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:
- Take a microwave-safe mug that measures roughly 1 cup in measurement.
- 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.
- Once the sugar dissolves, add the oil, flour, cocoa powder, and the salt. Mix until smooth.
- 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.
- Poke with a toothpick in the center to check for doneness, no wet crumb, but moist crumbs should cling to the toothpick.
- Remove it from the microwave oven and let it cool outside for a few minutes, around 5 minutes.
- 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.