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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 84 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 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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651 Comments

  1. Echo on December 14, 2017 at 4:31 pm

    Why would you need to omit the chocolate chips if you’re vegan? They make vegan chocalate chips.

    • Gemma Stafford on December 15, 2017 at 4:23 am

      Hi there,
      It depends on the chocolate, but I agree this is misleading, I will correct this today, thank you for letting me know,
      Gemma 🙂

  2. Jeannie on December 9, 2017 at 9:47 am

    This recipe was okay for me, it was a little dense and dry. It was too bitter.

    • Gemma Stafford on December 9, 2017 at 12:08 pm

      Maybe you found the cocoa powder a bit too rich? This little guy is denser then cakes as there is no raising agent in it. 🙂

  3. Victoria on December 8, 2017 at 10:27 pm

    This was my first mug brownie/cake/pastry and it was amazing!! So simple and full of chocolaty goodness!!

    • Gemma Stafford on December 9, 2017 at 9:24 am

      I’m delighted to hear that Victoria. Thanks for trying it out 🙂

  4. Melissa on December 4, 2017 at 8:17 pm

    I think this was pretty good and definitely satisfied my chocolaty brownie craving. However if I were to make it again, I might modify how I mix the ingredients as putting them all in a mug and stirring didn’t really properly combine them. I also used coconut oil which I love, but 3 tablespoons was way too much because I ended up with extra oil on top after microwaving. So I might try a different oil next time, or just less. But again, it tasted good!

    • Gemma Stafford on December 5, 2017 at 1:36 am

      Hi Melissa,
      Yes, some people like to mix outside of the cup, or make more than one and divide the mix. The brownie one is particularly suitable for holding in the fridge for the next day, so it is worth mixing in a larger bowl. Good tip with the coconut oil, thank you,
      Gemma 🙂

  5. Shaista on December 4, 2017 at 8:10 am

    Hi Gemma! I just wanted to know if I could replace the water with the milk. I hope that you reply to this comment because it will really help me. Thank you.

    • Gemma Stafford on December 4, 2017 at 8:31 am

      Hi Shaista,
      Yes! I think that will be perfect! it will just make it a touch richer,
      Gemma 🙂

  6. Aadarsh on December 3, 2017 at 9:54 am

    Hi Gemma,
    Loved this recipe!!
    What can I do to make it fluffier?
    Its really tasty but could be even better if it was fluffier.

    • Gemma Stafford on December 4, 2017 at 3:23 am

      Hi there,
      Thank you for being in touch.
      Mix it really lightly!
      Brownies are dense, it is the nature of them. Using a self raising flour will change the texture, make it lighter. Add 1/4 teaspoon baking powder if you are using an all purpose/plain flour. I hope this helps,
      Gemma 😉

  7. mariam on November 23, 2017 at 3:23 am

    can I use white sugar instead of brown sugar??
    if not what could I use instead of brown sugar

    • Gemma Stafford on November 23, 2017 at 8:59 pm

      Hi Mariam,

      Yes you can use white sugar, no problem 🙂

      Gemma.

    • Randomgirl on November 24, 2017 at 5:24 pm

      Yes

  8. Ma. Angelica Manalili on November 22, 2017 at 4:50 am

    Hi! Firstly, I want to say that your recipe is indeed heavenly!
    Secondly, I would like to ask three things, and I would appreciate it if you could reply, Gemma 🙂
    1. Would it taste the same if I used vegetable oil?
    2. Would it taste the same if I were to mix a large quantity of ingredients that would easily yield a large batch of brownies? (My friends love it!)
    3. What is your time estimate if I were to bake them in an oven?

    • Gemma Stafford on November 22, 2017 at 6:35 am

      Hi,

      Delighted you like my recipes. yes you can use veg oil. Yes you can multiply the recipe. I cant predict the time because I don’t know how many times you are multiplying it. If you want baked brownies look up my best ever brownies.

      Hope this helps,
      Gemma.

      • Ma. Angelica Manalili on November 22, 2017 at 12:08 pm

        Thank you so much!!! ❤️

  9. Isabelle on November 10, 2017 at 6:52 pm

    Omg, this recipe is amazing!

    • Gemma Stafford on November 11, 2017 at 2:37 am

      Thank you so much Isabelle, that is a great review,
      Gemma 🙂

    • Trinity 💕 on November 13, 2017 at 11:39 am

      It actually only took 6 minutes and the brownie after is so big I’m going to eat the rest this afternoon

  10. Karen on November 10, 2017 at 12:43 pm

    This is delicious!

    • Gemma Stafford on November 11, 2017 at 2:39 am

      Hi there Karen, that is os nice to hear, thank you,
      Gemma 🙂

  11. Olivia on November 2, 2017 at 1:34 pm

    Mine looked disgusting before I mixed it but now it looks amazing

    • Gemma Stafford on November 3, 2017 at 2:29 am

      Olivia, haha! Raw ingredients do not really look too appetizing, that is the truth!
      Gemma 🙂

  12. Luna on October 23, 2017 at 9:45 pm

    So I tried that recipe and I just loved it. The taste is amazing and it’s so easy. Even my friend – who managed to burn spaghetti and forgot to put water in a pot with soup (still can’t believe it) – could make this

    • Gemma Stafford on October 24, 2017 at 1:18 am

      Hi Luna,
      Good! I am happy that you are getting on with the recipes, and actually baking! Well done to you, carry on now!
      Gemma 🙂

    • Piper on October 25, 2017 at 6:36 pm

      I made some modifications to the recipe since I didn’t have cocoa powder. No cocoa powder but about 2 teaspoons of cinnamon and 2 teaspoons of oatmeal. It tasted like a snickerdoodle cookie! I absolutely love the texture and it was so quick and easy to make. I eat it for breakfast and dessert.

      • Gemma Stafford on October 26, 2017 at 7:37 am

        Haha1 I cannot add anything to this great suggestion, thank you Piper!
        Gemma 🙂

  13. Chris White on October 22, 2017 at 2:48 pm

    Oh my goodness. The beautiful texture. The rich chocolatey taste. And just minutes from start to finish. This is a dangerously delicious recipe! Sorry no pics to share – we devoured these in minutes too!

    • Gemma Stafford on October 22, 2017 at 8:04 pm

      Delighted you liked it. It is dangerously good 🙂

      • natalie johnson on November 15, 2017 at 10:51 am

        i tried this recipe, and it tasted literally like flour and water😢🤢🤷

        • Gemma Stafford on November 17, 2017 at 2:22 am

          Hi Natalie,
          I am mystified!
          Gemma 🙂

  14. Sierra on October 22, 2017 at 11:55 am

    I tried this recipe and it turned out A-MAZ-ING! I am so in love with this, plus it is vegan so all of my vegan friends can enjoy it!

    • Gemma Stafford on October 22, 2017 at 12:53 pm

      Yayyy!!! Delighted to hear that 🙂

  15. Becky on October 20, 2017 at 7:00 pm

    This is good! Cooked 1:30 in my 700 watt.

    • Gemma Stafford on October 22, 2017 at 12:57 pm

      glad to hear that 🙂

  16. Kay on October 18, 2017 at 12:07 am

    So I was dogsitting and needed something chocolate and these elderly couple seemed to do a bit of baking so I was sure they would have the basics like cocoa powder and flour and sugar and such so I went looking for everything, ended up with half coconut oil and half olive oil, which wasn’t too dramatic, then looking for vanilla, they did indeed have several bottles of vanilla, but they all were so old that they didn’t even have any sort of year or date on the packaging, so I chose the one that was a brand I recognized and smelled most vanilla, and then searching for cocoa powder, I found nesquik, and hot cocoa packets, and a canister of Hershey’s chocolate milk powder from 1988. I chose a very modern hot cocoa packet. So mixing all this up, it all was working really well until I realized I had only put in 1 tablespoon of water and not 3 so I added the rest and my batter went from consistency that I would love my cookie dough to be to nearly pudding. NOW this was super yummy just on its own so I went ahead and put it in the microwave for a minute. I took it out and it was hardly bubbly on the edges. I vaguely remembered reading that everyone was using a 1200w microwave so I double checked and only had a 1000w microwave. So I put it it in for another minute. It never got to brownie consistency and when I took it out it was too hot to eat so I put it in the fridge but it tasted good

    • Gemma Stafford on October 18, 2017 at 1:35 am

      Haha! Kay, you made me laugh out loud, this is like a novel, I was full of suspense, waiting for the punch line!
      I do not know what to say, as I am still laughing.
      Gemma 🙂

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