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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 (other than my Best-Ever Brownies). It’s my 1 Minute 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!

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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Want More Mug Recipes?

Get more Microwave Mug Meals including my Microwave Mug Pizza, Macaroni and Cheese in a Mug and almost 100 Mug recipes on my Gemma’s Mug Meals Collection page.

4.6 from 96 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
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.

GET my FREE 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

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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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758 Comments

  1. Zoe on May 20, 2018 at 10:39 pm

    I’m a full-time student who is low on money so finding a mug brownie recipe that didn’t require me to buy milk or eggs was exactly what I needed. Baked in 1 minute and tastes so great! Thanks for the awesome recipe

    • Gemma Stafford on May 21, 2018 at 2:50 am

      I’m thrilled to hear that. Thanks for trying out my recipe.

      Best,
      Gemma.

  2. Nene on May 20, 2018 at 5:25 pm

    The brownie is AMAZING! I used melted butter instead of oil, added a 1/4 tsp of instant espresso powder, and tsp of pecans. It’s super rich. Thanks for a great recipe!

    • Gemma Stafford on May 21, 2018 at 2:49 am

      I’m thrilled to hear that. Thanks for trying out my recipe.

      Best,
      Gemma.

  3. Sarah on May 8, 2018 at 2:12 pm

    I just tried this recipe and something really weird happened , when I took it out of the microwave, the oil and/or water separated and went up to the top of the cake , I pour them out but the texture was still gooey even after cooking it for 1min40 , It did not look like a cake at all ( texture wise ) even though the taste was there

    • Gemma Stafford on May 9, 2018 at 1:13 pm

      Hi Sarah,
      I think I need a bit more information.
      This cake should bake in one minute.
      What power level is your oven, and what did you use?
      It sounds like you over baked it, which may have caused some of the ingredients to caramelize, and others to separate.
      We can figure it out, do let me know,
      Gemma 🙂

      • Sarah on May 9, 2018 at 1:26 pm

        Well my microwave works at 800 W. So I figured I should bake it for a little bit more time than you did , however I took it out after 1 min to check it out and the oil was already separating , After pouring the oil out of the mug and putting it again for 30 sec , more oil was separating . I’m really confused.

        • Gemma Stafford on May 9, 2018 at 3:29 pm

          Hi Sarah,
          I am stumped! I have not heard this before, I will have to run the recipe at 800 power level to test it, but I am really surprised.
          Leave this with me, unless you added too much oil to begin with, I do not know how it happened for you. I will go back to it when I get a moment,
          Gemma 😉

  4. Paula on May 6, 2018 at 11:12 pm

    Gemma, you, my friend, get the slow clap on this one. I was craving something sweet but I didn’t want to wake up the kids and husband by making anything big. I thought of your mug cakes. I really enjoy watching all of your videos on my feed on Facebook but for some stupid reason I never tried any of them out. I know you know your stuff so I decided now was the time. I made this chocolate cake recipe in a few seconds and shoved it into the microwave. I swear, this recipe has no business being this delicious! In one minute my cake was finished and perfectly cooked. If the kids and husband were to wake up, it’d be because it smells like heaven in here. I topped my cake off with a bit of ice cream and dug in. Insert the slow clap. Oh yeah. You really hit the nail on the head with this one. Divine. It hit that sweet spot flawlessly. I have no idea why some may find it too sweet or bitter in any way. I did use mini chocolate chips and I used a bit more than the 2 tsp than called for but so worth it. I’m excited to try out each of your mug cakes as well as the mug meals. From the tip of my sweet tooth to the bottom of my heart, I thank you. Simply superb.

    • Gemma Stafford on May 7, 2018 at 2:52 am

      Haha! Paula, I had no idea where this was going!!
      you guys are wonderful at writing, really great, held the suspense here very well.
      I am really delighted that you had this sweet treat, and all to yourself too, something naughty and nice, makes it even better somehow.
      Stay tuned, we have lots more in the pipeline,
      Gemma 🙂

  5. Michelle on May 6, 2018 at 7:20 pm

    Texture was fine. Taste was bitter and I didn’t bother to finish. I was disappointed.

    • Gemma Stafford on May 6, 2018 at 10:05 pm

      Sorry to here that, Michelle.

      I have made this a few times and I haven’t found it bitter. What type of cocoa powder did you use? dutch process?

      Gemma.

    • The 2 Introverts The 2 Introverts on May 8, 2018 at 3:54 pm

      I had the same thing. I always taste the batter before I put it in the microwave and it was bitter. I think it had something to do with using a lot of bitter ingredients (cocoa powder, vanilla extract) what I did was put a couple of chocolate chips on the top after I put it in the microwave and then I smeared it around . I found that it made it less bitter.

      • Gemma Stafford on May 9, 2018 at 1:00 pm

        Thank you for this, good idea. Reducing the cocoa content in your chocolate to 50% will increase the cocoa butter, and the sugars, you may prefer this!
        Gemma 🙂

  6. Yasmine on May 4, 2018 at 10:32 am

    Gemma, how can we make this for more people? Do I have to replace the measurements into cups?

    • Gemma Stafford on May 5, 2018 at 12:49 pm

      Hi Yasmine,
      This quantity will serve one person. If you multiply the recipe by two, then you can bake in a bigger container for a bit more time. The container must be microwave friendly. Oven proof glassware/ceramic/silcon will work well. The time will be the issue. you will need to stand over it, monitor the bake, when it feels barely firm to the tough on top it will be done. Allow to stand for a minute or two and the heat will equalize, and finish the bake, Try it, it will work,
      Gemma 🙂

  7. shenelle on May 1, 2018 at 1:06 pm

    can I make this in an electric oven with the same amount of time as I do not have a microwave right now.

    • Gemma Stafford on May 2, 2018 at 4:01 am

      Hi there,
      You can bake the mug recipes in an electric oven. !80c/350f but they will take about 10 – 15 minutes. Use a muffin pan too rather than a mug, and make more than one if you are switching on the oven.
      Thank you for being in touch,
      Gemma 🙂

  8. Kate on April 19, 2018 at 9:12 pm

    Hi Gemma,

    No matter what brownie mug recipe I try (yours included), it always comes out cooked, but soft as if it’s underdone–nothing like “real” brownies in a pan. If I increased cooking time, it would burn. The flavor is okay, but texture is powdery and it tastes dry. Could it be because I live in a fairly high-altitude area (over 5,000 ft.)? Or am I hoping for something that doesn’t exist (brownies in a mug/microwave that taste like brownies from a pan/oven)?

    Thanks!
    Kate

    • Gemma Stafford on April 20, 2018 at 5:55 am

      Hi Kate,,
      Honestly I do not know if the altitude affects this, though it may have some affect on your baking.
      Generally the advice is to raise the oven temperature, but I am sure you know this, living with it as you do.
      Water boils at a lower temperature (about 2 degrees for each 1,000 feet elevation) which means water boils more quickly and will not be as hot.
      The thin air pressure allows cakes, breads and similar items to rise more quickly and higher. If the power is too high, cakes may collapse, breads over proof or brownies get a sway in the top.
      The dry climate in most high altitude areas causes the ingredient to be more dry. Many recipes will require more moisture. Also, foods cool more quickly. (Source GE Appliances) and this sounds right. I apprenticed in a bakery in Tahoe, (6,000 ft) and it took a long time for me to get to grips with the altitude.
      I cannot be sure Kate, I am sorry,
      Gemma 🙂

  9. Stephanie on April 8, 2018 at 11:36 am

    It is so much smoother than a couple of others I’ve tried—but I think I need to use different chocolate chips, or possibly less sugar, as mine was too sweet for me. I don’t think less brown sugar will affect it. I’d like to try it with melted butter also. Be sure & use fine salt, rather than coarse, and stir well so it dissolves in your liquids. So I’ll try again w/2 T brown sugar and salted butter & then not add salt. Maybe a few walnuts. Thanks again, it’s the best mug brownie I’ve trued!

    • Gemma Stafford on April 8, 2018 at 11:44 am

      Hi Stephanie,
      Thank you for this detailed assessment of this recipe. Oddly, this recipe is often not sweet enough for peoples taste, so I am happy that you found it a little ahead of your taste. Good tips too, I appreciate your input,
      Gemma 🙂

  10. Vyshnavi on April 1, 2018 at 2:48 pm

    Hey Gemma, Any replacement for brown sugar?

    • Gemma Stafford on April 1, 2018 at 6:39 pm

      Yes feel free to use white sugar 🙂

      Gemma.

    • Natasha on April 20, 2018 at 12:10 am

      I used three tablespoons of maple syrup instead, and left out the water, and it turned out fine 🙂

      • Gemma Stafford on April 20, 2018 at 5:44 am

        Thank you Natasha for this great suggestion 🙂

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