Easy Microwave Brownie in a Mug Recipe

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.

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.

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

We microwave the brownie (without peeking) for 1 minute and 30 seconds. We’ve found any longer just dries the brownie out. 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!

How to Make Brownies in a Microwave

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

Easy Microwave Brownie in a Mug Recipe

  • PREP
  • COOK

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.

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)

1/2 teaspoon vanilla extract

1 large egg (leave out for extra fudgy brownie, see notes below)

Salt, optional


    Sift the flour and cocoa powder together over a bowl.

    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.

    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.

Adam and Joanne's 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size: 1 Mug brownie / Calories 582 / Protein 12 g / Carbohydrate 66 g / Dietary Fiber 4 g / Total Sugars 36 g / Total Fat 34 g / Saturated Fat 26 g / Cholesterol 186 mg
AUTHOR: Adam and Joanne Gallagher

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78 comments… Leave a Comment
  • 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.


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