Delish, Easy

The Best Ever Chocolate Brownie Cake in A Mug

This might just become your go-to answer for those sudden late-night chocolate cravings. A moist chocolate brownie cake, done in 90 seconds in a microwave. I call it a Brownie Cake rather than just cake as the texture is a cross between a cake and a brownie. I was never a big fan of microwave mug cakes, to be honest. A few years ago, it was all over the internet and everyone was making these instant mug cakes. A version I tried did not turn out well. It was dry and rubbery. Until I came across this recipe and made it three times a day. It’s that good believe me.

Ingredients

  • 3 Tablespoons All-Purpose Flour/Maida
  • 2 Or 3 Tablespoons Sugar
  • 1 Tablespoon + 1 Teaspoon Unsweetened Cocoa Powder
  • 3 Tablespoon Neutral Flavoured Cooking Oil
  • 3 Tablespoon Milk
  • A Pinch of Salt
  • A Splash of Vanilla
  • 1/4 Teaspoon Baking Powder
  • 2 Tablespoons Semi-Sweet Chocolate Chips
  • Sprinklers (optional)

Preparation

Prep: 5 minutes
Cooking: 5 minutes

  1. In a wide bowl, add all the ingredients except chocolate chips and mix well with a spoon until well combined (you could do this directly in the mug but I find it easier to mix the ingredients in a bowl).
  2. Now incorporate the chocolate chips. Pour the batter into a medium-sized, microwave-safe coffee mug. Top with a few chocolate chips and microwave on high for 90 seconds. Wait for 3-4 minutes before digging in.
  3. You can top it with sprinklers, a spoonful of whipped cream or a small scoop of vanilla ice cream and you are in for a treat.
  4. Additional Information – Make sure you use powdered sugar. The first time, I used granulated sugar, I could bite into sugar granules after baking.
  5. The original recipe states 2 tablespoons of cocoa powder which I felt was way too chocolatey for 3 tablespoons of flour. I’ve used 1 tablespoon + 1 teaspoon of Cocoa instead.
  6. Do not skip using chocolate chips as they melt when you bake in the microwave keeping the brownie cake moist.
  7. If you do not have chocolate chips, use chocolate chunks or break any chocolate you have into small pieces or you can even use Nutella.
  8. Though it tastes best consumed fresh out the microwave, I reserved a small portion to check if it stays good. It was reheated in the microwave for 30 seconds. I had expected it to be slightly dry but the texture was still pretty good.
  9. Use good quality cocoa powder. It makes a difference. I used Hershey’s Unsweetened Cocoa.

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Deepthi Shankar

I am a passionate cook, a food blogger and an amateur food photographer. Originally from the Silicon City of India, Bangalore, I currently live in Seattle with my husband and two kids. Food has always fascinated me right since childhood. Also, thanks to my Dad's transferable job, we have lived in quite a few cities across India, where we picked up our love for other local cuisines along the way. I also write a vegetarian food blog called Vegetable Platter and am very passionate about bringing traditional vegetarian recipes to the fore. Apart from cooking, I also like to grow my herbs in my little patio.