Quick Mug Brownie

Name: Quick Mug Brownie
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 1 serving
Ingredients: 0.32 cup flour; 0.31 cup sugar; 3 tablespoons unsweetened cocoa powder; pinch salt; 0.22 cup milk; 3 tablespoons coconut oil, cut in small cubes; 1/4 teaspoon vanilla extract; Optional toppings: chopped nuts, peanut butter, whipped cream

By Emma

Certified Culinary Professional

Published on 24 January 2026 • Recipe tested & approved

Single-serving brownie blitzed in a mug. Uses slightly less flour and sugar than usual, swaps butter with coconut oil for a nutty twist. Cocoa powder and pinch of salt bring chocolate depth. Microwave cooking timed with approximate visuals—melting butter, thickening batter. Watch center moisture, not just clock. Vanilla extract lift. A quick fix when craving gooey chocolate—no oven, no mess. Toppings optional, from nuts to peanut butter dollop. One mug, one appetizer spoon. Quick, tactile, and intensely chocolate. Perfect for late-night chocolate hits, small kitchens, or bold experiments.

Prep: 5 min

Cook: 3 min

Total: 8 min

Servings: 1 serving

#dessert #microwave #easy #single serving #chocolate #coconut oil

Forgotten leftovers from last night gnawed at me; craving chocolate without breaking a sweat. Mug brownie popped in mind. Less fuss, one bowl, one cup, no oven. But the first time it came out dense and dry—lesson learned. Tweaked sugar and flour, swapped butter for coconut oil for subtle nuttiness—whole thing shifted. Microwave timing became a sensation test: butter melting with a glossy sheen, cocoa scent rising. Center’s jiggle indicates doneness versus dry cracking top. Vanilla extract tricks senses into thinking it’s richer. Toppings changed game: nuts, peanut butter, whipped cream. Just enough to break the sweetness monotony. Moist, fudgy. A hug in mug form. This one’s fast, no time wasted. Perfect when appetite sudden, and patience short.

Ingredients

0.32 cup flour
0.31 cup sugar
3 tablespoons unsweetened cocoa powder
pinch salt
0.22 cup milk
3 tablespoons coconut oil, cut in small cubes
1/4 teaspoon vanilla extract
Optional toppings: chopped nuts, peanut butter, whipped cream

About the ingredients

Flour and sugar measurements adjusted slightly to avoid a dense or overly sweet brownie—balance matters here. Cocoa powder is unsweetened to keep bitterness alive, but you can try Dutch-processed for smoother chocolate flavor. Salt pinch enhances chocolate—don’t skip or cut corners, flavor falls flat. Coconut oil cubes melt better and give a richer while lighter mouthfeel; butter works but cubed cold then melted gradually is key to prevent oily blobs. Milk can be swapped for plant-based alternatives, but watch batter texture—it may need tweaks in flour quantity to prevent sogginess. Vanilla extract is small but essential—plays a big olfactory role. Optional toppings not just garnish—they add texture and complexity, breaking the uniform moist chew. One tip? Use a larger mug because brownie expands, or else risk messy microwave moments.

Method

Combine flour, sugar, cocoa powder and salt in a large coffee mug. Mix vigorously to blend but expect some powdery clumps—that’s okay. Dry mix first, trust me.
Add milk, cubed coconut oil and vanilla extract. Cubes melt more evenly with microwaving, avoid clumps of oil floating. Stir until most dry spots gone but batter a bit lumpy — butter remnants show richness.
Microwave on high for 25 seconds. Remove. Stir thoroughly — coconut oil should be glossy melted now, batter thickening. Smell chocolate warming.
Heat again for about 1 minute 15 seconds. Watch batter rise but not spill over. Check center with toothpick or finger — if gooey or sticky, nudge extra 10–15 seconds intervals. Don’t overcook or brownie hardens.
Let sit a minute out microwave — fudgy texture firms up here. Add toppings while warm — nuts crackle, peanut butter melts. Eat straight out of mug. Use spoon to scrape corners; no crumbs left behind.
If no coconut oil, use unsalted butter but melt and cube beforehand. Milk can switch to almond or oat; hydration and fat affect chewiness.
If too wet after cooking, batter may be overly wet from liquid. Add small spoon flour mix next time or shorten cook intervals.

Cooking tips

Start mixing dry ingredients well to avoid pockets of flour or lumps of cocoa powder which would taste raw. Adding liquids last allows for easier control of batter consistency. Cubed solid fats melt more evenly than just pouring melted butter or oil straight in—a small trick that prevents greasy slicks accumulating on surface or in pockets. Microwave in short bursts; longer runs overcook edges and dry them out, but interrupting to stir encourages even heat distribution. Look for melted fat sheen across the batter, scent of warming chocolate, and a slightly shiny, thick batter after first heating. Cooking times are a guide only; watch for a jiggle that’s firming but not completely set—reserve final cooking for when testing center. Letting brownie rest post-microwave makes it firmer and better textured. Mistakes to avoid: too much liquid, insufficient stirring, or overcooking leading to dry crumbly mug nightmare. Toppings should be added when warm so they soften slightly but don’t melt into indistinguishability. A spoon is your best tool here for scraping every bite from the mug.

Chef's notes

💡 Start dry mix by beating flour sugar salt cocoa powder enough to dissolve lumps but not dust clouds. Dry pockets ruin cook. Use teaspoon for salt pinch precise without over salting. Cocoa unsweetened bitter but sharp in flavor—substitute Dutch-process only if you want smooth bitterness shift. Coconut oil must be in small cubes or melts unevenly, oily spots form if poured melted. Stir vigorously after adding wet ingredients to break minimal dry spots but keep slight lumps for rich texture.
💡 Microwave timing is tricky work. Start short burst 25 seconds to melt fat sheen across batter, smell chocolate warming. Remove and stir—key for even cooking. Second round 1 minute 15 seconds watch batter raise without spilling. Check middle with finger or toothpick texture. Too gooey add 10-15 sec but don't overcook or brownie goes tough and dry. Resting out microwave firms texture—wait a full minute before eating or topping.
💡 Substitutions can wreck texture. Butter instead coconut oil works but cube cold, melt slowly to avoid greasy globs. Milk swap almond or oat milks but must tweak flour next time to prevent sogginess or excess moisture. Vanilla extract small quantity but essential—helps mask dry edges, lifts flavor complexity drastically despite small amount. Nut toppings add crunch contrast; peanut butter melts soften and blend sweetness, not just decoration.
💡 Stirring technique matters more than expected; add liquids last to observe batter consistency. If batter too wet post cooking, next time add teaspoon flour increments or reduce milk slightly. Incorrect measurements cause dense or dry result. Microwave heats unevenly; interrupt heat to stir spreads warmth and avoids dry edges or hot spots. Watch for batter surface shiny and thickening as doneness signs. Overcooked edges ruin mug brownie fast.
💡 Larger mug choice prevents spills as batter rises—tiny mugs cause mess microwave. Use sturdy spoon to scrape all corners so no crumbs remain. If no coconut oil and no butter, oil alternatives like vegetable oil reduce richness but test quantity; liquids too runny. Avoid dumping oil, better cube and add last. Let brownie sit after microwaving—texture changes. Quick snack but can adapt with toppings for variety—whipped cream adds cold creaminess contrast to warm fudge.

Common questions

How do I know when to stop microwaving?

Look for shiny fat sheen on batter surface. Smell chocolate warming strong. Batter should jiggle but not collapse. If toothpick or finger comes out sticky add 10-15 sec bursts. Avoid overcooking edges drying out. Timing varies microwave power—watch visuals not clock only.

Can I replace coconut oil with butter?

Yes but cube cold then melt slower. Don't pour just melted butter or oily pockets form. Butter rich but heavier than coconut oil so batter texture changes a bit. Watch melting process—solid cubes melt more evenly under heat. Butter flavor richer, coconut oil lighter mouthfeel.

Why is my brownie too soggy in center?

Usually excess liquid or insufficient cooking time. Add flour next try in small increments. Shorten liquid milk amount if swapping milks especially plant-based. Microwave heat uneven so stir mid cooking to spread warmth; sometimes need extra bursts 10-15 sec. Rest brownie after cooking firm texture.

How to store leftovers?

Best eaten fresh but keep covered in fridge up to 1 day. Reheat short bursts microwave or warm oven to restore gooey texture slightly. Can freeze in sealed container but texture might change, thaw slowly before reheating. No crumbs means easy clean mug, use spoon to scrape before storing to avoid waste.