Mug Brownie Chocolate Cake (Print Version)

A rich, fudgy chocolate cake prepared quickly in a mug with cocoa, flour, and optional chocolate chips.

# What You'll Need:

→ Dry Ingredients

01 - 4 tablespoons all-purpose flour
02 - 4 tablespoons granulated sugar
03 - 2 tablespoons unsweetened cocoa powder
04 - 1 pinch salt

→ Wet Ingredients

05 - 2 tablespoons vegetable oil or melted butter
06 - 3 tablespoons milk
07 - 1/4 teaspoon vanilla extract

→ Optional Add-ins

08 - 1 tablespoon chocolate chips
09 - 1 tablespoon chopped nuts

# How to Make:

01 - In a microwave-safe mug (minimum 12-ounce capacity), combine the flour, sugar, cocoa powder, and salt. Stir thoroughly with a fork to blend.
02 - Add the vegetable oil, milk, and vanilla extract to the dry mixture. Stir until a smooth batter forms with no visible dry ingredients.
03 - If using, gently fold in chocolate chips and/or chopped nuts evenly into the batter.
04 - Microwave on high power for 50 to 70 seconds, or until the brownie rises and the surface is set but moist. Cooking duration may vary by microwave; avoid overcooking.
05 - Let the mug rest for one minute to cool slightly before consuming directly from the vessel.

# Expert Advice:

01 -
  • Actual fudgy texture despite being microwaved—not cake-like, not rubbery, genuinely satisfying.
  • No dishes, no cleanup, no guilt about heating the oven for dessert.
  • Ready faster than delivery apps can promise, perfect for spontaneous cravings.
02 -
  • Overcooking by even 15 seconds turns this from fudgy to cake-like and dry; the top looking almost underdone is actually the goal.
  • Your mug size matters—12 ounces minimum so the batter doesn't overflow when it rises in the microwave.
03 -
  • Mix your dry ingredients the night before in a small container, and you've literally just got wet ingredients to stir in when cravings hit—truly two-minute dessert.
  • Slight undercooking beats slight overcooking; the brownie continues cooking from residual heat even after the microwave stops.
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