If you are craving a warm, fudgy brownie but don’t want to make a whole pan, this microwave Brownie in a Mug is the answer! It’s rich and chocolatey and comes together in just a few minutes with simple pantry staples.I make it whenever I need a quick single-serve dessert and something sweet in a hurry.It’s a definite must-add to my list of 15-minute Easy Dessert Recipes! No oven, no fuss, and barely any cleanup! And for the perfect finishing touch? I like to top it with a scoop of my no-churn vanilla ice cream, so creamy and delicious on its own! And, if you do want to bake a full batch, I have the best pan of brownies you’ll ever taste! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Cocoa Powder: You can use either regular unsweetened or Dutch-processed cocoa powder in this recipe.

I used regular, but Dutch-processed will work, too.If using Dutch-processed cocoa, the brownie will be a little deeper and richer.Mix the cocoa powder with the other dry ingredients: flour, granulated sugar, and kosher salt.

Milk: Milk (I used whole milk) adds moisture to keep the brownie soft and tender.Use what you have on hand, like 2%, 1%, or skim milk.Oil: Vegetable oil keeps the brownie moist and tender by adding fat, which helps prevent it from drying out during microwaving.

You can substitute it with other neutral oils like canol

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