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When chocolate cravings hit and you're short on time, this simple brownie mug cake is my go-to fix. It whips up in minutes and hits the spot without any hassle or cleanup.
I whipped this up after a long day and loved how it hit the sweet spot without any tricky steps. It's become my quick dessert when I don’t want to spend ages baking.
Ingredients
- Chocolate chips, semi-sweet: optional but super yummy little melty spots pick good ones for the best results
- Flour, all-purpose: gives the mug cake its structure try unbleached if you can
- Water: helps mix everything into a smooth batter
- Vanilla extract: lifts the flavors choose pure if possible
- Oil, canola or veggie: keeps things moist you can swap in melted butter for richer taste
- Cocoa powder, unsweetened: adds deep chocolate flavor fresh is best
- Sugar, granulated: for sweetness use a good quality for clean taste
Instructions
- Warm It Up:
- Pop the bowl in the microwave on high for 30 to 40 seconds. Start with 30 seconds then add time bit by bit if needed. When done the top should be set but still moist inside.
- Mix In Chips:
- If you'd like, throw in chocolate chips and stir gently so they spread out. These melt into gooey bites while cooking.
- Stir In The Flour:
- Add the flour and mix just till combined. Don’t overdo it or the brownie turns tough. The batter should be thick but easy to spread.
- Make The Batter:
- Use a fork to blend sugar, cocoa powder, water, oil, and vanilla in a small microwave-safe bowl. Keep stirring till smooth so the cocoa blends nicely and the flavors come together.
- Enjoy It Warm:
- Serve right away for the best gooey taste. Top with ice cream or whipped cream if you want a little extra treat.
Cocoa powder is my favorite ingredient here. I realized the hard way fresh stuff really makes the flavor pop, so always check the date before you use it. This little mug cake takes me back to those late nights in college when we needed a fast chocolate boost between study breaks.
Storing Tips
This mug cake is best eaten right away since it dries out if left alone. If you really need to save some, cover it tight and stick it in the fridge. I’d say making a fresh one is way better since it only takes a few minutes. Warm it up briefly in the microwave but don’t expect it to be exactly the same.
Ingredient Swaps
You can switch the canola oil for melted butter if you want it richer. Coconut oil adds a slight tropical flavor. Try almond flour instead of regular flour if you want gluten free but you might need to tweak the liquids. Maple syrup can replace sugar too just cut back a bit on the water.
Serving Ideas
Put a scoop of vanilla ice cream or a dollop of whipped cream on top. Fresh raspberries or sliced strawberries work great too if you want some fruit. Dust with cocoa powder or powdered sugar for a nice finishing touch.
Seasonal Twists
Add a pinch of chili powder or cinnamon to the batter when it’s chilly out for some warmth and spice. Toss in chopped nuts or seeds for a crunchy surprise. Peppermint extract is perfect around the holidays for a festive feel.
This quick brownie mug cake is a super easy way to satisfy your sweet tooth without making a mess.
Frequently Asked Cooking Questions
- → Is butter a good swap for oil?
You bet, melted butter can replace oil to make it richer and a bit heavier.
- → How do I tell when it’s cooked right?
Look for a firm edge and a center that’s still a little soft after microwaving for 30 to 40 seconds. Times might change with your microwave.
- → Can I throw in chocolate chips?
Definitely, chocolate bits add extra richness and a nice little crunch.
- → Is it best eaten warm or cooled down?
Warm’s better for bringing out the moistness and flavor, especially with some ice cream or whipped cream on the side.
- → What mug should I use for this?
Pick a microwave-safe mug that’s roomy enough to stop spills during cooking.