Mug Brownie Chocolate Cake

# What You’ll Use:

01 - 4 tablespoons all-purpose flour

02 - 4 tablespoons granulated sugar

03 - 2 tablespoons unsweetened cocoa powder

04 - 1 pinch salt

05 - 2 tablespoons vegetable oil (or melted butter)

06 - 3 tablespoons milk

07 - 1/4 teaspoon vanilla extract

08 - 1 tablespoon chocolate chips

09 - 1 tablespoon chopped nuts

01 - In a large microwave-safe mug (minimum 12 ounces), mix together flour, sugar, cocoa powder, and salt using a fork until well blended.

02 - Add vegetable oil, milk, and vanilla extract to the dry mixture and stir thoroughly until a smooth batter forms with no dry spots.

03 - Fold in chocolate chips and/or chopped nuts if using.

04 - Microwave the mug on high power for 50 to 70 seconds, or until the brownie has risen and the surface is just set; avoid overcooking.

05 - Allow the brownie to cool in the mug for one minute before serving directly.

01 -

It's faster than waiting for your oven to preheat, and honestly, sometimes instant gratification is exactly what you need.
You can make it in the same mug you'll eat from, which means one less dish to wash at the end of the day.
The texture stays fudgy and rich—no dry, cake-like disappointments when you get it just right.

02 -

The microwave keeps cooking even after you take the brownie out, so stopping at 50 seconds and checking is smarter than going straight for 70—it's easier to add 10 more seconds than to rescue an overcooked brownie.
Using a mug that's too small will cause overflow; the brownie rises significantly in those 50–70 seconds, and a 12-ounce mug is genuinely the minimum.

03 -

If your microwave runs hot, start with 45 seconds instead of 50, then add time in 10-second increments until you find the sweet spot.
Using a coffee mug instead of a regular mug helps distribute heat more evenly because it's thicker ceramic.