Name: Fudgy Mug Brownie Recipe
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Cuisine: American
Ingredients: 2 1/2 tbsp dutch process cocoa powder; 1 1/2 tbsp all purpose flour; 2 tbsp granulated white sugar; 2 tbsp oil (canola, vegetable, or olive oil); 2 tbsp water; 1 1/2 tbsp chopped dark chocolate

There’s something so comforting about a warm, gooey brownie that you can make in mere minutes. This Fudgy Mug Brownie Recipe is exactly that — quick, deeply chocolatey, and perfect for satisfying a sweet tooth without any fuss.

A close-up view of a single-layer chocolate mug cake in a white mug, sitting on a white marbled surface. The top layer is dark, rich chocolate cake with a rough, moist texture. Large patches of melted, shiny chocolate pieces are spread unevenly on the surface, creating a glossy contrast against the dark cake. In the background, chunks of chocolate and a spoon resting on a light fabric can be seen softly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fudgy Mug Brownie Recipe
Top Tip
How to Serve Fudgy Mug Brownie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fudgy Mug Brownie Recipe

Why You'll Love This Recipe

What makes this fudgy mug brownie stand out is how effortlessly it comes together and how indulgently rich it tastes despite its tiny size. I remember the first time I made it when a sudden chocolate craving hit — it was done before I even realized!

Speedy prep: Everything mixes right in the mug, so cleanup is a breeze and you’re ready in under five minutes.
Intense fudgy texture: Unlike cakey mug cakes, this one stays dense and deliciously gooey.
No eggs, no hassle: It uses no eggs but still holds together thanks to the warm, molten chocolate magic.
Perfect portion size: Just enough to satisfy without overindulging — plus, you can always make another!

Ingredients & Why They Work

Each ingredient plays a key role in creating the ideal fudgy mug brownie texture and flavor. Simple pantry staples come together in a way that feels special — plus, I share a couple of tips to make your mug brownie perfect every time.

Flat lay of a small white ceramic bowl of deep brown dutch process cocoa powder, a small white ceramic bowl of fine all purpose flour, a small white ceramic bowl of granulated white sugar with sparkling crystals, a small white ceramic bowl of golden yellow oil, a small white ceramic bowl of clear water, a small white ceramic bowl filled with irregular pieces of glossy dark chocolate chunks, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dutch-process cocoa powder: This gives the brownie a rich, deep chocolate flavor without any bitterness.
All-purpose flour: Just enough to provide structure but not so much that it becomes cakey.
Granulated white sugar: Sweetens the batter and helps with that fudgy chew.
Oil (canola, vegetable, or olive): Adds moisture and richness without the heaviness of butter.
Water: Keeps the batter smooth and moist without adding extra fat.
Chopped dark chocolate: Melts into pockets of gooey delight inside the brownie.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this recipe is how easy it is to tweak it to your taste. I love adding a pinch of cinnamon or swapping out the dark chocolate for milk chocolate chunks on occasion — it’s all about what makes you happy!

Variation: Once, I tried replacing one tablespoon of the water with a whisked egg for a slightly more structured brownie; it gives a bit of a more cake-like crumb without losing that fudgy appeal.
Dairy-free option: This recipe naturally avoids dairy, but make sure your chocolate chunks are also dairy-free if that’s important to you.
Add-ins: Feel free to toss in chopped nuts, a pinch of espresso powder, or even a few marshmallows for a melty surprise.

Step-by-Step: How I Make Fudgy Mug Brownie Recipe

The image shows a white round ramekin filled with a dark, crumbly chocolate dessert with soft melted chocolate patches scattered on top. A silver spoon lifts a portion of the dessert from the center, showing thick, moist, and rich texture with chunks of glossy, melted chocolate embedded within the crumbly dark chocolate base. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Your Dry Ingredients

Start by adding the dutch-process cocoa, flour, and sugar to your microwave-safe 8 oz mug. I use a little mini whisk to combine them thoroughly, making sure there are no lumps. This step is crucial because a smooth batter means an even texture in your final brownie.

Step 2: Add Wet Ingredients and Stir

Next, pour in your oil and water. Whisk briskly until smooth, breaking up any stubborn lumps of cocoa powder or flour. This helps achieve the silky, fudgy consistency we want. The batter will be pretty thick but easy to stir.

Step 3: Fold in Your Chocolate

Stir about half of the chopped dark chocolate into your batter. Then sprinkle the remaining pieces on top — this ensures some melty pockets right in the middle and a little crunch on the surface. Chocolate heaven!

Step 4: Microwave and Enjoy

Pop the mug in the microwave on full power for about 40 seconds (I use a 1000 watt microwave). You'll want the top to no longer look wet, but it can still be a tad moist — that’s exactly what gives you that fudgy texture. Let it cool for a few minutes — it’s best enjoyed warm, spooning right out of the mug.

Top Tip

From my many attempts, these little nuggets of advice have helped me nail every single fudgy mug brownie I’ve made.

Microwave wattage matters: If your microwave has a lower wattage than 1000, try shortening the cook time slightly and then adding a few seconds as needed; too long and the brownie becomes dry.
Don’t skip stirring well: Lumps in the dry ingredients can cause uneven cooking or gritty spots, so whisk thoroughly.
Eat it warm: This brownie’s fudgy texture shines when warm — as it cools, it becomes crumbly. It tastes best fresh out of the microwave, spoon in hand.
Keep to single servings: I tried doubling it once, but it cooks unevenly that way. It’s better (and faster!) to make multiples individually.

How to Serve Fudgy Mug Brownie Recipe

Garnishes

I love topping mine with a small scoop of vanilla ice cream or a dollop of whipped cream — the contrast of cold and warm is so dreamy. Sometimes, I sprinkle a pinch of flaky sea salt on top to elevate the chocolate flavor even more.

Side Dishes

Since this is a single-serve treat, I usually enjoy it right after dinner as a quick dessert. That said, pairing it with fresh berries or a small fruit salad adds brightness and balances the richness beautifully.

Creative Ways to Present

For birthdays or cozy nights in, I’ve served this fudgy mug brownie with a drizzle of caramel sauce and a sprinkle of crushed nuts for a little texture. Sharing mug brownies in assorted flavors — like adding peanut butter chips or mint extract — makes a fun dessert tasting party!

Make Ahead and Storage

Storing Leftovers

If you do happen to have leftovers — rare as that may be — cover your mug tightly with plastic wrap and store it in the fridge. It will keep for up to 2 days, but the fudgy texture won’t be quite the same once chilled.

Freezing

Freezing isn’t ideal for this recipe because the texture becomes crumbly upon thawing. I’d recommend sticking to making fresh batches instead to enjoy that signature fudgy warmth every time.

Reheating

To reheat, microwave for about 15 seconds — just enough to warm it through without overcooking. If it feels too dry, a tiny splash of milk mixed in before reheating can help regain some moisture.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-process in this Fudgy Mug Brownie Recipe?

You can, but Dutch-process cocoa powder has a milder, less acidic flavor that works best in this recipe, giving a richer chocolate taste and smoother texture. Regular cocoa tends to be more bitter and might affect the balance slightly.

How do I adjust the cook time if my microwave has a different wattage?

Microwaves vary, so start by reducing the time a few seconds if your microwave is less powerful than 1000 watts, or increase slightly if it’s stronger. Watch for the top to look set but slightly moist—this ensures the brownie stays fudgy without drying out.

Why doesn’t this Fudgy Mug Brownie Recipe contain eggs?

Eggs generally act as a binder and provide structure, but to keep things simple and avoid awkward portioning, this recipe skips them. The fudgy texture is achieved by using oil and the right balance of wet and dry ingredients. You can add a bit of whisked egg if you want a firmer texture, but it’s not necessary.

Can I double this recipe to make a larger mug brownie?

I don’t recommend doubling it because it tends to cook unevenly and lose that nice fudgy texture. It’s better to make two single-serving brownies separately to get the perfect result every time.

Final Thoughts

This Fudgy Mug Brownie Recipe is like a little chocolate hug whenever you need it — no fuss, no fancy equipment, just pure comforting satisfaction. I hope you enjoy this easy treat as much as I do, whether for an impromptu dessert or a cozy solo snack. Trust me, once you make it, it’s bound to become one of your favorite quick chocolate fixes.