Brownie in a Mug

Put the butter in a small microwave-safe bowl or ramekin, and microwave at 50% power (power level 5 on most microwaves) for 30 seconds. If it’s not melted after that, continue to microwave in 10-seconds bursts until it is. This step is unnecessary if you're using extra virgin olive oil or a neutral oil.

Place the flour, sugar, cocoa, salt (if using unsalted butter), and optional cinnamon in a microwave-safe ceramic mug. Stir with a fork until it resembles brown sand and there are no clumps.

Stir in the butter (or oil) with a fork until a paste forms. 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.

Microwave, uncovered, on high power for 1 minute. 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. Lower wattage microwaves will take more time, while higher wattage microwaves will take less time (as little as 1 minute). 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.

Let the brownie rest for 4 minutes. The inside of the brownie is very hot and still cooking, even though it’s not in the microwave. It may be hard, but the wait is worth it! It gives the brownie a better flavor and texture.

Serve with a scoop of vanilla ice cream or a small dab of cream (whipped or unwhipped). Did you enjoy this recipe? Let us know with a rating and review!