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Recipe

Ultimate Mug Brownie Recipe

A fudgy, shiny-top microwave brownie for one that tastes like you actually baked it. One mug, pantry staples, and a fast “fresh and vibrant” finish with berries and citrus.

Author By Matt Campbell
4.8
A warm fudgy mug brownie in a white ceramic mug topped with fresh raspberries and a small spoon on a kitchen counter
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Some desserts are a whole situation. This is not that. This is a one-mug, five-minute brownie that hits all the right notes: deep chocolate, chewy edges, and a center that stays properly fudgy instead of turning into a sad little chocolate sponge.

And because the topic here is fresh and vibrant, we are not stopping at “microwave and hope.” A quick finish, like berries, orange zest, or a tiny pinch of flaky salt, makes this taste like a real dessert you planned on purpose. It is weeknight-friendly, kid-friendly, and chaos-friendly. Which is basically my whole brand.

A close-up photo of brownie batter being stirred in a mug with a spoon, showing cocoa streaks and chocolate chips

Why It Works

  • Fudgy, not cakey: A little extra fat and the right microwave timing keeps the center soft and dense.
  • Chocolate that pops: Blooming cocoa with melted butter wakes up the chocolate flavor fast.
  • No weird texture: A small amount of flour and a rest after microwaving prevents rubbery edges.
  • “Fresh and vibrant” finish: Citrus zest, berries, or tangy yogurt cuts the richness so every bite feels bright.

Pairs Well With

  • A small bowl of fresh raspberries with a spoon beside it on a wooden table

    Fresh raspberries

  • A scoop of vanilla ice cream melting slightly in a small ceramic bowl

    Vanilla ice cream

  • A glass of cold milk with condensation on the outside on a countertop

    Cold milk

  • A small bowl of Greek yogurt topped with honey on a kitchen counter

    Greek yogurt and honey

Storage Tips

Real talk: this brownie is best eaten warm, straight from the mug, while you “just taste one more bite” about nine times.

If you do have leftovers

  • Room temp: Cover the mug tightly and keep for up to 1 day for best quality. The texture will firm up.
  • Fridge: Cover and refrigerate up to 3 days. It will get denser and more truffle-like.
  • Reheat: Microwave in 8 to 12 second bursts until just warm. Overheating turns it chewy in the bad way.
  • Pro move: Add a teaspoon of milk on top before reheating to help re-steam the crumb.

Common Questions

Why did my mug brownie turn out rubbery?

Most often it is over-microwaving or over-mixing. Mix just until no dry flour remains, then microwave until the center looks slightly underdone. It keeps cooking as it rests.

What size mug should I use?

Use a 12 to 16 ounce microwave-safe mug. Anything smaller risks overflow, which is a terrible mess to clean out of a microwave.

Do microwave wattages matter?

Yes, a lot. A 700W microwave may need closer to 70 to 90 seconds, while a 1000 to 1200W microwave often lands around 55 to 75 seconds. Start with the lower time, then add 10-second bursts.

Can I make this without an egg?

Yes. This recipe is designed to be egg-free. The texture stays fudgy without tasting like a science project.

Can I make it dairy-free?

Yes. Use plant butter (or refined coconut oil) and unsweetened oat milk or another non-dairy milk. The flavor stays rich, and the texture stays fudgy.

How do I make it more “fresh and vibrant”?

Add orange zest or raspberries, or top with Greek yogurt and a drizzle of honey. That little bit of tang and fruitiness makes the chocolate taste even deeper.

Can I double it?

Better to make two separate mugs. A bigger portion microwaves unevenly and you end up with dry edges and a lava center. Fun, but unpredictable.

What if I only have hot chocolate mix and not cocoa powder?

You can use it in a pinch, but it is sweeter and usually has milk powder. Swap in an equal amount of mix and reduce the added sugar to taste. Start by cutting 1 to 2 teaspoons, then adjust next time based on how sweet your mix is.

I started making mug brownies when I was chasing practical kitchen skills instead of a classroom schedule, and honestly, it taught me a lot about cooking in miniature. You get one chance to not overcook it, one mug to build flavor, and no hiding behind a frosting layer. The first time I nailed the timing, I remember thinking, “Wait, why does this taste like I used a real oven?” Now it is my go-to when I want dessert with zero drama but still want that moment where the chocolate hits and you pause mid-bite like, okay, wow.