Imagine a chocolate treat that's ready in just minutes, rich, dense, and perfectly fudgy without all the fuss. This Fudgy Mug Brownie Recipe is just that—a comforting, quick dessert that’s easy to whip up anytime you need a serious chocolate fix with zero mess.

A close-up view of a single-layer chocolate mug cake in a white mug, sitting on a white marbled surface. The top layer is dark, rich chocolate cake with a rough, moist texture. Large patches of melted, shiny chocolate pieces are spread unevenly on the surface, creating a glossy contrast against the dark cake. In the background, chunks of chocolate and a spoon resting on a light fabric can be seen softly out of focus. 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

Honestly, this mug brownie quickly became my go-to when chocolate cravings hit after dinner but I didn’t want to doll up the kitchen. It’s genuinely indulgent yet incredibly simple—no eggs, no oven, and no complicated measuring. Just those few ingredients and your microwave!

Ultra-Fudgy Texture: Thanks to the cocoa and chopped dark chocolate, the brownie stays moist and rich in every spoonful.
Super Quick and Easy: Ready in about 5 minutes, perfect for last-minute dessert urges or solo snack times.
No Eggs Needed: The recipe skips eggs, so it’s fuss-free, and safer if you’re just making one mug portion.
Minimal Cleanup: You only dirty one mug and a whisk—bonus for busy days or tiny kitchens!

Ingredients & Why They Work

The magic of this Fudgy Mug Brownie Recipe is all in the simple, well-balanced ingredients that come together to give you that dense, decadent texture without any fancy equipment or ingredients.

Flat lay of a small white ceramic bowl of deep brown dutch process cocoa powder, a small white ceramic bowl of fine all purpose flour, a small white ceramic bowl of granulated white sugar with sparkling crystals, a small white ceramic bowl of golden yellow oil, a small white ceramic bowl of clear water, a small white ceramic bowl filled with irregular pieces of glossy dark chocolate chunks, all arranged with perfect symmetry and balanced proportions, placed 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: Brings out a deep, rich chocolate flavor without bitterness.
All-Purpose Flour: Just enough to give structure but keeps the crumb tender and soft.
Granulated White Sugar: Sweetens the brownie while helping it stay moist in the microwave.
Oil (Canola, Vegetable, or Olive): Adds fat for fudginess and keeps it moist—olive oil adds a subtle richness.
Water: Hydrates the dry ingredients to form batter—simple and effective.
Chopped Dark Chocolate: Little pockets of melty goodness you’ll love biting into.

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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

One of my favorite things about this Fudgy Mug Brownie Recipe is how easy it is to tweak according to what you have or how you’re feeling. I often swap out a bit of water for an egg if I’m craving a slightly denser crumb, or toss in a pinch of cinnamon for warmth.

Variation: When I’m feeling a little extra, I drizzle peanut butter on top right after cooking—melts into the warm brownie and adds a salty-sweet contrast that’s divine.
Dairy-Free Swaps: This recipe is naturally egg-free and can be made vegan easily by ensuring your chocolate is dairy-free.
Try Different Oils: Experiment with coconut oil for a tropical twist that pairs beautifully with dark chocolate.

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

The image shows a white round ramekin filled with a dark, crumbly chocolate dessert with soft melted chocolate patches scattered on top. A silver spoon lifts a portion of the dessert from the center, showing thick, moist, and rich texture with chunks of glossy, melted chocolate embedded within the crumbly dark chocolate base. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dry Ingredients

Into an 8-ounce microwave-safe mug, I add the dutch process cocoa powder, all-purpose flour, and granulated sugar. Then, I whisk them together thoroughly with a mini whisk or fork to make sure no lumps hang around—this little step makes a huge difference in texture.

Step 2: Add Oil and Water

Next, I pour in the oil and water, whisking briskly until the mixture turns smooth and glossy. If you spot any stubborn lumps, just keep stirring—they’ll loosen up. The batter should look thick but pourable.

Step 3: Stir in the Chocolate

Half of the chopped dark chocolate goes right into the batter for built-in bursts of gooey chocolate. After a quick stir, sprinkle the remaining chopped chocolate on top—this creates a slightly crunchy, melty crust once cooked.

Step 4: Microwave and Enjoy

Pop the mug in the microwave and cook for about 40 seconds at full power (for a 1000 watt microwave). Keep an eye on it—don’t overcook! The top should look set but might still be a little glossy—this is perfect for that fudgy feel. Let it cool for a few minutes because it’s piping hot, then dive right in with a spoon.

Top Tip

Over the years, I’ve learned a few tricks that take this Fudgy Mug Brownie Recipe from good to unforgettable. These tips will help you nail that perfect texture and flavor every time.

Watch Your Microwave Power: Every microwave cooks differently; if yours is weaker, add 5-10 seconds at a time. Too much and it’ll dry out.
Mix Thoroughly: Whisking out the lumps is key! I usually pause halfway to stir again for even cooking.
Chocolate Selection: Go for quality dark chocolate with at least 60% cocoa. It really amps up the richness.
Don’t Skip the Resting Time: Letting the brownie cool a minute helps the fudgy texture firm up—plus, your tongue will thank you.

How to Serve Fudgy Mug Brownie Recipe

Garnishes

I love topping my mug brownie with a scoop of vanilla ice cream or a spoonful of whipped cream to counterbalance the intense chocolate. A sprinkle of flaky sea salt on top also adds an unexpected pop that I always crave.

Side Dishes

Since this brownie is rich and compact, a fresh berry salad or a tart fruit compote on the side is the perfect light companion to cut through the chocolate richness.

Creative Ways to Present

For birthdays or cozy nights, I’ve served this brownie in cute mini jars with a dollop of cream and a sprig of mint on top—it looks fancy but takes hardly any extra effort!

Make Ahead and Storage

Storing Leftovers

Since this is a single-serving mug brownie, leftovers are rare—if you do have some, cover the mug with plastic wrap and store it in the fridge. It’ll keep well for a day or two but the texture will firm up and lose a bit of that gooey charm.

Freezing

I haven’t tried freezing this recipe in the mug because the texture changes too much, but you could try freezing the batter separately in small portions and microwaving them fresh for best results.

Reheating

If you do refrigerate your brownie, I recommend reheating gently in the microwave for about 15 seconds to bring back some warmth and softness—but be careful not to overdo it or it can dry out.

Frequently Asked Questions:

Can I make this fudgy mug brownie recipe without oil?

Oil is essential for that fudgy texture in this recipe. If you want to reduce fat, you could try substituting part with applesauce, but the brownie won’t be quite as dense or moist.

How do I adjust cooking time for different microwaves?

Microwaves vary a lot. Start with 40 seconds at full power and check the brownie. If it’s too wet, cook in 5-10 second increments until just set on top. Avoid overcooking to keep fudginess.

Can I make this recipe vegan?

Yes! Since there’s no egg in the original, just ensure you use dairy-free chocolate and oil instead of butter. This keeps the recipe vegan-friendly and delicious.

Why doesn’t this brownie rise like a traditional one?

This recipe doesn’t rise much because it lacks eggs or baking powder, which typically add lift. The goal here is dense and fudgy, not cakey—exactly what makes it so addictive.

Final Thoughts

This Fudgy Mug Brownie Recipe has been my little secret for last-minute dessert pleasures, perfect rainy-day indulgences, or whenever I want a chocolate hug without fuss. You’ll love how simple it is to master, and trust me, once you make it your way, you won’t want to go back to regular brownies. Give it a try—you deserve that warm, fudgy bite now and then.