How to Make the Best Brownie in a Mug
We did experiment a bit. Turns out that you really should not use a strongly-flavored extra virgin olive oil for this recipe, but a more mild-flavored olive oil works well. Melted butter or a neutral oil is also good. A pinch of salt helps make the chocolate more chocolate-y. I’ve added some vanilla and a tiny bit of cinnamon; you could also add a speck of instant coffee to take it up a notch. The brownie lacks for structure (no egg) but that’s okay because it’s contained by the mug. When it’s done, it’s HOT. Perfect for topping with a little vanilla ice cream or whipping cream. The trick is getting the cooking time right for your microwave. Every microwave oven model is different.
How to Make a Brownie in the Microwave
One 1000 watt microwave we tested cooked these brownies in a mug perfectly at 1 minute 40 seconds. Our 1650 watt microwave cooked them in 1 minute 10 seconds. So you may need to adjust the time to get the brownie to cook properly with your microwave. Enjoy! The brownie is fine on its own, but a little ice cream on top (or whipped cream, or a drizzle of unwhipped cream) pushes it to another level.
Pick the Right Mug
Use a heavy ceramic mug with no metal accents.Generic mugs, like the kind you buy in a souvenir shop that says “#1 Grandpa” or “World’s Best Boss”, work best.Choose a mug that holds at least 1 cup of liquid. It makes mixing the brownie in the mug much less messy.
Let It Cool (Slightly!)
Resting the brownie briefly after it comes out of the microwave makes a big difference in its flavor and texture. Straight from the microwave, it’s too hot to enjoy, and may even burn your tongue.
Swaps and Substitutions
Use mild, fruity extra-virgin olive oil instead of butter.Use melted coconut oil instead of butter.Use canola or another neutral oil instead of butter.For a vegan mug brownie: Use oil or melted vegan butter and non-dairy milk, coffee, or water.For a gluten-free mug brownie: Use a cup-for-cup gluten-free baking blend instead of the flourAdd 1 tablespoon chocolate chips to the batter.Place an unwrapped foil-wrapped square of milk or dark chocolate on the brownie right after it’s done cooking and allow it to melt.
More Delicious Brownie Recipes to Make!
Best Chocolate Brownies Peanut Butter Swirl Brownies Fudgy Chocolate Brownies Caramel Brownies Fudgy Gluten-Free Chocolate Brownies
This step is unnecessary if you’re using extra virgin olive oil or a neutral oil. Then add the milk (or water or coffee) and vanilla. Stir with the same fork until smooth. The batter may look a little thin, but don’t worry—that’s how it’s supposed to be. You may need to adjust the time for less or more powerful microwaves. If you don’t know the power level on your microwave, start with 1 minute and continue cooking in 10-second increments until the brownie is done. For a 1000-watt microwave 1 minute is good; for 1650-watt microwaves, we recommend 1 minute and 10 seconds. After cooking, the brownie should still look a tad moist, not dry. Some wet-looking spots are okay; those will set up as the brownie rests.
