Brownie in a Mug (6 Variations)

"If you are thinking about making a tin of brownies, or baking a cake, or even going to the store and buying donuts, stop. Don't proceed. Instead make this amazing chocolate brownie in less than 2 minutes. Indulging in a treat like this is perfect for those of you (me included) on a diet, who are craving dessert but don't want to go overboard by baking a dozen cookies or so. A single serving is very satisfying, and I've included 6 different variations so you can adjust the toppings/mix-ins to your taste. I tried the mounds one tonight and it was AMAZING! I also used hersheys special dark cocoa powder instead of regular cocoa, and it came out extra rich and chocolatey. This is a dense, moist and rich mug brownie, perfect with a glass of milk or a scoop of ice cream, enjoy!!!"
 
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photo by Tinkerbell photo by Tinkerbell
photo by Satyne photo by Satyne
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photo by Jostlori photo by Jostlori
Ready In:
4mins
Ingredients:
7
Yields:
1 brownie
Serves:
1
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ingredients

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directions

  • Add all of dry ingredients to mug.
  • Mix well with a fork or small whisk until blended.
  • Add oil or melted butter, water, and vanilla.
  • Mix well (add mix-ins if using).
  • Put in the microwave and cook on high heat for 1 minute 40 seconds - 2 minutes (less time for a more moist brownie, more time for a more cake-like brownie).
  • Add toppings or a scoop of ice cream and enjoy!
  • Variations:

  • Mounds: add 1-2 tablespoons chocolate chips and a sprinkling of sweetened flaked coconut on top of cooked brownie.
  • Peanut Butter Swirl: add 1-2 tbsp creamy peanut butter into mix before microwaving, or add 1 tablespoons on top of brownie after its cooked (I've noticed the peanut butter swirl tastes best with peanut butter on top of the brownie after it's cooked).
  • Berry Jam: top cooked brownie with 1-2 tablespoons melted berry jam (strawberry, raspberry or blackberry is best. Just heat in microwave until melted then pour over brownie).
  • S'mores: top cooked brownie with mini marshmallows and graham cracker crumbs.
  • Candy Bar: mix in 1-2 tablespoons of your favorite chopped chocolate candy bar into the mix before heating, or add m&ms.
  • Caramel Sea Salt: drop 2 salted caramels into the middle of the mix before heating, and once done top with a light sprinkle of sea salt.

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Reviews

  1. Rich, sweet, fudgy, easy to make, and versatile --- seriously, what's not to love? It was satisfying enough that I suspect I could've happily shared it with someone (I didn't, just sayin', lol). I didn't have any salted caramels for the version I wanted, so I improvised a bit: handful of mini Rolo's, sprinkling of Fleur de Sel, and a small dollop of some Mexican cajeta. Oh, and a squirt of whipped cream for good measure. I didn't want to make it too cakey, so I used the minimum amount of cook time. Definitely a keeper! I see myself whipping this one out more often than I should, lol. Thanks for posting! Made for the 2013 Variety is the Spice of Life event
     
  2. Definitely good for a quick brownie fix. I made this recipe twice, but the variations were pretty much the same. I wanted to use some of my homemade caramel for a salted caramel brownie. The first time I made this I used raw cacao and dropped about two teaspoons of homemade caramel into the middle of the mixed batter. The raw cacao is something I only use in raw desserts, and it's always just too dark chocolate tasting for me. However, I was making this for my son's quick dessert fix, so it was fine for him. I didn't photograph it though, because it was pretty ugly. The caramel oozed everywhere, making the cooked brownie spread out on the plate in a sloppy mess. He said it was delicious, despite its look. The second time I made it, I used my favorite Dutch processed cocoa powder, and saved my caramel for drizzling on the plate and over the cooked dessert instead. The flavor was more my taste and the caramel didn't make the brownie fall apart. My one concern is not being able to get the whole brownie out of the cup. I think I'll try spraying it with some non-stick spray next time. My daughter and I enjoyed the second brownie together. :) Thanks for sharing, Alaina! Made and enjoyed for the Variety is the Spice of Life tag game.
     
  3. This was good and easy. I was afraid there was too much batter for my mug so I used a bowl. Added a couple crushed mini Butterfinger candy bars (and another on top for garnish!) Might add some vanilla next time as it seemed to be lacking something for my taste and am thinking that might be what it needs. Thanks for sharing! [Made for Variety is the Spice of Life 2013]
     
  4. Made both Peanut butter swirl and mounds variations. Both delicious. Used Rice Bran oil, came out very nicely. Made for Variety 2013
     
  5. This was a tough one to rate! I made two variations of these brownies for Variety is the Spice of Life 2013. I made one with peanut butter, marshmallows and chocolate chips for DH, and a Sea Salt Caramel one for me. The marshmallows made the cup overflow and was not very pretty, but it tasted fantastic and was rich and fudgy. The sea salt caramel tasted good, but the texture of the brownie wasn't quite right and it looked and tasted a bit flat. That being said, I'm looking forward to making the peanut butter swirl again (without marshmallows!) and perhaps some of the other variations. These are great for a quick dessert and there are no leftovers, so it's good for that ever-expanding waist! Thanks for posting!
     
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Tweaks

  1. This was extremely quick and easy! But it wasn't as sweet as the brownies I'm used to. I used Truvia instead of sugar, and added in a tbsp of Better 'N Peanut Butter. It was just what I needed!! Thank You !! I can do the happy food dance!! NOW !! I can't leave anything alone! This is Soooo GOOD !! I Made it for the 2013 Variety is the Spice of Life event
     

RECIPE SUBMITTED BY

<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p> <p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p> <p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p> <p>Food is definitely a pleasure for me, and I love to change others opinions on eating.&nbsp;I also encourage others to try new things!&nbsp; My passions are science, music, and art--as well as any DIY project!</p>
 
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