The Sweet Parlor · One mug + a microwave · About 2 minutes

Molten Mug Brownie

Name: Molten Mug Brownie
Total time: 2 min
Yield: 1 serving
Ingredients: 30 g all-purpose flour; 25 g sugar; 15 g cocoa powder; pinch salt; 45 ml milk; 30 ml neutral oil; ¼ tsp vanilla extract; Optional: a spoon of chocolate chips, or a square of chocolate pushed into the center, for extra molten

A warm, fudgy chocolate brownie in a mug in about ninety seconds — gooey in the middle, no oven, one spoon to wash. The 9 p.m. chocolate fix for a low-spoons night.

~2 min total 1 mug + a microwave 1 serving

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Vegetarian

Servingbest made one at a time

Units

Ingredients

Underbake it on purpose, and watch it like a hawk. A mug cake goes from molten to dry in about ten seconds, so start at 50–60 seconds and add time in 10-second bumps until the top is just set but the center still looks soft. It firms as it cools — pull it while it's still gooey.

Easier, if you like

À la mode: a scoop of vanilla ice cream over the warm brownie turns it into a proper sundae.

Method

Cook's notes

Pull it early. The center keeps cooking after it stops; a dry mug brownie went 10–15 seconds too long.

Cocoa matters: a Dutch-process cocoa gives the deepest, smoothest chocolate here — budget pick Hershey's Special Dark (more on natural vs. Dutch-process cocoa).

Extra molten: push a square of chocolate or a spoon of chips into the batter before cooking for a lava center.

Use a big mug — it rises as it cooks, then settles back down.

Easy vegan and gluten-free (there's no egg)

Vegan / dairy-free: use a plant milk and oil (not butter) — there's no egg, so it's vegan with those swaps.

Gluten-free: a 1:1 gluten-free flour blend works and stays fudgy.