Small Batch Chocolate Mug Brownie
A quick and easy oven-baked brownie made in a mug, rich and fudgy, perfect for satisfying those late-night chocolate cravings.
Servings: 1 serving
Calories: 350kcal
Ingredients
Brownie Ingredients
- 2 tablespoons unsalted butter, melted but not hot Cool the butter slightly before mixing.
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar Adds a chewy edge.
- 2 tablespoons all-purpose flour Spoon and level.
- 1 tablespoon unsweetened cocoa powder Use natural or Dutch-process.
- 1 pinch fine salt Enhances chocolate flavor.
- 1 tablespoon milk or brewed coffee Coffee deepens chocolate flavor.
- 1 teaspoon plain yogurt or sour cream Keeps it moist.
- 1/4 teaspoon vanilla extract
- 2 tablespoons chocolate chips or chopped chocolate
- 1 pinch instant espresso (optional) Boosts chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8 to 10 ounce oven-safe mug or a ramekin.
- In the mug, stir together melted butter, sugars, milk, yogurt, and vanilla.
- Sprinkle in flour, cocoa, salt, and espresso if using, and stir until just combined.
- Fold in chocolate chips.
- Smooth the top and set the mug on a small baking sheet for easy handling.
Baking
- Bake for 10 to 12 minutes until the edges look set but the center is still soft and glossy.
- Let it cool for 5 minutes before serving to set the brownie.
Notes
If the brownie is too firm when cold, warm it in a low oven or briefly in the microwave. Leftovers can be stored at room temperature for 24 hours or in the fridge for up to 3 days. Can freeze for up to a month.