Ingredients:

  • 3 Tbsp All-Purpose Flour
  • 3 Tbsp Granulated Sugar
  • 2 Tbsp Unsweetened Cocoa Powder (high quality)
  • 1/4 tsp Baking Powder
  • Pinch Fine Sea Salt
  • 1 1/2 Tbsp Neutral Oil (Vegetable or Canola)
  • 1 1/2 Tbsp Milk (or Water)
  • 1/4 tsp Vanilla Extract
  • 1 Tbsp Chocolate Chips (optional mix-in)

Instructions:

  1. Combine the Dry Components: Into a microwave-safe mug (10-12 oz capacity), add the flour, granulated sugar, cocoa powder, baking powder, and salt.
  2. Whisk Thoroughly: Using a small whisk or fork, mix these dry ingredients vigorously until the cocoa powder is completely dissolved and there are no visible lumps of flour.
  3. Incorporate the Wet Ingredients: Add the neutral oil, milk (or water), and vanilla extract directly into the dry mixture.
  4. Mix to Just Combine: Stir the mixture until just combined. Stop mixing the very second you no longer see streaks of dry flour to prevent a tough texture.
  5. Add the Chocolate Chips: Sprinkle in the chocolate chips, pushing half of them down into the centre of the batter and leaving the other half on top.
  6. Microwave: Cook the brownie on high power (standard 1000W) for 60 to 90 seconds. The edges should look set, but the centre must look slightly damp and soft for a fudgy finish.
  7. Rest and Serve: Crucially, let the mug brownie sit on the counter for at least 3 minutes after cooking. This residual heat finishes setting the centre without drying it out. Serve warm with your favourite topping.