The Best Mug Brownie Recipe on the Internet
I worked really hard for this recipe.
It’s been tested and tested and tested, and I have to say that, after comparing it to a multitude of other online mug treat recipes I tested alongside it, I feel like I can safely say that this is the best mug brownie recipe on the internet. It’s not too dense, not too sweet, packs a great chocolate flavor, and it’s coincidentally vegan. Also, since there are no raw ingredients to worry about during the cooking process, purposefully under-baking it by just a smidge turns this mug treat in something that resembles a self-saucing pudding.
It’s entirely possible that this recipe may change your life.
The Best Mug Brownie Recipe on the Internet:
3 tablespoons sugar
2 tablespoons flour
2 tablespoons cocoa powder (dutch processed preferred, red cocoa is highly recommended)
1/4 teaspoon salt
1/8 teaspoon of baking powder
1 tablespoon mini chocolate chips
Note: Mini chocolate chips work best for this recipe. You can try larger ones, but they tend to sink while the batter is cooking; and while there’s a chance you might have a molten chocolate bottom, there’s also a chance that the chocolate can burn. It’s really satisfying to have melty chocolate moments evenly dispersed in the brownie while you eat it, so I’d recommend sticking with the minis for this recipe.
1 tablespoon neutral oil (we recommend grapeseed or canola)
3 tablespoons of water
Note: You might think you can sex this recipe up by using milk, but I think that it changes the chemistry too much. The brownie becomes too heavy for my taste, but you’re welcome to experiment if you like. Alterations I would recommend are adding brewed coffee instead of water for a mocha style creation (it’s so goooood). I’ve also had intriguing and delicious results using brewed orange spice tea, as well as jasmine tea. Feel free to play around with this variable and customize to your taste.
Combine the sugar, flour, cocoa powder, chocolate chips, salt, and baking powder in a mug (a standard 11 oz mug should work just fine) and stir until all ingredients are thoroughly integrated. Pour in the oil and the water and mix until the batter just starts to become homogenous (no clumps!). Don’t worry about over mixing; it’s just a mug brownie.
Microwave the batter on high for one minute; no more, no less. The batter should puff up a bit, but the recipe is designed for it to not exceed the rim of the mug. There may be a very small amount of uncooked batter on the top, but don’t worry about that. The resting process gets rid of some of that, plus the batter is totally edible whether you bake it or not.
Here comes the hard part: let the brownie sit and cool for 5 minutes. I’m serious. 5 minutes. It’s really hot, and this step also finishes off the baking process; you’ll thank me later.