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Easy Eggless Mug Brownie

A quick, comforting chocolate brownie made in a mug, perfect for a single-serving indulgence without eggs.
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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 tablespoons all-purpose flour Gives structure while staying tender.
  • 3 tablespoons granulated sugar For sweetness and crackly top texture.
  • 2 tablespoons unsweetened cocoa powder Use Dutch process for extra depth.
  • 1/8 teaspoon baking powder Helps a little lift so the center is soft.
  • pinch salt Balances the chocolate.
Wet Ingredients
  • 3 tablespoons milk (dairy or plant-based) Oat or almond milk works well.
  • 2 tablespoons vegetable oil or melted coconut oil Keeps it moist.
  • 1/4 teaspoon vanilla extract Warms the flavor.
Optional Add-Ins
  • 1 tablespoon chocolate chips or chopped nuts For pockets of molten goodness.

Method
 

Preparation
  1. In a microwave-safe mug (10 to 12-ounce size) combine the flour, sugar, cocoa powder, baking powder, and salt. Stir until the dry mix looks evenly chocolatey.
  2. Add the milk, oil, and vanilla. Stir gently until you have a smooth, glossy batter.
  3. Fold in chocolate chips or nuts if using.
Cooking
  1. Microwave on high for 60 seconds. Check the center; if it still looks very wet, microwave in 10 to 15-second bursts until the top is just set but the middle remains slightly gooey.
  2. Let it rest for 1 minute to finish cooking and set up into a perfect molten center.

Notes

For a fudgier result, reduce flour by 1 tablespoon and add 1 teaspoon more oil. Serve warm with vanilla ice cream or enjoy as is.