Eggless Mug Brownie
The image is AI-generated. Cooking times are estimates.
An eggless mug brownie is a small chocolate dessert mixed and cooked in a microwave-safe mug. Cocoa supplies the main chocolate flavor, while a few chips soften into the middle. Microwave power varies widely, so start with a shorter cooking time and add brief bursts only when needed.
Ingredient notes
Choose a mug with at least 300 ml capacity and no metallic decoration. Plain flour and cocoa powder are the dry foundation; sweetened drinking chocolate is not an equivalent substitute for cocoa. A little milk provides moisture, and oil keeps the mixture easy to stir.
Tips for a better result
Scrape around the bottom edge of the mug while mixing because dry flour can hide there. Do not fill the mug near the rim. Stop when the top is set and there is no raw batter under the surface; overcooking turns a small dessert dry very quickly.
Substitutions and variations
Use an unsweetened plant milk in place of dairy milk. Add a pinch of instant coffee for a deeper flavor if you enjoy it. Nut butter changes the texture and should be treated as a separate variation rather than replacing all the oil.
Storage and make-ahead tips
This dessert is best eaten shortly after its brief rest. If keeping a cooked portion, cover and refrigerate promptly. Reheating can make the texture firmer, so avoid making a large batch of mug brownies in advance.
A common question
Why is my brownie rubbery?
Too much microwave time and overmeasured flour are common causes. Weigh the flour and use short additional bursts rather than extending the first cook substantially.
More from Crispe Kitchen
Explore the Desserts collection or read our cooking guides for more kitchen ideas.
Eggless Mug Brownie
1 mug brownie
Estimated prep: 5 minutes · Cook: 2 minutes · Rest/chill: 2 minutes
Equipment: Microwave-safe mug of at least 300 ml, fork, microwave
Ingredients
- 25 g plain/all-purpose flour
- 20 g white sugar
- 10 g unsweetened cocoa powder
- 1 small pinch salt
- 45 ml milk
- 15 ml neutral oil
- 1/4 tsp vanilla extract
- 15 g chocolate chips
Instructions
- Mix flour, sugar, cocoa, and salt in the mug, breaking up cocoa lumps.
- Add milk, oil, and vanilla. Stir until smooth, scraping the bottom and sides. Fold in chocolate chips.
- Microwave at about 800 W for 60 seconds, then inspect. Continue in 10-second bursts until set with no raw batter remaining; total time depends on the mug and microwave.
- Rest for 2 minutes before eating. The mug may be very hot.
- Serve as it is or with a spoonful of yogurt or ice cream. Do not eat uncooked batter.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Scrape around the bottom edge of the mug while mixing because dry flour can hide there. Do not fill the mug near the rim. Stop when the top is set and there is no raw batter under the surface; overcooking turns a small dessert dry very quickly.