Description
Rich, fudgy, eggless brownie mug cake made entirely in the microwave in just 5 minutes. It’s indulgent, easy, and single‑serving—perfect for speedy dessert cravings.
Ingredients
- 2 tbsp cocoa powder
- ¼ cup all-purpose flour
- ½ tsp baking soda
- Pinch of salt
- 3 tbsp melted butter
- 3 tbsp milk
- ½ tsp vinegar
- 3 tbsp brown sugar
- 1 tbsp chocolate chips
Instructions
- In a 10–12 oz microwave‑safe mug, stir together cocoa, flour, baking soda, and salt.
- Add melted butter, milk, vinegar, and brown sugar; mix until smooth.
- Fold in chocolate chips.
- Microwave on high for 60 seconds, then in additional 30‑sec bursts (up to 2 mins total), until the top is no longer wet.
- Serve hot—great with a scoop of vanilla ice cream or whipped cream.
Notes
- For a vegan version, swap butter with oil and use plant-based milk.
- Use a gluten‑free flour blend for GF version.
- Try white chocolate or peanut butter chips for flavor variation.
- Add a teaspoon of nut butter in the center for extra indulgence.
- While best when fresh, leftovers can be refrigerated in the mug and microwaved briefly to reheat.
- Prep Time: 2 minutes
- Cook Time: 3 minutes (vary by microwave)
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: ≈480 kcal
- Sugar: ≈35 g
- Sodium: ≈420 mg
- Fat: ≈25 g
- Saturated Fat: ≈18 g
- Unsaturated Fat: undefined
- Trans Fat: 0 g
- Carbohydrates: ≈64 g
- Fiber: ≈6 g
- Protein: ≈7 g
- Cholesterol: 0 mg
