There are plenty of days when we’re fired up and eager to begin a baking project. Unfortunately, those moments don’t always line up with when our chocolate cravings hit. More often than not, we start craving a warm, fudgy brownie right as we sit down to relax in front of the television, perfectly content to not move for the rest of the night.
Unfortunately, we can’t just snap our fingers and have a brownie appear. But this recipe gets us pretty close—you’ll have a brownie in your hands in less than five minutes.
This fudgy brownie recipe—made entirely out of pantry ingredients—is perfectly portioned to serve you and only you, which means you don’t have to worry about what to do with the rest of the pan. It also means fewer ingredients, so even if you’re down to the last few tablespoons of sugar or flour, you can still whip this up.
I recommend making it in an 8-ounce ceramic mug, which will ensure it will cook evenly in the microwave.
Brownie in a Mug
- 3 tablespoons unsalted butter
- 3 tablespoons packed light brown sugar
- 3 tablespoons whole milk or non-dairy milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- Pinch salt
- 1 tablespoon dark chocolate chips (optional)
- Vanilla ice cream, for serving
Place 3 tablespoons butter in a large, microwave-safe mug. Microwave on high until fully melted, about 30 seconds. Swirl to coat the mug with melted butter, then pour the butter into a small bowl.
Add 3 tablespoons packed brown sugar, 3 tablespoons milk, and 1/2 teaspoon vanilla extract, and whisk until smooth. Add 1/4 cup all-purpose flour, 2 tablespoons cocoa powder, and a pinch of salt, and stir until combined. Fold in 1 tablespoon chocolate chips if desired.
Scrape the batter back into the mug. Microwave on high for 1 minute and 15 seconds. The brownie is ready when the center is slightly gooey and the edges bounce back when pressed. If not ready, microwave for 15 seconds more. Top with ice cream and enjoy!
If you don’t have cocoa powder, you can use 2/3 ounce unsweetened chocolate, and reduce the butter by two teaspoons. Melt it with the butter, then proceed with the recipe as directed. You could also use chocolate chips or a sweetened bar of chocolate, but you’ll want to use less brown sugar to keep the brownie from tasting overly sweet.
If you’re looking for a vegan treat, simply use dairy-free milk and melted coconut oil in place of butter. I enjoy mine with a little scoop of vanilla ice cream on top, as it melts into the warm brownie. Vegan ice cream would be equally as delicious.
Marcella DiLonardo is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to firstname.lastname@example.org. Copyright 2021 Apartment Therapy. Distributed by Tribune Content Agency, LLC.