*Perfect* 3-Minute Mug Brownie

If you have never made a mug brownie before, then today is your lucky day! Here lies a brownie in a mug recipe that is cooked in the microwave, ready to eat in 3 minutes flat. YUM.

mug brownie

I’ve got a feeling that you all will be making these brownies this weekend…and its all thanks to my friend Claudia.

That girl knows what’s up. I have no idea where she got this recipe, but it is PRIME. I was way skeptical at first, but then I tried it and just about died because:

1. no cake made in the microwave is typically worth my time/the calories

2. this recipe has no eggs….whaaaaa?

3. it was super chocolatey and delicious, probably thanks to the copious amounts of whipped cream up on top.

Um, swoon.

brownie in a mug

I’m telling you right now the texture is not like a regular chewy brownie….but it’s not a mushy, rubbery cake texture either. It lies somewhere in the middle in a place I like to call dreamtown.

Considering I haven’t made a ton of treats since my husband has been gone, this brownie completely surprised me….and I made several versions within a 24 hour period.

A few tips for the brownie mug virgin:

>don’t overmix the batter. The more you mix, the more gluten will form, the more it will taste like rubber.

>don’t overbake. Again with the rubber thing…..not good when we’re talking about brownies.

>you’re probably going to have to do a little trial and error with your microwave, but I’m sure tummies across this great globe will happily oblige.

>ice cream and/or whipped cream is best placed on top of such a mug brownie.

>if you want to not eat your brownie out of the mug and make it look prettier a la Lauren’s Latest, combine the batter together in a small bowl and pour into a greased mug. After it’s baked, loosen up the edges and plop it onto a plate. Add appropriate accoutrements as necessary.

mug brownie recipe

And there you have it! A fabulous, 1-person chocolate treat ready in 3 minutes. Hot diggity dog.

Thanks for the recipe, Claud!


Claudia's *Perfect* 3-Minute Mug Brownie

If you have never made a mug brownie before, then today is your lucky day! Here is a brownie in a mug recipe that is cooked and ready to eat in 3 minutes.

Yield: 1 servings

Prep Time:

Cook Time:

Total Time:


  • 1/4 cup all purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • pinch of salt
  • splash of vanilla
  • splash of coffee extract
  • sweetened whipped cream {optional}


  1. In a small bowl {or mug} stir flour, sugar and cocoa powder together so everything is evenly dispersed. Add in wet ingredients and stir to create batter. Spray mug with nonstick cooking spray and pour batter in. Microwave 1-1 1/2 minutes until cake if just baked. Turn out of mug onto a plate and top with whipped cream.

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  1. It just so happens that I’m going into town today for groceries…….This dessert will be happening tonight.
    A good Netflix movie and brownie in a mug. What could be better?

    • Is brown sugar required or will regular sugar sub in just as well?

      • Yes, it should work just fine!

  2. can I use anything in place of coffee extract as I don’t have that…….and don’t feel like buying it just for this. please don’t say to use coffee as I dont’ have that either 🙂 acky stuff.

    • It’s only a “splash”. Just leave it out, or just add extra vanilla.

    • How about using a pinch of instant coffee? I don’t have coffee extract either but assume this sub will work just fine. (would’ve made this already if only I was reading this on my lunch break)

  3. Oh yum! You always want a few of these recipes on hand for a late night (anytime of day) craving!

  4. Making this right now. One comment on the following instructions: In a small bowl {or mug} stir flour, sugar and cocoa powder together so everything is evenly dispersed. Add in wet ingredients and stir to create batter. Spray mug with nonstick cooking spray and pour batter in.

    It’s kinda hard to spray a mug with cooking spray if it is already full of ingredients. and it’s kinda hard to pour batter into the mug that is currently already holding said batter. Just sayin…

    Still figured it out and it’s awesome! Gonna chalk the funny instructions up to being a momma with two littles runnin’ round! They make your brain leak out your ears, I know. I’ve got 6. Love your blog and have a very happy husband due in part to your recipes! Thanks!

    • You’re supposed to mix it in a bowl (or mug), then put the batter in a different (sprayed) mug.

      • After finishing the recipe, I realized you were supposed to use a different mug, but that wasn’t really clear at first.

        Made the brownies and they tasted completely like oil. 🙁 I couldn’t eat them at all. I usually like Lauren’s recipes, but I would NOT recommend this at all.

        haha 3 min. recipe takes me an hour (that was just me, I’m super slow)

  5. Hi Lauren! These gorgeous photographs tempted me. I caved and made this mug cake. I 1/2d the recipe which perfectly suited one ramekin. I also inserted 2 squares of milk chocolate in the center and didn’t have coffee extract so I used instant coffee granules. It was phenomenal. I think I had to adjust the cook time since I reduced the portions so it was a little bit overdone but that gooey chocolate inside compensated wonderfully. Thank you for sharing!

  6. Made it! Loved it! Hubby inhaled it! Lol
    Just wondering… What other variations of this have you tried?

    • Peanut butter swirled in, salted caramel drizzled on, chocolate sauce + ice cream on top. Those are the three I alternate through! Lol!!

  7. Any baking suggestions on temperature and timing for an oven conversion? I do not have a microwave.

  8. hi
    I love this page ,
    I made this recipe and this in my blog. I speak of the wonderful blog that you have Congratulations .

  9. This was easy and delicious! I added chocolate chips and they melted to give more goo 🙂

  10. Sounds yummy! Any idea what the calorie count is?

  11. Karen–I input everything on myfitnesspal and the calorie count is 603 with 30 grams of fat D: Kinda scary, but it sounds so good!

  12. I make this all the time using coconut oil instead of vegetable oil – tastes even more delicious! 🙂

  13. I looked up an estimate on MyFitnessPal just because I’m tracking calories right now and it came to ab 600 calories.

  14. Saw this recipe, literally got up off of my couch and made it on the spot. Subbed butter for vegetable oil since we didn’t have any. Really good – my microwave was about 1:15, checked it every 5 seconds after the minute mark. Definitely recommend making in a bowl and putting into a mug with straight up and down sides, none of that sloped mug stuff. Cooks differently! Not that I’m complaining. Turned it out and the part that was in the bottom was cooked more than the top.

    Loved that it didn’t need eggs, everytime I try to make one of these it ends up being chocolate cake with scrambled egg dispersed through it…

    I used a dash of instant espresso instead of coffee extract, although it’s probably about the same thing.

    So yummy, definitely making again!

  15. Amazing! ! I am making this again N again! I skipped the coffee extract part. Still it turned out just perfect. The bottom part was a bit more cooked than the top part but worth making again 🙂

  16. I used three tablespoons of Droste Cocoa powder, coconut oil instead of vegetable, and extra vanilla (and a hint of almond) extract instead of coffee extract. I too misunderstood the instructions and made the mistake of mixing the batter in the mug and microwaving it. I nuked it for two minutes, and despite all the substitutions and errors, it turned out having the texture of a moist cake and the taste of a delicious fudgy brownie. I burned my tongue because I was so excited to eat it! The coconut oil is an absolute must! Thank you for ailing a college freshman’s midnight cravings!

  17. I halved the recipe and used soymilk instead, and when i mixed everything together it appeared as if the mixture seized! With my prior knowledge of baking, I hurried and added a splash more soymilk and it came back together into a thick batter! I microwaved first for 35 seconds, and then 15 seconds more,and it came out great! Thanks for the recipe and I hope I help some of you chocolate lovers out there!

  18. Very good. Excellent for the graving for chocolate. I will be making again and again

  19. Love this brownie.. This is just so perfect for me right now..

  20. This. Was. To DIE FOR. So delicious! I’ve been really into mug cakes and cookies lately and this is the second recipe I’ve tried. 2 for 2! Oh my gosh. After a rough two weeks and the first chilly day of October, this recipe was perfect! Followed it to a T, but subbed in almond milk cause it’s what I had. Then I threw some ice cream on top…Thank you!!

  21. This is the only cake/brownie in a mug recipe I have found that actually had a good taste and texture. I use a little bit of almond extract instead of the coffee for mine.

  22. This was so great! I baked for one minute, and it was perfectly gooey. Very chocolate-y and delicious! I used espresso powder because I didn’t have coffee extract, but still good 🙂 Will definitely be making again!

  23. first mug cake that was actually tasty. thanks!!

  24. I really wasn’t a big fan of this. All I tasted was oil 🙁 I was so excited to try this but was really disappointed.

  25. Not certain what happened. There was not enough liquid to mix the batter. Attempted to add a little more. Ended up chucking it and going with another recipe.

  26. Just tried this! AMAZINGGG!!!

  27. I’m sorry to say it but this is the worst mug brownie I’ve ever tried (and I usually make one at least once a week). I prepared it exactly as stated and microwaved for the recommended amount of time and when I took it out it was still liquid. Like a sludge chocolate soup. So I put it in for another 30 seconds. Still sludge soup. So I put it in for ANOTHER 30 seconds. Still sludge soup, only now it was sludge soup with a slightly burnt smell. Put it on for another full minute just to see if it would EVER firm up at this point. It didnt. It turned into a thick yet still runny goo the consistency of mud, it still flowed like a liquid, though. I had to literally POUR it down the garbage disposal. I don’t see how I did anything wrong. I mixed it up with accurate measurements and I’ve never had a problem with past mug brownies. I’ve been trying different ones from various websites in an attempt to find the *perfect* one. I have no clue what I could have done wrong but this one was just no good.

  28. This recipe is DEEE-licious! Best brownie-in-a-mug I’ve had. I made a substitution which made it taste super-rich: 1 Tbsp butter and 1 Tbsp coconut oil instead of the veg. oil (might help those of you who complained about oily-tasting brownies!).
    For anyone who gets a soupy mess…try leaving that microwave door shut and waiting a few minutes after it’s done…the brownie will continue cooking just a little more. Totally worth the wait!

  29. This is a wonderful mug brownie! I tried several from different blogs but they never turned out good. But this is amazing! On the first try I got and amazing, moist brownie. Thanks!

    • I’m so glad you liked it!!

  30. I just made it and it came out amazing! Perfect texture. Thank you for this amazing recipe. It will be my standard one for now on

  31. Good grief!! Hallelujah! Finally a mug o’ brownie that doesn’t taste like junk! Thank you to both of you for sharing! Gooey brownie’s are my major guilty pleasure and now I don’t have to avoid making them… knowing I’ll eat the entire pan. You girls rock!

  32. I have this recipe bookmarked because while I don’t make them often, if I do find myself in need of a mug brownie at 11:30pm on a Tuesday, THIS is the recipe I need. I’ve even sent it to friends and converted them to mug-baked-goods deliciousness. Thank you!!

  33. Have found your recipes, want to try Chicken Pizza. Follow you all the time.



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