Easy Eggless Mug Brownie
A quick and easy mug brownie recipe that is eggless and perfect for a warm, chocolatey treat in under five minutes.
Ingredients
Main Ingredients
- 4 tablespoons all-purpose flour Provides structure while keeping the brownie tender.
- 4 tablespoons granulated sugar Balances the chocolate; use coconut sugar for a deeper, caramel note.
- 2 tablespoons unsweetened cocoa powder For rich, chocolaty depth. Sift if lumpy.
- 1/8 teaspoon baking powder A whisper of lift for a slightly cakier edge.
- 1 pinch fine salt Brightens and balances sweetness.
- 3 tablespoons milk Dairy or plant-based (almond or oat work wonderfully).
- 2 tablespoons vegetable oil Or melted coconut oil to keep the brownie fudgy.
- 1/4 teaspoon vanilla extract Warms the flavor.
- 1 tablespoon chocolate chips or chopped chocolate Optional for gooey pockets.
Instructions
Preparation
- In a microwave-safe mug (10–12 ounces), whisk together the flour, sugar, cocoa powder, baking powder, and salt until uniform and slightly chocolatey.
- Add the milk, oil, and vanilla extract, and stir until a smooth, thick batter forms.
- Fold in the chocolate chips or chopped chocolate if using.
Cooking
- Microwave on high for 40 seconds. Check the center; if it jiggles and looks glossy, continue to microwave in 10-second bursts until set on the edges but fudgy in the middle.
- Let the brownie rest for 1–2 minutes to finish cooking and cool.
Notes
Serve straight from the mug, topped with vanilla ice cream or whipped cream for a festive treat. Batter can be stored in the fridge for up to 24 hours before microwaving.