 at 5:34 am

      Hi, you can because someone else just told me they did and it worked really well. Good luck with it 🙂

    • Jenny on January 23, 2017 at 8:45 pm

      I used melted butter and it was amazing. Also, my son didn’t like the texture, so the next time I made it I doubled the recipe, mixed in a bowl, and added one egg. Then I poured it into two mugs and baked it. It came out as a rich, cake-like brownie. He loved it! I love it both ways

      • Profile photo of Gemma Stafford Gemma Stafford on January 24, 2017 at 8:45 am

        Lots of lovely helpful comments today, thank you Jenny!
        Gemma 🙂

  11. Kaja on January 8, 2016 at 5:40 am

    Well, my meal plan for my lazy days are down pat!

    • Profile photo of Gemma Stafford Gemma Stafford on January 8, 2016 at 6:15 am

      Nailed it! And only 5 mugs to wash. Genius if you ask me 🙂

  12. Helen on January 8, 2016 at 6:28 am

    I made this mug brownie this morning, topped with a tiny scoop of ice cream, it definitely has the “wow” factor. Quite an indulgence that I will do again when that need to have a decadent chocolate treat calls my name.

    • Profile photo of Gemma Stafford Gemma Stafford on January 8, 2016 at 11:12 pm

      A woman after my own heart. I hope you like it Helen. It is so fudgy and delicious 🙂

  13. Seema Anand on January 9, 2016 at 4:56 am

    Great recipie ma’am….I wait eagerly every thurday for your vidoes..and this one is a bonus as it is eeggless….I am a pure vegetarian…..thanks?

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2016 at 11:25 pm

      That is fantastic to hear. I am really delighted you like them and you find ones that are suitable for your diet. I’ll have lots more to come 🙂

  14. Nancy on January 9, 2016 at 2:19 pm

    Gemma, I owe my granddaughter (age 11 1/2) for introducing me to your website and genius! She put me onto you and your recipes and I am forever grateful to both of you. I adore you and your recipes……gosh you’re smart. I’ve told so many people about you and your genius and you have some new followers in Houston, TX and Bossier City, LA. Thank you and I look forward to making more of your recipes in 2016,
    Thanks Gemma,
    Nancy

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2016 at 11:32 pm

      Hi Nancy,

      Thank you so much for your lovely message. I’m delighted your granddaughter showed you my recipes. Glad you like my them and thanks a million for spreading the word, I’ll take all the help I can get lol.

      I hope you both like what I have planned for this year. We are working hard to bring you all bigger and bolder videos :).

      Best,
      Gemma.

  15. Benny on January 9, 2016 at 11:56 pm

    Gemma hi from thailand 🙂
    Well i made your mug brownie this morning
    And topped in with vanilla ice cream and fresh strawberries
    I need to tell you that it taste amazing!
    I really love your mug cake series

    • Profile photo of Gemma Stafford on January 11, 2016 at 12:43 pm

      Yum! That sounds wonderful! Thanks so much for visiting my website and sharing your idea 🙂

  16. Safura on January 10, 2016 at 3:58 am

    I’ve made this just now and my housemates asked me to do more. It’s super amazingggg <3 Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2016 at 10:29 pm

      lol, that’s when you know you are on to a good thing. Now just trade with them, you cook if they clean 🙂

  17. Safura on January 10, 2016 at 4:26 am

    Gemma can you make just a simple vanilla butter mug cake? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2016 at 10:36 pm

      Did you see my funfetti cake, that is like a yellow cake. is that kind of what you mean?

      Here is the link for it

  18. Maria on January 10, 2016 at 1:57 pm

    Hi Gemma! Thanx for this recipe, however I have experimented some problems with measurements. I have followed your indications but the final butter was too thick, nothing similar than the video, so I added a couple more of tablespoons of water and a couple more of oil. Finally the result was good but I could see the oil on the edges of the brownie…too much!! Could you help?

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2016 at 10:42 pm

      Hi Maria,

      So it sounds like you made it right. So it is a really thick mix and what you are talking about with the oil is what can happen to this mug cake. It’s not bad but it does have a tendency to seperate but if that happens you will be that oil. It happens if it gets mixed too much.
      Did you still microwave them? because they turn out perfect even though you think there is something wrong.

      Let me know :).

  19. Nicole on January 11, 2016 at 12:58 am

    Hi Gemma, my cake did turn out too well. did i do something wrong? i added all the same ingredients and the cake came out crispy and didnt taste very good.

    • Profile photo of Gemma Stafford on January 11, 2016 at 12:28 pm

      Thanks for your comment, Nicole. Every mug and microwave is different. Next time try doing 20 second intervals till your mug cake looks cooked. Be sure to keep and eye on it. Hope this helps 🙂

  20. Fiona on January 11, 2016 at 5:44 pm

    I’m eating the brownie as I type. It’s so intensely dark and fudgy but also melts in the mouth. Amazing recipe as always, you continue to inspire and motivate me and many other foodies around the globe. It’s so heartwarming to see someone with such a passion sharing their knowledge and experiences. Best of luck in 2016
    -Fiona

    • Profile photo of Gemma Stafford on January 12, 2016 at 11:26 am

      Thank you so much for your support, Fiona. I really appreciate it. Stay tuned for much more this year 🙂

  21. Tripti on January 13, 2016 at 7:13 am

    Hey I made this twice. The first time it was semi baked I knew this is how it will turn out but I didn’t like it..the second time it came out quite rubbery..just increased the time for 10 sec…when will I get the perfect brownie:(:(:(:( plz help

    • Profile photo of Gemma Stafford on January 13, 2016 at 6:46 pm

      Thanks so much for your question. If your mug cake meal is rubbery or eggy, you’ve probably over microwaved it. Next time try doing 20 second intervals till your mug cake looks done. Hope this helps 🙂

      • Tripti on January 15, 2016 at 6:28 am

        Thnx will try :):)):) I really appreciate ur efforts for uploading such great recipes which are easy to make thanks a lot

        • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 12:07 pm

          you are so welcome 🙂

  22. Eileen on January 13, 2016 at 9:01 am

    Just tried your 1 minute microwave brownie! It is the most delicious brownie I have ever made!! 🙂
    Now I know I will be trying the rest of the recipes!!
    Looking forward to your 2016 posts! 🙂

    • Profile photo of Gemma Stafford on January 13, 2016 at 6:38 pm

      Delighted to hear that, Eileen. Thanks so much for watching 🙂

  23. Sam on January 13, 2016 at 6:40 pm

    Hi Gemma! I’ve been watching your videos for a long time now, and I love what you’ve been doing. You’re amazing; thank you, and please keep it up! 🙂

    I would like to ask you though, which one of your microwave brownie recipes is your favorite? I know there’s this one, and also the original one ( http://www.biggerbolderbaking.com/1-minute-microwave-mug-cakes-sequel/ ) haha. Which would you recommend? 🙂

    Thanks, and have a nice day!!

  24. Riley on January 13, 2016 at 7:35 pm

    Your dish looked good but mine didn’t work out. I was if you knew what might of happened. I did use whole wheat though. Could that be the problem

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 12:18 pm

      Hi Riley,

      So whole wheat will absorb liquid differently so more then likely your brownie mix was dry I’m guessing? the recipe would have to be changed to use whole wheat. I bet the next time if you use plain flour it will work out 🙂

  25. Debbie Lowe on January 14, 2016 at 1:13 pm

    I love the brownie, but the calories are out of this world for it. Is there something else that could be used instead of the oil. The brownie ends up being almost 500 calories per serving. It was great though.

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 5:39 am

      I hear ya Debbie. You can use different oil, or butter (which might be more?). you could maybe half the oil and then make up the other half with milk?

    • Jordan on March 2, 2016 at 11:10 am

      You could try applesauce or mashed banana instead of oil. My dad’s gf doesn’t eat like… most things food is made of… so I’ve seen this a lot. Applesauce is apparently the magical substitute, it can sub oil, eggs, or sugar. (Which is especially good for brownies, it can stand in for all three.) It will turn out differently, in my opinion it doesn’t keep the dish as moist as oil or bind as well as eggs, and you can still slightly tasted the apple, how much varies per dish. It’s close though, you’ll just need to experiment with tweaking the recipe. Bananas I’m not as sure about, because I hate bananas in baked goods I’ve avoided trying that and can’t vouch for it’s effectiveness as a substitute. You could also replace the sugar with stevia or something like it, and a little bit of molasses since it’s brown sugar.

      • Profile photo of Gemma Stafford on March 2, 2016 at 3:23 pm

        Thank you for all of that information Jordan.
        The chemistry is important, as baking is a science. People who cannot have sugar, or who do not wish to have to compromise, so so do get a different result when you substitute for sugar, or eggs! but there is a price for everything, and sometimes it is worth it 🙂 Gemma

      • Profile photo of Gemma Stafford on March 2, 2016 at 3:24 pm

        🙂

  26. richard on January 17, 2016 at 6:48 am

    i used oreo insted of chcoclate chip its admazing

    • Profile photo of Gemma Stafford on January 19, 2016 at 6:54 pm

      Yum, great idea! 🙂

  27. Salama Al Hameli on January 18, 2016 at 8:43 am

    Love your recipes. Im going to use this for our cooking club in school! Im so excited!! 🙂

    • Profile photo of Gemma Stafford on January 19, 2016 at 6:40 pm

      Thanks so much, let me know how it goes 🙂

  28. Shah Hafsia on January 18, 2016 at 10:34 am

    can i use white sugar instead of brown sugar?

    • Profile photo of Gemma Stafford on January 19, 2016 at 6:39 pm

      Yes, that will work fine 🙂

      • Khadija Sultan on February 7, 2016 at 4:25 am

        Thanks Gemma for such an awesome recipes…….I Love this site aaaaaaaa lot !!! 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on February 8, 2016 at 3:13 pm

          yay!!! glad it was a success 🙂

  29. Lara on January 18, 2016 at 11:19 pm

    I just tried this today and it was ammaazziinngg! Mine took about a minute and a half for my toothpick not to be wet when I checked it. Some commenters were right about the calories though. I’m thinking of halving the oil with milk like you instructed in the previous comment next time. Overall, this was still amazing 😀 I subbed on your channel and really looking forward to the rest. My gf and I so think you should have your own show on food channel!

    • Profile photo of Gemma Stafford on January 19, 2016 at 6:35 pm

      Thanks so much for visiting my website, Lara. Let me know how your mug cake turns out with the oil/milk. 🙂

      • Lara on January 19, 2016 at 6:56 pm

        I tried it again today. Used 1 1/2 tbsp of coconut oil instead of canola oil and 1 1/2 tbsp of milk. It tastes a ton better and almost lighter too than canola. Definitely my go to mug recipe from now on 😀 thank you!

        • Profile photo of Gemma Stafford on January 20, 2016 at 7:17 pm

          That’s great to hear, thanks so much Lara 🙂

  30. Mady on January 19, 2016 at 8:13 am

    It tastes so good, I added pecans and carmal

  31. Khrys on January 20, 2016 at 1:56 am

    Hey Gemma! Thank you so much for this recipe! I’ve probably made it 7 times so far. I gotta say, it really impresses people when I say “Hey do you want a freshly made brownie? No really it only takes like 15 minutes.” The look on their faces when I take a steaming brownie out of the microwave is amazing 😀

    • Profile photo of Gemma Stafford on January 20, 2016 at 7:15 pm

      Thanks so much, Khrys. Really glad you liked and shared this recipe 🙂

  32. Grace on January 21, 2016 at 9:02 am

    Hi i love all of your recipes please do more microwave meals love them !??

    • Profile photo of Gemma Stafford on January 21, 2016 at 1:09 pm

      Thanks so much, Grace. It’s on my list, stay tuned 🙂

  33. Crystal on January 25, 2016 at 7:54 pm

    These are great! My brother has been bugging me all day to make brownies but I just couldn’t be bothered to make them from scratch on such a hot day (in Australia). I was just on your youtube channel watching your videos as usual & I came across this! It was so perfect! I quickly made them in the microwave and my brother & I loved it 🙂 Thanks so much or another great recipe Gemma! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2016 at 9:57 pm

      Hi Crystal,

      I’m delighted you saw my recipe. And you don’t need to turn on the oven and make it even hotter. I hope your brother likes it. Make sure you try the Pizza in a mug if you haven’t already, it’s incredible Pizza in a mug

  34. Amrita on January 26, 2016 at 12:56 am

    Hi Gemma,

    This recipe looks amazing and I would really like to try it however I don’t have a microwave. Will an oven work? I know you have an oven recipe for brownies however they contain egg and I am unable to eat egg. Let me know, thanks.

    • Profile photo of Gemma Stafford on January 26, 2016 at 11:03 am

      Thanks so much for visiting my website. I haven’t tried it, but I think it will be 6-8 minutes at 350oF. Every mug and oven is different, so be sure to keep an eye on it. Hope this helps 🙂

      • Daniel Hernández on July 23, 2016 at 12:12 pm

        Hi, i don’t have a microwave and tried this recipe in my toaster oven and worked perfectly.

        • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 12:31 pm

          Yea! Daniel, this is great, thank you for letting me know,
          Gemma 🙂

  35. LMD on January 28, 2016 at 4:05 am

    Hello Gemma, I love the sound of such a quick, naughty and individual treat/dessert here, but I am wondering if I made several to cook together so they are ready at the same time….how much would it affect the cooking times? Like say 10 at a time or so..?? (Always looking for fast, easy dessert recipes to feed a crowd).

    • Profile photo of Gemma Stafford on February 18, 2016 at 10:59 am

      Thanks for your comment. Cooking more than one at a time will change the cooking time. I would recommend doing 20 second intervals till your mug cakes look done. Every mug and microwave are different, so be sure to keep an eye on it. Hope this helps 🙂

  36. Olga Svenson on January 29, 2016 at 1:19 pm

    Hi gemma!
    If My microwave oven is 2000 w how long should I cook it?

    • Profile photo of Gemma Stafford on January 29, 2016 at 8:31 pm

      Every microwave and mug is different. Try doing 20 second intervals till your mug meal looks done. Be sure to keep an eye on it. Let me know how yours turns out. Thanks so much, Olga 🙂

  37. Jennifer on January 31, 2016 at 7:50 am

    Fantastic recipie, thanks Gemma! I used plain flour instead of all purpose, and it turned out beautiful! I even made some for the rest of the household! My 900 watt microwave took around 60-70 seconds for a full cooked chocolatey bundle of joy. Much easier than baking a batch!
    I can’t wait for your next video. Could you perhaps upload a video of a mug flapjack? Thanks for the recipie!

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 11:24 pm

      great Jennifer! OH mug flap jacks!!! that is a good one. i’ll add it to my list. Next mug meal video coming in march 🙂

  38. Becca T on February 2, 2016 at 11:34 am

    If I used milk instead of water would it work? Because I have followed a similar recipe before and I found the water bubbled on top of the mixture and didn’t work very well? Thankyou xx

    • Profile photo of Gemma Stafford on February 2, 2016 at 9:09 pm

      I haven’t tried that, Becca. Let me know how yours turns out 🙂

      • Becca on February 7, 2016 at 9:44 am

        It turned out great! I slightly undercooked it but absolutely amazing recipe you have come up with! Fantastic!

        • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2016 at 10:35 pm

          Fantastic Becca! Delighted you like this recipe

  39. Yan Luby on February 2, 2016 at 11:55 pm

    Hi from Indonesia Gemma
    I really like your website and I watched your video for many times and really love it..
    One question for you, can I substitute brown sugar with white sugar?

    Thank you so much

    • Profile photo of Gemma Stafford Gemma Stafford on February 4, 2016 at 4:06 pm

      Hi Yan,

      hanks so much, I’m delighted you like my recipes. You can use white sugar instead, no problem 🙂

  40. sanvi on February 4, 2016 at 2:51 am

    i love your recipes!!!!!! they r really good

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 8:40 pm

      Fantastic! Delighted you like this recipe. I hope you try some 🙂

  41. Rawan on February 4, 2016 at 10:53 am

    Why when I do any cake in microwave it doesn’t bake it still like it

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 8:34 pm

      aw that’s no good. Well listen we can fix it. Everyone should have successful cakes. What wattage is your microwave? is it liquidy after the cooking time?

  42. Rawan on February 4, 2016 at 11:13 am

    Why any cake recipes in microwave fail it always doesn’t cook or bake it still as it is +gemma Stafford please anyone answer and tell me what is the problem

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 8:56 pm

      I hope you saw i other message but It just sounds like you might need to cook them for seconds longer to get a better cooked cake 🙂

    • Nancy on June 12, 2016 at 2:12 pm

      might be the wattage of your microwave. Had a similar problem years ago with a small microwave.

  43. Bil on February 6, 2016 at 5:16 pm

    Hi Gemma, i love your channel and recently discovered it, since then, i have been watching them all day! I was wondering if the chocolate chips are necessary for the mug cake, because i really want to make this, and i have everything, but the chocolate chip

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 7:00 pm

      Hi Bilal,
      Fantastic you found my channel! Delighted you like this recipes. you can leave out the chips, no worries. it will still be chocolatey 🙂

  44. Bilal on February 7, 2016 at 11:58 am

    Thanks so much im going to make it today!!!

  45. Bilal on February 7, 2016 at 12:44 pm

    OH MY GOD! i just made this and it is the best mug cake that i made so far but next time im going to put a little bit less cocoa powder because i put 2. i might put 1 and a half next time

    • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2016 at 10:49 pm

      Fantastic! Delighted you like this recipe

  46. Becca on February 7, 2016 at 4:31 pm

    Do u need chocolate chips ✋

    • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2016 at 10:29 pm

      they are what give it a gooey middle. Without them it will still be a nice cake. 🙂

  47. Ang on February 7, 2016 at 8:22 pm

    I can’t tell you how many microwave mug recipes I’ve tried. Some have been okay. Others I’ve tossed in the trash. I love the concept of this easy, quick, go-to treat but honestly I’m just not impressed by the results. I stumbled across your brownie in a mug recipe tonight after looking to satisfy my sweet tooth. I made the recipe exactly, using canola oil and holy smokes!…. It was so amazing just on its own. Perfect texture, super chocolatey, fudgy and fluffy all at the same time! I put a little vanilla ice cream to cool it off and it was over the top! I don’t leave comments or reviews much, but I thought you deserved to know how much I enjoyed this. Thanks so much!

    • Profile photo of Gemma Stafford on February 8, 2016 at 5:51 pm

      I’m really glad you liked this recipe! Thanks so much for visiting my website. Stay tuned for more 🙂

  48. Elizabeth on February 8, 2016 at 7:57 am

    Just made it. I really love it! Its delicious and not dry. Thanks for the recepie! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 8, 2016 at 3:06 pm

      Fantastic Elizabeth!I’m really delighted you like my recipes

  49. catarina on February 10, 2016 at 6:04 am

    love the idea. now trying the chocolate brownie one, cant believe it’s taken me so long to finally try it!
    thxs for the recipe! it really smells great in 1 min. taste good nice and fluffly!

    • Profile photo of Gemma Stafford on February 15, 2016 at 2:43 pm

      Thanks so much for visiting my website. Really glad you liked this recipe 🙂

  50. khadijah on February 12, 2016 at 3:56 am

    Hello! Can I use white sugar instead of brown sugar in this recipe?

    • Profile photo of Gemma Stafford on February 16, 2016 at 6:40 pm

      Yep 🙂

  51. Keyla on February 12, 2016 at 8:08 pm

    Hello I just wanted to tell you ask you how many calories does this have?

    • Profile photo of Gemma Stafford on February 18, 2016 at 10:31 am

      Thanks for your question, but sorry I do not have the calories for this recipe.

  52. khadijah on February 12, 2016 at 8:50 pm

    Hi! Can I add white sugar instead of brown..? ?

    • Profile photo of Gemma Stafford on February 15, 2016 at 11:42 am

      Sure, that works too. Let me know how your mug cake turns out 🙂

  53. Mohamed Helal on February 15, 2016 at 12:45 am

    It’s really awesome Gemma :D, I was really in need of dessert 😀 and made it but without vanilla extract or chocolate chips which I didn’t have.
    Really Thank you very much Gemma and keep going.
    Best of luck.

    • Profile photo of Gemma Stafford on February 15, 2016 at 11:16 am

      Delighted to hear that. Thanks so much for watching 🙂

  54. Brenda Lobo on February 24, 2016 at 2:37 am

    Absolutely divine… sooo much better than I expected… i used one tbsp of melted butter and 2 tbsp oil for a slightly richer flavour… Wished I had some cream to go with it… but it was delicious on its own.. do you think it would work with almond flour?
    B

    • Profile photo of Gemma Stafford on February 24, 2016 at 12:02 pm

      Hi Brenda, I am happy that you enjoyed this recipe. Almond flour is less absorbent than wheat flour, but would work as an addition. So, perhaps use 1/3 almond flour, it really is delicious with chocolate, but it is rich too, so maybe reduce the other fats. A little experiment for you 🙂
      Gemma

  55. Yazmeen on February 25, 2016 at 3:36 pm

    YAY!!! 🙂
    Im soooo excited to try this tonight!!!!!!!!!!!!!
    Its my reward for getting a good grade on my test ! 🙂

    • Profile photo of Gemma Stafford on February 29, 2016 at 11:26 am

      Hi Yazmeen, good for you! I am happy that you did well in your test, and you so deserve a treat,
      Gemma 🙂

  56. sana humayun on February 26, 2016 at 7:37 am

    These look so easy and delicious, i’m trying it out right now. Good job ♥

    • Profile photo of Gemma Stafford on February 26, 2016 at 7:59 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

  57. Christina on March 3, 2016 at 6:57 pm

    This was so good and rich! I did not have ice cream to go with it. It was too rich, do you think the ice cream toned it down some, so it is not so sweet and rich?

    • Profile photo of Gemma Stafford on March 6, 2016 at 2:59 am

      Hi Christina, use a bitter chocolate next time, this is less sweet and you may like it better. The ice-cream is also sweet, so a little unsweetened fresh cream may suit your taste better,
      Gemma 🙂

  58. Whitney on March 4, 2016 at 11:46 am

    Hi Gemma!
    I love theses mug cake recipes but have recently gone on a glutton free, and diary free diet. Could you try to make a recipe for mug cakes that do. It contain these ingredients?

    Thanks so much! I love all of your videos

    • Profile photo of Gemma Stafford on March 5, 2016 at 4:29 pm

      Hi Whitney, I need to pay more attention to specific dietary requirements,and will do so this year, than kyou for being in touch,
      Gemma 🙂

  59. Diana on March 6, 2016 at 1:55 am

    just tried it, it’s so dense and fudgy but so good! i love how the chocolate flavour is intense 🙂 thanks!

    • Profile photo of Gemma Stafford on March 6, 2016 at 2:15 am

      Hi Diana,
      I am glad you enjoyed this one,
      Gemma 🙂

  60. Julie & Duncan on March 6, 2016 at 4:33 pm

    This is amazingly delicious and SO EASY! Love it! Thank you for sharing your talents. 🙂 I cannot believe how good it tastes for how simple and quick it is. We’ll be eating this treat regularly! Haha. Can’t wait to try more of your mug recipes….this was our first one. Thanks again!!

    • Profile photo of Gemma Stafford on March 7, 2016 at 7:07 am

      Hi Julie and Duncan, Thank you for being in touch and for your kind words, I am happy when you are happy!
      Gemma 🙂

  61. Vincent on March 10, 2016 at 12:48 am

    Hi, Gamma.
    just tried this and it tastes great.
    can i put all the ingredients into a paper cup and microwave it?

    • Profile photo of Gemma Stafford on March 10, 2016 at 1:13 am

      Hi Vincent,
      It depends what you mean by paper!!If it suitablbe I would be prepared to try it, but I do think it would need some support when handling.
      Remember a lot of what we describe as paper is actually WAXED, this will not be suitable as the wax will degrade and finish up in the food,
      Gemma 🙂

  62. maya verhaar on March 10, 2016 at 5:50 am

    hi i am from holland and am 12 jear old. i love baking end love dis recepie. thanks for this good idea xxxx

    • Profile photo of Gemma Stafford on March 10, 2016 at 4:10 pm

      Thanks so much for visiting my website! Really glad you like these mug ideas 🙂

  63. Bren on March 10, 2016 at 6:49 am

    Hello Gemma! May i ask how many calories in it? 🙂

    • Profile photo of Gemma Stafford on March 11, 2016 at 1:23 pm

      Hi Bren,
      I did not calculate this, but I can say it is a small portion, and will be about 220 calories,
      Gemma :

  64. Quinn Hughes on March 10, 2016 at 8:27 pm

    I was wondering at what temperature and for how long you would cook this in a toaster oven? My mircowave is broken right now.

    • Profile photo of Gemma Stafford on March 11, 2016 at 1:10 pm

      Hi Quinn, thry this at 180 degrees for 15 mins, also try the toaster oven recipes here on the site,
      Gemma 🙂

  65. Hannah on March 11, 2016 at 12:08 am

    This recipe didnt work for me. There was too much oil so it tasted bland, and the bottom was just flour. Did this happen to anybody else?

    • Profile photo of Gemma Stafford on March 11, 2016 at 1:08 pm

      Hi Hanna,
      I did not get this report before. I use a 6oz cup/mug with a wide mouth. This matters because of the way a microwave cooks. I am sorry to hear that you were disappointed, thank you for letting me know,
      Gemma 🙂

  66. Vinna on March 13, 2016 at 9:29 am

    Hey Gemma!

    I was wondering can you switch the brown sugar to white granulated sugar instead?

    • Profile photo of Gemma Stafford on March 14, 2016 at 3:32 am

      Hi Vinna,
      Thank you for being in touch, yes you can, it will make little difference. Brown sugar has a slight caramel flavor, but that is it,
      Gemma 🙂

  67. Donna on March 14, 2016 at 7:24 pm

    Loved this! I didn’t like it with unsweetened Cocoa Powder so I substituted with Swiss Miss Hot Cocoa mix and eliminated the sugar. Very tasty. Thanks for sharing.

    • Profile photo of Gemma Stafford on March 16, 2016 at 3:03 pm

      Good job Donna, it was exactly the right thing to do as your chocolate powder already has sugar added,
      Gemma 🙂

  68. Sandra on March 15, 2016 at 11:29 am

    Hi Gemma I was so happy to find your videos and your wonderful recipes. I’m all set to make this one however I have a question. In the instructions #5 says “Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts.” I don’t see whipped cream and peanuts in the list of ingredients. Is this just an optional suggestion for a topping?

    • Profile photo of Gemma Stafford on March 16, 2016 at 3:00 pm

      Hi Sandra,
      You are right, I take some poetic license from time to time!
      About 1/2 and 1/2 cream and peanut butter will be good, The cream is just there to lighten the butter,
      Gemma 🙂

  69. Muriel on March 18, 2016 at 9:20 am

    Hi Gemma! I love the principle of a cake in a cup but I don’t have a microwave; can I bake those in the oven instead? If so, what temperature and time would you recommend? And do you think I can put a regular, ceramic cup in the oven? Many thanks!

    • Profile photo of Gemma Stafford on March 18, 2016 at 12:26 pm

      Hi Muriel,
      Yes for most of these, but not all will work. They are designed to be single portion, economically baked. When you turn on the big oven you need to be cooking a batch, and maybe freezing the surplus.
      A ceramic cup will usually withstand 180 degrees, which is what these would need. Do not use fine china, and choose a cup with a wide mouth too,
      Gemma 🙂

  70. Rose on March 18, 2016 at 7:45 pm

    WOW! This is AMAZING! I’ve tried other mug cakes and they were “good” for a microwave cake. But this really does taste like a rich, chocolaty, velvety brownie. I only did 2 TB cocoa because I was scared 3 TB was too much. I will try it with 3 next time. I would give this 10 stars if I could! DeLish!

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:18 am

      Ah Rose, I am really happy to hear that, a nice simple treat for when you need one,
      Gemma 🙂

  71. Seema on March 18, 2016 at 8:24 pm

    Hey Gemma! Love your recipes! Did you use sweetened cocoa for this? I used unsweetened but it came out bitter and inedible for some reason

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:17 am

      Hi Seema,
      I usually use unsweetened cocoa powder! did you get the measurement right?
      Gemma 🙂

      • Seema on March 19, 2016 at 4:58 pm

        I did ! I even triple checked too … Just a strange outcome I guess ?

        • Profile photo of Gemma Stafford on March 20, 2016 at 4:32 am

          Ah Seema, I am sorry to hear it, it has not been a problem for others,
          Gemma 🙂

  72. Evie on March 23, 2016 at 2:00 pm

    thank you so much gemma for all of the recipes i just had the pizza one. SO GOOD!!!!!!!!!!!!!! the brownie one is in the microwave now i hope its as delicious as it looks!! and also please follow me on instagram @evie.devries

  73. Janice Sallai on March 24, 2016 at 12:24 pm

    Hi Gemma! Is it okay to use oat flour instead of all purpose flour? Thanks!

    • Profile photo of Gemma Stafford on March 24, 2016 at 5:47 pm

      Hi Janice,
      I think this would be ok for this recipe, it is worth a shot,
      Gemma 🙂

  74. Tanvi on March 27, 2016 at 2:23 pm

    Hey gemma the brownie recipe is amazing its now become my midnight go to snack….i love your recipes and im a big fan of bigger bolder baking 😀

    • Profile photo of Gemma Stafford on March 28, 2016 at 3:46 am

      Hi Tanvi,
      Thank you for being in touch and for your kind words, I appreciate them,
      Gemma 🙂

  75. Khadijah on April 1, 2016 at 10:17 am

    Hello Gemma, Hope you are doing great. It is so wonderful of you to reply to each and every comment seriously amazing. There is something soo amazing about you. You are so put together. I am really happy for you. You look like such a kind soul. Your recipes and ideas are absolutely delightful! I can’t imagine the thought and hard work you into it. I tried the mugnut that was amazing! Even my husband loved it. And the red velvet was ok, it stay uncooked at the bottom you know. I’m going to try the apple crumble next, the thing is I don’t make the frosting and all so that’s what leaves it a little you know.. Nonetheless they are fantastic! You are sensational, I really want to appreciate what you have done. Thank you soo muchhhh Gemma!! God bless you and your family. Ameen.

    • Profile photo of Gemma Stafford on April 1, 2016 at 12:10 pm

      Thank you so much for your thoughtful comment and for being a part of the Bold Baking community. I really appreciate it. Stay tuned for more 🙂

  76. Faith on April 5, 2016 at 7:59 am

    Hi Gemma! I would like to make some of these recipes that you give. But is it okay to use a small bowl than a mug? Because I’m afraid that the mug will break inside the microwave and create a mess.

    • Profile photo of Gemma Stafford Gemma Stafford on April 6, 2016 at 7:11 am

      Hi Faith,
      Yes you can, you can use a cereal bowl, or a small pyrex bowl, but not too deep. I use a 6 oz cup/mug, with a wide mouth, so something roughly that shape will be perfect,
      Gemma 🙂

  77. Caitlin on April 7, 2016 at 5:01 pm

    Since I have loads of homework I decided I shouldn’t bake. This recipe is a loop hole for me to make decadent desserts. I accidentally poured too much vanilla extract, but it still taste delicious. Thank you for the recipe and being you! (:

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 4:11 pm

      Hi Caitlin,
      Ha ha! that is great, I am happy to help with your homework! happy baking,
      Gemma 🙂

  78. Faye on April 7, 2016 at 6:24 pm

    Hi Gemma, I tried the mug pizza and brownie recipes for lunch today and they were delicious. I was sceptical about the pizza, but it was so good that I immediately made the mug brownie! Sinfully rich, and very filling. I love all of your recipes that I have tried so far, I can’t wait to try some more, thanks for sharing!

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 4:00 pm

      Hi Faye,
      I am happy that you tried these recipes and enjoyed them, stay tuned for lots more,
      Gemma

  79. Celine on April 8, 2016 at 12:20 am

    Hey Gemma, I would like to ask if there is any vegan cake with no chocolate!? It’s because this year my big exam is going to be over and I want to make this cake for my classmates and one of them is vegan so perfect, but another is allergic to caffeine! If there is none than I guess I can make two different types?

    • Profile photo of Gemma Stafford Gemma Stafford on April 8, 2016 at 3:50 pm

      Hi Celine,
      Vegan cooking is not my speciality. There are a number of options for egg substitution in baking, applesauce, vinegar etc. I do have some suggestions here on my website. A site I like to check out is (www.chefinyou.com), her you will get an understanding of this area of baking, I hope this helps and that you make a great cake,
      Gemma 🙂

    • Manda on July 17, 2016 at 5:32 am

      I know this comment is from a few months ago, but I have a suggestion..you could make a wacky cake/crazy cake. If you search for it on google you will find lots of variations, such as, chocolate, vanilla, lemon, spice, etc.. This cake uses no eggs or milk, so it is great for vegans! I’m not sure if you could make it in a mug though, as I’ve only seen recipes for a whole cake. Hope this helps!

  80. Aaliyah on April 10, 2016 at 12:52 am

    This recipe was new and very delicious. Can u tell me something easy for breakfast but not granola

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 3:49 am

      Hi Aaliyah,
      Check out all of the recipes here on my website, there are a number of breakfast recipes,
      Gemma 🙂

  81. Ruby on April 12, 2016 at 6:06 am

    Hi Gemma,
    I was wondering if you needed to add baking soda or baking powder to make it rise?

    • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 9:33 pm

      Hi Ruby,

      you don’t need it. They would make the brownie cakey and thats not the result we want. We can fudge and moist and dense, not cake. Try it and I bet you will love the texture 🙂

  82. Julie on April 13, 2016 at 2:15 pm

    What can I use in place of all purpose flour, I can’t find it.

  83. Ella-Rose Packard on April 14, 2016 at 12:35 am

    I absolutely LOVED this recipe! It was gooey, decadent and pure goodness! Thank you SO much for sharing this recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on April 14, 2016 at 2:26 am

      Hi Ella-Rose,
      Thank you for letting me know, I am happy that you liked this recipe,
      Gemma 🙂

  84. Amanda on April 17, 2016 at 6:02 pm

    Looooved this! Such a wonderful fudge brownie. I’ve found the recipes that use baking powder are too much like cake. I used dark cocoa which made it so rich I had to split it with my husband. So. Amazing.

    • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 3:30 am

      Hi Amanda,
      I am so happy to hear that, thank you for being in touch,
      Gemma 🙂

  85. Alicia on April 18, 2016 at 12:45 pm

    I’m allergic to egg, praise the lord for this recipe xx

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2016 at 2:29 am

      Hi Alicia,
      Thank you for your kind words. More to come this Thursday, stay tuned,
      Gemma 🙂

  86. Isha on April 20, 2016 at 5:05 am

    Hi Gemma,
    Amazing recipe!! Absolutely loved it. I have no baking experience but this made my day. Can you share some mug receipe for choco orange cake… I love oranges and have been searching for some easy and quick one.
    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on April 22, 2016 at 1:06 pm

      Hi Isha,
      you can add the grated zest of an orange to the chocolate brownie recipe for a lovely orange hint. Do wash the skin of the orange first, and grate it really finely,
      Gemma 🙂

  87. Jamie on April 26, 2016 at 10:00 pm

    Wonderful! I used Gluten Free flour and it worked like a charm 🙂 My microwave is quite old, so I had to cook it longer than one minute, but it still turned out great. A super easy recipe for a gluten free, vegetarian treat. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on April 27, 2016 at 1:52 am

      Hi Jamie,
      I am so happy to hear that. Lots of my followers are gluten intolerant, so I am always delighted to hear that these recipes work, many thanks for being in touch,
      Gemma 🙂

  88. Cathy on April 27, 2016 at 6:02 pm

    Found your pizza recipe on facebook and of course I had to look closer on youtube and end up here on your site. Since I already had my supper I had to look for dessert. That’s why I’m here. Didn’t had cocoa even if my mom ( I’m in vacation at my parents home) look everywhere for cocoa, we look on internet for substitute and it said for 1/2 of cocoa we need 1 cup of melted chocolate… so I used 6 tablespoons of dark melted chocolate… But I didn’t heard my mom when she told me to put less oil in it… end up over cooking the brownie cause everytime I was looking it was liquid… It’s hard now but with ice cream its not that bad ( for me I won’t let anyone else eat my brownie ) but I’ll try it again another day cause I won’t accept defeat! =D

    thanks for all the recipes! =D

    • Profile photo of Gemma Stafford on April 28, 2016 at 3:22 pm

      Thanks for your feedback, Cathy 🙂

  89. Majda on May 1, 2016 at 5:32 am

    I loved this recipe
    It was delicious,yummy, mmmmmmmm

    Thank you so muchhhhhh

    • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2016 at 12:03 pm

      Hi Majda,
      I am happy that you enjoyed this recipe, thank you for being in touch,
      Gemma 🙂

  90. Ayesha on May 4, 2016 at 11:49 am

    these taste blissful !!
    I made two of these… one turned out perfectly and one turned out like a sizzling brownie!!!
    speaking of sizzling brownie could you please show how to make it? cause that’s really an awesome chocolate delight!!

    • Profile photo of Gemma Stafford on May 6, 2016 at 11:10 am

      Thanks for your feedback, Ayesha. I will add your request to my list. Stay tuned 🙂

  91. Hrishita on May 7, 2016 at 12:01 am

    this looks brilliant! *mouth watering*
    can i do it without a microwave?in a pressure cooker or something like that?

    (i am an Indian)

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:28 pm

      Thanks for your comment. I have’t tried this recipe with a pressure cooker, so I’m not sure how it will turn out. Good luck and let me know how it goes 🙂

  92. Agnes on May 8, 2016 at 1:39 am

    I do as the instruction and it didnt turn up like the one on the video. The brownie is chewey and didnt taste good. i have to microwave it like for 3 mins until it become suttle. Idk if any of u guys have the same experience but i’m not recommending this one

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:46 pm

      Sorry to hear that. Tens of thousands of viewers have had success with this recipe. It sounds like you may have over cooked yours. Next time try doing 20 second intervals in the microwave till your mug brownie looks done. Be sure to keep and eye on it, every mug and microwave is different. Hope this helps 🙂

  93. Radhika on May 8, 2016 at 2:22 pm

    Hi Gemma, Thank you for this wonderful recipe! As a vegetarian I’m always on the lookout for egg-free recipes, and this one fit the bill. I did need to substitute the brown sugar with white because I didn’t have any at hand and my 1000 watt MW took about 2 minutes to cook gorgeous fudgy mug brownies (made two just in case ;)). I wonder if you have any cookie recipes that don’t need eggs? Would love to try them out!

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:57 pm

      Thank you so much for your feedback. I’m working on more egg-free recipes, so stay tuned 🙂

  94. Zara Jehaan on May 13, 2016 at 7:54 am

    Thanks Gemma, I love baking for my friend but she’s a vegan im so glad thatvi can share this with her

    • Profile photo of Gemma Stafford Gemma Stafford on May 13, 2016 at 4:23 pm

      Thats great Zara. I try and cover vegans as much as i can. I’m glad you like it.

  95. Lisa on May 15, 2016 at 11:14 am

    This is amazing!! I felt like something sweet but didn’t want to cook a whole cake or brownies because I’d likely eat it all ? But this turned out perfectly, is quick and sooo easy! and tastes grate!
    Thanks for the recipe!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:00 pm

      Hi Lisa,
      Thank you for your kind words, I am happy when you are happy,
      Gemma 🙂

  96. Amrita on May 16, 2016 at 8:07 am

    I tried making the mug brownie exactly as u instructed. Mine turned out very paste-y. There was no texture like a brownie. Is that how it’s supposed to be?

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 12:29 pm

      Hi Amrita,
      No, not pasty, it sounds like this may have been under-cooked. Sometimes this is down to the type of mug you use. I like to use a 6 0z cup/mug, which has a wide mouth. This allows the bake to be consistent. I am sorry you were unhappy with this Amrita,
      Gemma 🙂

      • Amrita on May 16, 2016 at 10:20 pm

        Really appreciate your reply. I’m going to try it again. Perfection comes only after trial and error! Thanks. Love your cooking..and style!

        • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2016 at 9:52 am

          Hi Amrita,
          You are of course right, keep at it,
          Gemma 🙂

  97. Rhea on May 16, 2016 at 4:01 pm

    Thank you Gemma! Was craving something sweet and this definitely was satisfying. Thank you! I tried out the pizza, too, they were a big hit. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2016 at 9:59 am

      Hi Rhea,
      Good, I am happy to hear that,
      Gemma 🙂

  98. Aanchal on May 18, 2016 at 2:41 pm

    I only have unsweetened cacao powder, do I have to add more sugar?

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:26 pm

      Nope, that is fine to use 🙂

  99. Angie on May 23, 2016 at 9:17 pm

    This turned out gross.
    Waaaay Too much oil!

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2016 at 8:50 am

      Hi Angie,
      I am sorry to hear that you did not get on with this recipe. I have had good reports about this, I will take a fresh look at the recipe just to be sure.
      Thank you for being in touch,
      Gemma 🙂

  100. Kissel on May 27, 2016 at 11:59 pm

    Tried this recipe just now and it’s yum! I didn’t achieve the brownie-like crust that yours had, Gemma, but this recipe is an absolute winner. The measurements are also easy to remember and one could adjust the quantities without problems. Mine had less sugar because I wanted a richer chocolate flavour and it still turned out well. Looking forward to more mug recipes from you! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 11:49 am

      Hi Kissel,
      Thank you for your kind words, I am happy to have oyu with us,
      Gemma 🙂

  101. Mia on June 1, 2016 at 6:53 pm

    So delish! Cooked it an extra minute because I don’t like it very gooey. But recipe is awesome.

    • Profile photo of Gemma Stafford on June 2, 2016 at 3:17 pm

      Thanks for your feedback, Mia. I’m delighted you liked this recipe 🙂

  102. sharon on June 2, 2016 at 9:12 pm

    this didn’t actually cook…was it meant to be all good and runny still or cook like a regular brownie?? I cooked for 2 min in the end and still runny even though burnt on top 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 4:00 am

      Hi Sharon,
      it is meant to be cooked, fudge like in the center. It sounds like the cup you use may have been too deep. I use a wide cup, about 6 oz size. This allows the mixture to bake evenly. So, a wide mouthed cup will work best for you,
      Gemma 🙂

  103. Christina on June 5, 2016 at 1:15 am

    Wow!! This recipe is amazing!! My whole family tried it out. But it taste a little bitter 🙁 do you know how i can make it not bitter anymore..? Thank you for this recipe!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 2:03 pm

      Hi Christina,
      It osunds like you may have slightly overcooked it, this would make the chocolate taste a little bitter. cut back the cooking time by about 10 seconds, then allow to stand for a minute or so,
      Gemma 🙂

      • Christina on June 5, 2016 at 7:22 pm

        Thank you Gemma! Will do. Btw love ur accent!

        • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 2:35 am

          Ha ha Christina,
          The accent is becoming a bit mixed now, little American-isms creeping in, but thank you,
          Gemma 🙂

  104. Mackenzie on June 6, 2016 at 1:25 am

    hi Gemma
    i loved this recipe but i was wondering if i could use hot chocolate powder instead of cocoa

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 2:29 am

      Hi Mackenzie,
      There are two problems with this, firstly the flavor will not be there, and secondly most chocolate powders are already sweetened. You can use it but be prepared for a different result,
      Gemma 🙂

  105. Cadence on June 6, 2016 at 6:32 pm

    show me some recipies using whole grian flowers plz.

  106. Zana on June 8, 2016 at 10:27 am

    This recipe sounds great! Would it matter if I didn’t use vanilla extract? Sorry, I’m a beginner when it comes to cooking and have no clue what vanilla extract does. Also, is this recipe supposed to be really sweet? Because I like my stuff a little less sweet than usual. But if this recipe is supposed to be moderately sweet then I wouldn’t want to have a not sweet desert, hence the question. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 2:44 am

      Hi Zana,
      Vanilla is a flavor, which adds a lovely mellow sweet note to all cake batters. You do not strictly need it for batters which have other flavors, but I always use it.
      These recipes do tend to be sweet. You can reduce the sugar if you wish,
      Gemma 🙂

  107. Esther on June 8, 2016 at 2:37 pm

    When I tried this recipe out, I decided to replace 1 tablespoon of flour with more cocoa because I like my chocolate extra rich and strong. It turned out great! It was extremely filling though.

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 2:24 am

      Hi Esther,
      I am happy you adapted this recipe for your own taste, and that you enjoyed it. Thank you for letting me know,
      Gemma 🙂

  108. David on June 8, 2016 at 5:32 pm

    I made these brownies today for my family (without the chocolate chips) and they LOVED them. So easy and delicious! Thanks so much for this website. I’m a fan.

    Also, I tried your ice cream recipes without an ice cream machine and my 5 year old has been begging me to make some more. You rock! :)

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 2:14 am

      Hi David,
      Thank you for visiting the website and for your very kind comments. I am happy to have you with us. Now get your five year old into the kitchen, then you can sit back, eventually!
      Gemma 🙂

  109. Amy on June 11, 2016 at 10:46 pm

    Why was my brownie bubbling in the microwave????

    • Truthspeaker on January 20, 2017 at 8:50 am

      U from wales? it’s common there :/

  110. Amy on June 12, 2016 at 12:15 am

    Why does my cake becomes liquidy and bubbles come?

    • Profile photo of Gemma Stafford Gemma Stafford on June 12, 2016 at 1:34 am

      Hi Amy,
      Without knowing exactly what you are doing I cannot answer this. Are you changing the ingredients, or doubling up the recipe, or using a mug which is too deep for the mix?
      There are a number of reasons, but changing the recipe is the most likely.
      Gemma 🙂

  111. Catherine on June 12, 2016 at 8:18 am

    can I add baking powder or bicarbonate soda ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 3:06 am

      Hi Catherine,
      You could use a self raising flour, which will give a less brownie, fudgey finish. it is worth a try!
      Gemma 🙂

  112. Nancy on June 12, 2016 at 1:34 pm

    Wow, great! Thanks for sharing your recipe! It’s a winner! I wanted something quick and chocolate, and found this. How nice it had equal portions for each ingredient. I only used 2 Tablespoons for each ingredient listed to make a smaller portion. ( I didn’t have any chips, so unfortunately, those were omitted 🙂

    In an effort to tell myself it was healthier, I took a chance and changed a few things. I used buckwheat flour instead of regular flour; and I used 1T EVO and 1T Flaxseed oil for my oil choice.

    45 seconds in a 2 cup glass container, and WOW. I was impressed how delicious it turned out even with my substitutions. I do use a high quality organic baking cocoa (cocoa processed w/ alkali) so that probably helped. Thanks again! I will keep this recipe handy for sure.

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:42 am

      Hi Nancy,
      Thank you for this, it is always great to hear that people make these recipes their own. It really helps our Bold Baking community when you let them know how you managed to adjust, particularly when there are dietary requirement to satisfy, well done!
      Gemma 🙂

  113. Profile photo of SudhaMurali SudhaMurali on June 13, 2016 at 5:44 am

    I’ve made your mug recipes hundreds of times and they always turn out great but I can never forget that one time when it was a total disaster [ it happened to be a disaster and a substituted milk with water as I did not have milk ]. I actually am doubting myself on trying this recipe as it contains water and not milk , but does it affect the taste. I Really can’t wait to try out this recipe if the water does not harm the taste.

  114. Jessica A. on June 16, 2016 at 10:49 pm

    Hi Gemma!,
    I just wanted to thank you. I have tried 3 of your recipes so far and the first two were a bit of a disaster as microwave cooking is not as exact as baking in the oven. The first two were the funfetti cake and the peanut butter banana chocolate cake. Both of which were burned up sadly. Today, I made this brownie and I almost cried tears of joy as this time I watched it very closely and it came out nearly as perfect as yours! Sadly, I had no chocolate chips and had to manage without them. I bet the flavor would have been better if I had them. The reason I am thanking you is that I have been depressed lately and I tend to want to eat alot. Yesterday, I started with the peanut butter one when I figured I would give it a go again. Although it is still eating it helps alot! Baking certainly helps take your mind off of things. I have been watching your videos for a long time and you are the best.

    Thank you and best of wishes,

    Jessica

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 1:16 am

      Hi Jessica,
      I know it is a learning curve to bake in the microwave, but it sounds like you really have it mastered now, and you are right, the trick is to keep an eye on it as it cooks. I am sorry to hear that your spirits have been low, and I find baking, and a little bit of gardening, plus walking our dog Waffles, a great way to wind down, and stop the worries. So, carry on baking, and stay well,
      Gemma 🙂

  115. Christina Castaneda on June 17, 2016 at 8:24 pm

    I made mine with coconut oil and it came out good but fluffy instead of fudge-y

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 12:48 am

      Hi Christina,
      Yes, the result will be different, but if it suits you then that is good too!
      Gemma 🙂

  116. Salve on June 19, 2016 at 10:14 am

    Do you need to add chocolate chips?

  117. Abee on June 19, 2016 at 6:19 pm

    This was amazing! A rich fudgy brownie!!
    The only complaint I have is you didn’t stop me from putting coffee ice cream on it way too soon. My ice cream melted..hahahaha. Thank you for a great recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 1:07 am

      Hi Abee,
      That is too funny, have it in a separate bowl next time! Thank you for being in touch,
      Gemma 🙂

    • Amy on July 7, 2016 at 3:41 pm

      I am definitely putting coffee ice cream on mine next time. I bet that’s AMAZING!

      • Profile photo of Gemma Stafford on July 7, 2016 at 3:54 pm

        Great idea 🙂

  118. Hira aqdus on June 20, 2016 at 9:18 am

    Can you give me the recipe that serves for six for brownie in a mug??

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 10:54 am

      Hi Hira,
      These will need to be baked one at a time, but you can just multipy the recipe by 6,
      Gemma 🙂

  119. Ryan on June 21, 2016 at 8:29 pm

    The brownie was amazing. It’s perfect for late night desserts if you don’t feel like making a whole batch. Since I ran out of vegetable oil, I made it with olive oil and it came out great!

    • Profile photo of Gemma Stafford on June 23, 2016 at 7:50 pm

      That’s great to hear, Ryan. Thanks so much for your feedback 🙂

  120. Shuba Dhandapani on June 24, 2016 at 5:10 pm

    Hi,

    The oil floated over the brownie.. And brownie was too soft. What did I do wrong?

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 7:14 pm

      Hi,

      So that is from over fixing. It is something that happens when you over mix chocolate. Next time, just gently mix it together only stirring a few times, then stop. You didn’t really do anything wrong, it has also happened to me that’s how I know. 🙂

  121. jasmyn on June 28, 2016 at 12:09 pm

    Add a tiny bit of cinnamon and nutmeg to the Brownie and substitue (for non vegans) the water and oil for butter and milk, you get a chocolate spice Brownie

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 5:56 pm

      great tips 🙂

  122. Profile photo of Divya Divya on June 28, 2016 at 7:01 pm

    I love this recipe. I’m going to make it right now. Thx! Your the best!

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 7:06 pm

      I’m delighted you hear that. Thanks 🙂

  123. Sally on July 3, 2016 at 3:47 pm

    Disgusting. I made it and it wasn’t fudgy, it was so squishy and rubber-like. Never making this again.

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 2:07 am

      Hi Sally,
      I am really sorry that this recipe did not work for you. This tends to be one of the most popular mug recipes. The shape and size of the cup/mug can affect the result too. I use a 6 oz cup, which has a wide mouth, this allows for the even distribution of the heat. Thank you for being in touch,
      Gemma 🙂

  124. Amy on July 4, 2016 at 12:19 pm

    Hey, so I made this brownie recipe a few times. It was okay-ish the first time I made it. The same night, however, I made them again. They were very good with vanilla yogurt. Anyways, I don’t include chocolate chips or vanilla extract, which made my brownies very dry and fluffy but made them fudgy when I chewed on them. I added 4 tablespoons of water instead of 3 and they became very delicious brownies. Thanks!

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:21 am

      Thanks for your feedback, Amy 🙂

  125. Amy on July 4, 2016 at 12:23 pm

    And I also noticed that putting in the wet ingredients first is a good idea, otherwise, the dry ingredients stick to the bottom and you cannot eat the whole brownie.

    • Profile photo of Gemma Stafford on July 6, 2016 at 11:21 am

      Thanks for the tip 🙂

  126. Billie on July 7, 2016 at 9:33 am

    Can you do did with out the oil

    • Profile photo of Gemma Stafford on July 7, 2016 at 1:32 pm

      No, sorry you will need the oil for this recipe.

  127. Amy on July 7, 2016 at 4:00 pm

    I’m not too proud to admit that I am a binge eater. Your microwave mug recipes are the answer for me! They are delicious and decadent and, most importantly, ONE SERVING. Yes, I could get up and make another one but at that point I realize I don’t want any more whereas if it’s a pan of mac & cheese or brownies, I’d keep eating. They also keep me from going to the drive-through because they’re so quick. Thank you for sharing these!

    • Profile photo of Gemma Stafford on July 7, 2016 at 4:03 pm

      Thanks for your feedback, Amy. I’m glad these are helpful 🙂

  128. Profile photo of Angela-joy Angela-joy on July 16, 2016 at 5:01 am

    Hi Gemma,

    I added a spoon of drinking chocolate powder instead of choc chips and it was amazing. Hope this helps.

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:07 pm

      Hi Angela,
      Yes, all advice to our bold bakers helps, thank you for that. I am happy to have you with us,
      Gemma 🙂

  129. Saras on July 17, 2016 at 12:43 am

    Needed something sweet without making a huge batch and this hit the spot enough to share with one more person lol

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2016 at 1:57 am

      Hi Saras,
      That is great to hear, I am happy that you like these recipes, many more to come,
      Gemma 🙂

  130. Brea on July 18, 2016 at 11:23 am

    No leavening ingredients at all, though….?

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 2:28 pm

      Hi Brea,
      No, nothing, it does not need it,
      Gemma 🙂

  131. Profile photo of Pam Pam on July 21, 2016 at 8:59 am

    Gemma,
    Thank you so much, you are my favourite youtuber / chef blogger now:)
    I have a terrible habit of eating at 3or 4am. And its a hassle when I’m half asleep but hungry and have to look for pots, pans and lots of ingredients. You’ve made me very happy with this:) Its my first microwave mugcake….I’m sooo happy I waited to try yours, it was fabulous, and so rich I couldn’t finish it in one go. SO Unbelievably easy! My plan is to go through all your microwave recipes so please don’t stop experimenting and sharing. I lurve you!

    • Profile photo of Gemma Stafford on July 21, 2016 at 5:10 pm

      I’m glad you liked this recipe. Thanks so much for visiting my website, Pam 🙂

  132. Snow queen on July 26, 2016 at 6:16 am

    I made the brownie 4 times and my brother really liked it.

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 7:08 am

      That is great, thank you for letting me know, and for being with us,
      Gemma 🙂

  133. Harleen on July 27, 2016 at 6:14 am

    Hello Gemma your recipe is fantastic but my microwave is with power and there isn’t watt what I can do

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 4:10 am

      Hi Harleen,
      You will find that your microwave is at least 500 watt. for mug cakes the best thing for you to do is experiment. start with 40 secs cooking time. open the oven and check the bake, if it is baked it will be firm to the touch, then continue in 20 second bursts, until it ids done. this will inform you for the next time!
      Gemma 🙂

  134. Profile photo of Amruta Amruta on August 4, 2016 at 11:49 am

    Love it. Yummy. Like the mug recipes. Quick and easy to make and tastes awesome. More more mug recipes please. Looking for vegetarian healthy mug recipes for kids lunch box ? Please. Thank you😊

    • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 2:18 pm

      Thanks for the great suggestion. I’ll add it to my list 🙂

      • Amruta on August 4, 2016 at 2:22 pm

        Thank you! Can’t wait

  135. Zainab Kantawala on August 5, 2016 at 3:41 am

    heyy i love these mug recipes. But if i substitute brown sugar with white sugar will the taste change be too much and will the quantity to put in the mixture remain the same??

    • Profile photo of Gemma Stafford Gemma Stafford on August 7, 2016 at 12:22 pm

      no there won’t be much difference. you can use white 🙂

  136. Chloe on August 5, 2016 at 5:39 pm

    How many calories are in the brownie?

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 7:43 am

      Hi Chloe,

      the calories have been updated on the recipe. Please read my note in the notes section of the recipe. I tell you how you can lower the calories 🙂

  137. Nikki on August 6, 2016 at 5:12 am

    Dear Gemma

    Is it possible to put it in the oven instead? No one in our student flat owns a microwave:( but I would love to try out your mug recipes.

    Love Nikki

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:33 am

      yOU CAN. bake it at 350oF/ 180oC for around 8-10 minutes. keep an eye on it because it might cook faster.

  138. Madhavi Shivaprasad on August 6, 2016 at 6:31 am

    Hey Gemma! I’ve had another success with your amazing mug meals! I realised you didn’t use baking powder for this recipe! It turned out absolutely delicious of course, but wondered why that wasn’t needed for this recipe? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 9, 2016 at 1:36 am

      Hi Madhavi,
      Thank you for your kind comments.
      Good question! the nature of brownie is that it is dense – therefore it should not really rise so much, that is it!
      Gemma 🙂

  139. Profile photo of Sama.Khaled Sama.Khaled on August 9, 2016 at 6:13 am

    This was just the most delicious chocolat-y brownie I’ve ever tried, but it was so thicute so I added a tbsp of milk, my brother, sister, aunt, and mom LOVED it 😄😄

    • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 2:03 pm

      Hi Sama,
      that is great, I am happy when you are happy!
      The additional milk seems to have worked for you, different flours react differently to liquids,
      Gemma 🙂

  140. Profile photo of Sama.Khaled Sama.Khaled on August 9, 2016 at 6:17 am

    This was just the most delicious chocolat-y brownie I’ve ever tried, but it was so thick so I added a tbsp of milk, my brother, sister, aunt, and mom LOVED it 😄😄

  141. Profile photo of pookabear pookabear on August 11, 2016 at 1:29 pm

    What. do you do if you are allergic to chocolate. The only thing I can think of is to yell help!!!!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:19 am

      Hi there pookbear,
      That really is too bad! what a shame, you can yell, if it helps.
      I am not sure if the alternatives help too much 🙂 too bad.
      Gemma 🙂

  142. Profile photo of Lynnie Lynnie on August 11, 2016 at 3:16 pm

    Husband wanted some chocolate after dinner one night, so I made him one of these, but made two more while I was at it – one for the fridge, one normal for him, and a straight subsitution with gluten-free flour for me. It doesn’t look like very much for a chocoholic, BUT IT IS! It is rich and there is plenty there. It needs cream, a scoop of vanilla ice cream or a glass of milk. It’s also great for my lactose avoiding daughter (using her LF chocolate chips). This goes in my Tried-and-True recipes book.

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:12 am

      Hi Lynnie,
      That is great, I am happy to hear that you were able to adjust this recipe for your dietary needs too.
      Gemma 🙂

  143. Kat on August 11, 2016 at 9:47 pm

    Just made this as a mid afternoon snack for my son and I (hey it’s Friday, so it’s allowed!), and I have to say – YUMMO! 😀 We don’t have any ice cream but it is so amazing as it is! Thanks Gemma, love your recipes! 😀

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 2:58 am

      Hi Kat,
      that is great! Friday is a great day for a treat too. Now to plan the weekend 🙂
      Gemma 🙂

  144. tisha on August 12, 2016 at 6:35 am

    hi gemmma, i love your recipes….m gonna try this tomorrow!

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 2:13 am

      Hi Tisha,
      Good, do give these recipes a try,
      Gemma 🙂

  145. Varsha Ramakrishnan on August 15, 2016 at 2:57 am

    I omitted the chocolate chips, used whole wheat flour, used palm sugar instead of brown sugar and my coconut oil was super strong and yet it was still moist and delicious 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:34 pm

      You really invented a whole new recipe Varsha, well done to you,
      Gemma 🙂

    • Profile photo of Lynnie Lynnie on August 15, 2016 at 2:47 pm

      I also used quite a strong brown sugar & coconut oil and thought the coconut oil went very well with it!

      • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 1:30 am

        Great help Lynnie, much appreciated,
        Gemma 🙂

  146. Sarah Cepeda on August 16, 2016 at 5:13 pm

    It’s not bad but my sister who loves dark chocolate complained that it was too bitter so I added two extra tablespoons of brown sugar and a dash of milk and it came out tasting exactly like dark chocolate so she was happy with the second one

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:18 am

      Hi Sarah,
      I am happy to have you with us, and it is lovely of you to be baking for yuor sister, well done you,
      Gemma 🙂

  147. Ammarah on August 20, 2016 at 4:41 pm

    Just made this for a quick dessert! DAMN its tasty. I ended up adding 1 more tablespoon of water for a more liquid consistency but it was really enjoyable 🙂 thanks for sharing!

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 2:04 am

      Thank you for your kind comments, I am happy to hear that,
      Gemma 🙂

  148. Suhani Shah on August 22, 2016 at 3:44 pm

    you inspire me to try new things and be creative in a lot of ways

    • Profile photo of Gemma Stafford Gemma Stafford on August 23, 2016 at 2:01 am

      That is so nice to hear, thank oyu for your kind comment,
      Gemma 🙂

  149. Thalia Mouannes on August 23, 2016 at 11:32 pm

    Thanks for this amazing recipe!!
    but I substituted the oil with applesauce 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 1:41 am

      Hi Thalia,
      That is interesting, I hope it worked out well for you,
      Gemma 🙂

  150. Aliya on September 3, 2016 at 9:51 am

    I Would like to know if i could make it with no flour

    • Profile photo of Gemma Stafford Gemma Stafford on September 4, 2016 at 5:12 am

      There are some small batch flour-less recipes here on my website. You need some flour for this, but you can try alternatives, or gluten free flours if you like 🙂

      • Profile photo of Lynnie Lynnie on September 4, 2016 at 9:00 am

        Yes, GF flour works well! Ground almonds can be an alternative but don’t know how that would work.

        • Profile photo of Gemma Stafford Gemma Stafford on September 5, 2016 at 7:26 am

          Thank you for your help Lynnie 🙂

  151. Johanna Chua Co Kiong on September 4, 2016 at 4:47 am

    Hello, Miss Gemma. I really loved this recipe even though i use half the cocoa powder needed (I ran out of cocoa powder while making this). It was so good I burnt my tongue while eating this

    ah, speaking of which, is it okay if i can also use instant hot chocolate powder as a substitute? i’m not sure if my friend can find cocoa powder at the market near her dormitory. thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on September 4, 2016 at 4:57 am

      Hi there,
      Well, I am happy to hear that, not that your burnt your tongue of course. Do allow these mug recipes to stand for a minute after you remove them from the oven, this allows the heat to distribute. If you use drinking chocolate you will be changing the recipe. This is usually sweetened, and often will also have milk powder added. Use it by all means, but the flavour will not be so strong, and the sugar may need to be adjusted, experiment 🙂

  152. Profile photo of xAnnat xAnnat on September 10, 2016 at 8:22 am

    HI Gemma, for this recipe do I need to add in chocolate chips or is it an option?

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:49 pm

      no you don’t need to at all. Just leave them out,no problem 🙂

  153. Bineeka on September 12, 2016 at 8:01 pm

    So I’m 7 months pregnant with a little boy on the way, just like his mommy and daddy, I’m guessing he’s a chocolate freak already! I’ve been craving chocolate brownies and fudge my whole pregnancy!!! (My mother has this old superstition that whatever you crave to eat during pregnancy is what your child will love when they begin to eat solid foods) Guess my baby boy is already a chocolate freak, hes been jumping inside of me since I ate! Daddy really enjoyed his share as well. This recipe was perfect, absolutely perfect! Moist and soft, rich, fudgy, and warming. I added some walnuts in place of the chocolate chips and 1 tablespoon of milo chocolate drink mix and it was superb with a scoop of vanilla ice cream on top hot out the microwave! Reminded me of a brownie sundae you would get at red lobster, mmmmmm! Definitely going to be me and my husband’s go to dessert for those late night cravings from now on lol! Thanks so much!!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 13, 2016 at 1:40 am

      Ah! that is great, a little bold baker on the way. Now to get him up and running asap and then he can do the baking when Mum and Dad sit back lol. You have the right idea. Wishing you well for the last little time of your pregnancy, take it easy! Gemma 🙂

  154. Athula on September 13, 2016 at 10:47 am

    This didn’t work at all. It was clumpy and tasteless. Unfortunate.

    • Profile photo of Gemma Stafford Gemma Stafford on September 13, 2016 at 10:51 pm

      That is unfortunate. I have talked to many people and i have not heard that form others. Can you do me a favor and just double check the measurement and recipe because something sounds off.

  155. Krips on September 15, 2016 at 9:33 pm

    Have you used self raising flour since i cannot see any baking powder or soda in the ingredients.

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:08 am

      3 tablespoons all purpose flour
      3 tablespoons brown sugar
      3 tablespoons Cocoa Powder
      3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
      3 tablespoons water
      pinch of salt
      1⁄2 teaspoon vanilla extract
      2 tsp chocolate chips (omit if vegan)
      All purpose flour is plain flour – there is no raising agent in this recipe, Gemma 🙂

      • Krips on September 16, 2016 at 2:02 am

        Thanks so much.

  156. Sam on September 17, 2016 at 9:41 pm

    Only have 2 & up cups we are big tea and coffee drinkers, so going to double recipe. Hope it turns out I’m craving chocolate. Haha.

    • Profile photo of Gemma Stafford Gemma Stafford on September 18, 2016 at 5:51 am

      Go for it Sam! use a wider rather than deep cup/mug, it distributes the heat better, 🙂

  157. Cathy on September 19, 2016 at 5:52 pm

    Can I use hot chocolate mix instead of coco powder?

    • Profile photo of Gemma Stafford Gemma Stafford on September 20, 2016 at 11:55 am

      Hi Cathy, you can try this! Cocoa is an unsweetened chocolate powder, which is high in cocoa solids. This gives it great flavour, and balances the sweetness in the bake. Drinking chocolate is sweet, and has milk solids added too, so it is a different thing. It is worth a shot, it is just a small amount of ingredients 🙂

  158. Marimo on October 22, 2016 at 7:30 am

    Hello Gemma!
    I’ve started watching your youtube videos since I’ve started going to University. This particular recipe was so great, I’ve adjustet the amount of sugar because the chocolate chips I can buy are too sick sweet. And it tasted DIVINE!

    I love your savory recipes too!
    I hope there will be more Mug recipes in the future 🙂

    With Love from Switzerland!
    Marimo

    • Profile photo of Gemma Stafford Gemma Stafford on October 23, 2016 at 3:10 am

      Hi Marimo, it is great to have you with us. i am happy that you are finding the recipes useful. what a beautiful country you live in, and wonderful food too. i wish you well with your studies. there will be many more mug recipes in the future, Gemma 🙂

  159. Shriya on October 30, 2016 at 10:55 pm

    Hey Gemma, can I use wheat flour instead of all purpose flour?

    • Profile photo of Gemma Stafford Gemma Stafford on October 31, 2016 at 3:55 am

      Hi there, all purpose flour is wheat flour, or plain flour, depending on where you live. 🙂

  160. Hailey on November 14, 2016 at 9:31 am

    This recipe was the very first mug recipe I ever tried after watching Gemma’s youtube video. It was crazy delicious, I can’t believe how easy it was to make, and I had all the ingredients at hand so it wasn’t complicated at all. Excited to try more of Gemmas recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on November 15, 2016 at 4:01 am

      hi Hailey, that is great, i am happy to hear that, Gemma 😉

  161. Lola on November 20, 2016 at 12:43 am

    Hey gemma, do u have a recipe like this that doesnt use cocoa powder because i dont have any. Do u have to use cocoa powder in this recipe or can i make them without.

    • Profile photo of Gemma Stafford Gemma Stafford on November 20, 2016 at 7:39 am

      Hi Lola,
      if you want a chocolate flavor then you will need something to give it, cocoa or chocolate, or sometimes both.
      You can try this without the cocoa, but it will not be the same thing! Perhaps try another recipe,
      Gemma 🙂

  162. Sam Citerone on December 7, 2016 at 6:22 pm

    For anyone looking to reduce the oil, I cut it in half and added another tablespoon of water for moisture, then I baked it for the minimum amount of time (actually 40 seconds) in a wide mug. It was DELICIOUS. The center was still a bit gooey but I honestly prefer it that way. Keep in mind that there are no eggs so you’re not eating anything raw.

    • Profile photo of Gemma Stafford Gemma Stafford on December 8, 2016 at 1:47 am

      YEA! that is great Sam, I love it when you guys help me out here. That sounds like a great idea, and the wide mug will allow the heat to distribute well. good job you, Gemma 🙂

  163. CodeGhoul on December 10, 2016 at 6:43 am

    I used white sugar for this and balanced it out by adding more oil and milk (not that much). It tasted awesome and moist! Also, don’t let it sit in the micro for so long! Especially if you used white.

    • Profile photo of Gemma Stafford Gemma Stafford on December 11, 2016 at 3:02 am

      Hi there,
      thank you for your kind input. I am delighted you are making these recipes your own, well done you,
      Gemma 🙂

  164. Aaimah on December 14, 2016 at 4:23 am

    I think you forgot to mention any rising agent …. Do I had to add baking powder??

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 4:06 am

      Hi there,
      Do follow the recipe, it will be good,
      Gemma 🙂

  165. Nufla on December 19, 2016 at 7:10 am

    Hey, I loved the recipe. But I would like to know what I can use instead of oil and what quantity of it.

    • Profile photo of Gemma Stafford Gemma Stafford on December 20, 2016 at 2:46 am

      Hi there, this is the recipe, and changing this will change the result. Add the same quantity of melted butter, this will do it,
      Gemma 🙂

  166. Ramishah Fahim on December 27, 2016 at 8:19 am

    Hi Gemma!
    I followed the recipe but used white sugar instead of brown. It turned out really amazing and I love it. Thanx.☺

    • Profile photo of Gemma Stafford Gemma Stafford on December 28, 2016 at 2:50 am

      That is great, I am happy to hear that, thank you for being with us,
      Gemma 🙂

  167. THAT DUD on January 6, 2017 at 3:31 pm

    SUPER GOOD

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:46 pm

      that’s great to hear 🙂

  168. Zainab on January 7, 2017 at 12:26 pm

    Hey what if we use simple sugar instead of brown sugar?

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:13 am

      hi Zainab,
      That will be good too, you can do this,
      Gemma 🙂

  169. Profile photo of Sarah Chilingirian Sarah Chilingirian on January 10, 2017 at 4:22 pm

    Hello Gemma, first of all thank you so much for this idea, this is the first time I cook in a microwave and the result was great. Except with the given quantity of ingredients the batter was rather hard, so I had to add more water (2 and half Tbsp) in order to get the needed texture of the batter and bake. But the result was a delicious mug cake and loved it so much! 🙂 please keep updating!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2017 at 2:34 am

      Hi Sarah,
      This may be right for your ingredients, flour absorbs liquids in different ways, according to how, where and even when it is milled. Good job to realize this, and correct it too, well done you,
      Gemma 🙂

  170. Rashi Dewan on January 11, 2017 at 11:06 am

    After trying like 20 mug cake recipes I finally found the perfect one to satiate my mid night hunger 😀 Thank you so so much for this amazing recipe. Cannot explain how happy my tummy feels

    • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2017 at 5:33 pm

      I’m thrilled to hear that Rashi. Makes me very happy. I have more new mug recipes coming soon. Also check out my mug ebook for sale on the website if you haven’t already.

      Best,
      Gemma.

  171. Grace Carpenter on January 13, 2017 at 2:56 pm

    I added 1/2 a tablespoon more of flour, substituted 4 tablespoons of hot cocoa mix for the cocoa powder, reduced the brown sugar to 1 tablespoon, and mixed in a small scoop of melted ice cream. It took about a minute more to cook, but it was worth the wait!

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 1:18 pm

      Ah Grace, you worked hard to get this right for you, well done, now you have your very own recipe.
      Gemma 🙂

  172. Mat on January 14, 2017 at 9:22 am

    I tried this recipe today after following your Youtube channel for a while. It looks like I’ll have to change mugs because the mug got very hot but the batter never seemed to set even after 3 minutes. I’ll try again because I’ve made brownies in the microwave before using “classic” recipes (egg + butter + melted chocolate + sugar + flour) and never had an issue.

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 11:33 am

      Hi Mat,
      Yes, now you have it! A heavy pottery mug will absorb the energy. It is important to know how microwave cooking works. Likewise a wide mug will cook more evenly than a deep mug, you will learn!
      Good that you made brownies in the microwave before, good job!
      Gemma 🙂

      • Mat on January 15, 2017 at 11:14 am

        A friend of mine uses a glass mug and it works perfectly – what do you reckon?

        • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 12:07 pm

          That sounds perfect, experiment a little!
          Gemma 🙂

  173. Just a person on January 15, 2017 at 9:55 am

    I made this recipe with a few changes to suit what I had around and it came out great! The other times I tried this recipe, it came out more bitter than I expected, but this solved the issue.
    Little more than 4 tablespoons of all purpose flour
    1/2 teaspoon vanilla extract
    1/2 tablespoon maple syrup
    1 tablespoon unsweetened cocoa powder
    3 tablespoons white/granulated sugar
    2 1/2 tablespoons canola oil
    3 tablespoons water
    1/2 tablespoon Hershey’s sundae dream syrup (optional)
    1 teaspoon room temperature butter (smush it into a creamy consistency with a fork before addng in batter)
    3 chopped walnut halves chopped into the size of chocolate chips(less than 1/4 cup chopped)(optional)
    1 ounce of chocolate fudge chopped into chocolate chip size (optional)
    Having something to bite into and different flavor and texture components is really essential which is why there are nuts and fudge in my variation but you can skip this. 🙁

    Mix all of the ingredients together in a large mug until well combined (should take about two minutes)
    I microwaved mine for 2 minutes and 55 seconds but my microwave has a low wattage. Microwave yours in 30-45 second increments until you can poke a toothpick in the center and it comes out clean.
    Top with ice cream and eat warm.
    I had only vanilla ice cream so I mixed 1 scoop of it with a little less than 1/4 teaspoon of instant coffee mix (BRU) and chocolate syrup and froze then put it on my cake.

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2017 at 10:56 am

      Wow! what a lot of work you put into this recipe. I am so happy that you got it right for you, and that you shared it here for other Bold Bakers, thank you so much,
      Gemma 🙂

  174. S & D on January 20, 2017 at 6:05 pm

    So quick and easy to make. Great recipe. The only change we made to make it a bit more healthier was to replace the 3 tablespoons oil with 2 tablespoons pumpkin puree and 1 tablespoon olive oil. Turned out delicious.

    • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:34 am

      Wow! what a great invention! well done you, I am happy that you found a way to make this your own, that is the idea!,
      Gemma 🙂

  175. Angelica on January 28, 2017 at 10:18 pm

    I made this recipe and when I combined all of the ingredients, the batter was rather thick. Not gooey, but like the dough of an unbaked pizza. Can you tell why that is? Your response would be awesome. 🙂
    P.S. Although it did taste very rich and succulent. I loved it.
    P.P.S. I also did your pizza-in-a-mug recipe, and the base of the pizza was thick like the dough of a real pizza. Is that okay? But why was it different from your video of your mug recipes?

    • Profile photo of Gemma Stafford Gemma Stafford on January 29, 2017 at 2:38 am

      Hi Angelica,
      You an add a little more liquid to the batter if you feel it was too thick. It may be just the difference in the flour, or in the measurements. This is such a small quantity of ingredients that a little too much, or too little can make a difference.
      You can change the shape of your mug/cup to get a different result. This is because of the way heat distributes in microwaved food. Use a wider rather than deep mug/cup, or even a small cereal bowl, this will make a difference.
      Do experiment a little, this is the learning in baking!
      Gemma 🙂

      • Angelica on January 30, 2017 at 1:55 am

        Thank you very much! 🙂

  176. Yamini on February 2, 2017 at 5:04 pm

    Omg !! I normally don’t comment unless it’s actually good.. your recipe is really amazing.. the brownie turned out so beautiful.. thank you.. I love all your videos. Can’t wait to try more 😃😃

    • Profile photo of Gemma Stafford Gemma Stafford on February 3, 2017 at 11:53 am

      This is a good news day for me so far, I am always happy when you guys are happy! Thank you for being in touch, and for your kind words,
      Gemma 🙂

  177. Bree on February 2, 2017 at 9:56 pm

    Loved this recipe! It was super chocolatey- -and super delicious. The only problem I had is that it was very dry afterwards. I’d recommend putting a tiny bit less flour, or more chocolate chips.

    • Profile photo of Gemma Stafford Gemma Stafford on February 3, 2017 at 11:15 am

      That is great Bree, cut the cooking time back by about 10 secs, cooking continues during standing time too,
      Gemma 🙂

  178. Silvermist on February 12, 2017 at 7:44 am

    Hi Gemma
    Great deserts all…
    I was thinkin can I use milk instead of water and can bake in oven…..?
    Thanx😊

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 8:40 am

      Hi there,
      yes, why not! I would tend to make more than one if I was using the oven for these I would use a muffin pan, and make more than one.
      180C/360F will do it, for about 15 mins,
      Gemma 🙂

  179. Geethu on February 19, 2017 at 1:30 am

    Hello Gemma!

    I tried this recipe last month and I’ve been making it almost every weekend since! It’s so yummy and I can’t believe it only takes a few mins! Thank you for the amazing recipe!!

    • Profile photo of Gemma Stafford Gemma Stafford on February 19, 2017 at 2:56 am

      Hi there Geethu,
      Thank you for your kind words, it is great to hear that you are getting on well with this recipe,
      Gemma 🙂

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