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1 Minute Microwave Mug Brownie Recipe- Incredible brownie recipe that you have to try.
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1 Minute Microwave Mug Brownie

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Enjoy a single-serving, chocolatey brownie in a mug in no time with my 1 Minute Microwave Mug Brownie recipe!


Hi Bold Bakers!

This indulgent Chocolate Mug Brownie is a single-serving of heaven just for you and possibly the best, fudgiest brownie ever (other than my Best-Ever Brownies). It’s my 1 Minute Microwave Mug Brownie!

How Long Does It Take To Make A Microwave Mug Brownie?

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! My brownie in a mug is the real deal!

Cakes made in the microwave are no longer dried wrinkled up cake at the bottom of your mug. My 100+ 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 share it with someone else.

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4.22 from 517 votes
1 Minute Microwave Brownie-Microwave Mug Meals
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 

Enjoy a single-serving, chocolatey brownie in a mug in no time with my 1 Minute Microwave Mug Brownie recipe!

Course: Dessert
Cuisine: American
Servings: 1
Calories: 707 kcal
Author: Gemma Stafford
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 teaspoons chocolate chips
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!

Watch the Recipe Video!

Recipe 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.

GET my FREE Mug Meals e-book featuring 30 Mug Meals for Breakfast, Lunch, Snack, Dinner and Dessert including 10 exclusive recipes!

Nutrition Facts
1 Minute Microwave Brownie-Microwave Mug Meals
Amount Per Serving (1 g)
Calories 707 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 6g 30%
Polyunsaturated Fat 38g
Sodium 15mg 1%
Total Carbohydrates 73g 24%
Dietary Fiber 7g 28%
Sugars 46g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

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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!

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956 Comments

Write a Comment and Review

  1. Rosalind Singh on April 16, 2019 at 10:34 am

    Hi Gemma my name is Rosalind, I am from south Africa, kwazulu Natal. I tired almost all your recipes. This is a fasting season for me as I am catholic and I needed an egg free dessert to satisfy my craving and my word Gemma it was delicious, I added a ferrero inside instead of choc chips. So moist and yummy thank you for the wonderful recipe. Biggest fan from SA.

    • Gemma Stafford on April 16, 2019 at 2:10 pm

      WOW, yum, great job on this! Next time send us a photo!

  2. AMG on April 15, 2019 at 8:01 am

    you should add milk to the mix so that the brownie is not dry. The milk will make it a bit more moist.

    • Gemma Stafford on April 15, 2019 at 10:00 am

      Thank you for the suggestion!

      • Rosalind Singh on April 16, 2019 at 10:36 am

        Tired it with milk indeed it was lovely

        • Gemma Stafford on April 16, 2019 at 1:50 pm

          YAY, i’m delighted to hear that!

  3. Marie on April 12, 2019 at 8:45 am

    Hi Gemma From n.ireland. I just wanted to say -These look AMAZING -but I’m on low carb!!! Wish we had the coconut flour or almond flour alternatives !! I really cant eat ordinary flours as the carbs pile weight on me like nobody’s it’s a post menopausal thing!!
    Ohh I feel I’m really missing out here!!!!

    • Gemma Stafford on April 13, 2019 at 7:48 am

      Marie,

      Leave it with me and we’ll do some KETO mug cakes :).

      Best,
      Gemma.

  4. Sofia on April 3, 2019 at 5:54 am

    Hey Gemma! So I just this idea of making a “slutty brownie” in a mug, and I immediately thought of using this recipe and your chocolate chip cookie in a mug recipe. The only problem is, I don’t know how I can modify the recipe to have less batter and dough. Should I divide it in two? I think it’s a bit too much, even though my mug is quite large. Should I use a third or a quarter of the amounts of ingredients in each recipe? What do you think?
    Thanks in advance!

    • Gemma Stafford on April 4, 2019 at 4:45 am

      Hi Sofia,
      Oh that is indeed very bold! I am not too sure Sofie, I would need to have tried it. The issue will be with the differing requirements of the cookie dough and the brownie batter. The idea of this recipe is to have a contrast in both the flavor and the texture, not too sure how that would work out in the microwave. A metal pan would be best for this when it is baked in the oven, to give the crisp finish to the cookie layer. I would need to experiment with this, I have added it to my list, thank you for the suggestion!
      Gemma 🙂

      • Sofia El M. on April 4, 2019 at 10:37 am

        Thank you so much for replying! I’m really happy to share my idea with you. I don’t know if it could work, you’re the pro, but I totally understand what the issues with this will be. It’s just that making actual slutty brownies takes soooo long and soooo many ingredients, I don’t really have time for that haha. If you ever try it, please let me know how it turns out.
        Stay awesome, you’re my favorite baking youtuber.

        • Gemma Stafford on April 5, 2019 at 4:12 pm

          I will 😀 Thank you again!

  5. Melanie on April 2, 2019 at 2:48 am

    Hi Gemma ,

    I always love your recipes , this one is not too bad , just rich in cocoa , maybe next time I will put less cocoa . Thanks

    • Gemma Stafford on April 2, 2019 at 9:38 am

      Hi, yes you can make it less chocolatey if you like. Let me know what you think!

  6. Sydney on March 30, 2019 at 2:27 pm

    Lovely brownie!!!
    I ended up making the coconut oil based one because I managed to find some in the cupboard – how I have all the ingredients for this and zero dairy/snack things I don’t know, but it paid off. I’m super happy, previous attempts with other recipes have resulted in fairly dry cakes. And as someone who puts far too much lemon/orange juice in lemon drizzle cakes, this was perfectly fudgey. I think also it may have been I spilled the vanilla extract into this instead of measuring it so may have put too much liquid in but I’ll take it.

    For anyone reading with a lower powered microwave than 1200W — mine is 900W and I just cooked it on full power for 1 minute 20 seconds, and with the coconut oil based recipe this was a good time for me. Your mileage may vary so test it at one minute and see, but 1m20s seems a good middle ground for testing.

    • Gemma Stafford on March 31, 2019 at 1:29 pm

      I’m delighted to hear that!! Thanks so much for trying them out and for the update 🙂

      Best,
      Gemma.

  7. Eli on March 17, 2019 at 3:20 am

    My brownie was super moist even though I microwaved it more than required. I used pancake mix flour. Is that the cause?

    • Gemma Stafford on March 17, 2019 at 4:57 am

      Hi Eli,
      I think you may have used the wrong thing, and without knowing what was in the mix I cannot say what happened, I am sorry. Do try again,
      Gemma 🙂

  8. Retro on March 14, 2019 at 9:10 pm

    I tried it and it turned out amazing!!! I added walnuts instead of chocolate chips and next time I will probably add a bit less cocoa but that’s just a personal preference. the consistency is perfect.

    • Gemma Stafford on March 16, 2019 at 11:35 am

      Hi there,
      see, this is what I love! you are designing this recipe to suit your own taste, well done you, I am happy to have you baking with us,
      Gemma 🙂

  9. eta on March 14, 2019 at 8:02 am

    haiii.. can i change the sugar to white sugar?

    • Gemma Stafford on March 15, 2019 at 2:50 am

      Hi Eta,
      Sure you can, that is not a problem,
      Gemma 🙂

  10. Binaifer on March 11, 2019 at 2:49 am

    Can I make a cleaner version with whole wheat flour? I’d love it if you could post more healthy mug cake recipes with chocolate.
    Thanks.

    • Gemma Stafford on March 11, 2019 at 9:25 am

      Hi, yes you can use whole wheat flour.

  11. Kelsey on March 9, 2019 at 5:01 pm

    It was good, way too much cocoa though. If I made it again, I’d probably use like half the amount. I love the chocolate chips in the batter, I might add more of those.

    • Gemma Stafford on March 11, 2019 at 10:19 am

      Hi, yes feel free to adjust this to your taste, enjoy!

  12. Violet Sharp on March 5, 2019 at 10:57 pm

    Made the brownies this lunch. I can’t believe it only took 10 mins pax. I used to spend an hour if I wanted to make brownies.

    • Gemma Stafford on March 7, 2019 at 4:38 am

      Hi Violet,
      A quick treat for the cook, or the person craving a chocolate hit! Well done you,
      Gemma 😉

  13. Riley on March 2, 2019 at 7:24 pm

    Um i followed the recipe completly. And it was not rising, it was just boiling. It was extremly liquidy, so i added a significant amount of flour and sugar and cocoa (all equal) mixed and tried again, it thickened but didnt make a brownie consistency. I let cool off and then i ate some of it and it was super grainy and still pretty liquidy. It didnt work at all. Help.

    • Gemma Stafford on March 5, 2019 at 8:22 pm

      Hi Riley,

      Sorry for my late reply. So this is very strange that it would be watery. Can you double check the amounts that you used because something definitely sounds off. Either too much liquid or not enough dry ingredients.

      Best,
      Gemma.

  14. Stacy on March 1, 2019 at 5:41 pm

    I have the ones from duncan Hines im wondering if i can use the brownie mix in the oven in an 8×8 and what would i add to it just water

    • Gemma Stafford on March 1, 2019 at 10:47 pm

      Hi, im not quite sure about that, i would follow the directions on the mix.

  15. Hallie on February 25, 2019 at 2:44 pm

    I made this following the instructions perfectly, and I’m sorry to say it was disgusting. Wouldn’t turn into a cake consistency. was incredibly moist. Now feeling very sick and about to hurl, even though I didn’t manage to finish it. I wouldn’t recommend. That is FAR too much oil for a mug cake and far too much sugar.

    • Gemma Stafford on February 27, 2019 at 6:00 am

      Hi there Hallie,
      I have no idea what went wrong here for you, but something did! It sounds like you got the recipe a bit off. I am sorry this was not good for you, I hope you will try another recipe.
      Gemma 🙂

    • Holly Hoffman on April 1, 2019 at 6:53 pm

      Hallie,
      HI! While I am not Gemma, you might try it with 1.5 Tablespoons of oil. It has been a success for us in the past.

  16. Julia on February 17, 2019 at 6:45 am

    Hi! Thank you for this amazing recipe! My cake turned out delicious but undercooked around the edges. Perfectly cooked in the middle tho. Why could this be?

    • Gemma Stafford on February 18, 2019 at 1:17 am

      Hi julia,
      that is odd! Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      So, I am wondering about the power level of your microwave? If it is lower than mine, you may have needed a bit more time. This is true too if it is an older appliance with older technology, these things change all the time, becoming more efficient as they develop.
      I hope this will help, I say give it a little more time, check after another 10 seconds and carry on until the top feels firm to the touch.
      Thank you for being in touch,
      Gemma 🙂

  17. Suz on February 10, 2019 at 6:08 pm

    How would I adjust this for altitude?

    • Gemma Stafford on February 11, 2019 at 3:16 am

      Hi Suz,
      I think time will be the adjustment here. You already know that water boils at a lower temperature at high altitude, and how it works depends on the altitude. I cannot be precise so I suggest you try it. One minute at first, then test it, a touch with your finger will tell you if it is baked, add 10 seconds and test again, carry on until it is done.
      I hope this helps, the power of your oven will also change how it bakes!
      Gemma 🙂

  18. Debbie on February 7, 2019 at 3:37 am

    Can this be made with gluten free flour and if so, what kind is best?

    • Gemma Stafford on February 7, 2019 at 9:38 pm

      Yes it can, in like bobsredmill brand, Enjoy!

  19. Jay on February 7, 2019 at 12:40 am

    I didn’t have cocoa powder so in a pinch I ended up using one of those instant hot chocolate mix packets I always seem to have lying around and it still turned out absolutely delicious- the marshmallows in the hot chocolate mix arguably made it even better, lol. I’m definitely saving this one, most other mug cake recipes call for ingredients I tend to run out of very fast and at very inconvenient times so this is an absolute life saver when late night sweets cravings hit on the days I need to save my milk and eggs for breakfast in the morning.

    • Gemma Stafford on February 8, 2019 at 3:15 am

      Hi Jay,
      Good for you! love to hear that you rocked this up to suit your own need, well done you. The marshmallows!!!! what could go wrong?
      Thank you for telling us about this,
      Gemma 🙂

  20. Sharon Y Carver on February 4, 2019 at 4:48 pm

    Hi, I am going to try this, but do you have a recipe for peach cobbler something simple.

    Thank you

    Sharon Y Carver

    • Gemma Stafford on February 5, 2019 at 4:13 pm

      Wow, lovely idea! Let me know how you go!

  21. Sandy on February 4, 2019 at 9:00 am

    This is a brilliant recipe. I have been looking for one for a while now and I’ve finally found one which I’m satisfied with!! On top I put strawberries, whipped cream and sprinkles… Delicious!!

    • Gemma Stafford on February 4, 2019 at 1:04 pm

      Yay, i am delighted to hear that, that sound YUM!

  22. Nancy Williams on January 30, 2019 at 6:12 pm

    This was absolutely delicious, but what I be able to use yogurt instead of oil to lower the fat content?

    • Gemma Stafford on January 31, 2019 at 2:09 am

      Hi Nancy,
      Yes, or applesauce, that will do it for you too.
      I am happy you liked this recipe, do experiment with the recipes, to make them just right for you,
      Gemma 🙂

  23. KMP on January 24, 2019 at 5:50 pm

    Totally addictive to this!! ♥️♥️♥️

    • Gemma Stafford on January 24, 2019 at 9:26 pm

      😀 me too! I am delighted to hear that!

  24. Roro on January 23, 2019 at 9:53 pm

    Wow, so easy and delicious!! The only recipe change I made was subbing walnuts for the chocolate chips. It’s dense, moist, and very rich. Perfect to satisfy a sweet craving—and you only need a little. I got full before I could even finish all my brownie. Try this recipe!

    • Gemma Stafford on January 24, 2019 at 3:10 am

      Hi there,
      Thank you for this very kind review. The additional ingredient too changes this up, and adds a nutritional element, well done you,
      Gemma 🙂

  25. Sagarika on January 22, 2019 at 1:24 am

    I usually love my brownies dark. But i found the recipe too dark even for my taste. I used unsweetened cocoa powder, 3 tablespoons of brown sugar packed. I also thought the oil can be reduced by like a tablespoon. It had a oily taste from all the excess oil(used sunflower oil). Had to Use double the sugar for the brownie to taste good.

    • Gemma Stafford on January 22, 2019 at 6:21 am

      Hi there,
      You can reduce the cocoa in this recipe if you wish, that will resolve this for you. You can also use melted butter, which will help too to soften the flavor of the cocoa. If you did not add chocolate chips, then you will have missed that little sweet note too. In any case, carry on baking, adjust, experiment, get these recipes right for you,
      Gemma 🙂

  26. Kimberley on January 17, 2019 at 5:08 pm

    Thank-you so much for the awesome recipe, Gemma! This was soooo good and the amounts for the recipe ingredients will be so easy to do and remember. I did end up adding an egg and 1/2tsp of baking powder with the second batch. This made it more puffy and not as dense, but it was also really good. My kids loved making them. We’d do these again in a snap on another cold winter’s night.

    • Gemma Stafford on January 19, 2019 at 3:19 am

      Hi Kimberley,
      Yes! good to hear, and you are right, the egg and the raising agent will make these more cake like. Thank you for telling us about this. Thank you and the kids too for being here with us,
      Gemma 🙂

  27. Cindy Ribeiro on January 17, 2019 at 4:29 pm

    Is brown sugar packed when measured? Thanks!

    • Gemma Stafford on January 18, 2019 at 8:53 pm

      No, i do not pack my brown sugar.

  28. Charis on January 16, 2019 at 7:13 pm

    hi Ms. Gemma,
    can replace the flour with almond flour or coconut flour? and the brown sugar with coconut sugar? TIA

    • Gemma Stafford on January 18, 2019 at 9:01 pm

      Hi there, in this recipe i would not suggest changing the flour but you could use coconut sugar.

  29. Marie Kristine Santos on January 16, 2019 at 1:11 am

    I have been craving for a fresh fudgy brownie for days and this recipe didn’t disappoint me. I can’t finish the whole thing though so a saved half for the next day. Definitely satisfied my cravings! Thanks Gemma for sharing this recipe.

    • Gemma Stafford on January 16, 2019 at 4:47 am

      Hi Maria,
      Good, good, good! Haha, I know that feeling, and really we do not want too much, just a taste at times will do it.
      Thank you for letting us know,
      Gemma 🙂

  30. Sowsaj on January 14, 2019 at 7:14 pm

    Gemma thank you for the wonderful, easy and quick recipe. One doubt, the maximum power of my microwave is 850 W. So what should I do? Should I increase the time of baking?
    Also can I substitute all purpose flour with whole wheat flour?

    • Gemma Stafford on January 15, 2019 at 5:04 am

      Hi there,
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      Whole wheat flour is not usually used in fine baking, like sponge cakes. If you wish to do this I suggest you try 1/2 white, 1/2 whole wheat, that will give the best chance of success. Choose a finely ground whole wheat too, or a fine spelt flour. It may also need a little more liquid, it is a different thing.
      Do let us know how this worked for you,
      Gemma 🙂

      • Sowsaj on January 15, 2019 at 7:10 pm

        Thanx Gemma for the tips and recommendations regarding the use of whole wheat flour. I shall definitely try it and let u know. Also thanx for the information regarding microwave power levels. Sorry to bug you with my doubts. So as indicated, at full power the microwave is cooking at 100% of the time of the baking. So does that mean that at the maximum or 100% power of the microwave, time of 45-60 sec as per the recipe should be sufficient?

        • Gemma Stafford on January 16, 2019 at 4:13 am

          Hi there,
          Yes! but the power level of the microwave will also come into the story. At 850 watts, your oven will behave aa little like mine would at 3/4 power, so it will be slower. I suggest you check after 50 seconds, then proceed if necessary. The technology in microwave ovens varied too, and that plays its’ part. Get to know your oven, a simple thing like a mug recipe will teach you lots,
          Gemma 🙂

  31. MS on January 12, 2019 at 11:53 am

    Thanks Gemma……So Yum!..totally happy with this recipe…whole family loved it…will defo make again

    • Gemma Stafford on January 12, 2019 at 4:08 pm

      Love to hear that!!!

      Thanks for trying it out 🙂
      Gemma.

  32. Cindy Ribeiro on January 9, 2019 at 9:31 pm

    I would like to try this out with my junior high students. Could we use disposable coffee cups? I am just thinking about clean up and getting 30+ mugs for each class. Thanks in advance!

    • Gemma Stafford on January 11, 2019 at 10:17 am

      Hi there, yes you can!

      • Cindy Ribeiro on January 16, 2019 at 7:22 pm

        Thank you! Any other recipes you think might be easy enough for a class of thirty 12-14 year olds to do in a 45 minute class period? Trying to cook with them but I have such limited resources. Thanks in advance!

        • Gemma Stafford on January 18, 2019 at 9:02 pm

          Hi there, my Best ever blondies and chocolate chip cookies are very simple and always a hit, i hope that helps. Enjoy!

  33. aimee coudret on January 7, 2019 at 5:03 pm

    I have tried heaps of mug recipes and this is the first one ive had that actually worked. i only did two tbsp of cocoa powder and added a bit of milk. very sickly but good.

    • Gemma Stafford on January 8, 2019 at 5:09 pm

      I’m delighted to hear you enjoyed it!

  34. Kristina P. on January 5, 2019 at 6:49 pm

    Gemma, I finally made this absolutely cup of deliciousness!! The perfect size for such a decadent little dessert! Another home run Gemma! Loved it ~ thank you 🙂❤️

    • Gemma Stafford on January 7, 2019 at 10:57 am

      YAY i am delighted to hear that, next time send us a photo!

  35. Fifi on December 31, 2018 at 9:21 am

    What will happen if I use vegetable oil since I don’t have sunflower oil or coconut oil
    Will it ruin the brownie

    • Gemma Stafford on January 1, 2019 at 2:44 am

      Not at all, vegetable is totally fine to use. You will get the same results 🙂

      Best,
      Gemma.

  36. Julie on December 18, 2018 at 6:39 pm

    This recipe is delicious. Thank you for sharing it. However I don’t see how it can possibly be 707 calories for one serving. Are you sure ?

    • Gemma Stafford on December 18, 2018 at 10:48 pm

      It is a high one Julie alright. It’s a real treat.

      I do have lots more mug cakes that are much lower though 🙂
      Best,
      Gemma.

  37. Maya on December 13, 2018 at 11:02 pm

    Hi Gemma, thank you for all the wonderful recepies that you post week after week. These are very helpful for beginners like me.
    A quick question – can I make the mug recepies in a normal OTG(Oven Toaster Griller)?

    Thanks !

    • Gemma Stafford on December 14, 2018 at 7:34 am

      Hi Maya,
      Yes! you can bake the cake type recipes in the OTG. Do make sure you understand the oven, these vary, you need to follow the instructions in your book. Then I suggest you use a muffin pan, rather than a mug, it is better for this type of oven,
      Gemma 🙂

  38. Jennifer on December 13, 2018 at 6:11 pm

    I just made this. It was delish as is! Perfect! Thank you for the recipe.

    • Gemma Stafford on December 14, 2018 at 7:27 am

      Hi Jennifer,
      thank you, I am delighted to hear this and appreciate your kind review,
      Gemma 🙂

  39. Liza on December 4, 2018 at 12:27 am

    This was AMAZING. Finally a mug brownie that’s fudgy, not spongey or dry. *angels singing*

    (Oh, instead of water I used black coffee. I highly recommend, though you might want to adjust the sugar ratio if you like your chocolate more sweet than dark!)

    • Gemma Stafford on December 4, 2018 at 3:19 am

      Hi Liza,
      thank you, I am delighted you made this recipe your own. great tip with the coffee! You are right too about the chocolate, the bitter sweet chocolate is not for everyone. You can bake really well with 50% cocoa solids chocolate, it is easy to work with, and not too sweet.
      Thank you for this great input, I appreciate it,
      Gemma 🙂

  40. Julie on November 30, 2018 at 11:34 pm

    It was SO delicious! The brownie was very fudgy and decadent.
    With strawberries, they taste even better!

    • Gemma Stafford on December 1, 2018 at 2:37 am

      Julie, you have made my day!
      Thank you for this very kind review,
      Gemma 🙂

  41. Kelly on November 28, 2018 at 8:13 pm

    Can this be baked in a toaster oven? I don’t own a microwave. And if so, what temp and how long?

    • Gemma Stafford on November 30, 2018 at 11:05 am

      Yes it can! I dont know about the timing though i might start with 4-5 minutes then check it. If its not done then go another few until its cooked. Enjoy!

  42. Cami on November 27, 2018 at 2:13 pm

    This recipe was really good, i loved it. in my taste i did less sugar and cocoa powder, because i don’t like it too overpowering with sweet. but other than that, the texture is wonderful and it is an amazing recipe overall.

    • Gemma Stafford on November 27, 2018 at 4:18 pm

      I’m delighted to hear that!

  43. Jess on November 26, 2018 at 6:46 pm

    I followed the directions perfectly. And after cooking it for up to 10 minute at 60secind bursts. It was still batter. It didn’t bake. This is a disgusting recipe

    • Gemma Stafford on November 27, 2018 at 1:22 am

      Hi Jess,
      This is impossible! I think there is an issue with your oven, or the setting.
      If you baked this at 100% power for ten minutes it would be inedible, baked like a brick.
      50 – 60 seconds will have it perfect at 100% power.
      Bake in a cup/mug wider at the top than the bottom for best results.
      Test your oven by boiling water in the mug or cup, one minute should heat a 6oz cup of water in a minute.
      I hope this is of help, we will try to help you resolve your issues, but sometimes the problems are not with the recipe,
      Gemma 🙂

    • MERCY PANIYUR on December 18, 2018 at 4:40 am

      Hi, this happened once to me but as Gemma wisely advises, I found that my mug was too narrow and tall. Ideally a shorter wider mug like a huge teacup for lack of a better term, would work. Keep in mind that microwave waves work on surface area. The smaller the surface area or batter open to the waves, the longer time. The greater the volume of the mug (how tall it is) will also result in longer cooking time or simply overflowing with uncooked batter. Hope his helps!

    • MERCY PANIYUR on December 18, 2018 at 4:49 am

      Hi Gemma,

      As a novice baker trying to improve on my skills, may I ask how you come up with sugar serve recipes? If it’s a business asset no worries haha – however I decided to be courageous and tried to create a single serve lemon cake out of a recipe for two loaves (in the way of improvising because I was not able to access your recipe at the time:)) I divided the original by 10 and somehow it worked. I still wished I had your recipe at the time! It made me realize alot more how much work goes into everything you do to make mind boggling tried and true recipes – I am in awe of it all truly! Thanks so much and Merry Christmas to you and your team!!! 🙂

      • Gemma Stafford on December 18, 2018 at 5:19 pm

        WOW i am delighted to hear that, great job and thank you for the lovely message!

  44. Sophie on November 18, 2018 at 7:23 am

    Sorry, but this recipe is HORRIBLE. Super bitter, dry, and dense. If you do attempt it, I would recommend less cocoa powder and more sugar.

    • Gemma Stafford on November 20, 2018 at 3:05 am

      Hi Sophie,
      I think this is a matter of taste and how you bake it. Other bold bakers have really enjoyed this recipe, I am sorry that you did not.
      Gemma 🙂

    • Kevin D Fortner on November 26, 2018 at 7:33 pm

      Did you eat it with ice cream? It is rich so ice cream makes it perfect!

      • Gemma Stafford on November 27, 2018 at 1:17 am

        Thank you Kevin,
        could not say better myself,
        Gemma 🙂

  45. Holly on November 11, 2018 at 1:00 pm

    Think i’ll use a little less flour and definitely less sugar. Other than that will deffo use this recipe again!

    • Gemma Stafford on November 12, 2018 at 7:39 pm

      Aw I’m delighted to hear that Holly :).

      Best,
      Gemma.

  46. Alma on November 3, 2018 at 5:02 pm

    Made this tonight for hubby and I, boy is this rich, tho it didn’t keep me from eating the whole thing. I used double dark cocoa with semisweet chocolate chips. I did reduce the sugar to one tablespoon and it was plenty sweet with a scoop of vanilla ice cream on top.
    I will be making this again. Thanks for a great recipe. I made your 3 ingredient peanut butter cookies yesterday and your best ever chocolate chip cookies are in my fridge to be baked off tomorrow.
    Glad I found your site.

    • Gemma Stafford on November 4, 2018 at 5:09 am

      Hi Alma,
      I am glad you found us too, and that you took the trouble to write this lovely review.
      Carry on baking, sounds like you are doing a great job,
      Gemma 🙂

  47. Ananya on October 29, 2018 at 10:17 am

    Second time trying this recipe. both times they turned out like mush, kind of like really wet mashed potatoes. any tips?

    • Gemma Stafford on October 30, 2018 at 5:22 am

      Hi Ananya,
      Not sure what happened here!
      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 teaspoons chocolate chips
      This is the recipe, did you change something? I think I am missing a piece of information, do let me know.
      Gemma 🙂

  48. Alisha on October 22, 2018 at 7:05 am

    Hey Gemma just wanted to know that can o substitute brown sugar for white

    • Gemma Stafford on October 23, 2018 at 6:09 am

      Hi Alisha,
      Yes! In general this is perfectly fine. Brown sugar tends to be a little more moist than white, other than that you are good to go,
      Gemma 🙂

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