5-Minute Brownie in a Mug

When we’re craving something chocolatey, but just don’t have the patience to bake, this brownie in a mug recipe is where we turn. Jump to the Brownie in a Mug Recipe or read on to see how we make it.

Within five minutes, you’re in chocolate brownie heaven. One mug is usually enough for the two of us to share — especially when we top it with a big spoonful of ice cream or whipped cream.

5-Minute Brownie in a Mug Recipe

There are lots of mug cakes, mug brownies and mug cookies around the internet, so I guess we’re not the only ones who need a quick fix every once in a while.

This recipe for chocolate brownie in a mug is our favorite. It’s easy, quick and while it doesn’t rival our absolute favorite brownie recipe, it does quench our chocolate cravings.

Fudgy Brownies RecipeYou May Also Like our Fudgy Brownie Recipe starring cocoa powder, butter and the tiniest bit of flour. We love it so much, we’ve even made a recipe video showing you how to make it. The next time you’re in the mood for baking a whole batch of brownies, try this one, you won’t regret it! There’s also this spin with almonds.

Chocolate Brownie Quick Fix: How to Make a Brownie in a Mug

Making a mug brownie only takes 5 minutes. You could try mixing everything in the mug itself, but we’ve found that doing everything in separate bowls keeps things less messy when it comes to the sides of the mug.

We start by sifting flour and cocoa powder together — you can whisk them, but sifting really is best. Cocoa powder often has a bunch of lumps and sifting breaks them up.

In another bowl, we mix melted coconut oil, brown sugar, coffee and a little vanilla extract together. We love the flavor coconut oil adds to the brownie, but you can just as easily use butter or other oil. Keep whatever you use light in flavor, though.

Coffee and chocolate work so nicely together — the coffee seems to make the chocolate taste more chocolatey. If you don’t have any on hand, simply use water or milk (dairy or non-dairy).

We love how versatile the recipe is, you really can change it to your liking. If you don’t have unsweetened cocoa powder, you can try hot chocolate mix. Just keep in mind, you may need to reduce the sugar a little.

5-Minute Brownie Recipe

We whisk everything together until a batter forms then carefully pour it into the mug. Try your best not to drip the batter down the sides of the mug — they overcook in the microwave and make things hard to clean when you are done.

If you do drip, just wipe it clean before microwaving.

5-Minute Brownie RecipeWe microwave the brownie (without peeking) for 1 minute and 30 seconds. We’ve found any longer just dries the brownie out.

5-Minute Brownie Recipe

You may find you need to tweak timing a little since all microwaves and mugs are going to be a little different.

How to Serve Your Microwave Brownie

You can serve it immediately and eat straight from the mug (just be careful it is really, really hot at first). Or, turn it upside down and place it onto a plate. The brownie is best enjoyed warm and is absolutely amazing when topped with a little salt and ice cream!

Recipe updated, originally posted June 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.6 from 14 reviews
Easy Microwave Brownie in a Mug Recipe
Prep time
Cook time
Total time
This recipe makes one pretty generous brownie. Adam and I will often split one and enjoy it with a big scoop of ice cream on top.

We love the added flavor of coconut oil in our brownie, but you can certainly use something else. Try a lightly flavored, fruity olive oil, grapeseed oil or other neutral flavored oil. Melted butter will work, too. If using coconut oil or butter, we melt them in 10 second bursts in the microwave -- and actually use the mug we plan to use for the brownie. Once it is melted, let it cool for 30 seconds before mixing with the egg.
Created By:
Yield: 1 generous mug brownie
You Will Need
  • 2 tablespoons coconut oil, melted and not hot (melted butter, lightly flavored olive oil or neutral oil like grapeseed also work)
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons coffee, at room temperature (water or milk -- dairy or non-dairy -- also work)
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • Salt, optional
  1. Sift the flour and cocoa powder together over a bowl.
  2. In another bowl, whisk the melted coconut oil, brown sugar, coffee, egg, vanilla and a very small pinch of salt together until blended then pour into the bowl with sifted flour and cocoa powder. Whisk until combined then carefully pour into the mug.
  3. 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 topping -- ice cream is always a good choice.
Notes and Tips
Egg-Free Mug Brownie: We really 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 (this can be coffee, water or milk).

Brown Sugar vs. Granulated Sugar: We use brown sugar in our brownie recipe since it makes the brownie more moist. Granulated sugar will still work well, in fact, the brownie will likely rise a little more in the mug.

What Mug to Use? Specialty or glazed mugs aren't your best option when it comes to this recipe. Use a plain, microwave-safe coffee cup that holds at least 12 ounces. We have also noticed the thinner and taller the mug is, the better the brownie rises (like our photos). Don't worry though, even if your brownie doesn't rise above the rim of the cup, it should still taste great!

A note about our microwave: Our microwave is a 1000-Watt microwave. If you have a more powerful microwave, you may want to consider reducing the cook time or power setting.

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53 comments… Leave a Comment
  • Jenny September 21, 2016, 11:16 am

    Wow, I’m pregnant and this was just what I was craving last night. For a microwave brownie, it was perfect. Like a cross between a brownie and a molten chocolate cake. I only made few substitutions. Milk instead of coffee. And honey instead of brown sugar. I halved the honey (because it usually tastes sweeter than sugar) and it was still more than sweet enough. I also used whole wheat flour but the texture was perfect- probably since I had extra moisture from the honey.
    I made two, one for me and one for my husband but next time we will share. I probably shouldn’t have eaten the whole thing myself!
    Five stars!

  • Kimberly September 8, 2016, 7:38 pm

    Hi, was excited to try however mine didn’t even rise to halfway up my mug….

    • Joanne September 14, 2016, 2:33 pm

      Kimberly, It’s possible the mug was larger than what we used. Also, the brownie does eventually fall once you take it out of the microwave.

  • Priyanka Agrawal August 4, 2016, 7:48 am

    Which microwave mode is best for baking brownie in a mug and do we need to preheat it?

    • Joanne August 11, 2016, 12:39 pm

      You do not need to preheat the mug/microwave. We do not choose a specific setting for the microwave.

  • Madeeha July 29, 2016, 10:40 am

    I tried but mine came out really dry , guess its coz i used normal cooking oil :/

  • Jshane June 12, 2016, 4:38 pm

    Needed a quick chocolate fix and this was great. I used espresso so what I had left I made a glaze sort of lol with the espresso and brown sugar and poured on top. It was so good!

  • Tuna May 30, 2016, 7:51 pm

    Substituted half the amount of corn starch for flour, and it turned out fine. Love the Coco-nutty twist!

  • Sidney May 22, 2016, 9:51 pm

    I halved this recipe and used the egg white only, then drizzled a bit of caramel on top and sprinkled a pinch of kosher salt. Perfect size and AMAZING flavor. This is the first of the mug cake recipes that has ever worked for me. Definitely going to become my go-to quick and easy dessert!

  • Erin May 5, 2016, 10:23 pm

    I was in search of something to satiate my brownie craving without an oven. But I also don’t have a microwave, so I was looking for so e-top solutions and decided to give this one a go in my cast iron skillet. SO GOOD!!! For anyone else out there cooking only on a stove top, it can be done! 🙂
    I buttered my cast iron and cooked on low, 2 big pancakes basically. I like my brownies gooey and fudgy, so I cooked them to my liking. Really- try it- you won’t be disappointed!

  • Becca May 4, 2016, 5:39 pm

    Awesome recipe, a little bitter but I also used milk and olive oil. Other wise good.

  • Selena March 29, 2016, 6:18 pm

    Do you have to use brown sugar? Is it ok if I use normal sugar instead?

    • Joanne May 18, 2016, 1:45 pm

      The brown sugar makes the brownie a little more moist, regular sugar will still work, though.

  • Sheniqua March 22, 2016, 9:52 am

    I love this recipe! It’s easy, fun, and quick.

  • Grace March 18, 2016, 9:22 pm

    I halved the recipe and was pretty excited for the way it’d turn out. I’m glad I halved it too- it turned out dry and didn’t rise!

    • Grace March 18, 2016, 9:24 pm

      I should add though that I didn’t use the egg though so that’s why it didn’t rise.

      • Brea July 18, 2016, 2:31 pm

        That’s also why it was dry..

        Yes, always a wise idea to half a recipe if you’re not going to follow the instructions and omit ingredients. You don’t want to wind up ruining a whole batch, so good choice. 🙂
        Next time, try it with the egg, or some sort of egg substitute. You can’t remove the only leavening product if you want it to rise some.

  • Polly Ann March 8, 2016, 10:01 pm

    This is the most disgusting dessert I’ve ever made. I followed the recipe exactly and it tasted like flavorless rubber.

    • Joanne May 19, 2016, 1:20 pm

      Hi Polly Ann, we are very sorry to hear that.

    • Sarah August 31, 2016, 10:34 pm

      Hmm, did you forget to place the ingredients in the mug, and then cook them? Otherwise, I don’t see any part of this recipe that warrants “disgusting, flavourless rubber” as a comment.

  • Virginia February 28, 2016, 9:29 pm

    Unfortunately we did not enjoy this recipe- it wasn’t sweet or fudgy- it was basically a tasteless chocolate cake. We had to throw ours out.

    • Joanne March 3, 2016, 8:33 pm

      Hi Virginia, Sorry the brownie didn’t work out for you! You could try adding some chopped chocolate or chocolate chips to bump up the chocolate flavor or try adding a bit more sugar. Hope that helps!

  • zainab February 28, 2016, 11:29 am

    Hi…can i use oven instead i dont have microwave ?

    • Joanne March 3, 2016, 8:34 pm

      We have never tried this in the oven — it was developed specifically to be made in the microwave. You may want to take a look at our fudge brownies recipe (not a single serving). It is made in the oven.

  • Cruz February 27, 2016, 9:37 pm

    Tasty, but a little dry. Can you substitute coconut or almond flour and would it be the same amount?

    • Joanne March 3, 2016, 8:34 pm

      Great question! We have never tried this, but think it is worth a try!

      • elly April 3, 2016, 8:37 pm

        I tried with almond flour just now! Its not lumpy, more bready texture and breaks easily than normal flour but it worked fine and I love it! 🙂 I think it is worth a try.

  • Cheranimyl February 20, 2016, 6:23 pm

    So many things to love about this recipe:
    -Super simple
    -Even tho my flour and cocoa supplies were next to nil, there was no need to run off to the store to buy more before I could satisfy my brownie craving
    -Quite moist and tasty; most satisfying!

    I’m not sure if my experience was unusual in that the coconut oil seemed to separate out somewhat during cooking and leak over the rim of the mug (I used a wide, squat one instead of a tall thin one as recommended). Easy enough to clean up, but unexpected.

  • Bree February 14, 2016, 10:56 pm

    I made mine with applesauce instead of oil, and egg white instead of the full egg to reduce fat. I also used almond flour to reduce the carbs. It came out super tasty and I will definitely do this again. FYI, it’s a little spongy and reminds me of whipped yogurt in texture. Not as loose though.

  • Jo February 10, 2016, 8:05 am

    Made it the lazy way (in the mug without sifting) with the election to use vegetable oil and the last-minute substitution of granulated sugar and molasses. As stated, the brownie was a bit lumpy, but that didn’t bother me. I withhold the fifth star only because it was too dry for my liking. I will experiment and see if using more oil or using only an egg yolk helps and report back the next time I do this. Overall, it really hit the spot. My husband had brought home brownies, and I wanted some for breakfast, but someone threw them out, so thank you for helping me requite this craving!

  • James January 30, 2016, 2:49 pm

    This is so good! I made it a couple days ago and loved it! Just a question though, if it’s very spongy, is there something I could change? Overall, delicious!

    • Adam January 31, 2016, 12:23 pm

      Hi James, the brownie is more cake-like than fudgy since its made in a microwave. You could try eliminating the egg, though. When you do this, the brownie doesn’t rise as much, but it is more fudgy and molten.

      • James February 8, 2016, 7:44 pm

        Thanks Adam!

        If I make this again, I think I’ll try eliminating the egg, and see if that makes it a little less spongy. Overall, It was a great recipe!

  • Nicole January 11, 2016, 6:07 pm

    Made this for hubs and I tonight. It was phenomenal! I did add some dark chocolate chips and shredded coconut for something a little different. Yummy!

  • Pamiroo January 9, 2016, 3:53 pm

    Just made this and YUM! I’ll use a bit bigger cup next time as it overflowed. The small changes I made were to sprinkle a pinch of chili pepper powder into the flour & dark cocoa powder mixture & made the sugar a heaping 1/4 cup Morena cane sugar. Great sweet treat for a dreary winter day!

  • Katy January 5, 2016, 2:06 pm

    Delicious! I microwaved this for 80 seconds. My microwave is kind of weird though. The top of the brownie was cooked perfectly, but there was still raw batter at the bottom of the mug. Next time I will try a skinnier mug. Five stars!

    • Brocc Allen February 2, 2016, 12:56 pm


  • Alaska January 4, 2016, 11:04 pm

    It’s very good but was really kind of spongy. Is there anything I can do next time to make it less like a chocolate cake?

  • Abby January 4, 2016, 10:12 pm

    Instead of using Coconut oil could you use Vegetable oil?

    • Joanne January 11, 2016, 2:51 pm

      Yes, any oil will work.

  • Lexi December 24, 2015, 12:14 pm

    THIS IS DELICIOUS!!! A quick, yummy, easy dessert! Such a useful recipe, especially for a college student with a sweet-tooth. I used cake flour instead of all purpose flour, and I used milk instead of coffee. I added a dash of extra cocoa powder, and WOW. This is perfection!! THANK YOU.

  • Ivy November 21, 2015, 8:55 pm

    Was pretty good. I served it with powdered sugar, chocolate syrup, and ice cream. The only problem was I had bunches of my cocoa powder

  • Nicole November 21, 2015, 4:06 pm

    Is the coffee required for this recipe or is it just added for more flavor?

    • Joanne December 22, 2015, 1:21 pm

      It’s for flavor. You can use milk or water.

  • Sagan Ingram November 4, 2015, 9:29 pm

    So good! I substituted some ingredients like the brown into raw sugar, the coffee to water, and the cocoa powder and vanilla to hot chocolate mix + some added chocolate chips and it turned out like a moist fluffy cake from heaven.

  • Jen October 20, 2015, 5:27 pm

    This looks amazing! Can this be done in the stove and if so, what temp and how long? 🙂

  • Georgia h October 1, 2015, 3:25 pm

    I literally just made this and it was amazing! I have made lots of mug brownies and normally they are quite dry but this is soooo moist and rich!

  • Fareeha August 21, 2015, 1:43 am

    Can I substitute the coconut oil?

    • Joanne September 16, 2015, 2:27 pm

      Yes — melted butter, olive oil or a neutral-flavored oil will all work.

    • Bree February 14, 2016, 10:58 pm

      I used applesauce and it seems to have come out the same way. Try it and see if you like it.

  • Kathleen @ Yummy Crumble July 7, 2015, 12:50 pm

    Hello! This looks amazing 🙂 I’m drooling!

  • June @ How to Philosophize with Cake June 27, 2015, 12:48 pm

    That looks perfect! Love the use of coconut oil in here. I’ll have to try this sometime soon… 🙂


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