Quick & Fudgy Microwaved Mug Brownie (Vegan)
Published on 3 Dec, 2024 · by Meera
This Quick & Fudgy Microwaved Mug Brownie is vegan, but don’t be fooled – it’s super duper fudgy and decadent. Plus, it looks as cute as a bow in a mug. It’s almost illegal how easy it is to whip up when you want a sweet something-something – ready in 4 minutes.
What makes this recipe a winner?
Here’s why you should give this recipe a try:
- it takes only four minutes from start to finish
- it’s ultra-fudgy and perfectly satisfies a sweet craving
- it uses pantry staples (no unordinary ingredients)
- it’s great for when you want just one serving of brownies
- it’s hassle-free (no baking skills needed + little clean-up)
What you’ll need for this recipe…
Ingredients:
- All-purpose flour – a gluten-free blend may also work (I haven’t tested it but many folks have had successful results with this substitute).
- Sugar – brown, granulated, muscovado, coconut sugar, monkfruit sweetener, etc.
- Unsweetened cocoa powder
- a pinch of salt – to balance the sweetness
- Oil – olive oil, canola, sunflower, etc.
- Water – or non-dairy milk.
- Pure vanilla extract – for an even greater flavour
- Dairy-free chocolate chips/ chunks – for extra ooey-gooey decadence.
Equipment:
- a microwave-safe mug, cup, or ramekin – about 6oz or more, in size.
- a little whisk or a fork
- measuring spoons
- the magic box – a microwave work too (lol).
How to make a mug brownie?
Combine all ingredients: Add all dry ingredients – mix well to break up clumps. Add all wet ingredients, and stir thoroughly to combine. Mix your add-in of choice, plus more on top.
Cook in the microwave: For 45-50 seconds. Do not overcook!
Note: The brownie continues to cook as it cools, so if it seems slightly wet, don’t worry. Just allow it to cool a bit, and it will be perfect!
Frequently asked questions…
- Can I leave out the cocoa powder to make a blondie instead? Nope, sorry. I imagine that the result will be super sweet and too wet, as the cocoa powder requires a bit more sugar to balance its bitterness, and it absorbs moisture, too. You’ll have to venture out for a different recipe.
- Can I make this recipe gluten-free? I haven’t experimented with gluten-free flours, but I’ve seen many folks having successful results by using a gluten-free blend, instead. They do not recommend using coconut flour or almond flour as a 1:1 substitution but feel free to experiment.
- Can I store and reheat the brownie? Yes, just allow it to cool completely, cover it, and store it in the fridge for up to 3 days. To reheat, microwave at 10-second intervals (checking in between), until warmed through, because it can easily become dry.
Tips For Success…
- Mix the ingredients thoroughly – break up dry clumps and scrape the bottom and sides of the mug with your fork or whisk.
- Don’t overcook – this can result in a dry and extra chewy brownie with a slightly burnt taste.
- Allow the brownie to cool – this brownie is super hot and sizzling after cooking, and you will burn your tongue if you dig in right away. Cooling for 3-5 minutes lets the brownie set. Plus, you can’t really experience the texture and taste if it’s too hot.
What you can add instead of chocolate chips:
- crushed nuts/ seeds – walnuts, pistachios, sunflower or pumpkin seeds
- blueberries – don’t knock ’em til you try ’em!
- a dollop of peanut butter/ chocolate/ Biscoff spread in the middle – add after mixing and cover with the batter before cooking
Quick & Fudgy Vegan Microwaved Brownie
This quick vegan mug has the perfect fudge brownie texture and is a spectacular one-serving treat! Ready for a taste of warm ooey-gooey chocolatey decadence?
Ingredients
Dry Ingredients
- 2 1/2 tbsp flour can sub with 1:1 with a gluten-free blend
- 2 tbsp sugar granulated, brown, monkfruit, etc.
- 2 tbsp unsweetened cocoa powder
- a pinch of salt
Wet Ingredients
- 1 1/2 tbsp oil olive, sunflower, etc
- 1 1/2 tbsp water or non-dairy milk
- 1/2 tsp vanilla extract
- 1 tbsp chocolate chips/ chunks plus more on top
Instructions
- In a microwave-safe mug, cup, or ramekin, mix flour, sugar, cocoa powder, and salt. Break up all clumps with your whisk or fork.
- Add the water, oil, and vanilla extract. Combine well. Mix in the chocolate chips/ chunks, and put some on top.
- Microwave for 45-50 seconds. If the brownie looks slightly wet, don't cook it any further, as the brownie continues to cook as it cools. Enjoy!
Notes
Allow the brownie to cool – this brownie is super hot and sizzling after cooking, and you will burn your tongue if you dig in right away. Cooling for 3-5 minutes lets the brownie set. Plus, you can’t really experience the texture and taste if it’s too hot.
♥ If you have tried this recipe, please leave a comment and a rating or tag @fitbybit.t on Instagram. I would love to hear what you think!
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