Brownie in a Mug

Oh my. We’re doomed. My young friends Reilly and Alden just showed me how they make single serving brownies, in a mug, in a microwave. Takes 5 minutes.

We did experiment a bit. Turns out that you really should not use extra virgin olive oil for this recipe, it’s too strongly flavored. Corn oil or canola oil work best. A pinch of salt helps make the chocolate more chocolate-y. I’ve added some vanilla and a tiny bit of cinnamon; you could also add a speck of instant coffee to take it up a notch.

The brownie lacks for structure (no egg) but that’s okay because it’s contained by the mug. When it’s done, it’s HOT. Perfect for topping with a little vanilla ice cream or whipping cream. The trick is getting the cooking time right for your microwave. Every microwave oven model is different.

Our 1000 watt microwave cooked these brownies in a mug perfectly at a minute 40 seconds. If you have a stronger microwave it will likely take less time. Enjoy!

Brownie in a Mug on Simply Recipes

Big thank you to Reilly for cracking the code on brownies in a mug!

Brownie in a Mug Recipe

  • Prep time: 3 minutes
  • Cook time: 2 minutes
  • Yield: Makes one serving.

Some mugs don't microwave well because there is metal in their ceramic glaze. They'll work but they may get very hot. Best to use a plain old everyday un-fancy mug.

Ingredients

  • 1/4 cup flour (50 g)
  • 1/4 cup sugar (70 g)
  • 2 Tbsp (13 g) cocoa (natural, unsweetened)
  • Pinch of salt
  • Tiny pinch of cinnamon
  • 1/4 cup water (60 ml)
  • 2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it's too strongly flavored)
  • 1 to 2 drops vanilla extract
  • 1 small scoop of ice cream or 1 or 2 teaspoons heavy whipping cream to serve

Method

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1 Place flour, sugar, cocoa, salt, and cinnamon in a microwave safe ceramic mug. Stir with a fork or spoon to mix well and break up any clumps.

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2 Add the oil, water, and vanilla to the cup and stir until the mixture is smooth and there are no lumps.

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3 Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40 seconds for a 1000 watt microwave. You may have to experiment and adjust the time for less or more powerful microwaves. If you don't know the power level on your microwave, start with 60 seconds and increase until the brownie is done. It should still be moist when cooked through, not dry.

4 Let cool for a minute and serve with a scoop of vanilla ice cream or a teaspoon or two of whipping cream poured over.

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Brownie in a Cup on Simply Recipes

230 Comments

  1. Debbie

    Looks fun! Do you cover the mug when you put it in the microwave?

  2. Jeni

    The girls are getting so big!

  3. Claire

    Thank you so much! This is totally do-able for someone with a make-shift kitchen in a foreign country, and I’m thrilled! So anxious to try it out…. :D

  4. Ann

    This is amazing!

  5. PepperReed

    Oh My Crack… this looks Dangerous! :^)

  6. Chris

    Oh FANTASTIC!

    I have been thinking of this recipe recently.
    The first time I saw it was 10… 15?? years ago when it made the email circuit and I mentioned it to my fiance a few weeks ago but just couldn’t remember how to make it!

    I recommend people trying it, it is EASY and really nice, was great for those late nights when you felt like something sweet to nibble on

  7. Maxine Slater

    Just made this. I used only 2 Tbsp sugar, and it was sweet enough for me. Also used coconut oil. I also used dark cocoa powder, because I prefer it, and it is better for one! I will be doing this again, just exactly the way I made it this time!

  8. J Wynia

    If you wanted the structure the egg brings, you could probably use on of the EggBeaters style products that’s actually eggs, but then you could add a fraction of an egg (a tsp or so?) which matches the other ingredients and their small proportion.

    • Maria Newman

      My recipe called for an egg and 3 tablespoons of milk and 3 tablespoons oil. You can also add mini chocolate chips. It cooked for 3 minutes at 1000 watts.

    • Jammi

      I tried a cookie in a mug this morning and it called for just the yoke of the egg…. wonder if that will work too….gonna try it tomorrow

  9. Julie

    I was going to go to bed, but I saw this recipe posted. I just tried it. It is delicious!

  10. Rachel

    Well, shoot, Elise, I was going to be well-behaved tonight. . . but what’s the fun in that? So yummy!

  11. Eve

    I’m going to try this quick and easy brownie recipe…luv ‘em!

  12. Ginger

    Can you make those in an oven? I do not have a microwave?

  13. Terry Oliver

    I want to do this, with a gluten-free flour mix. Sounds so EASY and yummy! I figure, coconut oil and dark cocoa.Small recipes like this lend themselves to gluten-free so fingers crossed!

  14. Hannibal

    I have a recipe for cake in a mug, but not brownies. The difference is in the ratio of flour to sugar and the cake mix has some baking powder and baking soda. I wonder if you could also add some walnuts or pecans to this? I’m going to make some tonight. Thanks Elise!

  15. Whonoze

    Sounds fun – some one wants egg, my guess is 4 BrwninCup wouldn’t add much time, one egg added to liquids for 4 couldn’t be bad, coffee would be a must and 2 or 3 semi-sweet chocolate chips(Ghirardelli unquestionably best chips and their boxed mixes are very tough to improve on.) on top of each would work.

  16. Karlyn

    Just tried this. So yummy!! I used whole milk instead of water, added chocolate chips, and drizzled caramel over the top. Absolutely yummy! Thanks for this!!

  17. Apronless

    I made this tonight and it was very nice to take with me tucked into the couch. I will say that as the recipe’s written, they’re definitely cakey rather than fudgy brownies!

    • Kristi

      It’s actually better to add two spoons of Nutella instead of the cocoa, and put just a little less sugar…. Heaven on earth!

  18. Jessie

    My roommate and I are eating these as I type this! THANK YOU!! You saved us from a night deprived of chocolate!

  19. Gerry @ Foodness Gracious

    So awesome, so easy, so needed :)

  20. Paul

    Any chance of giving us the quantities of flour and sugar in ounces for us Brits that read your site? Thanks!

  21. Charul @ Tadka Masala

    Been there and still there. This thing is completely addictive for the simplicity and the richness of it. And when topped with some vanilla ice-cream and sprinkles or chocolate chips or caramel or chocolate syrup.. okay maybe I should stop now!

  22. Irena S.

    Thanks!!! It is a great and easy recipe and you two are so cute!

  23. Marie @ Little Kitchie

    Oh no…. so dangerous…

  24. Donna

    There is a super simple cake-in-a-mug recipe that’s something like 1 box of angel food cake mixed with 1 box of any other cake mix. You put some of the cake mix in a mug and some water, then microwave. The key is the angel food cake, as it has powdered egg whites in it. Just a thought for those looking for an egg substitute…

    • Suelin

      I just made this the other night. It’s 1/3 cup of the mixture, and 3 TBSP of water, then microwave for approximately a minute. So easy, and good! Put the mixture in an airtight container, and it will last for a long time.

  25. Anita

    So good and way too easy:)

  26. beth

    oh, yay! i have occasionally broken down and gotten the commercial version of these… so pleased to have a recipe for homemade!

  27. Sandy S.

    So who needs structure? I just want MORE! How fun and wide open for playing with your food! Even for us GF people. I want to try spice cake, lemon cake and pineapple up side down cake. Of course, I will be making brownie-in-a-mug all the while… just to keep my strength up. Let’s see, one could try carrot cake, ginger cake, oh and Kiss-me-pie in a mug!

  28. Melanie

    For more ‘in a mug’ recipes, check out http://www.number-2-pencil.com/2013/02/26/30-mug-recipes/. Excellent for making out at the lake/cottage/cabin.

  29. Peggi Brown

    Do you use self-rising flour, or does it need some baking powder to make it rise a bit?

    • Elise

      You just use plain all purpose flour and you don’t need baking powder. Oddly there is no leavening in this recipe. I think the microwave boils the moisture creating bubbles which are the leavening in the brownie.

      • Willow

        Also, most regular brownie recipes don’t have any baking powder or other leavening either. I guess that density is part of what makes them brownie-ish instead of chocolate cake.

  30. Michelle

    Oh my!! This looks delish!! I’m thinking it would also make a cute gift to mix the dry ingredients in a bigger batch and give it w/a mug including instructions to add water, oil, and a few drops of vanilla. Thanks Elise for another great idea!

  31. sheila

    My son makes these all the time to cure his sweet tooth!

  32. mantha

    Wicked!
    This is great for kids in dorms.
    If I wanted to branch out to a gingerbread-flavored mug treat (no molasses — too gummy), would I just up the flour and oil amounts a little to make up for the volume of the cocoa powder?

  33. Alison

    I learned how to make this years ago, and my revamped recipe includes an egg, along with other changes:

    1/4 c. Unbleached Flour
    3 Tbsp. White Sugar + 2 Tbsp. Dark Brown Sugar, for the “sugar”;
    2 Tbsp. + 2 tsp. Unsweetened Hershey’s “Special Dark” Cocoa, for the “cocoa”;
    1/4 tsp. Salt
    1/4 tsp. Freeze-dried/Powdered Instant Coffee
    1 Large Egg
    3 Tbsp. Nonfat Milk (notice I use nonfat, but it still turns out decadent)
    3 Tbsp. Canola Oil
    2 tsp. Pure Vanilla Extract
    The longer you cook it, the less fudgy it gets, and the more cake-like it becomes. We like cooking it until the top starts to look “cooked,” with a bit of gooey fudge “sauce” at the bottom. Delicious with ice cream, or whipped cream!

    *Note: I ALWAYS use a bit of coffee whenever I make something chocolate, as it helps the chocolate taste “richer and deeper.” You use just enough to enhance the chocolate, without actually “tasting” the coffee. I learned it from chef Ina Garten.

  34. Mallory

    This recipe is much too simple, thus much too dangerous for a chocoholic like myself! Yikes!

  35. Leslie

    So I accidentally grabbed the wrong bag of flour and did this with self-rising. It scared me for a minute as it puffed up well over the top of my mug as it cooked, but results were still very tasty! More chocolate cake in a mug than brownie, but delicious all the same, and now I have an excuse to make it again soon to test the real recipe. ;)

  36. joe ferguson

    My grandson (14 yrs.) makes a similar concoction. You forgot to mention letting the mug soak in soapy water as part of the cleanup.

    • Elise

      Indeed! Yes, soaking the mug in soapy water is essential. The brownie gets a bit caked on.

  37. Marta @ What Should I eat for breakfast today

    I think this is the first time I actually regret not having a microwave.

  38. Christina J Bollinger

    Elise, this was so fast and delicious -thanks!! I have to tell you though, when the microwaved beeped I was hesitant to open the door; I truly thought there would be cake brownie all over the interior. This is awesome!!

  39. Mary

    Oh my goodness – one couldn’t ask more than this!
    Mary x

  40. Andrea

    Any tips on reducing the sugar in this recipe or using substitutes? Thank you.

  41. Jane

    Just tried this recipe tonight. The cup got very *very* hot in the microwave, to the extent that the glaze on the half of the cup that was not exposed to brownie developed a fine line of cracks (“crazing”). Highly recommend using a pyrex or commercially produced mug as pictured.

  42. Gail

    I have one teensy complaint: once the brownie was gone, I couldn’t lick the mug clean :) Yummy. I am thinking it needs some chopped pecans in it. My list for the next trip to the grocery store will definitely have pecans on it…Thank you Elise

    • Diane

      Pour your morning hot coffee in the mug after eating the brownie. It soaks the mug clean and makes some yummy coffee!

  43. SusieMT

    I love these, just a quick something to satisfy your sweet tooth and lots of mix and match with flavors, perfect !

  44. Kiran @ KiranTarun.com

    Yummy! I love adding nutella too. So so good :)

  45. margaret mc farland

    Use coconut oil. It’s a wonderful complement to the cocoa in this brownie. :p

  46. Todd

    If you want to nuke more than one (say 4) at once, will that increase cooking time? I may be forced to do multiple tests… :)

    • Elise

      I’m pretty sure that will increase cooking time. I find in general that when I add more things to the microwave, it takes longer to cook.

  47. Diana

    I made it last night and it was amazing. Now I am afraid that my 7 year old will beg for it every day (although I think I actually liked it more than her). You are right, we are doomed.

  48. Hillary @ Easy Peasy Kitchen

    This looks dangerously good. I discovered chocolate cake in a mug (similar) awhile back and almost wish I never stumbled upon it — it’s just TOO easy and yummy! Can’t wait to try this one.

  49. Katie

    I like to top mine with Nutella. Yum!

  50. Hillary

    Being a normal pregnant woman, I have craved something chocolate all day, but I knew I didn’t have the ingredients to make a good, chocolatey dessert… or so I thought. I just happened to run across this recipe while reading through my Flipboard about ten minutes ago, found every ingredient necessary to make this, and was enjoying a brownie in 5 minutes. These were all ingredients I keep in my kitchen at all times, so I’ll definitely use this recipe again when another chocolate craving attacks! I loved how quick, easy, and delicious this was.

  51. Hannibal

    In my earlier post above I mentioned I have a recipe for Microwave cake. Here it is.

    MICROWAVE CHOCOLATE CAKE
    This is not a mug cake, but a small round glass or corning baking dish cake.
    1/4 c. Hershey’s cocoa
    2/3 c. hot water, divided
    3/4 c. plus 2 tbsp. all-purpose flour
    1 c. sugar
    1/2 tsp. baking soda
    1/4 tsp. baking powder
    1/4 tsp. salt
    1/4 c. plus 2 tbsp. vegetable oil
    1 egg
    2 tsp. vanilla extract

    Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inches or 8 x 1 1/2 inches; line bottom with plastic wrap (it doesn’t melt). In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high (full power) 40 to 50 seconds or until slightly thickened.
    In medium bowl combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan.
    Microwave on high 5 to 6 minutes (time is for 600 to 700 watt microwave ovens (reduce time for 1000W or greater microwaves) without turning 90 degrees until cake begins to pull away from sides (some moist spots may remain but will disappear on standing). Let stand 5 minutes, invert onto serving plate. Peel off plastic wrap, cool. Frost.

    Make two and you can have medium-round chocolate cake and you can frost and decorate it like any larger cake.

    This is a pretty foolproof recipe I make when I just have to have chocolate cake. Enjoy. By the by I don’t know whose recipe this is as I’ve had it for six years or so, so feel free to modify it and make it your own. I think adding a few tblsps of coffee and/or chocolate chips or chopped Andes Mints or cut up Reese’s Mini Pieces to the batter would be interesting modifications. I have used smooth and crunchy peanut butter to the in between layer frosting and deep semi-sweet chocolate frosting for the outer. Delicious. Email me if you do modify it so I can note them.

  52. Alison

    Love those cheesy grins! ;)

  53. Archana @feedingthefoodie

    I love this because its eggless. I’ve seen several recipes for cake in a mug with eggs. Complete turn off for me. Thanks for this.

  54. Caria

    This was great. Need to work on the time since I have an older microwave. Things take a little be longer.

  55. lesle

    Ohhh these are the BEST!!!!

  56. Alicia*

    OMG, I am now a microwave-brownie-in-a-mug junkie. I have been making this almost daily changing/tweaking ingredients to see what brownie monster I can create next. I put a pinch of baking powder in the mix and was surprised how much the final product rose to, but not over, the rim of the mug. Soon I will be adding Kahlua in various amounts to see what I prefer, and if it gets too dry…spritz it with Kahlua . When I run out of cocoa, I guess I’ll have to go cold turkey!

    • Remy

      I just made this using a little more than 1/8 cup of Kahlua and a little less than 1/8 cup of water and it came out absolutely perfect!

  57. ang

    Elise,
    I found your blog through the link on The Pioneer Woman and decided I had to stop by. I love “mug cake” with a dollop of melty peanut butter in the middle, but haven’t tried mug brownies yet.
    Off to pin this, thanks for sharing!
    ang

  58. Lana

    Andrea, I used Stevia instead of sugar, and it was delicious!

  59. Claire

    For those of you out there who are unable to eat gluten like myself, I found that substituting the flour to self-raising gluten free flour of the same quantity worked really well. It produced a light delicious brownie that was still soft and sludgy!
    Claire :D

  60. cheri

    I just made this last night. It was delish! I am wondering if there is any way to make this less cake like and more like a chewy brownie. Thanks!

  61. Katie

    Just tried this. Wow! So good. I have tried a lot of other brownie and cookie desserts in mugs and they always came out way too dry. This one came out just right. I topped it with melted Nutella to make it even better!

  62. Marian M

    Doomed, indeed. Between this and your banana, zucchini, chocolate chip bread you posted on FB, I am doomed, but in a good way! ;-)

  63. Sanjay

    What about a rising agent like baking powder or soda ?

    • Elise

      If you want the brownie more cake-like and less dense or brownie-like, then yes you could add some baking powder. But it’s not necessary for this recipe.

      • Ellen

        Thanks for this idea!! I just experimented with a chocolate cake mix I had on the shelf – used 2/3 cup cake mix, 1/3 cup water, 2 Tbs canola oil and splash of vanilla….Cooked in microwave for 1 min 20 sec and it came out fudgy and DELICIOUS!! Thanks for the great idea :)

  64. Chit

    Wow this is just great recipe! My 4 year old granddaughter did it! A bit crumbly when forked by who cares…can be eaten with a teaspoon and with ice cream….super!
    I think a smal shallow and bit wider bowl would be great for serving instead of a mug….now I will be hang up n looking for that perfect sized bowl for one recipe! Thank you!

  65. The Kitchen Magpie

    This is so easy, it’s evil. In a good, go straight to my hips way!

  66. Sandi

    “Oh my. We’re doomed.”

    Four truer words were never spoken. This was so yummy. God Bless You!!

  67. Sharlene

    I just made this for my four year old and he told me I’m the best cook in the world. Thanks Elise for this and all your other wonderful recipes that have become favourites in our home.

  68. Kayla

    Is it suppose to be so mooshy? And it’s kind as if I’m eating molasses TT . TT did I do something wrong or am I just not loving what everyone else is?? I tried cooking for longer after I found it way too mooshy and it didn’t do anything >___<

    • Elise

      If it’s too mooshy, you probably need to cook it longer. Also, if the taste is off, check your oil and make sure the oil isn’t rancid.

  69. nicole

    Yeah…. Both my kids wanted one, and another one, and another one (they got one each and had to share a second one). I love that it’s lactose (and fructose) and egg free! I’ve been having so much trouble lately due to various food allergies and intolerances and what not, but now at last I can have a sweet chocolate something I won’t regret an hour later!

    I’d like some troubleshooting help though, ours turn out very rubbery, even if they’re not fully cooked. Do I have to cook them longer or is that just the trade off for cooking them in the microwave? It’s not a huge deal because they’re so fast and really more of an “emergency treat”, but if there’s a way to make them less rubbery that would be awesome!

    • Elise

      If they are rubbery, I would cook them a little less. They definitely have a different texture than regular brownies though, so you may have to make do. I do recommend pouring cream over them or serving with ice cream. If you’re dairy free however, then perhaps adding soy milk?

      • nicole

        Allergic to soy *lol* I swear, food is trying to kill me :-D

        I actually suspect it’s the flour I’m using as I’m in germany. I’ll try swapping some of my flour for starch and see if that makes a difference, and I may start mixing them in a bowl and pouring the batter into a mug in case I’m stirring them too long. If that doesn’t work I’ll go the other direction and try a flour with a higher gluten content.

        I also wanted to say that I often make cupcakes in small jars, the trick to getting a good seal is to remove them from the oven one at a time and have the lid right there, some will not seal, so we eat those first. But those that do seal well, really retain a lot of moisture, so if they’re chocolate they’ll be really dense, almost like a flour-less chocolate cake. They are amazing when you heat them in the microwave (remove the lid first!) and top with ice cream or ganache (just heat some cream in a small dish along with the cupcake, add chocolate, stir until melted and mixed well). So, if all else fails a stash of cupcakes in jars is a definite option :-)

  70. Brian

    You are EVIL…and I love it.

    instead of a tiny pinch of cinnamon, i added a huge pinch, and instead of water, i used skim milk.

  71. David

    This recipe is great and provides you with a real brownie – no messy sludge. Tastes just like your traditional cocoa brownie, but takes only a few minutes to be done.

    I made one change to the recipe, which was to add a 1/16 teaspoon of baking powder to the dry mix, to make it cakier. Also, this brownie is a big single serving, I was surprised how much the batter expanded!

    Thank you for sharing this – will be using a lot!

  72. Will

    Great recipe! I tiped mine over in a bowl and added Coconute milk and Vanilla ice cream ! It was unreal !! Thanks again

  73. Qwertyz

    I love it! Absolutely stunning!!!

  74. Alisa

    D: perfection

  75. JT

    Hi, Elise. OK- 11A and I hadn’t had breakfast so I thought – breakfast and lunch? My senses took over (oh those promises of going on a diet) – so I chose to use Equal instead of sugar. Tasty…but I’m certain the 1/4 cup of sugar would have definitely made it a serious “we are doomed” treat. :) Great for late night chocolate fixes. Thank you!

  76. Susanna

    We are all slightly less doomed, since I have determined it can be successfully halved :)
    2 Tbsps: flour, sugar, water
    1 Tbsp: cocoa powder, oil
    Microwave for :45
    Also a liberal pour of kahlua over the whole thing is nice.
    Thanks so much for this recipe, the blog & everything you do Elise!

  77. Nicola

    Even an eleven year old could make them!

  78. Or Weissler

    while going to my bed i tried this recipe and prepared a lot of yummy desert.i enjoyed alot while watching television.

  79. M

    I used one egg instead of flour. It turned out great.
    Thanks

  80. Payal

    Tried it today turned out really yumm I added a lil bit baking powder

  81. Stacy Fenders

    This does not work! Looks like charcoal.

  82. Tenisha

    I approve of this entirely. I didnt have the vanilla it was still good though. took only a minute for my microwave

  83. Filippo

    I just made it. My mum loved it, it was just perfect. In addition I used yeasted flour so that it rose a little bit, and didn’t put any cinnamon (didn’t have it). The only thing she complained about was it was too much :)
    Thank you a lot for sharing!

  84. Josh

    Tastes pretty good, did this with Cadbury Mint chocolate powder, was the only thing we had around, tastes a bit too minty but yeah that’s my own fault.. Texture was a bit too hard, but still tastes pretty good. I wish it’d be softer!

  85. Bo

    I loved my mug cake but I added chocolate frosting when it was finished. It tasted really good you should try.

  86. Dan

    FYI, I took out 1 spoon of the oil and replaced it with a spoon of peanut butter…also replaced 1/2 spoon of cocoa with a 1/2 spoon of hot chocolate powder, and put in a little less sugar…turned out awesome!!

  87. Marie

    Must admit i have never commented on anything. and after many many attempts at microwave brownies this is the absolute best i have tried, soo awesome ;-D

  88. abi

    I loved it great recipe super fun and easy! also i left my mug in the microwave for 1 min and 30 secs and it was quite burnt so maybe put it in for less? Have fun super yummy and great guidance! good luck xo

    • Elise

      Microwaves vary in their power, so yes, for your microwave, you will need to zap it less. Start with 30 seconds and work up.

  89. Cassaundra

    I think I totally failed with this. I tried it two ways, one with no egg- it was ok, but seemed more of a paste than a brownie. The second was with an egg and it seemed like a chocolate bread pudding. It was too eggy. What did I do. Full disclosure, the container that my flour was in wasn’t labeled, ( and i have the worst memory), so i’m not sure which type of flour it was inside. I know, I know, I’m such a bad baker! Was the mystery flour the culprit, or just my fail cooking skills?

  90. george

    I have been making this cake for about 4-5 times since you have posted it and I t t was delicious and never failed although I wasn’t sure about the quantity of some of the ingridients.And anyways I just wanted to thank you about converting them into grams , I also wish you could make some other recipes that are not in cups or quarts because grams in my opinion is much easy to work with.

  91. kayla

    tried this just 1 min ago its yummy :) thumbs up

  92. Sarah

    I tried this recipe, and it doesn’t turn put so good. it tastes like it wasn’t mixed. im kind of upset with the results.

  93. Deb

    Made this with no cocoa, and used butter for the oil and brown sugar for the sugar. Blondie in a mug! NOM NOM NOM

  94. Kawal

    Just came across this the recipe and had yo try it for my son (he is eating it up right now). Made it in less than 5 mins. Taste great. Definitely keeping this handy for quick craving. Thanks for the great recipes. Love your site.

  95. Julie

    Just made it & it is wonderful! Thank you! My baby is allergic to milk & soy so finding a dairy free brownie I can make in minutes was a God send!

  96. Sarah

    I didn’t have Cocoa, or all purpose flour, and I wanted to use coconut oil instead of canola so the items I used were

    around 3 table spoons Carnation Good Start Chocolate breakfast mix (LOL)
    1/4 cup Wheat Flour
    1.5 table spoons Coconut Oil
    2 table spoons of sugar
    a little more than a pinch of cinnamon (it accidentally spilled out)
    a little more than 2 drops of vanilla extract (didn’t have a dropper)
    and a pinch of salt.

    I also used a small bowl instead of a mug since most of my mugs seemed too small for the mixture. It took about a minute and 30 seconds or so. The result was extremely moist so the texture isn’t like most brownies, but I still liked the taste. I know it isn’t your recipe exactly but I followed your recipe as much as I could, so Thank you for sharing :)

  97. Gracie

    These were not very good. Waste of ingredients.

  98. jemm

    these were vile tasted like rubber

  99. Mikey

    double this recipe in a bowl or I prefer a measuring cup as it has a spout and pour evenly into 8 kid’s size ice cream cones. Make sure you have the flat bottom ones, as they stand up easier. Cook all at once with a plate or something under them for 2min 20 sec on high (1000w) and let stand for 3-5 min. Serve with a scoop of your favorite ice cream on top and you have a killer snack with out having to clean up a nasty mess out of a coffee cup.

  100. Miko

    All I could taste was the canola oil, it was foul. Maybe it’s supposed to say 2 TEAspoons? Except that picture sure looks like a tablespoon of oil.

    • Elise

      2 tablespoons it is. If you are tasting the canola oil, that is an indication that your canola oil may be old and a bit rancid. Canola oil shouldn’t taste like much of anything on its own. But it does go rancid rather quickly.

  101. Chit

    I have been enjoying this Brownie In a mug recipe…so handy when craving for something chocolatey after dinners….however I don’t put it in a mug for better look! Try it in a white shallow bowl just enough to reach the brim..more appetizing!

  102. Cheryl

    OMG this is soooooo good! Thank you so much for sharing this. I have tried others and they were not nearly as good as this one. WoW! My new fix! haha Simply delicious and so easy! Love it!

  103. Sammy and Paige

    Made two looking fab lol cannot wait to tuck in

  104. Neryssa

    You can sub the cocoa powder for Nutella, just don’t use oil. It’s still just as good ;)

  105. jessica

    it exploded in my microwave. why?

  106. jen

    Just made this, halved with half milk and half cold coffee in place of water, dutch cocoa, and brown sugar for white. Such a tasty, moist, quick treat, and super topped with a scoop of raspberry sorbet. Thanks for this!

    • jen

      Ok, made this again today. This time used coconut oil and regular cocoa. Results were not cakey, but remarkably fudgey and brownie like. What a delightful and dangerous little novelty!

  107. Mack

    A quarter cup of sugar, in one serving??!! Oh my. Any suggestions for a suitable substitute for those who don’t want that much sugar?

    • Elise

      You might try that new sugar stevia blend that they’re selling these days. Stevia is a naturally sweet herb. I’ve even grown it myself. C&H is one brand I know of. My mom has been using this blend to make her hot cocoa. Careful on the substitution though, I think you need less of that mix for the equivalent amount of sugar.

  108. Totchos

    Not sweet enough and too spongy but a good starting point I guess. I’ll have to experiment.`

  109. Janess Lopez

    SO BAD. did not work. i repeat it did not work..my kids cried for 3 hours. but i appreciate the effort :)

  110. Sarah

    Just lov it sooo much!!! great sweet treat for kids after school its tasy and rich!! everyone should try it

  111. Sangelia

    I have found out that for my kid and me. That extra virgin oil does work ok. But then, I tend to use it alot in cooking.

  112. sarad

    I hate to be the grinch here, but … 2 tablespoons of oil for one brownie? Yikes! Using the USDA Nutrient Database, I calculated this recipe to contain 28 grams of fat and 581 calories (excluding the vanilla extract and cinnamon – and ice cream, of course). That’s not as bad as, say, the Triple Chocolate Meltdown at Applebee’s (48/820), or the Brownie Bowl at Uno’s (53/1160), but it’s still more than I’d want to indulge in very often. I’d suggest trying applesauce for at least partial replacement of the oil. A “regular” brownie recipe doesn’t have that much fat in one brownie, so I don’t see why this needs so much.

    Also, I have to agree with the commenter on the taste of canola oil. Canola oil does not have to be old or rancid to taste nasty. I have always found canola oil to have an unpleasant flavor (that is different from rancidity) and never use it myself. I would suggest rice bran oil, coconut oil (as others suggested before me), or “light” olive oil, which has none of the strong fruity flavor of extra virgin olive oil. (It’s “light” in flavor, not calories or fat content.)

    A final note — it’s not a brownie, I know, but a good healthy “fix” for a chocolate craving is chocolate soy milk, hot or cold. I’m partial to the Pearl brand from Kikkoman, which has intense chocolate flavor and is organic to boot. An 8 ounce glass gives you 8 grams of protein and has only 4.5 grams of fat and 150 calories. (No, I don’t work for them — I just love the stuff!)

    • GC

      Soy? Healthy??? Might want to do some research on soy and it’s estrogen inducing properties – estrogen dominance/hormone imbalance. My understanding is that unless it’s fermented soy, it’s probably not as healthy as we want to believe. Almond milk seems to be a better alternative, but avoid any with carageenan.

  113. Simon

    Tried this last night and loved it! Gonna start working through the variations suggested in the comments!

    And for the grinch just above this, it has to have a different ratio of ingredients to compensate for the different cooking method.

  114. Bean

    Thanks for the recipe!
    I did find the (canola) oil taste a bit strong the first time I made these so I switched it to melted butter and omg, manna from heaven. Thanks again. :)

  115. Bh

    Sounds wonderful! Any way to single package these as a little gift with a mug? Thinking of my daughter in college.

  116. Jessica Noelle

    Thanks, this was so good! Just a tip, you can substitute the unsweetened cocoa for sweetened hot cocoa mix. Just did it because I couldn’t find cocoa in my house and it came out great. I didn’t put in 1/4 cup of sugar, only put in a pinch because I thought it might come out too sweet between the sweetened cocoa mix and all the sugar. And I added a pinch of nutmeg! So great, thanks again!

  117. hannah

    Eh. not the best recipe out there.

  118. Carly F.

    WOW! THESE ARE AMAZING! I thought it was not going to work but it did!…and they are great! Thank- you!

  119. Hannah

    It smells like a alpaca farm ands tastes like it too! DONT reccomend!!

    • Elise

      Hello Hannah, I wouldn’t know about that, having never been to an alpaca farm. BTW, it’s “an” alpaca farm, not “a” alpaca farm. And it’s “and tastes like it too” not “ands tastes like it too”. That said, if it smelled to you as bad as I would expect an alpaca farm to smell, then I suggest that perhaps you are either not making it correctly or you are using old, rancid ingredients. Yes, it’s not as good as a regular brownie baked in the oven, but it’s not bad either, especially with a little cream or ice cream.

  120. Shelly

    I cut the recipe in half. That translates to 2T flour and 2T sugar which makes it easier to remember plus I feel less guilty eating it. I also use half ww flour and half white and a little less than 2 T brown sugar for a more moist brownie. I use coconut oil and add maybe a 1/2 t instant coffee and a few chocolate chips for that melty, creamy chocolate in each bite! Microwave for 30-40 seconds.

  121. Debrickishaw

    Me and my friend tried this recipe and we felt it was a little bland and we got stick of it. I recommend using an egg to get the brownie taste…

  122. Alexanne

    Oh my god it looks so nice I am trying this this weekend because I don’t have the ingredients .

  123. HordeQ

    You can also substitute sugar+cocoa powder+oil for 1/4 cup semi-sweet chocolate chips. Just used it and it worked fine. Wife also substituted the cocoa+sugar for cocoa drink mix.

  124. Barbara

    I don’t own a microwave and tried to make this in the oven, as a reader suggested.
    The taste was great, and hot out of the oven with a spoonful of vanilla ice cream was fabulous.
    But the consistency was soup.
    How can this wonderful concoction be made in an oven?

    • Elise

      I don’t think it can. It needs the microwave to “boil” the moisture in the batter creating air bubbles which become the leavening. You might look for a standard brownie recipe and cut back the ingredients to the point that they fit in a mug if you want to make it in a normal oven.

  125. Rachelle Pearce

    One of the best Brownie in a mug recipes I have tried yet. Made it just then and it is very much like a brownie texture. Thank you for posting such a wonderful recipe, both myself and kids love it.

  126. David

    Living proof this can be done by a man. Turned out delicious after the first attempt failed on pouring about 10 grams of cinnamon. :D As an engineer specifically the amounts were useful, keep up on the good custom of giving amounts in grams, this way every meal could be man-proof. :)

  127. Kalli

    Perfect for girls on their period… just saying c;

  128. tegan

    hi I have a question, what kind of sugar do u use ? is it brown sugar caster sugar etc. … ? what is the best recommended sugar ? aslo is there any good tips to use ? plz respond asp as I would like to make them this weekend x :P

  129. Sangelia

    I’ve also put powdered sugar on top just before sticking it into the microwave.

  130. Bill McGonigle

    Thanks – I got rave reviews on this. Recipes with eggs weren’t so well received (it’s too much for a small batch, I think). We only had brown sugar and coconut oil around on this particular evening and those worked out well.

  131. Michelle

    made this and added 1/4 tsp instant Hazelnut coffee then topped with a marshmallow for the last 30 sec :)
    awesome!!!!

  132. So so

    No kidding

  133. caleb

    So good! Can you put chocolate chips in it?

  134. Stefam

    I just made this. It’s freaking amazing and soooo yummy. However, i didnt have the main ingredient, cocoa, so i added nesquik instead and it still tastes amazing. I also added a pinch of baking powder to make it grow just a little bit. It is so yummy and very very easy to make. I recommend this for everyone to try.

  135. Emily

    Just made one with coconut oil, and it tastes really complex!

  136. mangomama

    I tried the recipe as written– my husband said it was “bland”– so after a couple more attempts this modification was deemed “delicious”– use 1/3 cup brown sugar instead of white sugar, use 1/4 teaspoon vanilla and 1/8 teaspoon salt, use 1/4 cup weak coffee instead of water– and add about 2-3 tablespoons of chocolate chips or broken pieces of a chocolate almond candy bar. Rest of recipe is the same. I divided the mixture into 2 cups and microwaved for 1 minute. Yummy after removing from microwave, yummy after cooling and yummy the next day.

    • Elise

      All of those modifications sound fabulous! I often add a touch of instant coffee, salt, and even cayenne to chocolate desserts, to intensify the chocolatey-ness and to give it some zing.

  137. Pamela

    I just tried this tonight. My only variation was an addition of espresso powder, just a pinch, and let me tell you….this was divine. Really hit the spot!

  138. Jeanie

    I hate to sound like every other person that leaves a comment on a food blog, but this recipe really is great. I’ve made it a handful of times, and I didn’t come across it very long ago. Thanks for this. I’m following now!

  139. Kevin

    i didnt have sugar or cocoa so i just used 4TBS of NesQuick and it did the trick.

  140. Rebecca

    I just made it and it was great. I added a few mini marshmallows into the mix once it was smooth… a rocky road approach…delicious

  141. The Raisin Girl

    Hands down the best brownie in a mug I have had. It came out to more of a cake consistency, but it was a light, fluffy cake. I used French hot cocoa mix instead of plain cocoa and a little less sugar to make up for the sugar in that. The result was sinfully good.

  142. Lily

    This would be delicious with chocolate chips in it!

  143. Ami

    Hey, I know an even easier brownie in a mug recipe. You just take 1/4 cup flour, 1/4 cup white sugar, 2 tablespoons unsweetened cocoa powder, mix the dry ingredients, add 2 tablespoons canola oil, and 3 tablespoons of water. Mix well. Microwave for about 1 minute and 40 seconds and Voila.

  144. Karen Early

    This is a instant treat. Thank you.
    I didn’t think it needed so much sugar – used only 2 Tablespoons of sugar and it was still sweet and chocolately. And for what it’s worth, my microwave cooked perfectly in 1 minute 30 seconds.

  145. Alicia

    This recipe is amazing! I only have a 700W microwave, so I cooked/baked my Brownie in a Mug for 2 minutes :)

    • Aled

      I was wondering how long to bake it at, because I had a 700W microwave!
      Thanks :)

  146. Mark

    Made the recipe to the letter today. Delicious!

  147. Connor

    These are the best brownies and what a great idea!!

  148. Jeanie

    Any idea of the calorie count? (It’s Lent, you know.) ;-)

    • Elise

      1 million calories! Just kidding. I don’t know, but I’m guessing with all that sugar, it’s better to not even ask. Or have a plan to burn it off quick!

      • Jeanie

        Thanks. That’s a bit of a surprise. I’d have guessed around 300.

        • Alex

          It has about 580 calories. It also has about 50g of sugar. That’s roughly equivalent to 10-11 Oreos.

  149. Astrude

    I use powdered instant oats instead of flour, 1/8 sugar only and use dark chocolate to reduce guilt…it taste wonderful and moist

  150. Fatimah

    Hi! I’m from South Africa. Just tried this, well a tweaked version anyway. Replaced cocoa with Nesquik & oil with melted butter. I left out the vanilla extract – we don’t have vanilla extract so readily available & didn’t want to use (synthetic tasting) vanilla essence. Oh, I also added some sliced almonds & whisked ingredients as opposed to just stirring. It turned out wonderful! A little more chocolate cake than brownie, but still awesome. I’m thinking tomorrow night I will add some choc-chips or a little melted chocolate to see if I can get it “fudge-like”. I’m so glad I decided to google egg-poaching today & found your website.
    Thanks
    P.S. Poached egg came out perfect in plain, swirling, boiling water!

  151. amanda cipres

    can i discard the cinnamon?
    please reply ASAP
    thanks!!

  152. Wim

    Thank you so much. It’s great

  153. Hayley Swinson

    Oh man, I just tried this recipe. I have a whole new respect for the microwave now!

  154. Bella

    This is the best microwave brownie recipe i ever had plus it didnt even blow up

  155. ciara

    i accidentally made play doh. i dont know what i did wrong

  156. queen

    I REALLY want to try this but I don’t have a micro wave? Can I do it I an oven or grill? If so what temperature would you say also how long should it be in there?? Thanks

  157. mm browniee

    This came out perfect, I’m serious. At first I wasn’t so sure if it would come out okay in the microwave (last year I made a cake and it was blehh..) but mine came out exactly as said and fudgey and fluffy and my sister drooled – thank you! :)

  158. Louise

    I love these, I actually like the flavour that extra virgin olive oil gives to them, I prefer it!!!

  159. Sharon W

    This was fantastic just loved it. I did add chopped pecans to it and topped it with whipped cream. Thank you so much you hit the mark. I was having a chocolate craving so bad and this was just what I needed.

  160. Belle

    Mmm this looks lush!
    Could I use cadburys hot chocolate powder? As ive ran out of coca powder
    Xxxx

    • Elise

      I’m assuming the hot chocolate powder already has sugar in it? If so, you would want to increase the amount of powder you add and decrease the amount of sugar. Good luck!

  161. Aeryn

    next time microwave it for longer?

  162. Marcia Angeles Baca

    Instead of cocoa can it be chocolate powder??

    • Elise

      I’m not sure what chocolate powder is. Cocoa powder is unsweetened. If chocolate powder is already sweetened, then if you try to substitute, you’ll want to omit the sugar and increase the amount of chocolate powder. You’ll have to experiment to find out what the right ratio is for your ingredients.

  163. Ellie

    I accidentally used self raising flour oh no..

  164. Emily

    Tried making this and it turned out great! Thnks for the recipe! :)

  165. Cass

    I was super pms-ing and out of ingredients to a full on chocolate cake so I thought I’d try this. I was loathe to see that much oil in a cup and took a chance on a mashed banana… OMG!! Not sure if it’s cooked enough because it’s a bit more to the gooey side but I’m in heaven. Whipped up 2 tablespoons worth of coconut icing on top. It got all melty. Chocolatey/banana/coconut heaven :)

  166. Kelsey

    I finally made this tonight and I am glad that I did. It is delicious! When I try it again, I think that I will add some freshly grated ginger. Another alternative could be some toasted coconut. Nothing wrong with the original recipe, though.

  167. Teresa

    On my this was so good. I loved the recipe thank you

  168. Hannah

    BEST microwave brownie recipe I have tried so far!! Thank you!!!

  169. Ashley B

    OH MY GOD this is the most delicious thing I’ve ever had in a coffee mug… I have a major sweet tooth and brownies are my favorite thing to bake. Being able to make this (and actually have it taste phenomenal) is a big win for me! I can eat a whole pan of brownies to myself…which is HORRIBLE whey you think of it….but this is PERFECT. One mug, one delicious brownie…craving satisfied. I made one for myself tonight and had my older brother try it and he practically begged me to make one for him….total win…thank you SO much for the recipe Elise!

  170. Yosra Elshaafi

    Can I put milk instead of water
    the brownie sounds delicious,
    I am trying it out tonight

    • Elise

      Hi Yosra, I haven’t tried replacing the water with milk. But if you do, please let us know how it turns out for you!

  171. Rida

    Just made this! It was soo good.

  172. Carolyn

    Just tried this for the first time. Great with a heaping spoon of marshmallow cream on top instead of ice cream. Thanks for the recipe.

  173. Marta

    It was great. My first cookie ever. Mmmm, yummy!

  174. Angela

    Yum! This is my new favorite recipe! Thank you so much for posting/sharing! I also made “white” or vanilla “cake” with 1/4 c self rising flour, 1/8 c sugar (so half of the sugar), 1 tbsp (dry, unprepared) vanilla pudding & pie filling mix, pinch of salt, 1/4 c water, 1 tbsp vegetable oil (so half of the oil), 1 tsp vanilla extract. I split it into 2 small ramekins and microwaved each for 1 minute each.

  175. Christine

    OMG! Tweaked just slightly. Left out the cinnamon, because I used Orange extract instead. Used Xylitol, which can be substituted in most recipes one for one…has much less calories and good for diabetics.

    Started with 60 sec. then added 20, then 20 more. So, 1 min 40 sec.

    Amazing! We will have this with homemade choc chip ice cream later :)

    Thanks for posting…so easy and delicious.

  176. Paige

    Thankyou so good!I tweaked it just slightly by using half and half instead of waterand butter instead oil.i also left ou the cinnamon.i added 6 drops of vanilla.it tastes a lot better this way!after you have done the top things i posted you can make a sweet sauce to go with it.1/3 cup half and half,1/4 cup confectioners sugar,and 1 tablespoon of white sugar.add those ingredients together then whisk for about 5 min..rake the brownie about 5 times then pour sauce in.PERFECT!!!

  177. Catherine

    Ive tried 5 kinds of brownies in a mug, and your’s is the best by so far ! Thank you for the delicous treat. :3

  178. Madhvi

    This was the perfect single-serving sweet tooth satisfying treat! I actually don’t think I’m doomed…just the opposite! This saved me from making a whole pan of brownies which would then sit in my kitchen and I’d be obligated to eat and probably finish off all on my own.

    I put it in my microwave for 1:20, it was perfect. I also forgot to put my cinnamon in but sprinkled it on top…totally fine. 3 things I’d do different is use coconut oil instead of canola, use half coffee instead of water, and add a couple pinches of salt.

  179. Albert

    This turned out like a gummy cow turd. Worst “Brownie” ever.

  180. Jazz

    This looks soooo good. Unfortunately it has 444 calories, 46g carbs, and 30g fat :( Wish I could eat this every day!

  181. jennie

    Love this wish I’d heard about it years ago. Lol my daughter made it 4 me 1st who is 15

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