Brownie In A Mug


4.99 from 593 votes
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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.

mug brownie.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make a brownie in a mug
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More healthy brownie recipes to try
  8. Brownie In A Mug (Recipe Card)

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. 
brownie in a mug.

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.

healthy mug brownie.

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!

mug brownie recipe.

Frequently asked questions

Is brownie batter safe to eat without eggs?

Technically, it depends. If there is all-purpose flour in the brownie batter, then eating it raw could still cause an upset stomach. 

Why is my brownie mug cake chewy?

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

sugar free mug brownie

Brownie In A Mug

4.99 from 593 votes
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!
Servings: 1 brownie
Prep: 2 minutes
Cook: 1 minute
Total: 3 minutes



  • 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.


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.


Serving: 1brownieCalories: 196kcalCarbohydrates: 8gProtein: 8gFat: 17gSodium: 122mgPotassium: 202mgFiber: 6gSugar: 10gCalcium: 173mgIron: 2mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 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 🙂

  5. 5 stars
    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!

  6. 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.

  7. 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!

  8. 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!

  9. 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” ?

  10. 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 :))

    1. Hi Nicole! I use American measurements so it’s best to use an online converter if you need to make changes based on that 🙂