Easy Brownie in a Mug
- PREP 3min
- COOK 2min
- TOTAL 5min
This brownie in a mug recipe makes one generous brownie. Adam and I often split one and enjoy it with a big scoop of ice cream. The egg gives the brownie more structure and lift, but leave it out if you prefer a fudgy, super moist brownie. Chocolate chips are optional but delicious.
You Will Need
2 tablespoons (28g) coconut oil or butter, melted
1/4 cup (32g) all-purpose flour
2 tablespoons (16g) unsweetened cocoa powder
1/4 cup (50g) brown sugar
1 ½ tablespoons coffee or milk
1/2 teaspoon vanilla extract
1 large egg
Pinch fine sea salt
1 tablespoon chocolate chips, optional
Directions
Whisk the melted coconut oil, brown sugar, coffee, egg, vanilla, and a small pinch of salt in a small bowl until blended.
Sift in the flour and cocoa powder and whisk until combined. Stir in chocolate chips (optional).
Carefully pour the batter into the mug. Clean any drips around the edges of the mug, then microwave for 1 minute and 30 seconds to 1 minute and 45 seconds.
Serve with a sprinkle of salt on top, if you like. Top with your favorite brownie toppings (ice cream is always a good choice).
Adam and Joanne's Tips
- Eggless mug brownie: We enjoy the structure the egg provides, but if you’re looking for a fudgy, more molten brownie or don’t eat eggs, you can eliminate it from the recipe. Instead of an egg, increase the liquid to 4 tablespoons (coffee, water, or milk).
- A note about our microwave: It is a 1000-watt microwave. Consider reducing the cooking time or power setting if you have a more powerful microwave.
- The nutrition facts provided below are estimates.