Nothing hits the spot quite like a rich, creamy dessert that you can whip up in minutes right in your own kitchen. This Fudgy Mug Brownie Recipe is exactly that—decadently chocolatey, irresistibly fudgy, and made for those moments when you want a personal treat without the fuss.

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

I've been making mug brownies for years, but this particular version won me over with its perfect fudgy texture and simple ingredients. It’s the kind of dessert that’s ready in a flash but feels like a real indulgence, giving you chocolate comfort without any complicated prep.

Speedy Satisfaction: You can have a warm, fudgy brownie in just 5 minutes—no oven required.
Minimal Ingredients: Uses pantry staples you probably already have on hand, so no last-minute store runs.
Perfect Portion: Single-serving size means no leftovers and zero waste.
Fudgy Texture Without Eggs: Enjoy a delightfully soft brownie even if you want to skip eggs.

Ingredients & Why They Work

This recipe shines because every ingredient plays a simple but important role in building that luscious fudgy bite. You’ll love how they blend seamlessly without complicated measurements or special products.

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: Offers a deep, rich chocolate flavor with a smooth, non-acidic finish that makes the brownie taste intense and gourmet.
All-Purpose Flour: Just enough to give structure without weighing the brownie down so it stays fudgy and moist.
Granulated White Sugar: Balances the cocoa's bitterness by adding the perfect hit of sweetness.
Oil (Canola, Vegetable, or Olive): Keeps the brownie tender and adds moistness—plus, it’s better for mixing smoothly in a mug than butter.
Water: Hydrates the dry ingredients and keeps the mixture light; its simplicity is key to a quick mug batter.
Chopped Dark Chocolate: Melts throughout baking to provide gooey pockets of chocolate—trust me, this little touch upgrades the whole dessert.

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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 thing I’ve learned is that simple recipes like this mug brownie are the perfect canvas for your own twist. I love tweaking the chocolate type and sometimes throwing in a pinch of cinnamon or espresso powder for a little extra depth—you’ll find your favorite combo in no time!

Nutty Upgrade: I sometimes toss in chopped walnuts or pecans for a crunchy surprise that pairs perfectly with the fudgy texture.
Dairy-Free Swap: Since this recipe avoids dairy entirely (thanks to using oil), it’s super easy to keep it vegan-friendly—just check your chocolate ingredients.
Egg Alternative: If you want a slightly tighter crumb, replace 1 tablespoon of water with a whisked egg; I’ve tried this when I wanted just a bit more structure.

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: Whisk Dry Ingredients Together

Grab an 8-ounce microwave-safe mug and add the cocoa powder, all-purpose flour, and sugar. I use a mini whisk or even a fork to break up any small lumps—this step really helps get a smooth base before wet ingredients go in.

Step 2: Mix in Oil and Water

Pour in the oil and water, then whisk briskly. The batter should be smooth and slightly glossy with no dry patches. If you spot cocoa clumps, keep giving it a good mix so everything blends nicely.

Step 3: Stir in Chocolate Pieces

Add half of your chopped dark chocolate into the batter and stir gently; then sprinkle the rest right on top. This way, you get melted pockets of chocolate inside and a gorgeous melty top.

Step 4: Microwave and Wait

Pop your mug into the microwave and cook on full power for about 40 seconds—my 1000 watt microwave nails it every time, but if yours is stronger or weaker, adjust the time by small increments. The top should look set but might still be slightly moist. Let it rest for a few minutes to firm up before diving in.

Top Tip

Through countless mug brownie experiments, I’ve gathered some important tips to help you nail this recipe perfectly the first time and every time after.

Microwave Wattage Matters: Test your microwave with an initial 30 seconds, then add 5-10 second bursts; better to slightly undercook than overcook for best fudginess.
Don't Skip the Rest Time: Letting the brownie cool a few minutes post-microwave lets the gooey center set without drying out.
Use Chopped Chocolate: Bit-sized chunks melt perfectly, creating those delicious gooey spots you'd miss with chips.
Single Serving is Key: Trust me, doubling the mixture just leads to uneven cooking and a less satisfying texture.

How to Serve Fudgy Mug Brownie Recipe

Garnishes

I like to keep it simple with a dusting of powdered sugar or a dollop of whipped cream to add a light contrast to the richness. A few fresh raspberries or a sprinkle of flaky sea salt on top also make it feel extra special.

Side Dishes

Pair your mug brownie with a scoop of vanilla ice cream or a drizzle of caramel sauce for an irresistible combo. If you prefer something lighter, a cup of bold coffee or herbal tea complements the chocolate nicely.

Creative Ways to Present

For a cozy night in or a last-minute dinner party, serve the brownie in clear glass mugs so everyone can see those melted chocolate pockets. Top with a tiny sprig of mint or edible gold dust for a festive touch that’s surprisingly easy to pull off.

Make Ahead and Storage

Storing Leftovers

I usually don’t have leftovers because they disappear fast, but if you do, cover the mug tightly with plastic wrap and keep it in the fridge for up to 2 days. The texture will firm up, so expect it to be less fudgy.

Freezing

This mug brownie isn’t the best candidate for freezing since the texture changes quite a bit, but if you want to give it a try, freeze in an airtight container and defrost overnight in the fridge.

Reheating

Reheat gently in the microwave for about 15 seconds, checking often to avoid overcooking. The goal is to warm it just enough to revive that fudgy softness without drying it out.

Frequently Asked Questions:

Can I use regular cocoa powder instead of dutch process?

Regular cocoa powder can be used, but it’s more acidic and will give a slightly different flavor and texture. Dutch process is smoother and richer, so if you want that classic fudgy taste, I recommend sticking with dutch process.

How do I adjust the cooking time for my microwave?

Microwave wattages vary greatly; start by cooking the brownie for 30 seconds and then add increments of 5–10 seconds until the top sets but is still slightly moist. Avoid overcooking so the brownie stays fudgy.

Why doesn’t this recipe include eggs?

This recipe skips eggs to keep things simple and avoid measuring tiny amounts. The fudgy texture is maintained by the oil and the resting time after cooking. If you prefer a tighter crumb, you can replace 1 tablespoon of water with a whisked egg.

Can I double the recipe to make a bigger portion?

It’s better not to double the recipe in the same mug because the brownie won’t cook evenly. I recommend making two separate mug brownies if you want more servings. This helps preserve that perfect fudgy texture every time.

Final Thoughts

This Fudgy Mug Brownie Recipe quickly became one of my go-to comfort desserts, especially on busy days when I want something indulgent but zero hassle. I hope you enjoy it as much as I do—simple ingredients, minimal time, and maximum chocolate satisfaction. Go ahead, treat yourself!