It’s late, the place is quiet, and that little voice says chocolate. I grab a big mug, toss in the usual pantry stuff, and stir with a fork till it looks like shiny batter. Press a handful of chips into the middle—melty surprise later. After a quick blast, the kitchen smells suspiciously like a brownie shop. Sixty seconds in the microwave and it smells like you actually baked.
I always finish with a pinch of flaky salt (makes the chocolate taste bigger). A quick smear of peanut butter? Great. A scoop of ice cream if you’ve got it? Even better. Warm, fudgy, slightly chaotic—finished in the time it takes to pick a song. Perfect for rainy nights, study breaks, or whenever your brain whispers, “chocolate, now.”
Brownie Mug Cake
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4
tbsp
all-purpose flour
-
4
tbsp
sugar
-
2
tbsp
unsweetened cocoa powder
-
pinch
salt
-
2
tbsp
vegetable oil
-
3
tbsp
milk
-
1/4
tsp
vanilla extract
-
optional
chocolate chips or nuts
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Mix dry ingredients
In a microwave-safe mug, whisk together flour, sugar, cocoa powder, and a pinch of salt.
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Add wet ingredients
Stir in vegetable oil, milk, and vanilla extract until a smooth batter forms. Fold in chocolate chips if using.
-
Microwave
Microwave on high for about 1 minute 30 seconds to 2 minutes, depending on your microwave. The brownie should be set but still slightly gooey in the center.
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Enjoy
Allow to cool for 1–2 minutes before eating. Serve as is, or add a scoop of ice cream for extra indulgence.
Note: Best enjoyed warm, straight from the mug.
Updated: August 30, 2025