One-Minute Microwave Brownie — 🍫 When chocolate cravings strike, make this EASY brownie recipe in one bowl, without a mixer, and it’s ready in ONE MINUTE!! Rich, FUDGY, decadent, and accidentally vegan!! (no dairy, no butter, no eggs!)
Table of Contents
I was tempted to call this recipe “One-Minute Microwave Brownie For One,” but if you have some restraint and self-control you can split it with someone and it becomes For Two.
I make this mug brownie for my daughter and I when a craving for chocolate in the baked and gooey form comes over us and handfuls of chocolate chips or nibbles of chocolate bars from the pantry just won’t do.
There’s something about warm, molten chocolate that is just so satisfying, and when you need your chocolate fix in this fashion and have no patience to wait, this microwave brownie is the recipe to make.
It’s extremely easy, made in one small bowl without a mixer, and your brownie is ready in one minute, give or take, depending on your microwave’s strength.
I just saw this recipe, had all of the stuff, so I made it. OMG – it is so good!!! And used Cool whip as I didn’t have any ice cream. Will use that next time. Thank you for those of us who are choco-holics – this is just what is called for when you have a chocolate attack.
Kathi
This microwave chocolate brownie in a mug is egg-free. That’s great for those of us who like our brownies more along the lines of raw and gooey rather than well cooked.
There’s no baking powder or baking soda in this easy mug brownie recipe, which is great for a few reasons. The texture stays denser and more brownie-like rather than cakey.
And if you’ve ever ‘baked’ anything in the microwave, you know that things have a tendency to rise and overflow with no warning. That’s less likely to happen with this recipe sans baking powder or soda.
The texture isn’t as densely chewy as typical baked brownies, but ‘beggars can’t be choosers’ is what comes to mind with this recipe. It’s a mug brownie ready in one minute, it’s warm, decadent, and studded with chocolate chips throughout. Enough said.
Ingredients for a Microwave Brownie
For this supremely easy single serve brownie recipe, you’ll need:
- Granulated sugar
- Cocoa powder
- Water
- Vegetable oil
- Light brown sugar
- Vanilla extract
- Salt
- All-purpose flour
- Chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Brownie in a Mug
- To make a gooey brownie in a mug, simply add all the mug brownie ingredients into a large mug or bowl and stir to combine, making sure not to overmix (otherwise you’ll activate the gluten in the flour and your brownie may become tough).
- Microwave the brownie for about 1 minute, or until it’s as set in the center as you’d like.
- Wait a few seconds before diving in, as the brownie in a cup will be piping hot when you first take it out.
- I like to top my microwave mug brownie with a scoop of ice cream or a dollop of whipped cream, but that’s optional.
I know this post is almost 3 years old but I just have to comment and tell you that I have lost count of how many times I’ve made this. It’s gotten me through 2 pregnancies 😂 it’s delicious, easy, I always have the ingredients on hand and it never disappoints. There’s a lot of microwave brownie/cake posts on the internet but when I finally discovered this one, there was no looking back.
Maggie
Recipe FAQs
I haven’t tried making this microwave brownie recipe with gluten-free flour, but I’ve had readers say it worked out for them! You may need to play around with this recipe a bit to figure out what works for you. Please leave me a comment if you find a way to make this gluten-free that you like!
Yes, but they add extra flavor and make the brownie super gooey! You can also try using peanut butter or butterscotch chips, just saying.
Sure, why not! Pretty much any baking chip will work, as would chopped nuts or dried fruit. You can add up to 1/3 cup of your favorite mix-ins.
All microwaves, bowls, ingredients, and preferences for doneness vary, so you will need to experiment with how long it takes to cook given your variables. I recommend stopping to check at the 45-second mark and going from there in 15-second bursts as necessary.
This single serve brownie recipe can be made in either a large coffee mug or a bowl. Make sure to choose something that’s large enough as you don’t want the brownie to overflow as it cooks. Also, it goes without saying that you should use a microwave-safe mug or bowl for this recipe.
No. Since this is a microwave dessert, I recommend enjoying the brownie right away. It doesn’t keep as well at room temperature like regular brownies do.
Recipe Video Tutorial
This was the greatest recipe I’ve tried so far with microwaved brownies! Every recipe I’ve tried always came out WAY too fudgy. This one had a perfect balance. Thank you so much for the recipe!
Deela Sharp
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One-Minute Microwave Brownie
Ingredients
- ¼ cup granulated sugar
- 3 tablespoons unsweetened natural cocoa powder
- 3 tablespoons water
- 2 tablespoons canola or vegetable oil
- 2 tablespoons light brown sugar, packed
- ½ teaspoon vanilla extract
- pinch salt, to taste
- ¼ cup all-purpose flour
- ⅓ cup semi-sweet chocolate chips*
- ice cream or whipped topping, optional for serving
Instructions
- To a small microwave-safe bowl, add the granulated sugar, cocoa, water, oil, brown sugar, vanilla, salt, and whisk to combine.
- Add the flour and stir until just combined, don’t overmix.
- Add the chocolate chips and stir to combine.
- Cook on high power in the microwave for about 1 minute, or until the brownie is as set in the center as desired. All microwaves, bowls, ingredients, and preferences for doneness vary, so you will need to experiment with how long it takes to cook given your variables. I recommend stopping to check at the 45-second mark and going from there in 15-second bursts as necessary.
- Optionally add ice cream or whipped topping and serve immediately. Brownie is best warm and fresh.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally published October 20, 2017 and republished February 14, 2020 and May 31, 2024 with updated text.
So good. Will make again!
That’s awesome! Thanks for LMK and the 5 star review, Laura!
Really nice recipe! Pleasantly surprised that there is no baking powder in it and it still cake out fluffy and light!
Thanks and I am glad you liked it! I find that baking powder in the microwave (even in very small amounts) can be a bit…worrisome and things can over-inflate! So yes I developed this recipe to work without the need for it.
I made with almond flour which may have changed the liquid-to-dry ratio needs, but I had to drain off excess liquid that had risen to the top. It also took about 4 1 minute increments to cook fully in the microwave. I’ll try again with oat flour and see if it’s just an almond flour issue. I also subbed the sugars with coconut sugar and used only 4T because 1/4C+2 TBSP seemed like A LOT of sugar for one serving! I also tripled the vanilla using powdered vanilla extract, and subbed coconut oil. It was great with a scoop of vanilla ice cream on top and satisfied my craving for a chewy, double chocolate brownie in the middle of a heat wave (didn’t wanna turn the oven on).
With all the changes you made I’m impressed it worked out at all. Definitely the almond flour as the biggest issue since there’s no gluten which means it will be flat, heavier, and won’t rise. Coconut sugar is also a whole different animal but hey glad it worked out well enough and you didn’t have to turn on your oven!
This was perfect. I wanted a baked good after putting the kids to bed, but didn’t want to make a mess and stay in the kitchen or wait for ages. I used coconut oil in place of vegetable oil and that added a whole new element too ❤️
Thanks for the 5 star review, Kim, and I’m glad to hear this was a great sweet treat for you after you got your kids to bed and was fast and easy!
I’ve still not found the perfect microwave brownie / lava cake. This tasted great, but the texture was meh – not smooth, sort of “textured”. The top was bubbling with – I’m guessing – the oil, which left me with a pock-marked top. So, while I enjoyed eating it, it’s still not everything I’d like it to be.
Thanks for trying the recipe. It perhaps has to do more with the cooking intensity of your microwave. Bubbling and pock marked just sounds ‘hot’ to me. Maybe try cooking at a lower power level and/or for a bit longer duration. Microwaves are so variable so you may need to play around with the recipe. I have 25+ baked brownies recipes here https://www.averiecooks.com/category/dessert/brownies/
I have to watch my sugar intake so I substituted swerve white and brown sugars and I substituted almond flour for white flour. Sugar free chocolate chips, too! It was delicious! (I microwaved intermittently for about 4-5 minutes.)
I have to watch my sugar intake so I substituted swerve white and brown sugars and I substituted almond flour for white flour. Sugar free chocolate chips, too! It was delicious! (I microwaved intermittently for about 4-5 minutes.)
I am glad this turned out great for you with the substitutions you made and it was delish!
I LOVED this recipe. It turned out amazing! I did have to microwave it for about 3 minutes or so, but I paused it in between and persevered. I usually get really nervous about baking things in the microwave, so I was amazed when this turned out delicious. This brownie was gooey, warm, and everything you’d want! Thank you for sharing this recipe! :)
I LOVED this recipe. It turned out amazing! I did have to microwave it for about 3 minutes or so, but I paused it in between and persevered. I usually get really nervous about baking things in the microwave, so I was amazed when this turned out delicious. This brownie was gooey, warm, and everything you’d want! Thank you for sharing this recipe! :)
I’m so glad to hear that you loved the recipe, and that it worked out so well for you! Anytime someone is cooking some thing in the microwave, it definitely takes a bit of trial and error since all microwaves are different, and the exact type of bowl or dish that you use in the microwave also impacts things, but glad everything worked out great for you!
I made this and it was bubbling in the microwave. I took it out at the one minute mark and it was still liquid. I thought, maybe it’s MY microwave which is the problem, but I put it in for about a minute or so more and it started bubbling and didn’t settle. I think some modifications to the recipe are needed…
I’ve tried making this recipe several times and I think I’ve finally solved it. I’ve tried mugs and bowls (mugs work better) with varying but similar results – burnt top/sides, raw middle. So today, as I’m giving it one last shot, I decided to add a 1/4 tsp baking soda and a small egg to the batter. And voilà, a perfect mug brownie!!