fudgy mug brownie

Aren’t brownies amazing? I love digging in to their gooey chocolatey goodness. A decadent brownie fudge sundae is hard to beat. But I really shouldn’t keep an entire pan of brownies in the house!! I am sorry to say that I would eat far too much of the pan on my own. Why not try making a single-serving fudgy mug brownie when the craving hits? (Maybe not every time the craving hits!) This recipe is quick, easy, and comes together using ingredients you probably already have on hand.

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Mug brownie ingredients:

• 4 tablespoons all-purpose flour
• 4 tablespoons sugar
• 2 tablespoons unsweetened cocoa powder
• a pinch of salt
• 2 tablespoons butter, melted
• 3 tablespoons milk
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon semi-sweet chocolate chips

Mug brownie instructions:

In a microwave-safe mug, combine the flour, sugar, cocoa powder, and salt. Stir in the butter, milk, and vanilla until smooth. Sprinkle in the chocolate chips. Microwave on high for one minute and check for doneness. If needed, mircrowave another 30 seconds. Let it cool–it will be hot! Top with vanilla ice cream (or your favorite flavor) and enjoy.

Mug brownie variations

If you would like, add a dollop of peanut butter or caramel in the middle before microwaving for a gooey surprise. Alternatively, you could swap out the semi-sweet chocolate chips for peanut butter chips, white chocolate chips, mint chocolate chips, some other type of baking chips, or crushed candy bar pieces. You could also add chopped nuts. (I love that idea!) What sounds good to you?

Recipe notes

I’ve written this recipe to suit my preferences, but there are a few things you could tweak if you’re so inclined.

• It’s fine to use vegetable oil instead of melted butter.
• You could also use water instead of milk.
• If you’re out of vanilla extract, you could omit it.
• Skip the chocolate chips if you prefer.

Is this something you would try?

If so, let me know what you think! Would you rather have a fruity dessert? If so, consider trying my mug apple pie recipe.

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Fondly,

Crysti