This post may contain affiliate links. See my disclosure policy.
My brownie in a mug is rich, fudgy, and loaded with rich chocolate flavor! It bakes in under a minute and will satisfy your sweet tooth. It’s the best post-dinner sweet treat with minimal effort.
Table of Contents
My easy mug brownie is one of my all-time favorite desserts. It’s essentially a condensed version of my almond flour brownies and flourless brownies.
The brownie mug cake 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. It’s a savior when the sweet tooth strikes and you need something quick and easy. I actually make this almost every week for a post-dinner sweet treat, and let’s not forget a cheeky scoop of ice cream on top!
Recipe highlights
- Single-serving. One of the unspoken rules about mug cakes is that there’s no sharing. It’s all for you!
- Simple ingredients. I purposely kept this mug brownie egg-free, so you literally can make it on a whim.
- 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.
Key Ingredients
- Almond flour. I recommend using blanched almond flour, as it will yield a lighter and fluffier cake.
- 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. Adds 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, but any milk works.
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a small mixing bowl, combine all dry ingredients.
Step 2- Add the wet ingredients. Fold in the chocolate chips.
Step 3- 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.
Arman’s recipe tips
- 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 mix it, 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 two tablespoons.
Make-ahead tips
Mug cakes should be enjoyed immediately. However, you can store the dried ingredients in a sealed container for up to 6 months. Add the wet ingredients and chocolate chips when you’re ready to assemble. Then you’re good to go!
Brownie In A Mug
Video
Ingredients
- 2 tablespoons almond flour
- 1 tablespoons sugar
- 1 tablespoon cocoa powder
- 1/8 teaspoon baking powder
- 1 tablespoon almond butter * See notes
- 3 tablespoons milk 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 4-ounce mug or bowl, combine the almond flour, sugar, cocoa powder, and baking powder. Add the almond butter, milk, and chocolate chips and mix until a smooth batter remains. If needed, add extra milk.
- Microwave in 30-second intervals until desired texture is achieved. Remove from the microwave and let sit for one minute, before enjoying.
Notes
- Oven instructions: Preheat the oven to 180C/350F. Grease a 6-inch oven-safe ramekin. Prepare your brownie batter before transferring to the greased ramekin. Bake for 6-8 minutes, or until the desired texture is achieved. Remove from oven and let cool for one minute before enjoying.
- 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.
Nutrition
Frequently asked questions
Mug cakes may be chewy if they’re overcooked. Since mug cakes only need 1-2 minutes to cook, it’s easy to overcook them mistakenly. The best way to prevent this is to microwave in intervals and check between each to see if the brownie is cooked. Also, there aren’t any eggs in this, so it’s okay to enjoy if it’s undercooked.
I tested this recipe using a 4-ounce mug (1 cup), a 6-ounce mug (1 1/2 cups), and an 8-ounce mug (2 cups) and found the 4-ounce mug to be the best. Thanks to its smaller cooking area, it not only cooked the quickest but also yielded a more moist and rich brownie.
This was the perfect little after dinner treat for me. So easy and so delicious!
I make this brownie in a mug almost every night!
This was delicious, fudgy and such a great treat!
This was great. A true brownie in a mug. After reading everything I cooked mine for 1 minute. It came out perfect. Thank you for this recipe. Perfect.
Awesome alternatives! I put in white chocolate and it is amazin!
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.
Best one of these I have tried. I used a blender to mix the almond butter and milk. Don’t overcook. You can’t really undercook it as there is no flour or egg.
It’s just too good!
Thanks for all the recipes. I’ll try them.
This was amazing! Thank you!
Yummy
Delicious! ! It took two minutes for it to turn into a brownie but very rich and yummy!
Delicious and really hit that sweet craving without being heavy or carb loaded. Added strawberries and a few more choc chops to the top!
This brownie is delicious and the perfect solution for a chocolate craving on a cold, rainy night!
I cooked it in the microwave and got worried at the 1:30 mark when it was still a liquid, but by 2 minutes it had turned into a brownie. Yum!
Thank God for you
I’ve made quite a few low carb mug cakes, but this is by far my fave. Actually tastes of something and a great texture. The almond butter is an inspired addition. Thank you, I will make this again!
Delicious, thank you! Used PB instead of almond butter as it was what I had on hand. Added Choc zero milk chocolate chips to batter. Satisfied my cravings perfectly.
The most delicious brownie I have ever tried!
Am I missing something? Many of the comments talk about “Chocolate protein powder”…but it’s NOT in the recipe? What did I miss???
Delicious! Thnx
I haven’t made them as yet. But wondering if I can make a larger scale so I could have 5 or 6. Not good at adding more in ingredients.
Darlene
I don’t see why not
absolutely delicious . how many times did you have to try to get the ratio so well.
This might be the best single servevbriwnie I’ve ever eaten. I think the nut butter makes it but OMG this is delicious!
Taste was great! but texture was not like a brownie. : / It seemed more like brownie BATTER. I microwaved it for 30 seconds, then 30 seconds, then 15 seconds. I was afraid to do more, but it never really solidified into anything brownie-like…. just hot batter!
Wonderful recipe! As we are trying to eat healthy, this was our Thanksgiving dessert. I doubled the recipe for two. It was so awesome, I am making it again tonight……only a single portion this time. 🙂 Thank you!
Delicious and easy. I added a little Stevia to the top when it’s finished with a few extra chocolate chips.
This was just amazing! Perfekt texture and i Added 1,5 teaspoon of protein “Nutella” spread on top to make it a lava cake and it was a dream really. Thank you!
Delicious!! One of the best mug cakes. Others I tried tasted low carb. This tastes decadent!!
Woah. I just made this and it was so rich and decadent, without being too sweet. This is definitely the best microwave dessert I have made yet! I’m so excited to try the mint chocolate version. I’m also thinking of making your death by chocolate cake for my dad’s 50th!
I love that! 😀
OMG!!! Just made this and it was sooooo good. My doctor recenty put me on a low carb, portion-controlled eating plan and this was the perfect sweet treat to have with my coffee. THANK YOU!
Tried this brownie , and my delicious early morning breakfast with a cup of coffee was ready in a minute. This recipe is foolproof. Thank you 🙂
Bomb! I added a tiny pinch of salt and they were perfection.
Ahhh thank you for the feedback! 😀
It worked and is definitely healthier than the store bought mug cake mix. Maybe next time I’ll add some powdered sugar on top or maybe another tablespoon of sugar. I made two tonight (one for me, one for the spouse).
Huge fan of your website & writing style! Keep it up!
Aw thank you, Sarah!
This was my favorite chocolate mug cake ever, and I’ve been searching for a while! I definitely made it more unhealthy, just because that’s what I have in my pantry: real sugar, regular flour, whole milk. And peanut butter was my nut butter.
I microwaved it for 30 seconds and it was PERFECT. Like a lava cake. Wish I had made a second batch.
I just made this 1 minute brownie. It was WONDERFUL!! Thank you!! Its a keeper and is going in my recipe box.
Love these mug cakes. Keep-um comin
Made this last night and it was tasty! Used 30g of denatured whey protein isolate and 2 tbsps of collagen. For the flour I used one tbsp of pamelas gluten free pancake and baking mix and for milk I used almond milk. I also use a whole egg.
My macros were just what I needed to end the day. Net carbs about 10gr, fat 10gr and like 45gr of protein! I reduced the sweetener to 1.5 teaspoons, but next time I’ll do the full tbsp. Also, I baked it instead of microwaving it and it actually took 25 minutes instead of 15min at 350F in a small deep Pyrex dish. Thanks for the recipe!
So welcome!
How about using a protein shake and eliminating the milk?
Hi! I haven’t tried that but keen to hear how it turns out!!
Can you use almond flour instead of coconut flour? I have that at home at the moment and don’t feel like waiting until coconut flour would arrive to try this delicious recipe!
I haven’t tried- It could work, but you’d need to double the amount 🙂
I love every recipe that you make. This one is so good- I’m currently eating it for breakfast even though it’s a “brownie” ?
😀 Aw cheers Sarah!
This was delicious! I put some leftover chocolate peppermint frosting I had on it and it tasted sooo good! I wish it baked all the way through (I did the vegan version and it turned out kind of moist on the inside) but with the frosting I couldn’t even tell. Thank you!
Really bad not a good Recipe
Hello, I’d like to know if you use always the same cup in your recipes and i’m also wondering how much ml is your cup measuring? Because in every country it’s different. Thank you very much for response :))
Hi Nicole! I use American measurements so it’s best to use an online converter if you need to make changes based on that 🙂
Can you replace chocolate protein powder with chocolate (cocoa) powder
I don’t think so, the protein powder lends a unique texture 🙂
Arman, I’m in heaven!!!!! This was oh my tastebuds delicious!!!!! This is going to be my go to when a girl needs that,,,,,chocolate please kind of day!!!! Thanks so much for all the great recipes you post for us. Keep up the great work…..hugs, Dianna
Any chance you can start posting the nutritional facts (calories, carbs, fat, protein) on your recipes??
Hi Gina! I have started sharing a general calorie count, but if you would like the specific nutritional facts, you can use myfitnesspal or another calorie counter 🙂
It looks so yummmy but can i use oat flour or whole wheat flour because coconut flour is not available in my country and thank you
You can try 🙂 It won’t be as fluffy 🙂
Has anyone worked out the carbs content. Why do so many ‘low carb’ recipes only calculate calories, not very helpful for those of us trying to count carbs?
Hi Wendy! You can use an online calculator to give you an accurate macronutrient breakdown. Enjoy!
I wonder, how many calories are in one of these?
Hi Chris! If you go to myfitnesspal and plug in the ingredients, it will provide it for you 🙂
Sorry, I didn’t see how many carbs are in each one of these. How many carbs are in each one of these
Hi Dana! I didn’t include them because it is dependent on what protein powder you use. 🙂
If I use a plain protein powder (as opposed to chocolate) should I add more cocoa?
Hi Kathy! that should be okay- You might want to add some extra sweetener 🙂
Wonderful- thanks! 🙂
I am not a youngster (LOL) and not a sports person, never used or even heard of protein powder,
found some on Amazon,(UK) seems to be for sporty people
is there a something I could substitute for this?
Hi Pauline! Don’t be silly, you are a youngster 🙂
You can make my 3 ingredient flourless brownie- No protein powder needed! https://thebigmansworld.com/2016/12/21/healthy-3-ingredient-1-minute-flourless-brownie/
Hahaha…I bet your science teacher really loved having you in class! I hear ya, though. I actually did like science…well, some science. Chemistry was ok, and I loved Physics. But man did I hate Biology. I’m just not into medicine and guts and stuff. No thank you. But I am a huge fan of this 1-minute brownie. And I need to spend the next 60 seconds making one…and then the next 10 seconds after that eating one. 🙂
I always use the microwave version. I am lazy and impatient. Also I always use the full egg. I know it might diminish the fluff factor but I hate to waste the yolks.
This post reminds me of the one time in chemistry class when my teacher used flour to demonstrate a dust explosion and (not for the first neither the last time) got the measurements wrong… it was AWESOME!
If they had used kitchen experiments in my high school science classes, I might have paid better attention.