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This brownie in a mug is rich, fudgy, and explodes with rich chocolate flavor! It bakes in under a minute and is sure to satisfy your sweet tooth!
Love easy mug cake recipes? Try my hot chocolate mug cake, healthy mug cake, and cinnamon roll in a mug next.
This healthy mug brownie comes together effortlessly. After a minute or less in the microwave, you’re left with a warm, rich, gooey brownie that gives classic brownies a run for their money.
Table of Contents
Why I love this recipe
- Single serving brownie. One of the unspoken rules about mug cakes is that there’s no sharing. It’s all for you!
- Microwave or oven method. When I’m making mug brownies for a crowd, I find using the oven to be so much easier, so I included oven instructions as well.
- Naturally vegan and gluten-free. There are no dairy, eggs, or gluten in this brownie recipe.
- Instant gratification. I love any recipe where I can satisfy my chocolate cravings at a moment’s notice.
Ingredients needed
- Almond flour. I recommend using blanched almond flour since the flavor and texture remind me most of whole wheat flour (but with zero grains).
- Sugar. I used white sugar, but brown sugar, coconut sugar, or a sugar-free alternative can also work.
- Cocoa powder. Dutch-processed or dark cocoa powder works best. Avoid using raw cacao powder, which is more bitter.
- Baking powder. Gives the mug cake rise and some fluffiness.
- Almond butter. Using almond butter instead of coconut oil will add more richness and a subtle nutty flavor that complements the chocolate perfectly. Not a fan of almond butter? Use any nut butter or seed butter you prefer, like peanut butter, cashew butter, tahini, or sunflower seed butter.
- Milk. I used unsweetened almond milk.
- Chocolate chips. Optional, but wise. Especially if you’re like me and a big fan of double chocolate, well, anything.
How to make a brownie in a mug
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Lightly grease a small microwave-safe cereal bowl or ramekin with cooking spray and set aside.
Step 2- Combine dry ingredients. In a small mixing bowl, combine all dry ingredients.
Step 3- Combine wet ingredients. In a separate bowl, combine the almond butter and whisk together. Introduce the almond butter mixture to the dry ingredients, stir to combine, then fold in the chocolate chips.
Step 4- Microwave. Microwave the brownie in 30-second intervals until the desired texture is achieved. Remove the mug from the microwave and let sit for 1 minute before enjoying.
Can I make this in the oven?
Absolutely! If you’re making multiple brownies at once, you can easily make them in the oven and save time. Here’s how it’s done:
Preheat the oven to 35-F/180C and grease a 6-inch oven-safe ramekin. Prepare the brownie batter and transfer it to the greased ramekin. Bake for 6-8 minutes or until the desired texture is achieved. Remove the chocolate brownie from the oven and let it cool briefly.
Recipe tips and variations
- Adjust the cooking time. Microwave models differ, so your brownie may take longer to cook. If the brownie isn’t fully cooked after 1 minute, continue microwaving in 10-second intervals, checking between each.
- Add extra milk. If the batter appears too thick as you’re mixing, add an extra tablespoon of milk to thin it out.
- Add mix-ins. I’m boring and prefer plain mug brownies, but if you want to add fun mix-ins, I’d recommend chopped walnuts, peanut butter chips, or raspberry jam. Just make sure to keep the fillings under 2 tablespoons.
- Add toppings. A little garnish never hurt anyone! Add a scoop of vanilla ice cream, whipped cream, fresh berries, or caramel sauce.
- Enhance the flavor. Add a ¼ teaspoon of vanilla extract or a dash of sea salt.
Storage instructions
Mug cakes should be enjoyed immediately. You can, however, store the dried ingredients in a sealed container for up to 6 months. When you’re ready to assemble, add the wet ingredients and chocolate chips. Then you’re good to go!
Frequently asked questions
Technically, it depends. If there is all-purpose flour in the brownie batter, then eating it raw could still cause an upset stomach.
Mug cakes may be chewy if they’re overcooked. Since mug cakes only need 1-2 minutes to cook, it’s easy to mistakenly overcook them. The best way to prevent this is to microwave in intervals and check between each to see if the brownie is cooked.
More healthy brownie recipes to try
- Applesauce brownies– Fudgy brownies with applesauce in place of butter or flour.
- Brownie baked oatmeal– The perfect way to start your day!
- Sweet potato brownies– Sweet and decadent brownies made with zero refined sugar.
- 3-ingredient brownies– Just bananas, peanut butter, and cocoa powder.
- Protein brownies– Currently my favorite post-workout dessert!
Brownie In A Mug
Ingredients
- 2 tablespoon almond flour
- 1 tablespoon sugar
- 1 tablespoon cocoa powder
- 1/8 teaspoon baking powder
- 1 tablespoon almond butter * See notes
- 3 tablespoon milk of choice I used unsweetened almond milk
- 1 tablespoon chocolate chips Optional
Instructions
- Lightly grease a small microwave safe cereal bowl or ramkin with cooking spray and set aside.
- In a small mixing bowl, combine all your dry ingredients and mix well.
- In a seperate bowl, combine your smooth almond butter with milk and whisk together. Combine your wet and dry ingredients and mix well. If using chocolate chips, fold them through.
- Microwave in 30-second intervals until desired texture is achieved. Remove from the microwave and let sit for one minute, before enjoying.
Added chopped walnuts for the perfect crunch and texture. Turned out delicious! I do think the almond butter makes it! Normally I’m not a fan of almond butter, but if I would have used peanut in think the peanut butter flavor would have been to overpowering.
This is very good, thank you! Are the carbs in the nutrition information taking regular sugar into account?
This was really good! I used a tablespoon of allulose and added half a tsp of vanilla and a touch of sea salt. I also used peanut putter and lily’s dark chocolate chips on top. 1 min 30 seconds total got me my desired texture. I made homemade vanilla whipped cream from HWC and it was literal heaven. Satisfied my late night craving without the blood sugar spike.