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Two-Minute Mug Brownie

By JulieVR |

2-min-brownie-ice-cream-text

I’ve found myself without any chocolate in the house – and in desperate need of some – while watching the Grammys this weekend, and so during the commercials I mixed up a dense, fudgy mug brownie without missing any of the show. Richer and more intense than the average mug cake, this ultra-simple brownie for one is totally divine.

Use unsweetened cocoa powder – it has much more chocolate flavor than sweetened drink mixes like powdered Quick. Stir together your flour, brown sugar, cocoa and a pinch of salt. A fork works.

Stir in the oil and milk or coffee – I always keep instant coffee in the cupboard for baking emergencies such as these. Coffee adds an extra intensity, but isn’t necessary.

Stir it together – you’ll have a thick, chocolatey paste.

If you have some chocolate chips or dark chocolate, chop some and stir it in, if you need an extra hit of gooey chocolate. You could also stir in a chopped mini chocolate bar, or tuck in an Easter Creme Egg once they hit store shelves.

chopping-chocolate

Microwave it for a minute, checking after 30 seconds if you have a particularly strong microwave should do it. When it’s ready, it will be puffed and springy to the touch, but still a little gooey when you stick your fork in it – like any good brownie should be.

It makes enough for two, if you need something decadent to cuddle up on the couch with.

Two-Minute Mug Brownie

Adapted from Instructables.com

1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water
2 Tbsp chopped dark chocolate or chopped pecans (optional)

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Stir in the chopped chocolate or nuts, if you’re using them.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Find more of Julie’s recipes and ideas at her blog, Dinner with Julie. You can also join her on Facebook, Twitter and Pinterest, or find more of her posts at the Family Kitchen.

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About JulieVR

julievr

JulieVR

Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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117 thoughts on “Two-Minute Mug Brownie

  1. Jody says:

    I’d skip the gym to eat this, too!

  2. lucy Caron says:

    use camino cocoa powder, such awesome chocolate flavour! you will never go back to frys

  3. Kookie says:

    thank you for sharing these yummy simple recipes! can’t wait to try them..

  4. Madi says:

    These look amazing – when I do mine though, I’m going to change the oil to melted butter because I’ve found it gives things more of a silky texture :)

  5. Meghan says:

    I read it, I made it, I ate it – excellent!

  6. Shannon says:

    I love the brownie while eating it, but there is a pretty funky aftertaste (I used EVOO and milk) and I’m not sure how I feel about that…

  7. JulieVR says:

    Shannon – yes, EVOO (extra virgin olive oil) has a very strong flavor – it would definitely affect the flavor of the brownie! Next time I’d use a neutral vegetable oil such as canola.

  8. Koreen says:

    I made it and I loved it! Cut the recipe in half so I could share with my sister. Topped it with vanilla ice cream. It was great.

  9. Heidi says:

    Yummy…especially topped with some chocolate ice cream!

  10. Erin says:

    This was awesome! I think I’ll put the dry ingredients into baggies with instructions to add the wet ingredients, mix it in a mug, and bake in the microwave. I’ll add some ribbon and voila! Stocking stuffers.

  11. Janet Muter says:

    I never knew such things existed!! How simply perfect when its one of those late night no sweets or chocolate in the house times : ) !! And bet it will WoW my husband & kids in a pinch as well! Thankyou especially, for this one<3

  12. bev says:

    This is EXACTLY the kind of healthy heart care I like to participate in! It is 3:30 in the morning and I am going to try it RIGHT NOW!!

  13. Amanda says:

    This is delicious. I used melted butter instead of oil and almond milk. I also poured a little extra almond milk on the top after it was cooked. This is DELICIOUS. And because it doesn’t have egg in it, it’s okay if it’s not cooked all the way through. I don’t know about you, but that’s always been a mug cake issue for me. :)

  14. Leanna says:

    I’m going to try this!!! My mouth is watering just looking at the picture!!!

  15. anne says:

    for that amount, how many mugs does it make?

  16. Chantalle says:

    Just made it! Delish! Wish I would have noticed the butter comment! Can’t wait to try it with butter instead of oil! Yummo!

  17. Michela says:

    does anyone knows if it is possible with a normal electric oven?
    at what temperature and for how long?
    thanks

  18. Capa says:

    This looks awesome!
    Any chance you can make it in an oven instead? (I don’t have a microwave)

  19. jaide says:

    it sucked…..it was chewy like undercooked…nastyness

  20. Jena says:

    I just found this from Pinterest and it is amazing! I had no idea these mug desserts existed. I added a little peanut butter which was really good. I did notice the sugar added a crunch (could have been because my brown sugar was a bit dried out), which I didn’t mind, but I have a bunch of Torani syrups that I use in my coffee that I might try substituting for the sugar. I’m thinking caramel or vanilla might be good. Thanks so much for sharing this!

  21. Bethany says:

    I just made this and it was excellent! I used 2 tbsps melted butter (instead of the oil) and added a 1/2 tsp of vanilla and a pinch of cinnamon. I found I had to microwave mine for about a minute, but you want to make sure not to overcook it. It does need the ice cream for sweetness though… and because ice cream makes everything better :)

  22. chelsea says:

    Did not work. Ended up with just gewy substance much like of cake batter. Maybe it was the cocoa power I used?

  23. Kirsty says:

    Maybe you didn’t cook it for long enough Chelsea? Mine took more like 1 1/2 minutes in my rubbishy microwave. I also substituted oil for butter.

    It’s really good, but half is plenty!

  24. Randa says:

    Made and while tasted good, it definitely didn’t have the same texture as a brownie. I also had to cook it for a minute and a half before it wasn’t a liquid. May have to retry some other day.

  25. Corinne says:

    Just made it – yummy. I added 2 tablespoons unsweetened applesauce instead of the oil and it seems to be fine (ice cream is melting….). I also microwaved it for one and a half minutes. Well, a minute and 25 seconds. This will be great over the winter!

  26. lyndsea says:

    once i mixed the ingredients it was much thicker than that of the picture, but i microwaved it anyway. after a minute and a half it looked the same, but smelled burnt. not sure what i did wrong. i triple checked to make sure i had the right measurements. i used dark cocoa, that was the only difference. what happened?

  27. Lauren says:

    I did not like this. It was kind of icky. But it was probably only because I used chocolate milk mix (ovaltine), and regular sugar instead

  28. Trina says:

    Eating it now. I used WW flour {all I had}, coconut oil and whole milk. Had to add a bit more than the milk called for and microwaved it for a min and 30 sec. Topped with vanilla ice cream. It was plenty for 2 people, shared it with my kids, who loved it.

  29. Penny says:

    These are over the top fattening! I can’t imagine eating one! Think about it…a 1/4 of a cup of sugar? 2 Tbsp of oil? I hate to be a party pooper, but I think that this would have to be over the top to die for amazingly delicious for me to eat it.

  30. Stephannie says:

    Made it…inhaling it…added a PINCH of cinnamon – heaven!!!!!!

  31. Pam says:

    I just made this too. I added vanilla, and a tad bit more liquid to it to make it come out with the same consistency as pictured above. It was really good! I made a second one for my hubby.

  32. rachel says:

    Yikes! If you make this with 1% milk, it’s a whopping 530 calories!!

  33. Kristen says:

    AMAZING!!

    I used butter (2Tbsp) instead of oil as we only had extra virgin olive oil.
    It was so good!! I love it! I’m pregnant and to tired to walk to the shops so this was perfect!!

  34. Penguin says:

    Tried it, it was delicious. Also I used macadamia nut oil instead of vegetable oil, as it is sweet.

  35. Sabrina says:

    Oooh, I want to try this right now. Or at least I wanted to before the Debbie Downers chimed in with their nutritional opinions. Do I care? Eh, not really.

  36. Ashley says:

    Just made this….AWESOME!!! I had to cook almost two minutes because I have square cups and things don’t heat up as fast in square containers as they do in round ones.

  37. Sasha says:

    Wish it wasn’t as fattening, but it is delicious and no mess and you can’t compete on a Sunday night! YUM!

  38. Leann says:

    OMGooey goodness!!! I have a chocolate head rush! Plus put cool whip on top to help with intense chocolate taste. Yum!

  39. Sam says:

    I just made this, delicious! However my brownie didn’t really raise much, but as long as the taste is still there it’s okay to me!

  40. Pamela Bowes says:

    This cake may be my downfall, totally delicious and gooey and wonderful Can’t wait to try some variations

  41. Bobbi says:

    Mine needed a couple teaspoons more sugar, a tad less cocoa, possibly a sniffed more water and a tiny bit less oil, and maybe baking powder, as it didn’t rise. I think it would taste better with margarine than oil, on the plus side, margarine has half the calories of canola oil.

  42. Bobbi says:

    Lol I meant a smidge more water.

  43. Caitlin says:

    I’ve tried a microwave mug cake before and I overcooked it. It included egg, so I wanted to be better safe than sorry. The result was a hard, burnt bottomed, gooey-centered brown…thing. When I saw there was no eggs in this recipe, I thought I’d give the microbaking another shot.
    I. Am. In. Love.
    Nuked it just before it began hardening on top. Fudgy delight in a ramekin!

  44. Brianne Chason says:

    Tried this as written, using the milk option, and the only cocoa powder we had in the house was dark cocoa powder. I appreciated the texture of the resulting brownie; it was gooey and cakey like I want my brownies to be. But the tang at the back of my throat I could do without. I figure that had to do with the oil and dark cocoa powder, so I will try it one more time using butter/margarine instead of oil (I used veg oil this time), and regular cocoa powder (I’m not a fan of the bitterness of dark chocolate). Definitely rich enough without added caramel or peanut butter, but then again I’m a fan of plain brownies anyway :) I guess if you really wanted to, you could add a few finely chopped nuts if that’s your thing. And even for this Fatty, one was definitely enough! Soothed my sweet tooth, though, and that’s what’s important!

  45. Vickie Black says:

    I AM GOING TO HAVE TO TRY THIS WHEN I COUNT VERY LOW CARBS FOR THE DAY. I WILL USE BROWN SUGAR/SPLENDA BLEND AND 1 PKG. TRUVIA (STEVIA) AND UNSWEETEND ALMOND MILK, POSSIBLY THE CHOCOLATE FLAVOR. (IT IS SO-O-O- GOOD). tHEN THE CARB COUNT WILL BE UNDER 15 AND COUNT AS ONE CARB CHOICE AND BE PRACTICALLY SUGAR FREE! THANKS

  46. Shirley Whitworth says:

    I went by the recipe , But had to mic it for a little bit more time ! My husband & myself loved it ! We also added a scoop of Ice cream on top….Yum

  47. anna says:

    I ran out of flour making the nutella mug cake, so I was wondering if I could substitute flour with pancake mix. I have Bisquick in the cupboard. I know I should adjust some ingredients so, any help?

  48. The Ms Fish says:

    Love this recipe, made it more than once, although the second time I used flavored vodka in place of the milk/water/coffee and added caramels in the batter. Took a bit longer to cook, but was very moist and yummy! Burned my mouth trying to eat it right of the microwave!

  49. underwater says:

    I’m going to use an egg instead of the oil. I just can’t see how a cake doesn’t need eggs… Let’s see how it turns out =)

  50. Krissy - The Sugar Pixie says:

    I’ve made 2 mug cakes on my blog as well. My favorite substitution for the oil or butter is unsweetened applesauce. It makes the cakes so much more moist.

    Spicy Chocolate Mug Cake
    http://www.thesugarpixie.net/2010/11/25/spicy-chocolate-mug-cake/

    Five Minute Cake (similar to recipe above)
    http://www.thesugarpixie.net/2010/06/21/five-minute-chocolate-cake/

    Love these other mug cake recipes!

  51. JulieVR says:

    Honest, it works. A whole egg in that quantity of ingredients could make it rubbery…

  52. Dana Lynn says:

    I have made this a few times now! It really hits the spot when you have a craving lol! I add chocolate chips to the top and let them melt then add whipped cream. OHHHHH YEAHHH :P Thank you so much for sharing :)

  53. Lnz says:

    I didn’t like it. There was a weird taste to it, and I followed the directions. I’m sad.

  54. Skye says:

    I made mine exactly as the directions say. And i dont think is cooked right? It came oily and watery. Any help?

  55. JB says:

    This is crazy good!! My 8 yo just woke up with a bad dream (about math class:) so I pulled out this little secret weapon while we chatted. It came out perfect. He asked if I eat these all the time after the kids go to bed. Haha! We ended up fighting for the last bite. Dangerously yummy!!

  56. Penelope says:

    Just made it cause the PB choc cake one was rather disappointing.
    I’m surprised this one turned out so well. I do not like the flavor of brown sugar with chocolate so I used white sugar and used butter instead of oil. Threw a few pecans in and poured a touch of maraschino cherry syrup on top. Really really good.

  57. Samantha says:

    I just made this, and it was AMAZING! I didn’t have unsweetened cocoa powder, so I used Cadbury hot cocoa mix and it was still so tasty! I couldn’t imagine how it could taste any better! Next time I’ll definitely try it with unsweetened cocoa mix!

  58. Brandi says:

    Mmmm…I’m eating this right now! How easy is this to make?!?! I followed the recipe and quantities, the only thing I changed was that I added a bit more salt and a splash of vanilla. I heated it for 30 sec. then 20, then 10….It was still gooey on top, but I like it that way! Not bad for a whip it together sort of thing!

  59. Beth says:

    Just made this and wow! I had to put some vanilla frozen yogurt on it because it is so rich! I may try to make it with melted butter next time. This fixed my chocolate craving!

  60. Callie says:

    I made this with water and added a dash of instant expresso powder and it was perfect!

  61. Megan says:

    I want to try this and add some fresh strawberries! It sounds decadent and college student friendly! Thankfully I am hitting the gym. :)

  62. Amy says:

    Ok. I hate measuring and rarely stick to measuring even for baked goods. Here’s what I did. Grabbed an over-sized christmas mug. Had about 2 1/2 tbsp. of butter left of the stick. So, stuck that in the mug and microwaved for 30 sec. to melt the butter. Measured approx. 1/4 cup of brown sugar. (could use a tad more next time), mixed the sugar into the melted butter. Then measured out the coco. Next time I will use 1/2 as much. Stirred. There was still a bit of butter unclaimed by the sugar and coco. So, I added a tad bit more than 1/4 cup flour. I used fresh ground whole wheat which really changed the texture but upped the flavor. Stirred. It was a tad to thick. Added a shake of negmeg and cinn. and a splash of vanilla and a tiny bit of salt. Added a splash of milk, then another splash, till it seemed about right. Cooked for 66 seconds. Needed a bit more time, then cooked another 30 second, but first put mint choco chips on top. It was perfect.

  63. Melissa says:

    I just made this, and it is really yummy! I plopped a spoonful of raspberry jam on top for a little something extra :)

  64. Hillary says:

    I made it exactly as the recipe said and mine came out with a thick layer of boiling oil on top. It never really resembled a brownie. It tasted very floury and nothing like a brownie.

  65. Laura says:

    I tried this last week with a variation on the ingredients (I didn’t have everything lol) and it was terrible. The oil came to the top and left a really gross texture/flavor. This time I followed the directions to a T and it came out great! Perfectly gooey, like a good brownie should be. Thanks!

  66. cindy says:

    Made this with 2 tblsp of applesauce instead of oil and it turned out perfect. Cooked for 1 1/2 minutes. Wished I would have had ice cream. Great recipe!

  67. rachiesmom2004 says:

    I made this about four times, the first time just as the recipe calls and then altering it slightly each time. I think I have it just about perfect (for me anyway) this time: I lessened the cocoa powder to about 4 tsp, used powdered sugar instead of brown/white, used the melted butter suggestion and upped the milk to 1/4 cup. It didn’t come out like a brownie but more cake-like, but very light, fluffy and good. Now if I just had some vanilla bean ice cream for on top. :)

  68. Sandy says:

    I made this today and it turned out great. I used milk and Hersheys cocoa and vegetable oil. I had tried some of the chocolate mug cakes that called for egg and this one was much better. Great for a quick chocolate fix!

  69. Reba says:

    This is perfect when you have a chocolate craving, or for when you can’t make whole pans of brownies because you are on a diet/exercise regimen (like me)! I used butter instead of oil and it turned out gooey and delicious after 1.5 minutes! My dog was going crazy just smelling it (poor baby, has a sweet tooth like his mom. ‘Do NOT feed dog chocolate no matter how cute he is!’ I constantly have to remind myself of that :) )

  70. HR says:

    Tried this with the modified measurements provided by RACHIESMOM2004 COMMENTED ON JAN 26 12 . Turned out great!!
    Here are my final measurements if anyone wants to try it out:
    1/4 cup flour
    1/4 cup icing / powdered sugar
    4 Tsp unsweetened cocoa powder
    Pinch salt
    2 Tbsp MARGARINE
    1/4 cup milk
    1/2 Tsp instant coffee powder
    In my microwave I just had to keep it for 1 minute 15 seconds.
    For most people not getting the required results I highly suspect its because of differently powered microwaves – keep trying it out at different settings coz its worth it!
    P.S: To those complaining about how fattening this is – umm ..which brownie isnt???

  71. marbhatnagar says:

    I am tossing this one, sorry!

  72. hannah says:

    I made this tonight and it was great! Used EVOO and coffee.. I love the taset of olive oil in my cooking (odd i know) so i didnt mind. However I will add that my microwave took 1.5min :) thanks for the quick fix!

  73. hannah says:

    Oh I almost forgot, I also used whole wheat flour.. :) Next time i will try with coconut oil!

  74. Michelle says:

    I spent $40 at the health food store buying strange ingredients for a mug brownie that my daughter and I can eat ( no eggs) only to find this one two days later with things I have in my kitchen ALL THE TIME! Thank you! it was delish! Now , what to do with all the strange things I bought….

  75. Erin says:

    I made this recipe with melted butter and a few drops of vanilla. So good!

  76. Tracy says:

    Tried it exactly as the recipe states. Had to microwave 45 seconds more. Wasn’t the worst thing I’ve ever had but I can’t see me ever trying it again. It was pretty much a fail. I see where other ingredient suggestions might make it better… but… nah. I’m over it.

  77. Steph says:

    This turned out great for me!! I used white sugar as I didn’t have any brown, I used sweetened coacoa powder, all purpose flour and ordinary butter that I spread on my toast. I also added a few drops of vanilla extract. Delicious!! As for microwaving, i needed 1min and 20secs.
    Thanks so much for the recipe!

  78. Linda says:

    would like to make 12 ramekins for a party. Can these be baked in an oven? if so,
    what degree and for how long?

  79. shelia says:

    Saw it, read it and within 10 minutes made it! Put s small scoop of my favorite Ben and Jerry’s on it and here I am posting a comment while enjoying a warm cup o’ brownie on a rainy day. Very good, moist (just enough gooey-ness!) and chocolatey! Great idea, fun cooking ‘project’ with kids.

  80. Sara says:

    Tried it & it was perfect. Substituted butter for the oil & used almond milk. Yummy!

  81. Jennifer says:

    Followed the recipe twice, once with vegetable oil and once with butter. Wasn’t edible either time and taste was worse with butter. Won’t waste ingredients trying once more. This chocoholic is very disappointed!

  82. Deanna Patenaude says:

    The brownie in a mug was great. I wanted to cut some calories, so I reduced the oil by one tablespoon and then added an extra tablespoon of milk (I didn’t have any leftover coffee, otherwise I would have used it). It was still delicious and I saved 120 calories.

  83. Rosy says:

    Oh, the danger. The DANGER. I just made this (halved) with butter. The recipe is now on the side of my fridge. Whyyyy have you done this to me?

  84. Susan D. says:

    Oh, My!!! I made this with the following alterations:
    Dutch Process cocoa, Butter instead of oil, 1/2 tsp vanilla extract, and 1/4 tsp instant espresso powder with 4 TBSP milk. When mixed I stirred in about 1 TBSP chopped dark chocolate bar, and cooked for 80 seconds.

    I’m going to make this recipe again with substitutions to lighten it up…unsweetened applesauce instead of oil, and splenda brown sugar blend, instead of regular brown sugar.

    Thanks so much for the basic recipe!!

  85. Sherry says:

    I am eating mine right now. I followed your recipe exactly, but I had to cook a bit longer here at altitude (Colorado). Tastes great! Thanks!

  86. Jenny says:

    Actually turned out pretty good – just a little tricky figuring out the timing in the microwave. Thanks for the recipe!

  87. Kathryn Suire says:

    A must try for me…quick, easy and sounds yummy!!

  88. Michelle Rogers says:

    I just made this! It was amazing!! I did add 1 more tbsp of milk cause mine looked too thick. It turned out hot and moist but still soft. Added a small scoop of vanilla ice cream and… HEAVEN! I did find it a little big though. Couldn’t finish it. And that’s hard for me to say! I loooooove chocolate! Well done! Great recipe!

  89. Nicole Niki says:

    I am a confirmed chocoholic and the 2 minute chocolate mug cakes weren’t doing it for me so I tried this recipe and wow!!! This definitely satisfies the craving. I used melted butter and water in my version. I topped it with my homemade chocolate butter fudge icing (1/4 cup butter, 1/2 cup icing sugar, 1/4 cup cocoa, 1/8 tsp salt). It was so rich I also could not finish it in one sitting, which is rare for me but I’m not complaining!

  90. ellen says:

    i dont know if i like it.

  91. Amanda says:

    Come on….it’s chocolate. No body cares about the calories!!! Just don’t look at it if that’s all you can say. I always have a craving for chocolate but can’t ever find anything. I have cocoa powder sitting in the cabinet that I never have a need for but I am sooo excited to try this. Thank you!

  92. Bree says:

    Here is my substitution version for the vegetarian/vegan/wannabe healthier chocoholic:
    1/8 cup white flour
    1/8 cup wheat flour
    1 heaping T cocoa powder
    Pinch salt
    1/4 cup unpacked brown sugar (yeah, couldn’t bring myself to use date sugar, Stevie or honey$
    1 T oil
    1 tsp flax meal +3 tsp water ( combine these first and let it sit while you’re mixing the dry ingredients)
    2 T rice milk

    Should make a less oily product, but not as fluffy as the cakes. Really yummy.

    Enjoy your freedom from a few calories of guilt!

  93. Kaylee says:

    Here’s my story:

    I followed the recipe, then added a little almond milk and a little extra canola oil and water because it was too dry. I put it in for a minute and a half, and, not wanting to risk overlooking it, took it out. It was similar to brownie batter. I tasted it and, even though I have a large sweet tooth, it was entirely too sweet. It was delicious. though. To combat the sweetness, I added a few cut up blackberries, juiced some blackberries, and used the juiced flesh of the blackberries and added them in. It was/is delicious now. Not too sweet,and it has some tartness from the blackberries. Amazing.

  94. Allyson says:

    Not bad for a quick chocolate fix. The batter seemed done before I put it in the microwave (a bit like crumbled cake). It was a bit dry done. Would be EXCELLENT with ice cream but alas, I’m lactose intolerant.

  95. Jenny says:

    DELICIOUS!! After reading other comments, I used white sugar instead of brown sugar (I was out of brown sugar) and melted margarine instead of oil. I also added a bit of vanilla like other comments suggested. I will definitely be making this again… much better than making a whole pan of brownies and eating them all! :)

  96. Melissa says:

    It was amazing…thank you for the recipe. I added a splash of vanilla and then afterwards some caramel on top with a sprinkling of salt for a salted caramel flavor and it was great!

  97. grace says:

    tried it, ate it!
    very good for 5mins effort…
    placed a few cubes of chocolates with nuts at the bottom to create a molten chocolate cake feel. yumz! will try some alternative recipes suggested by the other chefs next time.

  98. EMily says:

    Used salted butter instead of oil and left out the salt. PERFECT!

  99. ugh says:

    I don’t know if it’s the type of cocoa I used (sweetened) but this turned out really chewy (in a bad way) and nasty. I was hungry and wolfed down half of it but now I feel sick.

  100. social presence says:

    You actually make it appear so easy along with your presentation but I to find this matter to be really something that I believe I’d by no means understand. It seems too complicated and very vast for me. I’m looking forward in your subsequent post, I’ll try to get the dangle of it!

  101. Elaine says:

    I read. I microwaved. I nommed. So amazingly good. Thank you!

  102. stephanie says:

    when you say using an egg will make it “spongey”, do you mean it becomes more like a cake texture? also, if you do use an egg, do you have to cook it longer?

  103. Brianna says:

    Just made this and o….m….g!! I actually ended up using an extra tablespoon of coffee because my batter was too thick for some reason. Came out chocolatey and gooey and to die for! Thanks for the recipe!

  104. http://www.easydietsplus.com says:

    Terrific! Been searching for this information , thanks for posting, Easy Diets.

  105. Jillian says:

    Wonderful! I’m 18 weeks pregnant and constantly craving brownies. Quick and easy enough that my hubby can prepare in the middle of the night ;) thanks!

  106. Kris says:

    I just made this but realized I was out of cocoa powder. so I chopped up 1 oz of dark chocolate & threw it in. I microwaved it for 15 seconds to melt the chocolate then stirred it to incorporate it into the batter then popped it back in for 45 sec. It was still kinda gooey so I gave it another 15 seconds. It worked perfectly & tastes amazing!

  107. Nadine says:

    Thanks it is a great simple recipe even kids can enjoy making. II added some zest from an orange made it more healthy and very yummy :) )

  108. Julia says:

    I just made these last night and they were so delicious! I followed the advice of one commenter & added 1 oz of dark chocolate because I was out of cocoa powder and it turned out like chocolate lava cake! Thanks for this super easy recipe :)

  109. Milise says:

    Oh. my. word. Came across this a few days ago and made it now on my ahemcoughcoughhourlongcough study break! I subbed 30 or 40 g of dark and milk chocolate for the powdered stuff and added a teeny bit of baking powder. and half brown half white sugar and about 10 or 15g of butter instead of oil and this is BEYOND DELICIOUS!!!

  110. Milise says:

    And turns out it’s more than enough for 2 I think! 1 was a lot for me.. there’s still a bit left. staring at me. Crying “eat me, eat me”!

  111. kristi says:

    Ugh. mine turned out horrible. idk if I did something wrong or what but it was really bad

  112. Natalia says:

    I’ve tried soooo many of these, and this one is the best so far, I added only 1 tablespoon of oil and added chunks of chocolate and a couple of hazelnuts… loooovely.

    Now how I stop making it??

  113. taytay says:

    Gurrrrrl I’m with you. What’s up with that?? So gross!

  114. small sun says:

    im jus gonna try this recipe. perfect for chocoholics without time, and very easy to make too. it seems super appetizing. i love it. i hope it turns out well :)

  115. Alireza says:

    interesting. I wana try it.

  116. Reb says:

    Delicious.
    Used 2 TBP starbucks hot cocoa power plus 1 TBP unsweetened cocoa powder because i had it on hand.
    used 2 TBP heavy whipping cream and 1 TBP milk.

    delicious

  117. liz says:

    i like this recipe because it’s not rubbery like 99% of mug cakes out there, and hell, i’ll double it if the time is right. usually i use water and olive oil, seems to get the best results!

    lmao @ people counting calories- it’s a brownie, y’all, what do you expect?

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