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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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4.3 from 348 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
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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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!

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868 Comments

Write a Comment and Review

  1. 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 🙂

  2. 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 🙂

  3. 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!

  4. 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!

  5. 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 🙂

  6. 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 🙂

  7. 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.

  8. 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 🙂

  9. 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 🙂

  10. 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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