This post may contain affiliate links. For more information, read my disclosure policy.

Mug Brownie craving? Solved! This rich and fudgy brownie is gooey, decadent, and ready in minutes. It’s the perfect single-serving treat for those times when you need a chocolate fix, fast!

A microwave chocolate mug cake topped with chocolate chips in a white ramekin. A striped dish towel and a spoon are in the background on a gray surface.

This Easy Mug Brownie Recipe is seriously dangerous! It’s so easy to whip up whenever that chocolate craving hits, and you don’t have to worry about leftovers tempting you later. It’s the perfect size for one, and the best part is, you can customize it with your favorite mix-ins like chocolate chips, nuts, or even a swirl of peanut butter.

Plus, who doesn’t love a warm, gooey brownie that’s ready in just a couple of minutes? When you want a small batch brownie for one this is the recipe you need. It’s got that fudgy texture you expect and the perfect balance of sweetness. I love a good single serve dessert or mug cake!

Image of baking ingredients on a white surface: small bowls of cocoa powder, sugar, salt, egg yolk, and flour, along with chocolate chips, a glass of water, and a bottle of vanilla extract, all labeled with text.

Ingredient Notes

Cocoa Powder: Since we’re not using any baking soda you can use regular unsweetened cocoa powder or Dutch-Process Cocoa.
Egg Yolk: The fat from the yolk makes these super rich. Just the yolk is needed; the whites would be too much.
Mini Chocolate Chips: While extra chocolate is optional, is it really? I like mini chips but regular can be used.

Click to see the recipe card below for full ingredients & instructions!

A glass bowl containing a mixture of dry ingredients, primarily cocoa powder, sits on a white surface. The powdery texture and uniform color suggest preparation for baking.

A white bowl filled with rich chocolate pudding, topped with a generous layer of chocolate chips, set against a plain white background.

How to make a Brownie Mug Cake

While you can for sure make mug recipes right in the mug or ramekin you’re using to cook the brownie, I prefer doing it in a separate small bowl.
I whisk my dry ingredients first then mix in the wet ingredients (oil, egg yolk, vanilla extract and water).
Cook the brownie batter in a microwave-safe mug or a ramekin. Whatever you use it must hold at least 7 ounces.

Microwave Brownie Variations

You can swap brown sugar for the white sugar or gluten-free flour for the all purpose flour.
Add chopped walnuts or pecans, or a swirl of peanut or nut butter.
You can use vegetable oil, coconut oil, or melted butter.
Want a creamier brownie? Use milk or almond milk in place of the water.

A small white ramekin filled with a chocolate mug cake topped with a few chocolate chips. A portion of the cake has been eaten, revealing its moist texture. The ramekin is on a gray surface with a striped cloth in the background.

Expert Tips

Using a coffee mug is just fine, just know it won’t fill it to the top.
Serve this fudgy mug brownie plain and warm with a scoop of vanilla ice cream or dollops of whipped cream.
Since it’s single serve, there isn’t anything to store, but if you don’t finish it, just cover and leave on the counter.
How do I know when it’s done? The brownie is done when the edges look set and the center is still slightly soft. It will continue to cook as it cools.