Ingredients
Dry Ingredients
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1 heaping pinch kosher salt
Wet Ingredients
- 3 tablespoons milk
- 2 ½ tablespoons vegetable oil
- ¼ teaspoon vanilla extract
Add-ins & Toppings
- 2 tablespoons semi-sweet chocolate chips, plus more for topping (optional)
- Vanilla ice cream, for serving
Instructions
- Mix Dry Ingredients: In a 10 or 12-ounce microwave-safe mug, combine the unsweetened cocoa powder, all-purpose flour, granulated sugar, and kosher salt. Stir thoroughly with a fork until all dry ingredients are evenly mixed.
- Add Wet Ingredients: Pour in the milk, vegetable oil, and vanilla extract. Gently stir the mixture until most of the dry ingredients are just combined; avoid overmixing to keep the brownie tender.
- Incorporate Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the batter. Optionally, sprinkle extra chocolate chips on top for added gooeyness.
- Microwave Cooking: Microwave the mug on high for 1 minute. The brownie should rise and appear mostly set with some glossy spots on top. If the center remains wet or undercooked, continue microwaving in 10-second increments until the top is set but still soft.
- Cool and Serve: Allow the brownie to cool in the mug for a few minutes. Serve warm topped with a scoop of vanilla ice cream for a delightful contrast.
Notes
- Do not overmix the batter; some lumps are okay for a fudgier texture.
- Cooking times may vary depending on your microwave's power, so adjust accordingly.
- Use a larger mug (10 or 12 ounces) to prevent overflow during cooking.
- Add nuts or different chocolate chips for variation.
- For a dairy-free version, substitute milk and ice cream with non-dairy alternatives.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
