1-Minute Microwave Brownie

Craving chocolate? This fudgy, gooey brownie is made entirely in a mug and cooks in roughly one minute.

By Cressio Rinaldi

Sometimes you want a chocolate dessert, right now, and you don’t want to bake a whole pan. This is the answer. One mug, one spoon, five ingredients and about a minute and a half from start to finish. It is the most useful recipe in this category, and it is the one people make at 10 pm.

To be clear about what it is: this is a mug cake with a brownie’s personality. It is soft, rich and very chocolatey, closer to a warm molten pudding cake than a chewy bakery brownie. The oil keeps it moist, the cocoa gives the flavor and the small amount of flour gives it just enough structure to hold together.

The one thing to know is that microwaves vary a lot. Start with the shortest time, and check. Overcooked, it turns dry and rubbery.

Read this first

1. Use a large mug, at least 12 oz. The batter rises, and can overflow.
2. Mix to the bottom of the mug. Dry flour hides in the corners.
3. Start at 60 seconds. Overcooking makes it rubbery.

Prep time: 2 mins · Cook time: 1 min · Serves 1

Ingredients

• 3 tbsp All-purpose flour
• 2 tbsp Cocoa powder
• 3 tbsp Sugar
• 3 tbsp Milk
• 2 tbsp Vegetable oil

Instructions

1. In a microwave-safe mug, whisk together the flour, cocoa powder, and sugar until well combined. Look for: A uniform, dark brown powder with no pale patches of flour.
2. Add the milk and vegetable oil, stirring until the batter is smooth and no dry lumps remain. Look for: A smooth, glossy, thick batter that drops slowly from the spoon.
3. Microwave on high for 60 to 90 seconds (timing depends on microwave wattage). Look for: A risen, set top with a slightly moist, shiny center, and a smell of hot chocolate.
4. Let cool for a minute before topping with vanilla ice cream and serving. Look for: A soft, steaming brownie with a spoon-ready center, and melting ice cream.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 540
• Fat: 32g
• Saturated Fat: 5g
• Carbohydrates: 63g
• Fiber: 5g
• Sugar: 40g
• Protein: 6g
• Sodium: 25mg
• Cholesterol: 5mg

Notes

• Best Fresh: Meant to be eaten straight from the mug — it doesn't keep or reheat well once it cools and firms up.
• Microwave Wattage: Start checking at 60 seconds — higher-wattage microwaves can overcook this well before the 90-second mark.
• Topping: A scoop of vanilla ice cream melting into the warm brownie, as suggested, is really the point of this one.

Cook It With Me

Mix the dry ingredients

In a large, microwave-safe mug, whisk together the 3 tablespoons of flour, 2 tablespoons of cocoa powder and 3 tablespoons of sugar with a fork, until there are no lumps of cocoa. A pinch of salt makes the chocolate taste richer.

Add the wet ingredients

Add the 3 tablespoons of milk and 2 tablespoons of vegetable oil. Stir until the batter is smooth and no dry flour remains, scraping the bottom and corners of the mug.

Microwave

Microwave on high for 60 seconds, then check. The top should look set and slightly shiny, and the center can still look a bit wet. If it is still liquid, add 10 to 15 seconds at a time, up to 90 seconds in total.

Cool and serve

Let the mug sit for a minute. It will be very hot, and it keeps cooking as it rests. Top with a scoop of vanilla ice cream and serve.

The Ingredients, One by One

All-purpose flour

Three tablespoons give just enough structure. Measure by leveling the spoon.

Cocoa powder

Unsweetened cocoa gives the chocolate flavor. Dutch-process cocoa is smoother and darker, but natural cocoa works too.

Sugar

Three tablespoons make it sweet, and help it stay moist.

Milk

Three tablespoons. Any milk or plant-based milk works.

Vegetable oil

Two tablespoons keep the brownie moist and fudgy. Melted butter or coconut oil also work.

Optional

A pinch of salt, a drop of vanilla and a spoonful of chocolate chips or peanut butter in the center.

The Technique Behind It

Why oil, not butter

Oil is pure fat, with no water, so the brownie stays moist and fudgy, even when microwaved. Butter works too, but oil is easier.

Why it can overflow

The batter rises as steam expands inside. A larger mug gives it room.

Why rest it

The microwave heats the batter unevenly, and the center keeps cooking for a moment after it stops.

How Do You Know It Is Done?

Microwave wattage varies, so timing is a range. Start low.

Time	Result	What it is like
45 to 60 seconds	Molten	Wet center, soft and gooey.
60 to 75 seconds	Fudgy	Set top with a moist center.
90 seconds or more	Cake-like and dry	The edges are firm and the center is no longer moist.

Mistakes That Cost You the Dish

• A mug that is too small The batter overflows.
• Overcooking It turns dry and rubbery.
• Not scraping the bottom Dry flour hides in the corners.
• Eating it straight away It is extremely hot.
• Skipping the salt The chocolate tastes flat.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Brownie is dry	Overcooked	Reduce the time by 15 seconds.
Brownie is raw at the bottom	Not mixed well	Scrape the bottom of the mug and microwave 15 seconds more.
Brownie overflowed	The mug was too small	Use a larger mug.
Brownie is not sweet enough	Needs sugar	Add a spoonful of sugar next time.
Brownie is bland	Needs salt	Add a pinch of salt.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
All-purpose flour	Structure	Gluten-free flour works.
Cocoa powder	Chocolate	No substitute.
Sugar	Sweetness	Brown sugar adds a deeper flavor.
Milk	Moisture	Plant-based milk works.
Vegetable oil	Moisture	Melted butter works.

Plan Ahead

• Make ahead: Mix the dry ingredients in a jar in bulk.
• Storage: Best eaten right away.
• Reheat: Microwave for 10 seconds.
• Serves: One.

What to Serve With It

Serve warm with vanilla ice cream, a spoon of peanut butter, whipped cream or a few raspberries. A sprinkle of flaky salt on top is good too.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.