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1 Minute Microwave Mug Brownie (Microwave Mug Meals)

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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!

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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4.41 from 259 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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831 Comments

Write a Comment and Review

  1. Tom on September 15, 2018 at 11:42 pm

    Loved the brownie!
    As an extra tip: use leftover brewed coffee en lieu of water for a deeper flavor. I like to add a dollop of chunky peanut butter and mush it toward the center of the batter for another dimension of flavor.

    • Gemma Stafford on September 16, 2018 at 2:17 am

      Tom! you are a Bold Baking genius. That is what I love to hear, all the little things that help to rock up these recipes. Than kyou for telling us about it, these tips really help others too.
      Gemma 🙂

  2. Alexia on September 13, 2018 at 12:37 pm

    Yuck. Very bitter. Tastes like a diet brownie.

    • Gemma Stafford on September 14, 2018 at 3:28 am

      Hi Alexia,
      I am sorry you did not like this brownie. Cocoa can be bitter, and some people like that strong flavor and others not so much. Cocoa is an acid ingredient, you can balance the flavor with things like fruits/nuts/dried fruits which are alkaline. The addition of a little almond flour would help too.
      Thank you for being in touch,
      Gemma 🙂

  3. Alba Foreman on September 2, 2018 at 3:18 pm

    I made the sponge mug cake twice and it is delicious. Am keen to try this brownie mug recipe but wonder why it requires no baking powder. How does it rise? I thought all cakes required a leavening agent. Guess I am clueless when it comes to baking.

    The flatbread recipe is brilliant too. Tried Pizza Monkey bread and it collapsed. The written recipe on your website said to cool for 5 minutes in the pan before upending it to a dish. Should have waited the 15 minutes you said in the video.

    • Gemma Stafford on September 3, 2018 at 3:13 am

      Hi Alba,
      Last thing first. If you leave the bread too long in the pan it will stick, best to remove it when still hot, to prevent it from ‘sweating’ in the pan too.
      I am not sure why it collapsed, are you saying it did not rise, or it broke up when you took it from the pan? Let me know, we will figure it out.
      Brownies are no meant to rise, they are a dense moist thing. It is the nature of them. If you add leavening they are a different thing!
      I hope this is of help,
      Gemma 🙂

  4. Aaliyah on August 31, 2018 at 11:54 am

    This isn’t at all bitter! I love the chocolate taste of it. I will definitely try this again!

    • Gemma Stafford on September 1, 2018 at 10:44 am

      Hi there,
      I am interested in this discussion!
      Something tells me that people taste cocoa/cacao differently. some people feel the bitterness, and cocoa is an acid ingredient, so it may be something to do with that. Some foods taste different to different people, either loved or hated, and I wonder if cocoa is one of these foods. I will have to do some research. Thank you for this comment on this, I am happy you liked this recipe,
      Gemma 🙂

  5. Lou on August 26, 2018 at 7:56 am

    I want to make this up as a mix for my college kids and put in a care package. I will put all the dry ingredients and the chocolate chips in a mason jar. I will send the mix, a mug, a measuring cup and spoon, a small bottle of oil, and a small bottle of vanilla.

    What would the directions be for the mix? I’m thinking level 1/2 cup mix, 2 Tbsp each oil and water, capful of essence. 1/2 cup is 8 tbsp and your dry ingredients are almost 10. I will also add a few more chips. This is why I am using less oil and water.

    What do you think?

    • Gemma Stafford on August 27, 2018 at 4:43 am

      Lou, I have no idea why your kids left home!! Sounds like they had it good 😉
      Here is the recipe for a single mug recipe:
      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
      16 tablespoons of the dry mix will be about one cup, and that will be about 5ozs in weight.
      1/2 of that will make one mug cake. I hope this is of help to you. There is also a link to a FREE E-Book for mug recipes, savory too, which they may like, you can share the link with them. (https://www.biggerbolderbaking.com/gemmas-mug-meals/). Nice idea, well thought out, thank you for sharing this with us,
      Gemma 🙂
      2 teaspoons chocolate chips

  6. Kay on August 23, 2018 at 1:40 pm

    This isn’t bitter at all, it’s a perfect brownie recipe that actually tastes like chocolate. I hate chocolate baking recipes that are brown colored but just taste like milk and sugar- there are recipes that are made to highlight milky flavors, why use chocolate if you don’t actually enjoy the flavor? It is kind of funny though that Americans are always accused of liking things too sweet but the consensus seems to be that Europeans find this too bitter!

    • Gemma Stafford on August 24, 2018 at 7:19 am

      Hi Kay,
      Yes, and it is so much a matter of taste. I wonder if there is a taste bud that different people have in relation to chocolate, as there seems to be with other things, such as Brussels sprouts, capers, chilli peppers, durain fruit and a long list!
      That would explain a lot! We love a dark chocolate in my house, and at home in Ireland too, but other people cannot bear it!
      It is an interesting thing, I will have to do some research.
      I am happy that this recipe is right for you, thank you for telling us,
      Gemma 🙂

  7. Skylar on August 22, 2018 at 10:27 pm

    The reason this brownie is bitter is because of the vanilla extract. I know general Europeans and people, say, from the US have different tastes regarding sweetness/bitterness. Generally, Europeans prefer things to be much less sweet than my fellow US residents’ preferences, so I suppose it makes sense that something more bitter wouldn’t bother them either.

    For me personally, this recipe was exactly what I was looking for with regards to texture. I had to make some tweaks for my microwave (1.5 minutes, and I used milk instead of water), but the texture was moist and gooey exactly as I was hoping it would be. I knew straight away that the bitterness was from the vanilla extract, as even when mixing the batter it smelled very strongly of the extract. This recipe calls for too much of it. I dumped the brownie, and made a new one without the extract.

    It would have been perfect then, and I think it would be – for vegans. Definitely tastes like vegan food, not my preference. Next time I’ll be using egg as a substitute for some of the oil. Thanks for the perfect mixture for moisture, though!

    • Gemma Stafford on August 23, 2018 at 3:24 am

      Hi Skylar,
      Thank you for your input and thoughts on this. I know, I use a lot of extract, and it is pure vanilla, not an essence, so I do not think it to be bitter, though I understand your thought that is is a matter of taste.
      Europeans do not get our US obsession with Cinnamon either, though it is changing in our globalized world, and you are right they are not as sweet toothed.
      Cocoa is an acid thing, and some are more bitter than others, that may also change things for you. I like the way you analyze things though, a bit of a scientist in there!
      Gemma 🙂

  8. Morgan Neal on August 22, 2018 at 5:13 pm

    Hello!
    I decided to try this and melted about a quarter cup of chocolates (white, dark, and milk) together just to see what would happen. It took a bit longer to cook but it’s pretty good! I was a bit worried about overcooking it or burning it though

    • Gemma Stafford on August 23, 2018 at 5:19 am

      Hi Morgan,
      Good job. Yes, you are right to be a bit concerned about burning chocolate. If you melt in the microwave, melt until the most of the chocolate is melted, then allow to stand when the remainder will melt in the warm choc. The white chocolate will really help here, it is mostly cocoa butter when it is right, and it will melt easier, ans help the other choc. Well done you, you got it right,
      Gemma 🙂

  9. Patrick Hyde on August 19, 2018 at 11:47 pm

    My brownie was rubbery and bubbling like boiling water when I took it out. I let it rest for a while. The brownie was still very rubbery, is it because of sunflower oil or should I mix it harder? Another thing is that I’m not sure about the expected texture of a perfectly cooked brownie.

    • Gemma Stafford on August 20, 2018 at 2:12 am

      Hi Patrick,
      I think you could have baked your brownie for a little shorter time. Microwave power levels do not equate to heat, but to time. It is worth understanding this. during the cooking time the water/fat molecules in the food are vibrated to generate the heat, which is distributed through the food. 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.
      When the cooking time is over the heat is still distributing in the food, though this is common to any form of cooking really. For something like a brownie the way to bake it is slightly under, just barely set on top, so that it finishes out in the standing time. This is the same as a brownie baked in the oven. The texture should be soft and yielding, not rubbery!
      You may need to adjust the power level to medium high, or watch it, check at 40 seconds, touch the top of the bake, if it feels barely firm to the touch on top it is done!
      Thank you for the question,
      Gemma 🙂

  10. Mary Wright on August 14, 2018 at 1:23 pm

    Tried it! It’s delicious! I just wished I had some ice cream

    • Gemma Stafford on August 14, 2018 at 4:37 pm

      Mary, I wish you had ice cream too!
      I am happy you liked this recipe, and you would love the ice cream recipes too! Than you can have the two together!
      Thank you, you made me smile!
      Gemma 🙂

    • Evaa hallows on September 12, 2018 at 3:44 pm

      I don’t have ice cream either, we can be missing out together!

  11. Ayla on August 13, 2018 at 4:12 pm

    Didn’t rise and exploded in my microwave

    • Gemma Stafford on August 14, 2018 at 2:57 am

      Hi there,
      Well, that is a contradiction in terms!
      I am sorry you had trouble with this recipe, but I cannot see how it would explode, let me have a bit more information here,
      Gemma 🙂

  12. Nyte Shayde on August 12, 2018 at 6:46 am

    Hi Gemma,
    I honestly don’t know why people are saying this recipe is bitter. I’ve made it dozens of times, for family, friends and coworkers, and have never had a complaint.
    I love this brownie!!! It is rich, fudgy, chocolatey and gooey. I did tweak the recipe to suit my tastes. I used smoked salt in the batter and subbed about a T of a high quality chocolate bar, chopped, for the chocolate chips. I sprinkled flaky sea salt on top before baking. It came out absolutely perfect! I have used olive oil in the batter with success also.
    I look forward to trying more of your mug recipes.
    Cheers,
    Nyte Shayde

    • Gemma Stafford on August 15, 2018 at 8:55 am

      Hi there,
      Thank you for this kind review, and the added tips too. The chopped bar will add to this bake, as chips tend to stay whole in a recipe, so perhaps they do not add any richness.
      I think it is a matter of taste! A dark chocolate can taste bitter to some people, and others would not regard a milk chocolate as chocolate at all! I do wonder it is to do with flavor receptors, in the way it is with chillies/brussels sprouts among others. It is a mystery 😉
      It is good to have you baking with us, and cheering me up too! Carry on,
      Gemma 🙂

  13. marwadonia on August 7, 2018 at 7:07 am

    Hi Gemma
    I made the brownies mug recipe but I made it in the oven and took about 15 minutes on 180 degrees
    It was soft , rich and amazing
    and being single serving is amazing as my family don’t like brownies, I can make a one for myself at any time 😁

    but my cocoa powder is dark unsweetened and it was a little bit bitter
    Can I replace 2 tbsp of cocoa powder with flour

    • Gemma Stafford on August 8, 2018 at 9:39 am

      Hi, so glad to hear you liked it! No need to replace the cocoa with flour, you can just leave a tablespoon out.

  14. Christina on August 6, 2018 at 5:11 pm

    Hello, this last amazing, but the first time a did it I cooked it too long and it was rubbery… So I am doing it again lol. I’m super excited to see how it turns out. But even rubbery the taste is great. Thank you for sharing !

    P.s I used dark dove chocolates as my chips mmmm

    • Gemma Stafford on August 8, 2018 at 9:24 am

      So glad you’re giving it a try, let me know how it turns out the second time, it should not be rubbery.

  15. ChristineB on July 21, 2018 at 10:29 am

    I loved this! I followed the recipe exactly and made it in a mug very similar to the shape of the one used in the recipe photos. I cooked mine for 1 minute 20 seconds cause my microwave isn’t very good, it came out perfectly. Really moist and rich. Was so glad I found this! It is not as good as a traditional brownie but satisfied my craving without me having to bake a whole tray 🙂

    • Gemma Stafford on July 21, 2018 at 1:44 pm

      I’m delighted to hear that, Christine!!! Thanks for letting me know.

      Best,
      Gemma.

  16. Lindsey on July 19, 2018 at 9:43 pm

    This isn’t really a brownie. I wanted a more guilty microwave brownie than the typical sugar and oil free version I make. 700 calories is ridiculous. It was way too rich and bitter. I used unsweetened Hershey cocoa powder. I didn’t put in the chocolate chips because I didn’t feel like adding more calories. The texture is not of a brownie. I had to microwave for over 2 minutes to finally get it to cook through. It was really dense and still a bit undercooked. It needs baking powder and an egg badly. And then it would have rised and been much bigger which means you can cut the recipe in half, same size, for less calories. And not have been raw.

    • Gemma Stafford on July 20, 2018 at 3:48 am

      Oh dear, I think you did not get on well with this recipe, and I am sorry.
      The calorie count seems off in this recipe, I will go back to it and see what is happening.
      Baking powder is not part of a brownie, it is meant to be dense and rich, and the added chocolate contributes to that.
      The shape of the cup/mug you use matters too, it affects the timing and the bake, wide rather than deep works best.
      I am sorry you did not get on well with it, the baked Best Ever Brownies may be more what you are looking for,
      Gemma 🙂

  17. Alayna on July 18, 2018 at 2:02 am

    I ran out of chocolate chips..can i use a chocolate bar

    • Gemma Stafford on July 18, 2018 at 12:58 pm

      Hi Alayna,
      Chocolate chips are formulated to remain whole in a bake, other than that all will be well. Chop it up roughly, choose a 70% cocoa solid bar or so, and all will be well.
      I hope you like this recipe,
      Gemma 🙂

  18. baker on July 14, 2018 at 7:25 am

    hi gemma, im from india im 11 i tried this recipe exactly but it came out very rubbery and crumbly

    • Gemma Stafford on July 15, 2018 at 12:03 pm

      Hi,

      I’m sorry to hear that. It sounds like it might have been microwaved for too long. It only needs 45-1 minute.

      Hope this helps,
      Gemma.

  19. Jujudoranges on July 11, 2018 at 11:03 pm

    Hi and thanks ,gemma your recipes are sooo good !
    I made them for my brothers and they love it !!

    For the choc brownie though I added banana in between different layers of choc batter and raisins instead of choc chips, it was fantastic the banana was so squishy ,mmmmmmmm…

    If my microwave is 900 w ,for 1m in your microwave shall i give it 1 and 3/4 ?

    • Gemma Stafford on July 12, 2018 at 2:58 am

      Hi there,
      Well done you, a good sister too, so kind.
      No, you need to monitor the bake. start with 50 seconds, then check it. Press your finger to the top of the cake if it looks set, if it feels firm it is done, continue if not for 20 seconds, and check again. This is how you will know.
      I hope this helps, thank you for being in touch,
      Gemma 🙂

  20. Failure on July 5, 2018 at 9:01 pm

    I used monk fruit, only 1 1/2 tbsp of oil, 2 tbsp of cocoa powder, and left out the vanilla and chocolate chips. It came out perfect, which was really surprising considering I hardly ever have much luck with these things. Thank you! 🙂

    • Gemma Stafford on July 5, 2018 at 11:36 pm

      Hi there,
      The first thing you need to do now is change your online name, Failure no longer suits you!
      Now you are renamed SUCCESS by order of me, and all the bold bakers! Well done you, you worked this well, and made it your own too, I am proud of you,
      Gemma 🙂

  21. Khadijah on July 5, 2018 at 1:14 pm

    Hey Gemma,
    I tried it last night , but my cake was too rubbery and hard , I don’t know what happened , I just replaced the egg with your egg substitutes , plz help me .

    • Gemma Stafford on July 6, 2018 at 12:17 am

      Hi there,
      The important information was the baking time! Baking in the microwave is not an exact science, you need to monitor your bake. It sounds like yours was over baked, a few seconds can make a difference.
      The container too matters, wider than deep works well, but flat will give a different result, and a tall narrow container will struggle to bake evenly.
      So, next time bake for 40 seconds, the open the oven, place your finger gently on the top of the cake, if it feels barely firm it is done. It must not be wet, but not too firm.
      I hope this is of help,
      Gemma 🙂

  22. AJ Daisy on June 30, 2018 at 12:45 am

    hi Gemma
    this was the best ever brownie!!and so quick,i was amazed with the result.
    i tweaked the recipie a bit by adding only tbsp of oil.the batter was fine.
    thanks

    • Gemma Stafford on June 30, 2018 at 2:01 am

      Hi there,
      That is good to hear. It is also great to know that you reduced the oil successfully, well done you.
      Gemma 🙂

  23. Jen on June 29, 2018 at 7:08 am
    • Gemma Stafford on July 1, 2018 at 9:16 pm

      That’s great, Jen!!! Thanks so much for sharing a photo.

      Best,
      Gemma.

  24. Lindsay on June 28, 2018 at 6:50 pm

    I followed the directions to a T. I think 3tbs of oil was way too much. And I thought so making it. But I figured better to follow the recipe. Straight liquid. I’m so upset. And now I don’t have enough ingredients to make something else. Totally bummed and disappointed.

    • Gemma Stafford on June 29, 2018 at 1:38 am

      Hi Lindsay,
      I am so sorry that you found this recipe disappointing.
      I am wondering about how you measure the other ingredients. This recipe is balanced. I generally scoop the tablespoons of dry ingredients, this may be more than you do. Other than that I cannot think what may have happened, other bold bakers have had great results with this recipe.
      I hope you will not be put off trying again,
      Gemma 🙂

  25. Acacia on June 28, 2018 at 4:41 pm

    This recipe was easy to follow, but I did not enjoy the taste. It tasted bitter, and the top of the brownie was not done yet despite cooking for 60 seconds on high.

    • Gemma Stafford on June 28, 2018 at 8:53 pm

      Hi,

      I’m sorry to hear that. The bitterness can come form the cocoa. It really depends on what type you use.

      If you try another one of my mug recipes feel free to cook a little longer if it looks like they need more time.

      Best,
      Gemma.

  26. Sam on June 12, 2018 at 3:02 pm

    Can I use vegetable oil or olive oil instead also can I not use chocolate chips

    • Gemma Stafford on June 13, 2018 at 9:40 pm

      Hi Sam,

      You can use veg oil but not olive oil. Yes feel free to leave out the chocolate chips.

      Best,
      Gemma.

  27. Melissa w on June 12, 2018 at 1:48 pm

    Hey Gemma. I love all your recipes and gave this one a go, but something went wrong. The whole brownie fell apart. It did not hold its shape or form. I’m not sure what I did. Thank you for all your amazing tips and tricks. Me and my daughter love following you.

    • Gemma Stafford on June 13, 2018 at 9:38 pm

      Huh, I honestly have not heard that one before. Did it have oil in it? did anything in the recipe change?

      I’m really thrilled to hear that your daught likes my recipes, Thanks so much Melissa.

  28. Annabelle on June 9, 2018 at 12:11 pm

    Could i use caramel extract instead of vanilla extract as I don’t have vanilla extract?

    • Gemma Stafford on June 10, 2018 at 3:27 am

      Hi Annabelle,
      Yes, or none!
      All will be well, this is just an additional flavor in this recipe,
      Gemma 🙂

  29. Tye on June 8, 2018 at 10:10 pm

    Not sure why I can’t give 5 stars! OMG this is downright sinful. I’m glad I stumbled upon this because I didn’t want to wait for a batch of brownies in the oven.
    I used Gharadelli Milk Chocolate chips instead of Semi-Sweet. So yummy.
    Thanks for sharing!

    • Gemma Stafford on June 9, 2018 at 1:54 am

      Hi tye,
      thank you for this lovely review, I appreciate it. I adore that chocolate too, when I can get it, well done you.
      Gemma 🙂

  30. Vero on June 7, 2018 at 2:19 am

    Omg, loved this! Tried it for the first time today and it was amazing, have to admit that I wasn’t hopefull about the recipe but it was perfect!
    Only changes I did: oil for butter, and vanilla for cinnamon spice.
    Thanks for this Gemma! From now on, subscribed!

    • Gemma Stafford on June 7, 2018 at 4:59 pm

      I’m so glad to hear you enjoyed this recipe, its one of my favorites! Hope you give some more a try!

  31. Kay on June 2, 2018 at 7:13 pm

    I was tempted to eat the batter because it was so good 😍😍😍😍

    • Gemma Stafford on June 3, 2018 at 4:12 am

      Haha! Yes, always a temptation.
      Thank you for being in touch,
      Gemma 🙂

  32. shreeksha on May 26, 2018 at 4:41 am

    hello 🙂 , for any recipe can we substitute brown sugar with regular white sugar? or any other substitutes?

    • Gemma Stafford on May 26, 2018 at 9:21 am

      Hi there,
      Yes, you can substitute brown sugar with white, no problem. If you can get treacle/molasses you can make your own brown sugar too. (https://www.biggerbolderbaking.com/make-brown-sugar/) see it here,
      Gemma 🙂

      • shreeksha on May 26, 2018 at 9:53 am

        thank u 😀

    • Jay on June 2, 2018 at 7:11 pm

      I was tempted to eat the batter, cause it’s so good😍😍😍😍

  33. Modesty on May 23, 2018 at 7:58 am

    Can I remove the brownie from the mug? If so, how can I do it without breaking the cake?

    • Gemma Stafford on May 23, 2018 at 8:08 am

      Hi Modesty,
      You could try baking it freestyle! That is in a muffin case for instance, which will hold it and can be peeled off. That will do it for you.
      It may bake a little faster too, so keep an eye at 50seconds or so.
      Gemma 🙂

  34. 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.

  35. 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.

  36. 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 😉

          • Hope on May 24, 2018 at 9:41 am

            Hi,
            I think there was something wrong with the measurements of those ingredients, or the way you mixed them. I always use the 700W microwave for all mug recipes and it always be fine…

            • Gemma Stafford on May 25, 2018 at 4:22 am

              Hi there,
              I am not finding the original comment Hope. If you mean the mug brownie, it seems to be working well for other Bold Bakers, do let me know,
              Gemma 🙂



          • Hope on May 26, 2018 at 1:04 am

            Oh, I’m trying to reply Sarah’s comment about her mug brownies with 800W microwave…
            Sorry to confuse you.

            • Gemma Stafford on May 26, 2018 at 2:28 am

              Ah! thank you Hope, that is good of you,
              Gemma 🙂



  37. 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 🙂

  38. 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 🙂

  39. 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 🙂

  40. 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 🙂

  41. 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 🙂

  42. 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 🙂

  43. 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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