Save I was halfway through a terrible movie when the craving hit. No eggs, no patience, and definitely no desire to preheat an oven. I grabbed the biggest mug I could find and started dumping things in, half-convinced it would turn into a floury mess. Seventy seconds later, I had a warm, fudgy brownie that tasted like I'd actually tried.
The first time I made this for my roommate, she thought I ordered delivery. She watched me pull a steaming mug from the microwave and couldn't believe something that fast could taste that good. Now she makes one every Sunday night while catching up on her shows, and I hear the microwave beep from across the apartment.
Ingredients
- All-purpose flour: The base that gives structure without making it cakey, and you need just enough to hold everything together without going dry.
- Granulated sugar: Sweetness that melts into the batter and keeps the brownie tender, not crumbly.
- Unsweetened cocoa powder: This is where all the chocolate flavor lives, so don't skip it or use hot cocoa mix.
- Salt: Just a pinch wakes up the chocolate and keeps it from tasting flat.
- Vegetable oil: Adds moisture and richness without needing to melt butter, though melted butter works beautifully if you have it.
- Milk: Brings the batter together and keeps it fudgy, any kind works.
- Vanilla extract: A small splash that makes the whole thing smell like a real bakery.
- Chocolate chips: Optional, but they create little pockets of melted chocolate that make every bite better.
- Chopped nuts: If you like a bit of crunch against all that softness, toss them in.
Instructions
- Mix the dry base:
- Dump the flour, sugar, cocoa powder, and salt into your mug and stir with a fork until there are no streaks of cocoa. This takes about ten seconds and prevents lumps later.
- Add the wet ingredients:
- Pour in the oil, milk, and vanilla, then stir until the batter is smooth and glossy. Make sure to scrape the bottom so nothing stays dry and powdery.
- Fold in extras:
- If you want chocolate chips or nuts, stir them in gently so they stay throughout the brownie instead of sinking.
- Microwave it:
- Cook on high for 50 to 70 seconds depending on your microwave. The brownie will puff up and the top should look just set, not wet but not dried out either.
- Let it rest:
- Wait one full minute before digging in. It cools just enough to not burn your tongue but stays warm and gooey inside.
Save One night my friend was having a rough day and I made her one of these while she sat at my kitchen counter. She took the first bite and her whole face softened. We didn't talk much after that, just sat there with our mugs and let the chocolate do the work.
How to Know When It's Done
The top will look slightly domed and just set, like it's holding its shape but still soft when you touch it. If it looks wet and shiny, give it another ten seconds. If it's pulling away from the sides and looks dry, you've gone too far. Every microwave is different, so start at 50 seconds and add time in small bursts until you find your sweet spot.
Ways to Make It Your Own
Swap the vegetable oil for melted coconut oil and it tastes subtly tropical. Use almond or oat milk instead of regular and it works just as well. A spoonful of peanut butter stirred in before microwaving creates swirls of salty richness. If you want it sweeter, add a handful of mini marshmallows on top right after cooking and let them melt into gooey clouds.
Serving and Storing
This is meant to be eaten warm, straight from the mug, ideally with a spoon and maybe a scoop of vanilla ice cream melting into the center. If you somehow have leftovers, cover the mug and keep it in the fridge for up to a day, then reheat for 15 seconds. It won't be quite as magical, but it's still chocolate.
- Top with whipped cream and a drizzle of salted caramel for something fancy.
- Add a few fresh raspberries on top for a tart contrast.
- Serve with a cold glass of milk or strong black coffee.
Save Some nights you don't need a whole cake or a reason to celebrate. Sometimes you just need chocolate, fast, and in your hands. This delivers every single time.
Recipe FAQs
- → Can I use a different type of milk?
Yes, oat or almond milk can be used as dairy-free alternatives without affecting the texture significantly.
- → What if I don't have cocoa powder?
Cocoa powder is essential for the chocolate flavor; substituting it with melted chocolate may alter texture and cooking time.
- → How do I avoid overcooking the brownie?
Microwave cooking times vary; start with 50 seconds and increase in 10-second intervals until the top is just set to maintain fudginess.
- → Can I add nuts or chocolate chips?
Absolutely, folding in chocolate chips or chopped nuts adds texture and enhances flavor.
- → What type of mug works best?
Use a microwave-safe mug of at least 12 oz capacity to avoid overflow during cooking.