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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!

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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 even a Mug Donut.

4.7 from 47 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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483 Comments

  1. Profile photo of Stormtropper Stormtropper on May 24, 2017 at 10:04 pm

    This recipe is amazing, I use it all the time. I have also ended up tweaking it a bit & figured I would share.
    Instead of 3 tbsp of flour I use 2tbs & 1tbs of instant pancake mix (helps make it less dense), I usually substitute the oil for butter (but have also used veggie oil), & I usually use granulated sugar instead of brown sugar because that’s just what I have around.

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2017 at 3:11 am

      Good job! That is what I love to hear, everyone making their own version of the recipes.
      Thank you for sharing with us,
      Gemma 🙂

  2. Profile photo of DessertLover12 DessertLover12 on May 22, 2017 at 4:51 pm

    Hi Gemma
    I just wanted to say thank you for this awesome recipe. My mom loves it and so do I. 🙂😍💖

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2017 at 9:38 pm

      I’m so happy go hear that 🙂

  3. Marsha on May 13, 2017 at 8:33 pm

    I just made this…oh my was it good. The only thing I did different was use 1 Tbsp of coconut oil and 2 Tbsp of plain unsweetened applesauce. I added walnuts, which I prefer. I cooked it for 1 min 10 sec. and let it cool for at least five minutes. It was still gooey in the middle and moist underneath. This is one of the best brownies I’ve ever eaten. Can’t wait to make one for my husband. Thank you very much for this recipe 😊

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2017 at 2:28 am

      Hi Marsha,
      Thank you so much for your input here, it is really helpful to others, I will save this and pass it on to vegan followers as the need arises.
      It does sound as though you got this just right! well done,
      Gemma 🙂

  4. Joanna lee on April 27, 2017 at 5:57 pm

    Can you use vegetable oil?
    Is vanilla extract necessary? can we substitute that with something else?

    • Profile photo of Gemma Stafford Gemma Stafford on April 28, 2017 at 12:41 am

      Hi there,
      Vanilla is never essential really! You can try this with oil, but it would not be for me! be cautious with the amount,
      Gemma 🙂

      • Alli on April 28, 2017 at 2:12 am

        I use maple syrup instead of vanilla (same amount, it’s a direct substitute)

        • Profile photo of Gemma Stafford Gemma Stafford on April 29, 2017 at 2:49 am

          I am not sure what this will do! Vanilla is an essence/flavor if you will, it is strong in flavor, concentrated.
          Maple syrup is a sugar, not really a substitute for vanilla, unless it is an essence/extract of some sort!
          Gemma 🙂

  5. Ivonaa on March 16, 2017 at 4:01 am

    Great idea, but it came out too sweet and oily for my liking.

    • Profile photo of Gemma Stafford Gemma Stafford on March 17, 2017 at 12:58 pm

      Hi there,
      Did you follow the recipe exactly?
      This is one of the most popular mug recipes, I have not heard this before,
      Gemma 🙂

  6. Sandy Chen on March 14, 2017 at 5:23 pm

    Hi Gemma
    is their any cocoa power free or substitute for that browse if you have can you send me
    thanks
    Sandy

    • Profile photo of Gemma Stafford Gemma Stafford on March 15, 2017 at 3:53 am

      Hi Sandy,
      For a chocolate flavor you will need cocoa, or chocolate. Carob, (Carob powder) which is a pea type fruit can be used as a chocolate substitute but this may be difficult to find too,
      Gemma 🙂

  7. Natalie on March 13, 2017 at 4:06 pm

    It was so good!!! Any more ideas?

    • Profile photo of Gemma Stafford Gemma Stafford on March 14, 2017 at 11:17 am

      Loads more ideas Natalie! Check out all of the mug recipes here on the website,
      Gemma 🙂

  8. Heather Hoyt on March 8, 2017 at 6:59 pm

    I made these today, but I used plastic bags (I made sure they were microwavable) and it worked wonderfully. Brownie in a bag!

    • Profile photo of Gemma Stafford Gemma Stafford on March 10, 2017 at 5:25 am

      Haha! Heather, you are a baking genius! Well done, what a great idea.
      You should post this in the images section to inspire other bold bakers!
      Gemma 🙂

  9. Profile photo of sbishnoi88 sbishnoi88 on March 6, 2017 at 11:48 am

    YES. Exactly what I needed on a Monday afternoon. I was out of chocolate chips so I experimented – on half the brownie I put chopped caramel candies and on the other I put broken up Andes mints. Let’s just say it was a good choice

    • Profile photo of Gemma Stafford Gemma Stafford on March 7, 2017 at 8:12 am

      Haha! you are a genius, well done you, you made this your own!
      Gemma 🙂

  10. Profile photo of Mahek Mahek on March 5, 2017 at 9:06 pm

    This is a really tasty dish!!! It turned out to be amazing for me! Thankyou so much Gemma for this recepie ?

    • Profile photo of Gemma Stafford Gemma Stafford on March 6, 2017 at 1:16 am

      YEA! I am really happy to hear this, well done you,
      Gemma 🙂

  11. Schayne George on March 5, 2017 at 2:49 am

    I’ve spent all day making these trying to make a GF version for my best friend and I think I’ve got it! 1tbsp buckwheat and 2tbsp of a tapioca/rice/corn flour mix (it’s my local supermarket’s gluten free flour mix, Coles for any Aussies out there). It’s the same fluffy, rich texture as the original, and it doesn’t have that weird nutty aftertaste from the buckwheat.

    Now to mix a bajillion sachets of the dry mix, I think she’s going to like this birthday present.

    • Profile photo of Gemma Stafford Gemma Stafford on March 6, 2017 at 1:44 am

      How kind you are to go to all of this trouble for your friend, and to share it with us too. GF is one of the biggest requests I get here on BBB.
      I remember Coles! I spend a few months in the Blue Mountains after I finishes college, loved Australia!
      Gemma 🙂

    • Lynnie on March 7, 2017 at 4:38 am

      Shayne, I have made this only once. Well twice – one for my husband and a GF for me. I just substituted Dove’s Farm GF flour and added a little more oil. It worked! The GF one was still moist.

      • Profile photo of Gemma Stafford Gemma Stafford on March 7, 2017 at 8:00 am

        Thanks for the help Lynnie, I appreciate it,
        Gemma 🙂

  12. Geethu on February 19, 2017 at 1:30 am

    Hello Gemma!

    I tried this recipe last month and I’ve been making it almost every weekend since! It’s so yummy and I can’t believe it only takes a few mins! Thank you for the amazing recipe!!

    • Profile photo of Gemma Stafford Gemma Stafford on February 19, 2017 at 2:56 am

      Hi there Geethu,
      Thank you for your kind words, it is great to hear that you are getting on well with this recipe,
      Gemma 🙂

  13. Silvermist on February 12, 2017 at 7:44 am

    Hi Gemma
    Great deserts all…
    I was thinkin can I use milk instead of water and can bake in oven…..?
    Thanx?

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 8:40 am

      Hi there,
      yes, why not! I would tend to make more than one if I was using the oven for these I would use a muffin pan, and make more than one.
      180C/360F will do it, for about 15 mins,
      Gemma 🙂

  14. Bree on February 2, 2017 at 9:56 pm

    Loved this recipe! It was super chocolatey- -and super delicious. The only problem I had is that it was very dry afterwards. I’d recommend putting a tiny bit less flour, or more chocolate chips.

    • Profile photo of Gemma Stafford Gemma Stafford on February 3, 2017 at 11:15 am

      That is great Bree, cut the cooking time back by about 10 secs, cooking continues during standing time too,
      Gemma 🙂

  15. Yamini on February 2, 2017 at 5:04 pm

    Omg !! I normally don’t comment unless it’s actually good.. your recipe is really amazing.. the brownie turned out so beautiful.. thank you.. I love all your videos. Can’t wait to try more ??

    • Profile photo of Gemma Stafford Gemma Stafford on February 3, 2017 at 11:53 am

      This is a good news day for me so far, I am always happy when you guys are happy! Thank you for being in touch, and for your kind words,
      Gemma 🙂

  16. Angelica on January 28, 2017 at 10:18 pm

    I made this recipe and when I combined all of the ingredients, the batter was rather thick. Not gooey, but like the dough of an unbaked pizza. Can you tell why that is? Your response would be awesome. 🙂
    P.S. Although it did taste very rich and succulent. I loved it.
    P.P.S. I also did your pizza-in-a-mug recipe, and the base of the pizza was thick like the dough of a real pizza. Is that okay? But why was it different from your video of your mug recipes?

    • Profile photo of Gemma Stafford Gemma Stafford on January 29, 2017 at 2:38 am

      Hi Angelica,
      You an add a little more liquid to the batter if you feel it was too thick. It may be just the difference in the flour, or in the measurements. This is such a small quantity of ingredients that a little too much, or too little can make a difference.
      You can change the shape of your mug/cup to get a different result. This is because of the way heat distributes in microwaved food. Use a wider rather than deep mug/cup, or even a small cereal bowl, this will make a difference.
      Do experiment a little, this is the learning in baking!
      Gemma 🙂

      • Angelica on January 30, 2017 at 1:55 am

        Thank you very much! 🙂

  17. S & D on January 20, 2017 at 6:05 pm

    So quick and easy to make. Great recipe. The only change we made to make it a bit more healthier was to replace the 3 tablespoons oil with 2 tablespoons pumpkin puree and 1 tablespoon olive oil. Turned out delicious.

    • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:34 am

      Wow! what a great invention! well done you, I am happy that you found a way to make this your own, that is the idea!,
      Gemma 🙂

  18. Just a person on January 15, 2017 at 9:55 am

    I made this recipe with a few changes to suit what I had around and it came out great! The other times I tried this recipe, it came out more bitter than I expected, but this solved the issue.
    Little more than 4 tablespoons of all purpose flour
    1/2 teaspoon vanilla extract
    1/2 tablespoon maple syrup
    1 tablespoon unsweetened cocoa powder
    3 tablespoons white/granulated sugar
    2 1/2 tablespoons canola oil
    3 tablespoons water
    1/2 tablespoon Hershey’s sundae dream syrup (optional)
    1 teaspoon room temperature butter (smush it into a creamy consistency with a fork before addng in batter)
    3 chopped walnut halves chopped into the size of chocolate chips(less than 1/4 cup chopped)(optional)
    1 ounce of chocolate fudge chopped into chocolate chip size (optional)
    Having something to bite into and different flavor and texture components is really essential which is why there are nuts and fudge in my variation but you can skip this. 🙁

    Mix all of the ingredients together in a large mug until well combined (should take about two minutes)
    I microwaved mine for 2 minutes and 55 seconds but my microwave has a low wattage. Microwave yours in 30-45 second increments until you can poke a toothpick in the center and it comes out clean.
    Top with ice cream and eat warm.
    I had only vanilla ice cream so I mixed 1 scoop of it with a little less than 1/4 teaspoon of instant coffee mix (BRU) and chocolate syrup and froze then put it on my cake.

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2017 at 10:56 am

      Wow! what a lot of work you put into this recipe. I am so happy that you got it right for you, and that you shared it here for other Bold Bakers, thank you so much,
      Gemma 🙂

  19. Mat on January 14, 2017 at 9:22 am

    I tried this recipe today after following your Youtube channel for a while. It looks like I’ll have to change mugs because the mug got very hot but the batter never seemed to set even after 3 minutes. I’ll try again because I’ve made brownies in the microwave before using “classic” recipes (egg + butter + melted chocolate + sugar + flour) and never had an issue.

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 11:33 am

      Hi Mat,
      Yes, now you have it! A heavy pottery mug will absorb the energy. It is important to know how microwave cooking works. Likewise a wide mug will cook more evenly than a deep mug, you will learn!
      Good that you made brownies in the microwave before, good job!
      Gemma 🙂

      • Mat on January 15, 2017 at 11:14 am

        A friend of mine uses a glass mug and it works perfectly – what do you reckon?

        • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 12:07 pm

          That sounds perfect, experiment a little!
          Gemma 🙂

  20. Grace Carpenter on January 13, 2017 at 2:56 pm

    I added 1/2 a tablespoon more of flour, substituted 4 tablespoons of hot cocoa mix for the cocoa powder, reduced the brown sugar to 1 tablespoon, and mixed in a small scoop of melted ice cream. It took about a minute more to cook, but it was worth the wait!

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 1:18 pm

      Ah Grace, you worked hard to get this right for you, well done, now you have your very own recipe.
      Gemma 🙂

  21. Rashi Dewan on January 11, 2017 at 11:06 am

    After trying like 20 mug cake recipes I finally found the perfect one to satiate my mid night hunger 😀 Thank you so so much for this amazing recipe. Cannot explain how happy my tummy feels

    • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2017 at 5:33 pm

      I’m thrilled to hear that Rashi. Makes me very happy. I have more new mug recipes coming soon. Also check out my mug ebook for sale on the website if you haven’t already.

      Best,
      Gemma.

  22. Profile photo of Sarah Chilingirian Sarah Chilingirian on January 10, 2017 at 4:22 pm

    Hello Gemma, first of all thank you so much for this idea, this is the first time I cook in a microwave and the result was great. Except with the given quantity of ingredients the batter was rather hard, so I had to add more water (2 and half Tbsp) in order to get the needed texture of the batter and bake. But the result was a delicious mug cake and loved it so much! 🙂 please keep updating!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2017 at 2:34 am

      Hi Sarah,
      This may be right for your ingredients, flour absorbs liquids in different ways, according to how, where and even when it is milled. Good job to realize this, and correct it too, well done you,
      Gemma 🙂

  23. Zainab on January 7, 2017 at 12:26 pm

    Hey what if we use simple sugar instead of brown sugar?

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:13 am

      hi Zainab,
      That will be good too, you can do this,
      Gemma 🙂

  24. THAT DUD on January 6, 2017 at 3:31 pm

    SUPER GOOD

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:46 pm

      that’s great to hear 🙂

  25. Ramishah Fahim on December 27, 2016 at 8:19 am

    Hi Gemma!
    I followed the recipe but used white sugar instead of brown. It turned out really amazing and I love it. Thanx.☺

    • Profile photo of Gemma Stafford Gemma Stafford on December 28, 2016 at 2:50 am

      That is great, I am happy to hear that, thank you for being with us,
      Gemma 🙂

  26. Nufla on December 19, 2016 at 7:10 am

    Hey, I loved the recipe. But I would like to know what I can use instead of oil and what quantity of it.

    • Profile photo of Gemma Stafford Gemma Stafford on December 20, 2016 at 2:46 am

      Hi there, this is the recipe, and changing this will change the result. Add the same quantity of melted butter, this will do it,
      Gemma 🙂

  27. Aaimah on December 14, 2016 at 4:23 am

    I think you forgot to mention any rising agent …. Do I had to add baking powder??

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 4:06 am

      Hi there,
      Do follow the recipe, it will be good,
      Gemma 🙂

  28. CodeGhoul on December 10, 2016 at 6:43 am

    I used white sugar for this and balanced it out by adding more oil and milk (not that much). It tasted awesome and moist! Also, don’t let it sit in the micro for so long! Especially if you used white.

    • Profile photo of Gemma Stafford Gemma Stafford on December 11, 2016 at 3:02 am

      Hi there,
      thank you for your kind input. I am delighted you are making these recipes your own, well done you,
      Gemma 🙂

  29. Sam Citerone on December 7, 2016 at 6:22 pm

    For anyone looking to reduce the oil, I cut it in half and added another tablespoon of water for moisture, then I baked it for the minimum amount of time (actually 40 seconds) in a wide mug. It was DELICIOUS. The center was still a bit gooey but I honestly prefer it that way. Keep in mind that there are no eggs so you’re not eating anything raw.

    • Profile photo of Gemma Stafford Gemma Stafford on December 8, 2016 at 1:47 am

      YEA! that is great Sam, I love it when you guys help me out here. That sounds like a great idea, and the wide mug will allow the heat to distribute well. good job you, Gemma 🙂

  30. Lola on November 20, 2016 at 12:43 am

    Hey gemma, do u have a recipe like this that doesnt use cocoa powder because i dont have any. Do u have to use cocoa powder in this recipe or can i make them without.

    • Profile photo of Gemma Stafford Gemma Stafford on November 20, 2016 at 7:39 am

      Hi Lola,
      if you want a chocolate flavor then you will need something to give it, cocoa or chocolate, or sometimes both.
      You can try this without the cocoa, but it will not be the same thing! Perhaps try another recipe,
      Gemma 🙂

  31. Hailey on November 14, 2016 at 9:31 am

    This recipe was the very first mug recipe I ever tried after watching Gemma’s youtube video. It was crazy delicious, I can’t believe how easy it was to make, and I had all the ingredients at hand so it wasn’t complicated at all. Excited to try more of Gemmas recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on November 15, 2016 at 4:01 am

      hi Hailey, that is great, i am happy to hear that, Gemma 😉

  32. Shriya on October 30, 2016 at 10:55 pm

    Hey Gemma, can I use wheat flour instead of all purpose flour?

    • Profile photo of Gemma Stafford Gemma Stafford on October 31, 2016 at 3:55 am

      Hi there, all purpose flour is wheat flour, or plain flour, depending on where you live. 🙂

  33. Marimo on October 22, 2016 at 7:30 am

    Hello Gemma!
    I’ve started watching your youtube videos since I’ve started going to University. This particular recipe was so great, I’ve adjustet the amount of sugar because the chocolate chips I can buy are too sick sweet. And it tasted DIVINE!

    I love your savory recipes too!
    I hope there will be more Mug recipes in the future 🙂

    With Love from Switzerland!
    Marimo

    • Profile photo of Gemma Stafford Gemma Stafford on October 23, 2016 at 3:10 am

      Hi Marimo, it is great to have you with us. i am happy that you are finding the recipes useful. what a beautiful country you live in, and wonderful food too. i wish you well with your studies. there will be many more mug recipes in the future, Gemma 🙂

  34. Cathy on September 19, 2016 at 5:52 pm

    Can I use hot chocolate mix instead of coco powder?

    • Profile photo of Gemma Stafford Gemma Stafford on September 20, 2016 at 11:55 am

      Hi Cathy, you can try this! Cocoa is an unsweetened chocolate powder, which is high in cocoa solids. This gives it great flavour, and balances the sweetness in the bake. Drinking chocolate is sweet, and has milk solids added too, so it is a different thing. It is worth a shot, it is just a small amount of ingredients 🙂

  35. Sam on September 17, 2016 at 9:41 pm

    Only have 2 & up cups we are big tea and coffee drinkers, so going to double recipe. Hope it turns out I’m craving chocolate. Haha.

    • Profile photo of Gemma Stafford Gemma Stafford on September 18, 2016 at 5:51 am

      Go for it Sam! use a wider rather than deep cup/mug, it distributes the heat better, 🙂

  36. Krips on September 15, 2016 at 9:33 pm

    Have you used self raising flour since i cannot see any baking powder or soda in the ingredients.

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:08 am

      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)
      All purpose flour is plain flour – there is no raising agent in this recipe, Gemma 🙂

      • Krips on September 16, 2016 at 2:02 am

        Thanks so much.

  37. Athula on September 13, 2016 at 10:47 am

    This didn’t work at all. It was clumpy and tasteless. Unfortunate.

    • Profile photo of Gemma Stafford Gemma Stafford on September 13, 2016 at 10:51 pm

      That is unfortunate. I have talked to many people and i have not heard that form others. Can you do me a favor and just double check the measurement and recipe because something sounds off.

  38. Bineeka on September 12, 2016 at 8:01 pm

    So I’m 7 months pregnant with a little boy on the way, just like his mommy and daddy, I’m guessing he’s a chocolate freak already! I’ve been craving chocolate brownies and fudge my whole pregnancy!!! (My mother has this old superstition that whatever you crave to eat during pregnancy is what your child will love when they begin to eat solid foods) Guess my baby boy is already a chocolate freak, hes been jumping inside of me since I ate! Daddy really enjoyed his share as well. This recipe was perfect, absolutely perfect! Moist and soft, rich, fudgy, and warming. I added some walnuts in place of the chocolate chips and 1 tablespoon of milo chocolate drink mix and it was superb with a scoop of vanilla ice cream on top hot out the microwave! Reminded me of a brownie sundae you would get at red lobster, mmmmmm! Definitely going to be me and my husband’s go to dessert for those late night cravings from now on lol! Thanks so much!!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 13, 2016 at 1:40 am

      Ah! that is great, a little bold baker on the way. Now to get him up and running asap and then he can do the baking when Mum and Dad sit back lol. You have the right idea. Wishing you well for the last little time of your pregnancy, take it easy! Gemma 🙂

    • Profile photo of Woah__Adri Woah__Adri on May 20, 2017 at 8:24 pm

      haha my mom loves coffee and when she was pregnant with me she hated it!! and guess what, I hate coffee too, so I guess your superstition was right! 😉

  39. Profile photo of xAnnat xAnnat on September 10, 2016 at 8:22 am

    HI Gemma, for this recipe do I need to add in chocolate chips or is it an option?

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:49 pm

      no you don’t need to at all. Just leave them out,no problem 🙂

  40. Johanna Chua Co Kiong on September 4, 2016 at 4:47 am

    Hello, Miss Gemma. I really loved this recipe even though i use half the cocoa powder needed (I ran out of cocoa powder while making this). It was so good I burnt my tongue while eating this

    ah, speaking of which, is it okay if i can also use instant hot chocolate powder as a substitute? i’m not sure if my friend can find cocoa powder at the market near her dormitory. thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on September 4, 2016 at 4:57 am

      Hi there,
      Well, I am happy to hear that, not that your burnt your tongue of course. Do allow these mug recipes to stand for a minute after you remove them from the oven, this allows the heat to distribute. If you use drinking chocolate you will be changing the recipe. This is usually sweetened, and often will also have milk powder added. Use it by all means, but the flavour will not be so strong, and the sugar may need to be adjusted, experiment 🙂

      • Lynnie on May 25, 2017 at 4:45 am

        “Do allow these mug recipes to stand for a minute after you remove them from the over …”
        Silly Gemma, they are too delicious and must be eaten right away, whatever the cost!

      • Profile photo of Lynnie Lynnie on May 25, 2017 at 3:32 pm

        “Do allow these mug recipes to stand for a minute after you remove them …”
        Silly Gemma, how could we possibly wait that long, despite the risk of a burnt tongue?

        • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2017 at 1:11 am

          Haha! Lynnie, fair point!
          Gemma 🙂

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