There’s something instantly satisfying about a warm, rich chocolate treat that you can whip up in just minutes. This Fudgy Mug Brownie Recipe is my go-to when I want that deep chocolate hit without messing up the kitchen or waiting forever. It’s gooey, intense, and downright comforting.

A white cup filled with a dark chocolate dessert that has a rough, moist texture. Large glossy melted chocolate chunks are scattered on the top layer, melting slightly into the dark base. The cup is placed on a white marbled surface with chocolate pieces in the background, and a silver spoon lies next to it. 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

I can’t get enough of this mug brownie because it delivers all the chocolate richness in a flash. Whether it’s a quick dessert fix after a long day or a surprise treat when guests drop by, this recipe feels like fudge in a mug that you can personalize any way you want.

Speedy & Simple: From mixing to munching in under 5 minutes—perfect when time’s tight but you want something indulgent.
Deep Chocolate Flavor: Thanks to Dutch-process cocoa and dark chocolate pieces, it’s rich without feeling overly sweet.
Minimal Ingredients: You’ll find everything you need in your pantry—no fancy or hard-to-find items.
Customizable Fudginess: The texture is wonderfully soft and gooey, and you can tweak it depending on your mood or what you have on hand.

Ingredients & Why They Work

This recipe uses simple, pantry-friendly ingredients, each playing a key role to make the brownie fudgy yet firm enough to enjoy right from your mug. Plus, it's easy to find good-quality cocoa and chocolate to really lift the flavor.

Flat lay of a small mound of rich dark brown dutch process cocoa powder, a small pile of fine pale all purpose flour, a small heap of white granulated sugar, a small white ceramic bowl filled with golden vegetable oil, a small white ceramic bowl with clear water, a few pieces of chopped glossy dark chocolate, all arranged in perfect symmetry 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: Gives a deep, smooth cocoa flavor that’s less acidic, boosting that fudgy richness.
All-Purpose Flour: Binds the brownie together just enough without making it cakey.
Granulated White Sugar: Sweetens perfectly and helps create that lightly crisp top.
Oil (Canola, Vegetable, or Olive): Keeps the brownie moist and dense—oil performs better than butter here because it blends easily with the other ingredients.
Water: Hydrates the mix, making the batter easy to whisk and the final brownie tender.
Dark Chocolate Chunks: Melt into gooey pockets that elevate every bite with melty chocolate bits.

📝

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

I love mixing this up depending on my chocolate mood or what I have handy. This mug brownie is a blank canvas—add nuts, a sprinkle of sea salt, or swap some ingredients to suit your dietary needs. Play around with it!

Nutty Twist: I’ve tossed in chopped walnuts or pecans for extra texture, and it adds a delightful crunch that contrasts beautifully with the fudge.
Egg Substitute: If you want a slightly firmer crumb, swap 1 tablespoon of water for a lightly beaten tablespoon of egg—just don’t overdo it or you'll lose the signature softness.
Vegan Swap: Use coconut oil and water, skip the egg substitution, and choose dairy-free dark chocolate for a vegan-friendly mug brownie.
Spice It Up: Throw in a pinch of cinnamon or cayenne for a little unexpected warmth and depth.

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

The image shows a close-up of a white round ramekin filled with a dark chocolate dessert that has a rough and crumbly texture. On the top layer, melted glossy chocolate patches spread unevenly across the surface, giving a shiny contrast to the dark cake-like base. A spoon lifting a portion from the ramekin reveals the moist inside mixed with melted chocolate, creating a rich and textured look. The background is a white marbled surface, and a woman's hand is gently holding the spoon. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dry Ingredients Thoroughly

Start by adding the cocoa, flour, and sugar into an 8-ounce microwave-safe mug. Grab a mini whisk or even a fork, and whisk them together. This helps break up any lumps before adding liquids, so you get a smooth brownie batter. I find it helps to whisk briskly but gently so you don’t spill over.

Step 2: Add Wet Ingredients and Combine

Pour in the oil and water, then whisk everything briskly until there are no pockets of flour or cocoa left. Be sure to scrape the bottom and edges of the mug—that’s where lumps like to hide. The batter should be smooth and pourable but thick.

Step 3: Stir in Chocolate Chunks

Add about half your chopped dark chocolate into the batter and give it a quick stir to disperse chunks throughout. Then, sprinkle the remaining chocolate on top. This layering creates delightfully melty chocolate pockets once microwaved.

Step 4: Microwave to Fudgy Perfection

Pop your mug in the microwave on full power for about 40 seconds (this assumes a 1000-watt microwave—I recommend checking yours). The top of the brownie should look set but may still have a little moistness. That’s perfect—it keeps the brownie soft and fudgy. Don’t overcook it or it’ll get dry.

Step 5: Cool Briefly and Dive In

Let your mug brownie sit for a couple of minutes before digging in—this time lets the fudgy texture develop fully. I always eat mine straight from the mug with a spoon since it’s too soft to turn out neatly. Honestly, I find that part charming—it’s like a warm chocolate hug.

Top Tip

After making this recipe many times, I’ve learned some key things to keep it fudgy, smooth, and perfectly cooked.

Watch Your Microwave: Microwaves vary a lot! Start checking at 30 seconds and add 5-second bursts if needed to avoid overcooking.
Whisk Well: Getting a lump-free batter upfront saves you from unpleasant clumps later.
Use Good Quality Cocoa: Dutch-process cocoa ramps up the flavor depth—don’t substitute cocoa powder that’s too cheap or natural, as it can be bitter or flat.
Eat It Warm: This brownie shines when it’s warm and fudgy—try not to let it get cold for the best texture.

How to Serve Fudgy Mug Brownie Recipe

Garnishes

I usually top mine with a small scoop of vanilla ice cream or a dollop of whipped cream for that cool-crunchy contrast against the warm, fudgy brownie. Sometimes I sprinkle flaky sea salt on top to make the chocolate flavor pop even more—highly recommend trying that!

Side Dishes

If you want to go the extra mile, pairing this brownie with fresh berries brightens things up nicely. I’ve also served it alongside coffee or a glass of cold milk for the classic comforting duo that never fails.

Creative Ways to Present

For birthdays or casual gatherings, I’ve layered these fudgy mug brownies with whipped cream and fruit in a clear glass—kind of like a quick trifle. It turns a single-serving treat into something that feels a bit more festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually don’t get leftovers since this recipe is perfectly portioned for one. But if you do, keep any uneaten brownie covered in the mug or transfer to an airtight container and refrigerate for up to 2 days.

Freezing

Freezing isn’t the best option because of the loose crumb and moisture content. The texture can get crumbly once thawed. If you want to freeze, try freezing the batter separately and microwaving fresh each time.

Reheating

If you refrigerate leftovers, warm the brownie briefly in the microwave—about 10 seconds should soften it nicely. Be careful not to overheat, or it might dry out.

Frequently Asked Questions:

Can I double the Fudgy Mug Brownie Recipe to make a bigger portion?

While you can double the ingredients, I don’t recommend cooking a larger portion in the same mug because it tends to cook unevenly. It’s best to make two separate mug brownies for even cooking and the best fudgy texture.

Why doesn’t this mug brownie have eggs?

I opted to leave out eggs to simplify the recipe and avoid the hassle of measuring fractions of an egg. This keeps the texture fudgy and loose, perfect for a quick single-serving treat. If you want a firmer crumb, you can substitute 1 tablespoon water with 1 tablespoon whisked egg.

How can I prevent the mug brownie from drying out?

Microwaving just until the top is set but still moist and letting the brownie cool a couple of minutes helps keep it fudgy. Avoid overcooking, and eat while warm for the best texture.

What kind of chocolate works best in the mug brownie?

Use good-quality chopped dark chocolate to add melty pockets of rich chocolate throughout. Semi-sweet works well too, but avoid milk chocolate as it can make the brownie overly sweet.

Final Thoughts

This Fudgy Mug Brownie Recipe holds a special place in my kitchen for those moments when I want serious chocolate comfort but don’t want to turn on the oven or spend forever baking. It’s easy, quick, genuinely delicious, and worth every luscious bite. Give it a try—you might just find your new favorite chocolate fix that feels like a warm hug, straight from the mug!