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Nutella Mug Brownie - It takes just 3 ingredients and just 1 Minute to make thee BEST EVER Mug Brownie!

3 Ingredient Microwave Mug Nutella Brownie

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Hi Bold Bakers!

We all know that dessert is the most important meal of the day so let’s get down to business with this Microwave Mug Nutella Brownie. First of all, it is the best brownie I have ever eaten and just requires 3 ingredients! What dessert requires just 3 ingredients and still tastes amazing? I say it’s amazing because it is two things that I love. It is really chocolatey and it’s chewy. Yes, for those chewy not fudgy people out there you heard right. It’s a chewy, rich brownie straight from the microwave in a minute.

This Microwave Mug Nutella Brownie is perfect for after school, a dinner party, sleepovers and just any time you want something delicious in just a few minutes. Don’t take my word for it, make it and taste for yourself. I know I’m not supposed to have favorites, but this is my favorite Mug dessert and once you make it you will know why.

Check out my other New Mug Meals for Back to School including Homemade Ramen, a Peanut Butter & Jelly Sandwich in a MugSavory French Toast, and a Cheese & Broccoli Rice Bowl. My Microwave Mug Meals are real food fast!

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Microwave the Nutella Brownie just until firm on top. Take care not to overcook it or it can dry out. It does not need much cooking at all.

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Cooking time given is based on my 1200W Panasonic Inverter Microwave so your timing might vary. I suggest checking it after 1 minute and go from there.

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A Big & Bold Thank You to Panasonic for sponsoring this post and helping me bring you even more Microwave Mug Meal recipes! Find out more about my Panasonic Inverter Microwave here and stay tuned for more recipes to come!

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4.6 from 10 reviews
Microwave Mug Nutella Brownie (Microwave Mug Meals)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • ¼ cup + 1 tablespoon (3 ¼ oz/90g) Nutella
  • 1 large egg, gently whisked
  • 2 tablespoons all purpose flour
Instructions
  1. In a large microwavable mug add the Nutella and egg and whisk together.
  2. Add flour and mix until you have a smooth batter.
  3. Microwave for roughly 45 seconds - 1 minute. (Cooking time is based on my 1200W Panasonic Inverter Microwave so your timing might vary). Always keep a close eye on your mug while in the microwave so it doesn’t overflow or overcook.
  4. When the brownie is set and firm on top it is done. Let the brownie cool and minutes before serving
  5. Serve with some vanilla ice cream while it’s still warm.
  6. (Gemma cooked for 1 minute in video)
Notes
They can be mixed up in advance for an even speedier meal
Cooking time will vary depending on your microwave and the width and depth of the mug

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mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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dolfin12
Michellexx
Fabiana
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128 Comments

  1. Profile photo of dolfin12 dolfin12 on September 8, 2016 at 11:31 am

    OMG! Definitely my fave too! Thank u so much Gemma! Made these for my kids and hubby. Will make the avory french toast too..a good luch for my twins! Thank u again!!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 8, 2016 at 1:30 pm

      Busy lady! thank you 🙂

      • Maren on April 3, 2017 at 3:00 pm

        Do you know how much sugar is in this!
        Per tablespoon of Nutella is already 11 grams of sugar!

        • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2017 at 1:59 am

          Yes, you can use a substitute if you wish,
          Gemma 🙂

    • Profile photo of Harleen03 Harleen03 on September 13, 2016 at 5:16 am

      Can I use banana ??(I won’t to do without egg)

      • Profile photo of Gemma Stafford Gemma Stafford on September 13, 2016 at 10:52 pm

        you sure can, thats a great substitution 🙂

    • Shayne lewis on December 21, 2016 at 7:05 am

      I use oatmeal in place if flour its great !

      • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2016 at 1:26 am

        Wow, that is good to know, thank you.
        Happy Christmas to you and yours,
        Gemma 🙂

  2. Kitiara on September 8, 2016 at 3:03 pm

    Hello Gemma would it be possible to substitute the all purpose flour for gluten free.

    • Profile photo of Gemma Stafford Gemma Stafford on September 9, 2016 at 12:34 am

      Yes Kitiara, this will work for these recipes, there is no reliance on gluten 🙂

  3. Profile photo of Michellexx Michellexx on September 9, 2016 at 12:14 am

    It tasted more like a cake than a brownie, why is it so 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on September 9, 2016 at 12:17 am

      Hi Michelle, It sounds like you over-baked it. When it is firm to the touch on top it is baked. Shorten the time and check it again, Gemma 🙂

  4. Ada Bhat on September 9, 2016 at 1:53 am

    In your home-made granola bars , Can I subsitute Rice Krispies for cheerios or can you recommend any other cereal ?

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:33 pm

      you sure can sub cheerios, they will work great.

  5. Mary on September 9, 2016 at 4:13 am

    Can I bake it in an oven? For how long? The temp?

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:28 pm

      Bake at 350of (180c) for roughly 8 minutes but it might take longer so keep an eye on it.

      Gemma.

  6. Malaika on September 9, 2016 at 7:20 am

    THE BROWNIE WAS SOOO GOOOD!!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:07 pm

      Thanks so much Malaika, I’m delighted you liked it.

      • Profile photo of Tanya.demchak Tanya.demchak on October 18, 2016 at 11:42 am

        Hi Gemma, I love your videos and I wanted to ask you: can you make Nutella brownies in the oven?
        Plz answer! xx

        • Profile photo of Gemma Stafford Gemma Stafford on October 19, 2016 at 1:23 am

          Hi Tanya, yes you can, but if you do, to make it worthwhile, make a bigger batch by multiplying up the ingredients, write this down, and double check.
          Then bake according to the Brownie recipe here (http://www.biggerbolderbaking.com/best-ever-brownie-recipe/), this will be an experiment for you, I did not try this. Gemma

  7. Shareen on September 9, 2016 at 9:04 am

    Hi Gemma.. is there any substitute for the egg in this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:07 pm

      I would say Flax seed for this egg 🙂

  8. a on September 9, 2016 at 12:52 pm

    Can I do this with a little bit less Nutella or will the recipe get ruined? I’m not very comfortable using 5 Tbsp Nutella. My sweetness preference is already less than average, so will it only affect the sweetness or will it change in other ways as well?

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 4:06 am

      It is worth trying this with a reduced amount, but not less than 3 tablespoons. When we change the ingredients we change the outcome, so experiment I say! Gemma 🙂

  9. Lauren on September 10, 2016 at 1:14 pm

    I live in Estes Park, CO where the altitude is over 7,000 feet. Do I need to make any changes to the recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 2:26 am

      Hi Lauren, this is a link to the FDA site for food safety at high altitude. I hope you find this useful. (http://bit.ly/23bACbc) Gemma 🙂

  10. Kiana on September 10, 2016 at 6:17 pm

    I think I overnuked mine because the batter appeared to be still wet on top to me, making it more cake like. Oh but that did not matter at all!! Now this recipe is forbidden fruit, because it is too quick and easy to make???

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 2:06 am

      Ha ha! you are a bold baker indeed! Allowing the cake to stand for a minute or so will continue the cooking process with the residual heat. Carry on baking 🙂
      Gemma.

  11. Profile photo of ZBYusra ZBYusra on September 11, 2016 at 12:52 pm

    Hello Gemma, I really love all your recipes and I wanted to tell you that you’re such an inspiration for the me and all the girls out there. I wanted to ask my microwave has a power of 1400W so if I am making mug cakes or mug brownie how long should I keep it in the microwave?

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 1:31 am

      Hi there, when you bake in the microwave you must watch the cake the first time you do it. so, bake for 30 seconds, then open the oven, place your finger on top of the cake, if it is baked it will be firm to the touch, if not returen it to the oven for 10 secs, and so on until it is cooked. Than next time you will know! 🙂

  12. Profile photo of ZBYusra ZBYusra on September 11, 2016 at 12:54 pm

    Hello Gemma, I wanted to know that my microwave has a power of 1400W so how long should I keep the mug cake in there?

  13. Rand on September 12, 2016 at 12:05 pm

    Hi Gemma can I use another chocolate and if I can what chocolate should I use

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 7:15 pm

      Hi Rand,

      If you want to use a different chocolate then check out my Microwave Mug brownie

      That is what you are looking for 🙂

  14. Shelly carney on September 13, 2016 at 7:56 am

    Gemma your amazing thank you for sharing your amazing knowledge

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

      aw thanks so much Shelly for checking out my recipes. 🙂

  15. Sana Javed on September 14, 2016 at 11:51 am

    Thanks very much for your awesome dishes. We love posting your articles on our blog to our readers. Thanks!

  16. Sandy on September 14, 2016 at 6:57 pm

    Hi Gemma, how do we know if the egg is completely cooked? My brownie was firm on the top between 1.00-1.15 minutes. It still had some (delicious) batter on the bottom. Yes, I ate that too! It was like warm chocolate syrup. However, I wondered about the egg. BTW, I loved every spoonful.

    • Profile photo of Gemma Stafford Gemma Stafford on September 15, 2016 at 1:03 am

      Hi Sandy, eggs will be cooked at 160 degrees. I am wondering about the shape of your cup/mug. I use a 6 – 8 oz mug, wide at the mouth, this works best to distribute the heat, Gemma 🙂

  17. Profile photo of Kesia Kesia on September 15, 2016 at 7:10 am

    the recipe was just soooooo delicious…
    loved it…

    • Profile photo of Gemma Stafford Gemma Stafford on September 17, 2016 at 2:39 am

      That is great, I am happy to hear that 🙂

  18. Zani L. on September 15, 2016 at 12:52 pm

    Hello Gemma,
    Can I bake these? My microwave broke.

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:30 am

      Hi there, yes you can, but bake more than one if you are turning on your oven. A muffin pan is a good idea! Bake at 180 degrees for about 15 mins, keep an eye! 🙂

  19. Pankhuri Kanodia on September 18, 2016 at 12:52 am

    Heyy, Gemma
    what is the substitute for egg in the nuttella mug brownie?

    • Profile photo of Gemma Stafford Gemma Stafford on September 18, 2016 at 5:44 am

      I am suggesting ground flax seeds for this recipe, but you can choose. There is an egg substitute chart here on the website 🙂

      • Pankhuri Kanodia on September 18, 2016 at 6:45 am

        Thank you Gemma!! ?
        I seriously love ypur videos!! ??

        • Profile photo of Gemma Stafford Gemma Stafford on September 19, 2016 at 1:21 am

          Thank you, I am happy to have you with us, stay tuned for lots more 🙂

  20. Reema on September 18, 2016 at 4:15 am

    I am so inspired by your videos that I purchased a microwave but I’m not aware of on which mode should I bake the Nutella brownie on, should I use convection with timer or cake mode? I’m just making one serving and I own an IFB microwave with convection power consumption of 2200 watts. Please suggest the mode and baking time

    • Profile photo of Gemma Stafford Gemma Stafford on September 18, 2016 at 5:40 am

      Hi Reema,
      I use microwave only mode for these recipes, the idea is that you can bake if you only have a simple microwave oven. It sounds like you have a great oven, this will do lots of the family cooing for you, but you do need to use it, to read the instructions, and to try out the recipes provided with the oven. In no time at all you will be operating it without thinking.
      My oven is 1.200 watt on microwave. The wattage you are quoting is the convection wattage. The microwave is more likely to be 1,200 – 1,400 watt.
      Good luck with this, you will get great satisfaction from this when you learn to use all of the features. Gemma 🙂

  21. Reema Nawani on September 18, 2016 at 4:16 am

    I am so inspired by your videos that I purchased a microwave but I’m not aware of on which mode should I bake the Nutella brownie on, should I use convection with timer or cake mode? I’m just making one serving and I own an IFB microwave with convection power consumption of 2200 watts. Please suggest the mode and baking time..

  22. Reema Nawani on September 18, 2016 at 4:18 am

    I am so inspired by your videos that I purchased a microwave but I’m not aware of on which mode should I bake the Nutella brownie on, should I use convection with timer or cake mode? I’m just making one serving and I own an IFB microwave with convection power consumption of 2200 watts. Please suggest the mode and baking time.
    I substituted the egg with condensed milk and 2 spoons of milk.

  23. Reema Nawani on September 18, 2016 at 4:19 am

    on which mode are u baking these recipes?

  24. Anna on September 18, 2016 at 12:18 pm

    Can I add something to the recipe to make it less dense or just better in general?

    • Profile photo of Gemma Stafford Gemma Stafford on September 19, 2016 at 1:08 am

      I found this recipe worked for me! You can reduce the flour and up the Nutella if you wish, but I did not try this! 🙂

  25. Jessica on September 20, 2016 at 10:09 pm

    Can I substitute the nutella for peanut butter? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on September 21, 2016 at 10:15 am

      Sure you can, or you can try the recipe here with Nutella as a main ingredient, search for it in the search bar 🙂

  26. Profile photo of FariaCraves FariaCraves on September 28, 2016 at 8:46 pm

    Hmm, mine isn’t exactly cakey, or like a brownie, I means it’s a little rubbery, but wet on the top, what did I do wrong??! 🙁 Still kinda delicious though 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on September 29, 2016 at 1:16 am

      Hi there, A little wet at the top will be ok, as the cake continues to cook in residual heat for a minute when removed from the oven. I think you could have taken it out about 10 seconds earlier and allowed it to stand for one minute. 🙂

      • Profile photo of FariaCraves FariaCraves on September 29, 2016 at 3:05 pm

        Thank you, I’ll try again.

  27. Profile photo of FariaCraves FariaCraves on September 29, 2016 at 3:04 pm

    It’s a little cakey and a little rubbery, but wet on the top, not like a brownie. PLEASE HELP

  28. Rekha menon on September 30, 2016 at 3:35 am

    Love it gemma…..
    Wonderful???

  29. Rekha menon on September 30, 2016 at 3:38 am

    Good ..gemma…
    We love ur recipes.
    My children love them
    It’s way too easy to make…
    Tnx gemma

    • Profile photo of Gemma Stafford Gemma Stafford on October 1, 2016 at 2:22 am

      Thank oyu Rekha, I am happy to have your family with us here on BBB! 🙂

  30. Profile photo of BakinDiva BakinDiva on September 30, 2016 at 4:58 pm

    Hi Gemma, was wondering if I could use Biscoff Cookie Spread in place of Nutella as I don’t care for Nutella as much. And BTW I just love, love, love your recipes. Thanks for being such a great inspiration! I can’t wait until the weekends come around so I can spend lots of time in the kitchen baking up deliciousness!

    • Profile photo of Gemma Stafford Gemma Stafford on October 1, 2016 at 1:54 am

      Thank you for your kind words, sounds like you know your way around the kitchen! Biscoff is a great idea for a cookie butter, do try it! it will be a different result, but worth a shot 🙂

  31. Elisabeth Ray on September 30, 2016 at 6:28 pm

    Yummy looking recipes, I’ll have to try this evening…. ?. What brand/pattern is the blue floral microwavable mug you used in the NUTELLA BROWNIE recipe? I just love it! I just may have the buy the mug before I can bake the recipe…….hmmmm. ?

    • Profile photo of Gemma Stafford Gemma Stafford on October 1, 2016 at 2:36 am

      Hi there Elisabeth, this is also one of my favorites! I got this from my friend who lives in Australia, it is a brand called Maxwell & Williams, and the pattern is Cashmere. I have tried to find it again, but have failed! you may have better luck. I think this is an Australian brand 🙂

  32. Profile photo of c.mclernon c.mclernon on October 6, 2016 at 5:45 am

    Best mug cake I have ever tasted!!! Thanku so much!

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 11:25 am

      Thank you, I am happy to have you with us, Gemma 🙂

  33. Profile photo of Orpa Orpa on October 7, 2016 at 9:57 am

    Great recipe Gemma! I can’t wait to try this out but have a doubt: can I use any kind of mug or bowl for your microwave recipes or do I need any particular one?

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 11:04 am

      Hi there, this is a good question!
      The cup/mug should be microwave safe, wider than it is deep. 6 – 8 oz in capacity. This is because of how microwaves cook. The way the heat is distributed matters!
      Microwave ovens heat food by producing radiation which is absorbed by water molecules in the food. This makes the water molecules vibrate and produce heat, which cooks the food. Any modern day microwave oven in good condition is perfectly safe as long as you follow the instructions. (Cancer research UK)
      Gemma 🙂

  34. faith on October 8, 2016 at 11:42 am

    Hi Gemma,
    I tried this recipe today with with an 8oz mug. but it doesn’t seem to work.
    my mum got me a panasonic inverter microwave oven that is 1000 watt.
    i added on 10 secs by 10 secs but my brownie is still in batter form after 1 and a half mins.
    i used the convection setting with a temperature of 220(the maximum). should i be using combination or the grill or micro power setting instead?
    so sorry, am new to cooking. & i am really craving for the brownie after watching your video =(

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 8:41 am

      Hi Faith,
      What a lucky girl to get such a great gift! Now to get using it!
      The mug recipes are baked in the microwave, using just microwave power – so full power for 1 minute!
      The combination oven will be really useful for you as you develop as a cook, great for casseroles, pies, roasts etc.
      Do read the instruction book which comes with your oven, get to know all about it! It is a terrific appliance.
      So! mug recipes use microwave only!
      Gemma 🙂

  35. Dawn on October 9, 2016 at 11:20 am

    Can I use plain or self-raising flour instead of all purpose flour? xx

    • Profile photo of Gemma Stafford Gemma Stafford on October 10, 2016 at 1:43 am

      Hi Dawn,
      Plain flour is All Purpose flour by a different name – it is also called cream flour in some places. 🙂

  36. Profile photo of Fatima Mahmud Fatima Mahmud on October 24, 2016 at 2:59 pm

    Love this recipe its super easy and delicious!!!! Can’t wait to try out all the other mug desserts 😀

    • Profile photo of Gemma Stafford Gemma Stafford on October 24, 2016 at 9:29 pm

      Thanks so much, I’m delighted you liked it 🙂

  37. Xin Yi on October 26, 2016 at 12:45 am

    Hi, this recipe looks awesome! I’ve been wanting to try it quite some time! Just want to ask if we need to sieve the all purpose flour before adding it in? Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on October 26, 2016 at 1:17 am

      Hi there, this depends on the flour, where you buy it etc! Sieving was very important in the past to remove impurities. today most flour leaves the Mill in good condition, is stored well, and will not need to be sieved. Flour needs to be fresh, if you keep it for a long time do keep it in the freezer, particularly if you live in a humid country.
      Gemma 🙂

  38. Luis Pedro on October 26, 2016 at 10:43 pm

    Amazing recipe! It’s my first time doing it and I loved it. In my house, all my family liked it. Definitely I’ll do it again with some chocolate chips or marshmallows.

    • Profile photo of Gemma Stafford Gemma Stafford on October 27, 2016 at 1:18 am

      That is the idea Luis, rock these up to make them your own! well done 🙂

      • Profile photo of Luis Pedro Luis Pedro on November 30, 2016 at 7:54 pm

        I’ve just used the recipe again and I think the brownie gets better every time! Thank you for this delicious dessert.

        • Profile photo of Gemma Stafford Gemma Stafford on December 1, 2016 at 1:58 am

          Hi Luis, that is so good to hear, I am happy to have you with us,
          Gemma 🙂

  39. Profile photo of sherry1970 sherry1970 on November 4, 2016 at 8:46 pm

    HI I live in Melbourne Australia, I have a lot of food allergies gluten lactose fructose and sorbatol, you have made your delishes recipes so that are adapted to your own substitutes, like gluten free flour or lactose free milk, thank god for your life changing recipes, makes me for get sometimes I have food allergies thanks again.

    • Profile photo of Gemma Stafford Gemma Stafford on November 5, 2016 at 4:04 am

      Hi Sherry, that is so good to hear. I need to focus a little more on these areas of cooking, so many people with dietary issues, preferences etc. I am happy to have you with us 🙂

  40. Sufyan Majeed on November 6, 2016 at 7:13 am

    Hi Gemma,
    If I want a slutty brownie can I put an oreo on your microwave chocolate chip cookie dough then pour your microwave brownie batter (chocolate or nutella) then into the microwave for 45 to 60 sec?
    Can you make a microwave oreo stuffed cookie, s’mores cookie, nutella stuffed nutella cookie and red velvet cheesecake cookie in a mug? Go to this link (https://www.youtube.com/watch?v=k6AE7eXw6T8) for help. Please make the microwave red velvet cheesecake cookie in a mug without red velvet cake mix because I live in Pakistan and there is no cake mix or brownie mix available.

    • Profile photo of Gemma Stafford Gemma Stafford on November 7, 2016 at 1:36 am

      hi there, I do not use ‘cake mixes’ and develop my own recipes. Do check out all of the mug recipes here. I think you like to experiment, this is how recipes are developed, so give your idea a try! 🙂

  41. Hana on November 7, 2016 at 7:03 am

    This is an amazing recipe. I just put some nutella and flour and 1 egg and it came out perfect! BTW I didn’t put it in a mug I made it in a bowl and it came out perfect! For your next recipe can you do something with self-raising flour?

    • Profile photo of Gemma Stafford Gemma Stafford on November 8, 2016 at 4:19 am

      Hi Hana, I am really happy to know what you are getting on well with the recipes. Any recipe, which calls for a raising agent such as baking powder, can use self raising flour. This is already balanced with the raising agent included, you do not add extra! Chefs usually prefer to use plain/all purpose flour and add baking powder, as it tends to be fresher 🙂

  42. mansidak on November 11, 2016 at 6:27 am

    is there anything else i can use instead of the egg in the nutella cake? and is the nutella brownie different from the nutella mug cake?and in ur mac and cheese mug recipe can i use mozzarella cheese instead of cheddar?

    • Profile photo of Gemma Stafford Gemma Stafford on November 12, 2016 at 2:49 am

      Check out the egg substitute chart here on the website. I would try ground flax seeds as an egg substitute when using chocolate. Changing an ingredient will however change the result. Gemma 🙂

  43. mansidak kaur on November 11, 2016 at 6:37 am

    can i use whole wheat flour instead of the all purpose flour? oh and is there any other substitute for egg? and i also wanted to ask whether i can use mozzarella instead of parmesan for the mac and cheese and if i do not put vanilla essence or extract in the mug cakes will it ruib them too much?

    • Profile photo of Gemma Stafford Gemma Stafford on November 12, 2016 at 2:47 am

      Wow! lots of changes. Recipes are always best if they are followed exactly. Baking is a science, not rocket science, but still a science. Each ingredient has its’ place. You can try the whole wheat flour, though it will give a different result, you can mix it too 1/2 and 1/2 with AP.
      You can use mozzarella, but the taste is a lot milder.
      Vanilla is an added flavor, you may leave this out.
      Gemma 🙂

  44. Profile photo of ruqia9 ruqia9 on November 11, 2016 at 6:37 pm

    hey Gemma i just want to thank u me and my family have been doing ur recipes and it doe’s taste good

    • Profile photo of Gemma Stafford Gemma Stafford on November 12, 2016 at 2:18 am

      Thank you for letting me know, I am happy to have you with us, Gemma 🙂

  45. Maheen on November 21, 2016 at 9:24 am

    Loved it! So easy and delicious!!

    • Profile photo of Gemma Stafford Gemma Stafford on November 22, 2016 at 10:22 am

      Hi there, that is great Maheen 🙂

  46. Elena on December 10, 2016 at 12:17 pm

    Hello, I just wanted to say I love this recipe! But when i took it out of the microwave, some parts seemed firm but there were some streaks that were wet. I ate it and it seemed fine, but the bottom seemed undercooked. Do I need to cook it longer next time, or let it sit, because I did not let it sit. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on December 11, 2016 at 2:50 am

      Hi Elena,
      good point! It is likely that you did underbake this by a very few seconds. The heat will continue to distribute in the food after it has been removed from the oven. This is true for all cooking really. So, let it sit, for these recipes about the same sitting time as cooking time! this is a common rule in the kitchen and applies to roast meats, steak, cakes almost everything really!
      Thank you for being in touch,
      Gemma 🙂

  47. Aunz on December 21, 2016 at 9:06 pm

    Hi Gemma, can I use self-rising flour in this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2016 at 1:01 am

      Hi there Aunz,
      It is always best to follow the recipe, but this will not do any real harm, go for it!
      Gemma 🙂

  48. Mari Laye Tanada on December 29, 2016 at 5:08 am

    I just had to try making it! ( ☆∀☆)
    …and it went well! ♪
    Sadly, I didn’t have any ice cream on hand, so I just sprinkled with some cinnamon-sugar. o(^o^)o

    • Profile photo of Gemma Stafford Gemma Stafford on December 30, 2016 at 3:13 am

      Ah, sad that you did not have ice cream, but glad that this worked for you, well done,
      Gemma 🙂

  49. Zaskia Yunita on January 17, 2017 at 8:52 am

    Hi Gemma, just wanna let you know how much a help you are for some 20s out there who are so broke and can’t cook at all but hungry all the time, you save us big time. Well, can I use toaster oven for this recipe instead of microwave oven? and for how long should I bake to work your magic? Thank you ?

    • Profile photo of Gemma Stafford Gemma Stafford on January 18, 2017 at 9:08 am

      Hi there, yes you can!
      Thank you for your kind words, i am happy that you find these recipes useful.
      Bake at 180C/260F, for about 15 – 20 mins. you can use a muffin pan in the OTG, it will work better for you than a cup.
      Some of the recipes wil lalos work on the stovetop, the pasta, noodle and soup ones.
      Happy baking,
      Gemma 🙂

  50. Grace on January 18, 2017 at 7:41 am

    I liked it because it was very moist. It didn’t have the consistency of a brownie. It had the consistency more of a cake. It didn’t taste like much. It was very bland.

    • Profile photo of Gemma Stafford Gemma Stafford on January 18, 2017 at 9:15 am

      Ah Grace,
      I am sorry to hear that this mug recipe did not suit you, you may like one of the others better.
      The ‘mug brownie’ is the most popular of these, and you may like to give that a try.
      thank oyu for being in touch,
      Gemma 🙂

  51. Profile photo of Prachi jain Prachi jain on January 25, 2017 at 10:19 pm

    Hey
    In the one minute mug brownie recipe with what can i replace banana with and mention with quantity pls…
    Tia

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 1:56 am

      Well really I am not sure what you are trying to achieve! Is it that you do not like banana? if so it is best to choose a different recipe, there are many here on the website, the hot chocolate on may be good for you,
      Gemma 🙂

  52. Audi on February 3, 2017 at 3:57 am

    I tried this today (with cake flour instead of all-purpose) & it turned out amazing! It wasn’t overly sweet, with the Nutella taste still shining through. The brownie did have more of a cake consistency, but it was soft and fluffy so I’m not complaining one bit.
    I’m super impressed – it’s really hard to find a good chocolate mug cake recipe, and this one has definitely become my favourite! It’s a quick (and delicious) fix for a chocolate craving & I highly recommend it!! Thank you xx

    • Profile photo of Gemma Stafford Gemma Stafford on February 3, 2017 at 10:49 am

      Hi Audi,
      That is great, I am really happy to hear that. Getting these recipes to suit what you have in your kitchen is really what it is all about, well done you,
      Gemma 🙂

  53. Arvind on February 9, 2017 at 8:42 pm

    Made only one serving to try and both my 5 year old and 2 year lived it. My husband and I only got a couple of bites. Thank you for such any easy weeknight dessert for my family.

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 11:59 am

      YEA! this is what I love to hear, good job you, thank oyu for letting me know,
      Gemma 🙂

  54. Cassendra on February 20, 2017 at 7:34 am

    Hi Gemma!
    When I first baked this I followed the time order in your recipe box. I checked it, and the cake felt really gelatin. So I baked it for 1 more minute. Then it was too dry.
    My mom told me to add milk and it turned out delicious. Can we add milk to the rest of your three ingredient mug cake recipes?

    • Profile photo of Gemma Stafford Gemma Stafford on February 20, 2017 at 11:38 am

      Yes, for most of these recipes you can change the liquid, it will make it little richer.
      If oyu stand the mug cake for one minute after baking it will firm up, experiment with this too, it is part of the cooking process 🙂

      • Cassendra on February 25, 2017 at 11:23 am

        Okay thanks!
        P.S: I love you and your microwavable mug meals!

        • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 6:17 am

          Thank you Cassendra, it is good to have you with us,
          Gemma 🙂

  55. Sufyan Majeed on March 23, 2017 at 7:30 am

    Hi Gemma,
    Can you make a pound cake in a mug?

    • Profile photo of Gemma Stafford Gemma Stafford on March 25, 2017 at 4:03 am

      Hi there,
      In theory yes! A number of the mug recipes are approximately this mix. Check them out, proportions will matter greatly,
      Gemma 🙂

  56. Sufyan Majeed on March 24, 2017 at 1:32 am

    Hi Gemma,
    Can you make a homemade twinkie in a mug and a japanese fluffy cheesecake in a mug and a magic cake in a mug?

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 2:43 am

      Haha1 Yes, I will need to think about these, I will add them to my list,
      Gemma 🙂

  57. Sufyan Majeed on March 26, 2017 at 2:38 am

    Can you make a garlic bread in a mug and a nutella stuffed ponchik in a mug which is an armenian doughnut stuffed with nutella and it is the bestseller of art gallery in LA.

    • Profile photo of Gemma Stafford Gemma Stafford on March 26, 2017 at 3:27 am

      Hi there,
      Thank you for this suggestion, I have added this to my list, and will be trying the Ponchik soon to see what I can do with that recipe,
      Gemma 🙂

  58. Madiha on April 14, 2017 at 12:37 pm

    Hi Gemma
    Love your videos can you plz do some baking on stovetop i don’t have oven and my son wants me to do baking

    • Profile photo of Gemma Stafford Gemma Stafford on April 15, 2017 at 4:31 am

      This is a great suggestion Madiha!
      Where I grew up in Ireland, baking was done in a bastible pot, over a fire, in the old days.
      I never did this but it is entirely possible, and is still done this way in many places. I will add this to my list,
      Gemma 🙂

      • Madiha on April 16, 2017 at 4:42 am

        Thanks Gemma for considering my idea
        As i live in Pakistan and I tried your homemade whipping cream but after adding gelatin the milk did not set to give the desired consistency

        • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2017 at 2:21 am

          Ah Madiha,
          i am sorry that this did not work for you. This is a set milk/milk jelly. it is useful for some things, such a cheesecakes, but is not a real cream. I am trying to come up with a better alternative, but it is difficult,
          Gemma 🙂

  59. Sruthi on April 14, 2017 at 10:09 pm

    My brownie is a big hit at my home… my kid loved it..!!! It’s so easy and ready in no time… thanks for the super simple recipe Gemma.. love you and your recipe ❤️

    • Profile photo of Gemma Stafford Gemma Stafford on April 15, 2017 at 4:02 am

      Thank you Sruthi,
      I appreciate your kind comments. Good to have you with us,
      Gemma 🙂

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