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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!

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 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.

4.7 from 76 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

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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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597 Comments

  1. Queralt on September 18, 2017 at 4:18 am

    Made it and I absolutely love it!! the only cake in a mug i like by the moment! I will make it again for sure and I try the mug blondie today!! 😉

  2. Ainin Sofiya on September 16, 2017 at 6:34 am

    Anyway i can still make this recipe with an oven instead? Im dying to have a sweet treat

    • Gemma Stafford on September 16, 2017 at 8:30 am

      Hi there,
      sure you can! you can use a muffin pan, and make more than one! Bake at 180C.350F for about 15 mins.
      I do hope you enjoy this,
      Gemma 🙂

    • milazabicky on September 16, 2017 at 5:50 pm

      hey gemma mine did not turn well tasted horrible sorry to say that but your red velvet pancakes were delicious

      • Gemma Stafford on September 17, 2017 at 3:49 am

        Hi there,
        I am really sorry to hear this! This is one of the most popular recipes here in the MUG section. Most of the time when they do not work out it is because they have been over-baked. The great thing about the microwave is that you can easily and safely open the oven, touch the top of the cake, to see if it is cooked! Stop when it feels barely firm to the touch.
        I am glad you got on well with the pancakes,
        Gemma 🙂

  3. swaleha shaikh on September 13, 2017 at 3:57 am

    hey gemma! I visited your site for the first time and it’s awesome. I love chocolate and I want to make this recipe. but I don’t have a microwave oven rather a basic oven. will it bake well in it? also I can’t put a mug into that oven so I need to put in an aluminium container. will it bake as perfect? Thank you so much for these recipes.

    • Gemma Stafford on September 13, 2017 at 5:47 pm

      Hi,

      Welcome to my website!!! I’m delighted you like it. You can bake this guy in the oven at 350oF for roughly 10 minutes. maybe a little less.

      Good luck and let me know how you get on 🙂

  4. Kathryn on September 12, 2017 at 12:48 pm

    I really love this recipe – sometime you just don’t have time for a whole pan of brownies!
    The first time I made it, it was kind of bitter, but lowering the cocoa powder fixed it right up!
    Thanks!

  5. Sandy on September 10, 2017 at 8:33 pm

    Super easy n tasty!!! love Gemma recipes.

    • Gemma Stafford on September 11, 2017 at 1:44 am

      Thank you Sandy,
      Gemma 🙂

  6. Rania Kainat on September 10, 2017 at 5:07 am

    I gave my comment before bt forgot to rate the recipe! So giving it now.

    • Gemma Stafford on September 10, 2017 at 5:33 am

      Thank you Rania,
      Gemma 🙂

  7. Rania Kainat on September 10, 2017 at 5:06 am

    I love almost every mug meal recipes.nd this one is special cz i love chocolate soo much and this is full of chocolate goodies. And is very easy to make.

    • Gemma Stafford on September 10, 2017 at 5:08 am

      Thank you Rania for that lovely review,
      Gemma 🙂

  8. Angeli Manalansan on September 10, 2017 at 1:42 am

    Hi Gemma, can I make a huge batch of these? I’m hoping to do a huge batch with the blondies too. I’m wondering if I can use an oven.

    • Gemma Stafford on September 10, 2017 at 3:15 am

      Hi Angeli,
      Yes, you can use an oven, and a muffin pan! This will be best for a batch, then you will have a portable snack too.
      Bake at 180C/350F for about 15 mins, keep an eye on these after 10 mins or so.
      Thank you for being in touch,
      Gemma 🙂

  9. Susmita Jain on September 9, 2017 at 9:09 pm

    So yummy

    • Gemma Stafford on September 10, 2017 at 3:42 am

      Thank you Susmita,
      Gemma 🙂

  10. Manu on September 9, 2017 at 8:39 pm

    Loved it 😘

    • Gemma Stafford on September 10, 2017 at 3:45 am

      Thank you Manu,
      Gemma 🙂

  11. Sonia Gupta on September 9, 2017 at 11:38 am

    As chocolaty as heaven n as gorgeous as u Gemma… 😄😙

  12. Hannah Oh on September 9, 2017 at 10:49 am

    GREAT idea

    • Hannah Oh on September 9, 2017 at 10:50 am

      I meant 5 stars ><

  13. Roxana on September 9, 2017 at 9:58 am

    Thanks Gemma

    • Gemma Stafford on September 10, 2017 at 5:18 am

      Thank you Roxana,
      Gemma 🙂

  14. Sushma.V on September 9, 2017 at 9:55 am

    Looooove this recipe !!!!! It’s the perfect of oozy gooey bitter chocolate with the rich brown sugar I added and it actually worked !!!! But I also made a pink brownie which ended up being burgundy coloured due to the cocoa powder . Loved it soooo much !!! Thank u !!!!!

    • Gemma Stafford on September 10, 2017 at 5:20 am

      YUMMY! you make this sound absolutely divine! Thank you for that lovely review,
      Gemma 🙂

      • Samia Shaikh on September 10, 2017 at 11:13 pm

        I love everything you make. You make everything easy and delicious. You are my inspiration. I love you Gemma 💖😄🙂

        • Gemma Stafford on September 11, 2017 at 1:39 am

          Thank you Samia 🙂

  15. Gurpreet on September 9, 2017 at 9:51 am

    My favourite dessert now does not takes time..

  16. Nur on September 9, 2017 at 9:32 am

    Had tried & love it!

    • Gemma Stafford on September 10, 2017 at 5:36 am

      Thank you Nur, I appreciate your review,
      Gemma 🙂

  17. Noor on September 9, 2017 at 9:03 am

    This is my favorite recipe Gemma, I wish there is 7 or even 10 stars in the rating. It works in the microwave, in the oven, in a mug and even in a tray. Quick and delicious 😋

    • Gemma Stafford on September 10, 2017 at 5:37 am

      Hi Noor,
      Thank you, that is great, thanks for letting me know,
      Gemma 🙂

  18. Drishika on September 9, 2017 at 9:02 am

    Hey Gemma😀I am 12 and I’m a big fan of you and your recipes, specially this one since I don’t eat eggs ..please make more egg less recipes

  19. Wuxia princess on September 9, 2017 at 8:54 am

    My my my my favorite 🙂 👧🙋

  20. Lucy on September 9, 2017 at 8:48 am

    Definitely one of my favorites! I love to add Andes mint chocolate candies and it makes it taste so good! I love how this mug brownie isn’t dry like others I’ve tried in the past. I also love how it’s vegan but still tastes like a brownie you would make in the oven!

    • Gemma Stafford on September 10, 2017 at 5:45 am

      Hi Lucy, what a lovely idea, thank you for sharing your experience with other Bold Bakers, i appreciate it,
      Gemma 🙂

  21. Jennifer on September 8, 2017 at 10:30 pm

    Easy peasy recipe. Adapted with almond flour and monk sugar to reduce gluten and sugar. Also used coconut oil. When I want a chocolate hit, this is the one!

    Thank you , Gemma for this fantastic recipe.

    • Gemma Stafford on September 9, 2017 at 3:12 am

      Hi Jennifer,
      Good job with the substitutes! There is a real interest in this area of sugar/wheat substitution right now. I have been doing some research too, such a help for people who wish to change the way they eat. Thank you for sharing this with us,
      Gemma 🙂

  22. Fatima Soler on September 8, 2017 at 1:29 pm

    What can I say about the mug brownie? AMazing!!!! It is perfectly balanced and the perfect treat after a hard day

  23. Karla Calonia on September 1, 2017 at 5:46 am

    i tried this but i just have a problem i don’t have any cocoa powder how am i going to suppose to bake this. this is my mom’s favorite and this is for my mom im going to surprise him but we didn’t have cocoa powder so what can we do?

    • Gemma Stafford on September 2, 2017 at 12:00 pm

      Hi Karla,

      You really need cocoa powder for this recipe. What you have now is something like a blondie. You can still cook it off if you like. Unfortunately you can’t do this recipe with cocoa powder.

      Best,
      Gemma.

  24. naimairfankh on August 31, 2017 at 9:51 am

    I love it. I 😍 want to make it but too much calories 😩. How can i reduce calories?

    • Gemma Stafford on September 1, 2017 at 3:51 am

      hi there,
      You can swap out the sugars. (https://www.biggerbolderbaking.com/how-to-substitute-sugar/) find the chart here.
      Remember though that all sweet things are some sort of sugar, agave for instance is high in fructose, so reducing the amount you use is the best idea,
      Gemma 🙂

  25. Hanan Asaad on August 23, 2017 at 2:47 am

    Hi Gemma,
    I was wondering if I could leave out the chocolate chips because we don’t have them in my country, and if I can’t, is a there a substitute for them???

    • Gemma Stafford on August 24, 2017 at 3:09 am

      hi Hanan,
      You can of course leave these out, but you can add some chopped chocolate too. This will melt into the bake and be delicious. Use a semi sweet chocolate 70% (ish) cocoa solids if possible, all will be well,
      Gemma 🙂

      • Hanan Asaad on August 31, 2017 at 6:23 am

        Thanks😊

  26. Victoria Wozniak on August 21, 2017 at 4:37 pm

    Despite not having vanilla extract or actual cocoa powder (i used ovaltine powder), this came out tasty. Not quite like a brownie but its impressive for a microwave.

    • Gemma Stafford on August 22, 2017 at 2:14 am

      Hi Victoria,
      Well done you! love it when you guys rock up the recipes!
      This must have been a bit like a malteaser! Interesting concept,
      Gemma 🙂

  27. Ani on August 20, 2017 at 9:22 pm

    Hi thank you for wonderful recipes.. I wish to make the mug brownies and send it over to my husband who lives in another state..It may take 24 to 48 hours to reach to him.

    How long will the brownies in these mugs last?
    Please help.

    • Gemma Stafford on August 21, 2017 at 1:30 am

      Hi Ani,
      This is not a great recipe for this purpose. Microwaved food is best eaten when it is cooked. You could send him the dry ingredients, and instructions, and the mug! He can then bake it himself, and he would love that too,
      Gemma 🙂

  28. Shikha on August 17, 2017 at 3:15 am

    Hey Gemma,
    I am really looking forward to making this delicious tempting brownie but since we don’t have brown sugar, can I use atleast caster sugar(white)

  29. Jana Omar on August 14, 2017 at 11:32 pm

    Hi Gemma
    I love your recipes soooooo much
    They always work with me and they never fail
    This brownie is so rich and they are DELICIOUS
    Thanks for your amazinggg recipes!!! 🙂 😉

    • Gemma Stafford on August 15, 2017 at 1:02 am

      Hi Jana,
      That is so good to hear, I am happy to have you with us, and baking too!
      Lots more to come,
      Gemma 🙂

  30. percy jackson on August 3, 2017 at 6:55 pm

    this was really good!!! with or without ice cream it tasted amazing! I purposely undercooked it so that it would taste fudgy and the outcome was really good. thanks for the awesome recipe! My friend Grover couldn’t get enough of it.

    • Gemma Stafford on August 4, 2017 at 1:45 am

      Hi there,
      and you landed on the secret of microwave cooking! Stop it before it looks fully cooked, allow to stand, and the heat will balance out in the recipe, well done you!
      Happy that your friend is happy too!
      Gemma 🙂

  31. Wilma Manasse on August 3, 2017 at 9:45 am

    Those brownies (my favorite dessert) sounds delicious. Love all your mug meals too. Living alone, they’re perfect meal preparation.
    Can’t wait to see your Ireland pictures. I went to Ireland with my husband about 25 or 30 years ago. We had friends there to visit.
    Also will make the baked brownies and let you know my results. All the pictures that were on your web site looked so good, I’m anxious to try them both. Can’t do pictures though, sorry!!

    • Gemma Stafford on August 4, 2017 at 2:58 am

      Hi Wilma,
      That is so good to hear. You should go back to Ireland for a visit if you can, it is a different place now, but the people are the same, you would be very welcome.
      I am happy that you are using the recipes, and I do hope you enjoy the brownies, you can bake, and freeze these in individual portions too, so you will always have a sweet treat!
      Great to have you with us here on BBB, do let us know how you get on with this one.
      Gemma 🙂

  32. Ashleylynn on July 31, 2017 at 3:58 pm

    We are trying this tonight with a dollop of chocolate frosting on top… Can’t wait!!! If you don’t hear back from me it is because I died and went to heaven 🙂 Thank you for sharing!!!!

    • Gemma Stafford on August 1, 2017 at 2:08 am

      Haha! I hope you did not die, even it it was from happiness!
      Glad that you are with us here on earth,
      Gemma 🙂

  33. Ericka on July 27, 2017 at 4:21 pm

    So good! The dark chocolate flavor of the brownie is complimented by the sweet vanilla ice cream! The brownie is surprisingly rich too!

    • Gemma Stafford on July 28, 2017 at 12:37 am

      Hi Ericka,
      That is so good to hear, thank you for being in touch,
      Gemma 🙂

  34. jacinta mccoll on July 26, 2017 at 6:41 pm

    could you do some
    ice cream and meals
    in mug videos because
    i would like to try more to
    do so i hope you take my advise

    • jacinta mccoll on July 26, 2017 at 6:42 pm

      also i love your work so much

    • Gemma Stafford on July 27, 2017 at 1:12 pm

      Hi there Jacinta,
      Yes, there will be more of this type of recipe. Thank you for your support, I appreciate it,
      Gemma 🙂

  35. Kayla on July 22, 2017 at 12:53 am

    Hi Gemma! Wonderful recipe, husband asks for it often. Wondering if I might be able to replace the flour with almond flour and the water with almond milk and still have yummy results..would either of those change the texture too much?

    • Gemma Stafford on July 22, 2017 at 4:34 am

      Hi Kayla,
      You guys are so kind to your husbands! I think this is worth an experiment, give it a shot, and do let me know how it works for you,
      Gemma 🙂

  36. Anushka on July 21, 2017 at 1:08 pm

    I think since its bitter, you should try and substitute some of the cocoa powder for some hot chocolate?

    • Anushka on July 21, 2017 at 1:11 pm

      Hot chocolate powder

    • Gemma Stafford on July 22, 2017 at 5:03 am

      That is a great suggestion Annushka, thank you for your input,
      Gemma 🙂

  37. Janelle on July 20, 2017 at 6:37 pm

    I found this brownie to be really bitter (and I’m one to love bitter dark chocolate). I think it may depend on the type of cocoa powder used. If you’re using a sweet type like Hershey’s, maybe the brownie would taste better, but if you’re using a high quality baking cocoa powder, I think it’s a bit bitter. I would decrease the cocoa powder and add a bit more sugar next time for more of a brownie taste.

    • Gemma Stafford on July 21, 2017 at 3:37 am

      hi Janelle,
      thank you for that insight.
      I like a good quality cocoa too, and indeed a little extra sugar would be a help. Milk can also reduce the bitterness, so cutting back the cocoa powder measurement may be sufficient. Thank you for your tip, always useful,
      Gemma 🙂

    • LeighAnn on July 28, 2017 at 11:45 am

      I used Hershey cocoa powder and was still bitter.

      • Gemma Stafford on July 29, 2017 at 3:24 am

        Hi LeighAnn,
        If you can find a Dutch processed cocoa it will be less bitter. This cocoa has been de-alkalized, which allows it to be smoother/less bitter in flavor.
        I hope this is of help to you,
        Gemma 🙂

  38. Nandhini Vivek on July 18, 2017 at 12:22 pm

    Hi gamma, I m from India, I baked this brownie. ,,, tonight,,, baking is good ,, but taste is so bitter ,,, I used the correct measure ment,,, then how it came I don’t know, again second I did , taste only so bitter,,, I think too much coco powder,,, I don’t what wrong in this ,, but the texture is very good

    • Gemma Stafford on July 19, 2017 at 2:29 am

      Hi there,
      You may have found it too bitter for your taste. You can reduce the amount next time, or add more sugar. I would refer to adjust the cocoa. I am happy that you tried this one, now you can get it to suit your own taste,
      Gemma 🙂

  39. moi on July 16, 2017 at 3:57 am

    This was the best brownie in a mug I’ve ever made!

    • Gemma Stafford on July 17, 2017 at 2:29 am

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

  40. Sidhpuri K on July 14, 2017 at 6:21 am

    Tried it and it was sooooo good!!! When I try the recipes they come out exactly like the one in the video, thus has never happened before… Oh by the way can you make like a choco lava mug cake that wud be amazing… Or is it already there?

  41. Sofia on July 12, 2017 at 2:22 pm

    Your recipes are amazing and this is actuallylike a real brownie , very easy and fun to make

    • Gemma Stafford on July 13, 2017 at 2:06 am

      Thank you Sofia, I am happy that you like this recipe,
      Gemma 🙂

  42. Martina Guemble on July 11, 2017 at 8:21 pm

    I tried to make this, when I did it was like everything was separating there was a lot of what looks like oil and water not cooking with the brownie I had it in the microwave for 3 minutes before it would start cooking even a little bit.
    Is there something I did wrong, or any tips you can give me?

    • Gemma Stafford on July 12, 2017 at 2:12 am

      Hi Martina,
      I think there may be an issue with your microwave! this should not take much more than one minute to cook. Do go back to the recipe/video and see what you think may have been the issue too, if it is not the microwave, or the power selected, which should be full power, then I cannot imagine what went wrong. The shape and size of the cup/mug matters too. I use a 6 – 8 oz cup/mug, rather wider than deep, this allows the heat to transmit better through the food. I am sorry this was not good for you, Gemma 🙂

  43. Yang on July 11, 2017 at 12:37 pm

    Hi, Gemma! I liked this recipe so much that I wanted to make a bigger batch of it by baking it in the oven. If I make, let’s say, 8 recipes of it, how long should I bake in the oven? Is it possible? Thanks in advance.

    • Gemma Stafford on July 12, 2017 at 2:22 am

      Hi Yang,
      Yes, it is entirely possible. It will bake in about 15 mins at 180C/350F. It does not matter the size of the batch as it is baked as a layer. Give it a shot! do let us know here too, it will inspire other bold bakers,
      Gemma 🙂

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