Description
A quick and easy fudgy mug brownie made in a microwave, perfect for a single serving dessert that is rich, chocolatey, and ready in just 5 minutes.
Ingredients
Scale
Dry Ingredients
- 2 1/2 tbsp dutch process cocoa powder
- 1 1/2 tbsp all purpose flour
- 2 tbsp granulated white sugar
Wet Ingredients
- 2 tbsp oil (canola, vegetable or olive oil)
- 2 tbsp water
Chocolate
- 1 1/2 tbsp chopped dark chocolate
Instructions
- Mix Dry Ingredients: In an 8 oz microwave-safe mug, add cocoa powder, flour, and sugar. Whisk together using a mini whisk until combined.
- Add Wet Ingredients: Add oil and water to the mug. Whisk briskly until the batter is smooth, making sure to break up any lumps from the cocoa or flour.
- Add Chocolate Pieces: Stir half of the chopped dark chocolate into the batter. Sprinkle the remaining chocolate evenly on top.
- Microwave Cooking: Cook the mug brownie on full power for about 40 seconds using a 1000 watt microwave. Adjust time or power if your microwave wattage differs. The top should no longer be wet but might still be slightly moist.
- Cool and Serve: Allow the brownie to cool for a few minutes before eating. Best enjoyed warm directly from the mug with a spoon.
Notes
- The brownie is very rich and fudgy, so the serving size is small and it only rises about two-thirds in the mug.
- For photo purposes the recipe can be doubled but it's better to make two single servings rather than a larger one for even cooking.
- The texture is loose and crumbly due to no egg in the recipe; it should be eaten with a spoon from the mug.
- You can substitute 1 tbsp of water with 1 tbsp of whisked egg if you prefer a firmer texture.
- Best eaten warm as the fudgy texture helps hold crumbs together; it loses some fudginess and becomes more crumbly when cooled.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
