Quick Eggless Chocolate Brownie in a Mug (2-Minute Recipe)

Cravings can knock you off your feet or arrive like a punch in the gut, and when such a thing happens, a quick dessert fix is the call of the hour! If you’re not in the mood to bake a big batch of brownies, cake, or even muffins, then this chocolate-rich recipe for eggless chocolate brownie in a mug is just for you. It’s quick, all you need to do is just add all of the ingredients in a mug and microwave for 2 minutes, and you have a steaming and sweet mug cake in the palm of your hands. Just like the oven-baked ones, this little brownie in a mug is rich, fudgy, and satisfying, with minimal effort, and packs a lot of flavor.

2-Minute Eggless Chocolate Brownie in a Mug

Ingredients:

• 2 tbsp brown sugar
• 3 tbsp milk
• ½ tsp vanilla essence
• 3 tbsp oil
• 3 tbsp all-purpose flour
• 3 tbsp Cadbury cocoa powder
• A pinch of salt

Instructions:

1. Take a microwave-safe mug that measures roughly 1 cup in measurement.
2. Add the sugar, milk, and vanilla essence and mix until the sugar dissolves. Tip: Use white granulated sugar instead of brown if you don’t have it.
3. Once the sugar dissolves, add the oil, flour, cocoa powder, and the salt. Mix until smooth.
4. Microwave for 2 minutes. Note: If you have a 1200-watt microwave, it will take only 1 minute; if it's less than that, then it might take up to 2 minutes.
5. Poke with a toothpick in the center to check for doneness, no wet crumb, but moist crumbs should cling to the toothpick.
6. Remove it from the microwave oven and let it cool outside for a few minutes, around 5 minutes.
7. Serve the mug brownie warm, topped with whipped cream or vanilla ice cream.

Tips & Tricks:

• Use a microwave-safe mug that holds at least 1 cup (250ml) to avoid spillage. Ceramic mugs work best for even heating.
• Mix your milk, brown sugar, and vanilla thoroughly until the sugar starts to dissolve. This step sets the foundation for that silky texture.
• No brown sugar? Use white, but add a pinch of molasses or honey to mimic the depth.
• Once you add the flour and cocoa, stir just until smooth. Overmixing can lead to a rubbery consistency that won’t taste good.
• Use a good quality cocoa powder like Cadbury (as listed) or upgrade to Dutch-processed for an even richer flavor.
• Microwave wattage varies. If you’ve got a high-powered unit (around 1200 watts), start with just 1 minute. If it's lower, go up to 2 minutes, but check at the 90-second mark to avoid burning over overbaking your small batch brownie. A toothpick should come out with moist crumbs – never wet batter.
• Letting it cool for 5 minutes makes a big difference. The texture firms up, and the flavor develops. Plus, you won’t scorch your tongue.
• Drop a few chocolate chips or chopped walnuts into the batter before microwaving for gooey pockets of joy.