Ingredients:

  • 4 Tbsp All-Purpose Flour
  • 4 Tbsp Granulated Sugar
  • 2 Tbsp Unsweetened Cocoa Powder
  • 1/4 tsp Espresso Powder (Optional)
  • Pinch of Fine Sea Salt
  • 3 Tbsp Unsalted Butter, melted
  • 1 Tbsp Whole Milk (or half-and-half)
  • 1/4 tsp Vanilla Extract
  • 1 Tbsp Chocolate Chips (optional, dark or semi-sweet)

Instructions:

  1. Lightly grease the inside of the mug (optional). Combine all dry ingredients—flour, sugar, cocoa powder, salt, and optional espresso powder—directly in the mug. Use a fork or small whisk to thoroughly incorporate the dry mixture, ensuring no cocoa powder lumps remain.
  2. Add the melted butter, milk, and vanilla extract to the dry ingredients. Mix gently until just combined. Stop mixing the moment you no longer see streaks of dry flour to prevent a tough texture. Stir in the chocolate chips, if using.
  3. Place the mug in the centre of the microwave. Cook on High for 60 seconds (using a standard 1000W microwave). Check doneness: If the top still looks entirely wet, cook in 10-second bursts. The brownie is done when the edges look set and the centre is barely set and slightly gooey.
  4. Carefully remove the hot mug. Let the brownie rest in the mug for 2–3 minutes. This resting period allows residual heat to finish cooking and locks in moisture. Serve immediately.