Brownie Mug Cake in 5 Minutes (Eggless Recipe)

Rich, indulgent, and ready in just 5 minutes, this brownie mug cake is the perfect quick fix when I’m craving something sweet and comforting. Made entirely in the microwave, this fudgy treat is eggless, simple to prepare, and ideal for a single serving dessert that doesn’t require turning on the oven.

Why You’ll Love This Recipe

I love how effortlessly this mug brownie comes together using basic pantry staples. There’s no need to prep a big batch or clean multiple bowls. I mix everything right in the mug, pop it into the microwave, and within minutes I have a warm, gooey chocolate dessert. It’s perfect for late-night cravings, quick date-night treats, or when I just want something sweet without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tbsp cocoa powder

• 1/4 cup flour

• 1/2 tsp baking soda

• Pinch of salt

• 3 tbsp melted butter

• 3 tbsp milk

• 1/2 tsp vinegar

• 3 tbsp brown sugar

• 1 tbsp chocolate chips

Serve with:

• Vanilla ice cream or whipped cream

Directions

1. In a 10 to 12-ounce microwave-safe mug, I mix the cocoa powder, flour, baking soda, and salt.

2. I add the melted butter, milk, vinegar, and brown sugar into the dry mixture and stir until smooth and fully combined.

3. I fold in the chocolate chips and microwave the mug on regular heating mode for 1 minute.

4. I check the brownie and continue cooking in 30-second intervals (up to 2 minutes total), until there’s no wet batter on top—just a slightly sticky surface.

5. I serve it hot, topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

This recipe makes 1 serving.
Prep time: 2 minutes
Cook time: 3 minutes
Total time: 5 minutes

Variations

• To make it vegan, I use oil instead of butter and a plant-based milk like almond or oat.

• For a gluten-free version, I swap in a 1:1 gluten-free flour blend.

• I switch up the flavor by using white chocolate chips or peanut butter chips instead of dark chocolate.

• For extra indulgence, I add a teaspoon of nut butter in the center of the batter before microwaving.

• I sometimes mix in a few chopped nuts for added crunch.

Storage/Reheating

While this mug brownie is best enjoyed warm and fresh, I’ve stored leftovers in the same mug covered with cling wrap in the fridge for up to 1 week. To reheat, I simply microwave it for 15-20 seconds until warmed through. That said, I rarely have leftovers because it’s just too delicious to resist.

FAQs

What can I do if my brownie turns out dry?

If my mug brownie turns out dry, I reduce the cook time slightly the next time and make sure I’m not over-mixing the batter. I also add a splash more milk before baking if the mixture seems too thick.

Can I make this without chocolate chips?

Absolutely. I’ve made it without chocolate chips and it’s still rich and satisfying. If I’m craving more chocolate, I stir in a spoon of Nutella or melted chocolate.

Do I need to sift the dry ingredients?

If I notice any lumps in my cocoa or flour, I do sift them to ensure a smooth batter. It makes the texture of the final brownie much better.

Can I double the recipe?

Yes, but I make sure to divide the batter into two mugs to avoid overflow. I also adjust the microwave time, starting with 1 minute and adding in 30-second intervals.

What kind of mug should I use?

I always use a 10 to 12-ounce microwave-safe mug. A smaller mug risks the batter overflowing while cooking.

Conclusion

This eggless brownie mug cake is the ultimate quick dessert for one. It’s rich, fudgy, and comes together in minutes with ingredients I almost always have on hand. Whether I’m treating myself after a long day or whipping up a cozy dessert without any hassle, this recipe hits the spot every time.