You know those nights when you’re desperate for dessert but absolutely not in the mood to bake a full tray of brownies? That’s when I turn to this easy Brownie in a Mug.

It’s warm, gooey, fudgy, and made right in the same mug you eat it from. The best part? No fancy cleanup. I can go from mixing to eating in under five minutes. Perfect for those evenings when my sweet tooth wins but I don’t want to do dishes after.

Why I Love Making This Single-Serve Treat

This is one of those recipes I rely on again and again for a bunch of reasons:

No Oven Needed: It’s all microwave. Great for hot days when turning on the oven feels like punishment, or for late nights when I don’t want to wait.

Just Enough for One: I don’t end up with a big pan of brownies calling my name from the kitchen. It’s portion control without really trying.

Uses Pantry Staples: Everything in this recipe is something I always have on hand. Cocoa powder, flour, oil—nothing fancy or hard to find.

Customizable: I can change it up depending on what I’m craving. Add peanut butter, swirl in jam, sprinkle nuts on top. It never gets boring.

What I Keep in My Pantry for This

Here’s what usually ends up in my mug on dessert night:

Cocoa Powder: I go for natural unsweetened cocoa. Gives that deep chocolate punch. I’ve used Dutch-process too, and it works, but the flavor’s a little different—still great though.

Oil: A neutral vegetable oil is my usual pick. It keeps things moist and lets the chocolate shine.

Chocolate Chips: The melty pockets make this extra decadent. I love using mini chips because they melt evenly, but regular ones work fine too.

Flour: Just enough to hold it all together. Not too much or it’ll turn dry.

Sugar and Salt: Basic but essential. Sugar for sweetness, salt for balance.

Milk: Whatever I have in the fridge. Whole milk makes it richer, but I’ve used oat milk or almond milk without any issues.

Vanilla Extract: A splash for warmth and depth. Real vanilla is always my choice if I have it.

Try my other brownie recipes:

• Peppermint Brownies
• Mochi Brownies
• Gooey Chocolate Brownies

How I Make It in My Own Kitchen

This is so easy it almost feels like cheating. Here’s how I do it:

1. Mix the Dry Ingredients: I grab my favorite microwave-safe mug (about 10–12 ounces) and stir together cocoa powder, flour, sugar, and a pinch of salt. It’s all done right in the mug—no extra bowls to wash.

2. Add the Wet Ingredients: In goes the milk, oil, and vanilla. I use a fork to blend everything together until it’s mostly smooth.

3. Fold in Chocolate Chips: I like to mix in most of the chips and save a few for sprinkling on top. They melt into gooey pools and make every bite special.

4. Microwave: I start with one minute on high, then check. If the center still looks wet, I give it 10-second bursts until it’s just set but still fudgy. I always remind myself it keeps cooking for a minute or so after coming out.

5. Let It Cool Slightly: I try to wait at least a couple of minutes so I don’t burn my tongue. Though I’m not going to pretend I haven’t rushed it more than once.

Tips for the Perfect Mug Brownie

Watch the Flour: Too much flour = dry, cakey mess. I fluff my flour before spooning and leveling to avoid overpacking.

Don’t Overmix: Just enough to bring everything together. Overworking the batter makes it tough.

Mind the Microwave: Every microwave is different. Mine usually takes 1 minute 10 seconds. Yours might need a bit more or less. Better to undercook slightly for that molten middle.

Rest Before Eating: It’s tempting to dig in immediately, but letting it sit helps it set up and avoids burning your mouth.

Choose the Right Mug: A shorter, wider mug cooks more evenly. I use a sturdy ceramic one that doesn’t get too hot on the outside.

My Favorite Ways to Customize

This recipe is endlessly flexible. Depending on what’s in the pantry (and who’s eating it), I like to change things up:

• Peanut Butter Swirl: Add a spoonful of peanut butter to the batter or swirl it in on top before microwaving. Chocolate + peanut butter = can’t miss.
• Nutella Center: Drop a dollop of Nutella in the middle for a melty surprise.
• Jam Filling: Raspberry or strawberry jam in the center for a chocolate-covered fruit vibe.
• Extra Chocolate: M&Ms, chopped chocolate bars, or flavored chips (like white or caramel) make for fun variations.
• Nuts: Chopped walnuts or pecans for crunch.

Toppings I Love

This mug brownie is great on its own, but toppings take it over the top. My usual choices:

Ice Cream: Vanilla melting into the warm brownie is unbeatable.

Caramel Drizzle: A spoonful over the top makes it feel fancy.

Whipped Cream: Quick and light, perfect if I’m out of ice cream.

Hot Fudge: Because there’s no such thing as too much chocolate.

A Few Common Questions I Get

Why Rest After Microwaving?
It keeps cooking even after it’s out of the microwave. Letting it rest gives the center time to set and the texture to firm up just enough. Plus, your ice cream won’t melt instantly if you wait a minute.

Can I Make More Than One?
Absolutely. I usually mix each separately in its own mug so they’re even. Or, if I’m doubling the recipe, I mix it in a bowl first and divide it between mugs. I always microwave them one at a time so they cook evenly.

Equipment Needed

• A microwave-safe mug (12-ounce recommended).
• A small mixing bowl or whisk for combining ingredients.
• A spoon for stirring.
• Optional: measuring spoons and cups for precise measurements.

Final Thoughts

This chocolate mug brownie recipe is a quick and delicious dessert that satisfies chocolate cravings in no time. With its simple ingredients and easy preparation, you can enjoy a delightful treat without the hassle of baking an entire batch. Perfect for those solo nights or when you simply want to treat yourself, this mug brownie is a must-try for any chocolate lover. So grab your favorite mug, and let the indulgence begin!