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1 Minute Brownie in a Mug Recipe is an easy dessert you can make in minutes!
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1 Minute Microwave Mug Brownie

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Enjoy a single-serving, chocolatey brownie in a mug in no time with my 1 Minute Brownie in a Mug Recipe!


Hi Bold Bakers!

This indulgent Chocolate Brownie in a Mug 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 Brownie in a Mug?

Everyone loves a Chocolate Brownie! Whether you are a chewy brownie lover or a fudgy gooey Brownie lover, at the end of the day we all love the same cake. The fact that you can mix it in less than 5 minutes and cook it in 1 minute seems too good to be true, but it’s not! My microwave mug brownie is the real deal!

The Secret to my Mug Cake & Brownie Recipes!

Mug cakes made in the microwave are no longer dried wrinkled up cake at the bottom of your mug. When you microwave a mug dessert, you’re actually steaming the batter so it micro-bakes up moist and delicious. Just be sure not to overcook your brownie. 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 Nutella Mug Brownie!

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Take the few minutes it takes to make this mug cake to make your day or share it with someone else.

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4.14 from 656 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*
Fat 47g72%
Saturated Fat 6g38%
Polyunsaturated Fat 38g
Sodium 15mg1%
Carbohydrates 73g24%
Fiber 7g29%
Sugar 46g51%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

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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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995 Comments

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  1. paula on September 26, 2019 at 6:00 am

    This isn’t for the recipe, but hopefully someone has an answer. I have a bunch of Mug Treats (Betty Crocker) and want to make them into cupcakes and bake in the oven. How would I go about doing this? Temp, time, additions, subtractions? Thanks

    • Gemma Stafford on September 28, 2019 at 2:46 am

      Hi Paula,
      Anything you bake in the microwave can also be baked in the oven. I tend to use a muffin pan for this. Bake at 350F/180C for 15 – 20 minutes, check at the 15 minute time, all will be well.
      happy baking!
      Gemma 🙂

  2. Khatheeja on September 24, 2019 at 12:06 am

    Hi Gemma
    I made the batter but I accidentally put too much cocoa powder
    How can I fix my batter?

    • Gemma Stafford on September 24, 2019 at 9:01 am

      Hi Khatheeja! Unfortunately, there is no fix, but a lesson here. Carry on and bake (Your brownie might be a little more chocolatey, nothing dollop of whipped cream or a scoop of vanilla ice cream can’t fix). Then next time, keep in mind to measure correctly and carefully as it is easier to add than to remove when dealing with dough and batter. Keep on baking! Gemma ????

  3. WoolSox on September 8, 2019 at 5:27 pm

    I’ve had my fair share of chocolately mug recipes, but this one takes the cake! Or.. the brownie?! Rich, soft, and full of delicious chocolate, how can you go wrong?! This recipe easily halves if you’re looking for just a taste — just be sure to watch that cook time! Ice cream on top is definitely not optional! 🙂
    *fights off curious passerbys with brownie spoon*

    Thanks for sharing this wonderful recipe Gemma!

    • Gemma Stafford on September 9, 2019 at 8:33 am

      Haha! I agree on the ice cream! I’m delighted that you like my recipe. Thanks for being here.

  4. Destinywriter94 on August 25, 2019 at 7:38 am

    I tried this recipe and was pleasantly surprised at how wonderful this turned out. You know those Hungrymen brownies that you fight and bribe your family for? We’ll fight no more, though this recipe is packed with more Chocolate flavor than the original Microwavable Treat.
    I actually cooked it in a Bowl instead of a mug and used vegetable oil instead of any other specialty oil. I really just used whatever was on the Shelf and chopped up some of my own mixed chocolate.
    Over all this took me two minutes to cook with a slightly wet middle(which Mum and Sister are with no problem). I think what really made Hudson4 happiest about this recipe was that it didn’t have Milk or Eggs and it still delivered on flavor.
    It is exactly what you expect from a brownie, it was fudgie but slightly cakey too the best of both worlds. Thank you so much for this recipe, this is one that we will use for any brownie craving.

    • Gemma Stafford on August 25, 2019 at 8:06 am

      I’m delighted that you liked it. Thanks so much.

  5. Mehwish on July 30, 2019 at 9:05 am

    Gemma I tried your mug brownie and it was so yummy and soft. Thank you for giving us so yummy recipe.

    • Gemma Stafford on July 30, 2019 at 7:34 pm

      Yes! I’m thrilled to hear that 🙂

      Best,
      Gemma.

  6. Ayame (^_^) on July 20, 2019 at 5:51 am

    Amazing for such a simple recipe!! I also found that you could split the batter between two cups if you want there to be two brownies.

    • Gemma Stafford on July 21, 2019 at 8:12 pm

      Exactly! then you get 2 dessert for the price of 1!

      Gemma 🙂

  7. Lorie on July 19, 2019 at 3:40 pm

    I made this as a little dessert for myself, and oh my! It was SO rich and fudgy and gooey 🙂 I had to split it with my son because I cannot justify the amount of calories that ONE of these has 🙁 But I still enjoyed it with a bit of Cappucino frozen yogurt! Is there a way to cut down on the calories? I know it’s sacrilege to make a BROWNIE low calorie, but I’m trying to lose weight right now and I’d still love to be able to indulge a treat now and then! Great recipe BTW! I had to microwave it for 65 seconds, and it was still a tad undercooked on the bottom. I will play with the times next time 🙂

    • Gemma Stafford on July 21, 2019 at 7:58 pm

      Hi Lorie,

      I’m really glad you like this recipe. It’s a tough one. You could try using coconut oil which will be a healthy option but maybe not lower calories.
      Also maybe try a nut flour and maybe a sugar substitute.

      It’s hard because once you start to change up the ingredients the results can also change :/.

      Hope this was of some help,
      Gemma.

  8. karen fazio on July 11, 2019 at 10:49 am

    Gemma i made this for myself to see what it would taste like it was heaven in a cup !!!!!!!!!!!!!!!i put a few marshmallows and chopped pecans a little drizzle of caramel and chocolate ice cream syrup…oh dear it is just the most delicious brownie i have ever ate..i love it..cant wait to make it for the family..i am sure to be trying out the rest of them as i love cake and brownies above all other desserts…thank you so much love…hope you have a great day

  9. Sarah on June 15, 2019 at 3:44 pm

    Thanks for a great and quick recipe! Hubby said he felt like a brownie after dinner and tomorrow is fathers day so I figured I couldn’t deny him the treat.
    He thought it was delicious!
    I added some 70% dark chocolate chunks in, instead of the chocolate chips and they were a great addition.

    • Gemma Stafford on June 16, 2019 at 6:12 am

      LOVE to hear that!! Thank you so much for trying it out 🙂

      Best,
      Gemma.

  10. Brent on June 12, 2019 at 4:10 pm

    what adjustments would you recommend for date sugar?
    id like to use whole where possible foods, so I was thinking of using rolled oats rolled into “flour”.
    thanks

    • Gemma Stafford on June 13, 2019 at 5:58 am

      Hi Brent,
      I would not make an adjustment for the palm sugar for this recipe, as long as it is fine enough to incorporate into the recipe in the time, it will be good.
      The oat flour I would not be too sure about, it is a totally different thing to wheat flour, it is denser, and of course, it has no gluten, so it will give a different result.
      Usually, you would mix the oat flour with another type of flour, to lighten it, but it will be an experiment for this recipe. Try it! it is just a little recipe, and you can experiment with it,
      Gemma 🙂

      • Brent on June 30, 2019 at 7:50 pm

        so, I tried this out a few times, attempting to make a decent diabetic brownie desert option.
        Here’s the best combination I have so far…
        1/8 cup flour
        1/8 cup cocoa
        1/4 cup date powder (whole dates, powdered)
        dash of salt
        1/8 cup water
        1/8 cup oil
        1/8 cup coconut oil, mostly melted
        splash of vanilla
        stir
        4 frozen dark sweet cherrys, diced up into little pieces
        stir
        75 seconds of microwaving

        all of the sugars are from whole fruit sources.
        and the other carbs are mellowed out with the extra oil, so it doesn’t spike the blood sugar.
        you probably want some milk to wash it down.

        your site is great. its got tons of nice ideas to try out. thanks.

        • Gemma Stafford on July 1, 2019 at 6:57 am

          Hi Brent,
          well done you! I presume you are buying the date powder ready prepared, it is not an ingredient I know, I will have to check that one out.
          I love that the bold bakers out there are so inventive, and if I may say so, the boy bakers are always so scientific about their approach, it is so interesting.
          Thank you for this input. Lots of our followers will be interested in this.
          Love your splashes of this and that too, haha! feels like home,
          Gemma <3

  11. kay on June 11, 2019 at 6:07 am

    This looks great — my kids will love this for college! Could avocado oil be used?

    • Gemma Stafford on June 11, 2019 at 9:15 am

      Hi Kay! I personally have not tried working with avocado oil, but I have read a lot about it’s benefits. I do not see a problem replacing the oil with avocado oil. Let me know how that goes. I always love to hear from Bold Bakers who try new ingredients. Gemma ????

  12. Patty on June 10, 2019 at 6:51 am

    Gemma,

    I made this this past week and it was not something that I would make again. It was to chocolatey and a little dry and I only cooked it for 45 seconds. I think it needs a little egg. It tasted like I was eating pure cocoa.

    Patty

    • Gemma Stafford on June 11, 2019 at 8:39 am

      Hi Patty! Thanks for letting me know. I am sorry this recipe did not work out for you. As your brownie turned out dry, you can definitely try baking it a few seconds shorter. I am guessing that your microwave must have more wattage than mine (1200W) or your cooking vessel had something to do with it. It is mean to be super chocolatey. You can try using white chocolate chips, butterscotch chips or peanut butter chips to mellow down the chocolate flavor. Or a nice vanilla ice cream or whipped cream would be grand. Best, Gemma ????

  13. zayrel on May 29, 2019 at 2:21 am

    Hi Gemma,

    Can I put it in the fridge?

    • Gemma Stafford on May 29, 2019 at 12:04 pm

      Hi,

      Yes you can put it in the fridge for 24 hours before you cook it off.

      Best,
      Gemma.

      • karen fazio on July 11, 2019 at 10:47 am

        Gemma i made this for myself to see what it would taste like it was heaven in a cup !!!!!!!!!!!!!!!i put a few marshmallows and chopped pecans a little drizzle of caramel and chocolate ice cream syrup…oh dear it is just the most delicious brownie i have ever ate..i love it..cant wait to make it for the family..i am sure to be trying out the rest of them as i love cake and brownies above all other desserts…thank you so much love…hope you have a great day

        • Gemma Stafford on July 11, 2019 at 2:23 pm

          Well done, Karen! I am glad that you enjoyed and will make for the rest of the family. These treats are best shared with loved ones! Gemma ????

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