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This Mug Brownie Is A Fudgy, Healthier Dessert In 3 Minutes
This mug brownie has everything I love about a classic brownie, but in an instant craving fix kind of way — and using ingredients I feel better about. Here’s why Ilove it so much:
- Warm, gooey brownie texture – Just the right mix of soft, melty, and a little dense. If you like my chocolate mug cake or protein mug cake, but are looking for something more fudgy, this one’s for you.
- Ready in 3 minutes – It doesn’t get much easier than a brownie in a mug: Just stir, zap, and dig in. This thing cooks in under a minute!
- Simple, real food ingredients – No refined sugar, no gluten, and you still get that deep chocolate flavor.
Whether it’s a healthier dessert after dinner or a cozy mid-afternoon chocolate fix, this mug brownie recipe always hits the spot. I love topping it with melted peanut butter, a scoop of almond ice cream, whipped cream… or all three. Make it with me!
“I have never left a review on a site before, but I have to say, that was absolutely the best brownie ever! Next time I’m making frosting!”
-Rebecca
Ingredients & Substitutions
Here I explain the best ingredients for my chocolate brownie in a mug, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – The fine texture makes this mug brownie recipe super soft and fudgy. Many brands are too coarse and will make it grainy.
- 2 Types of Chocolate – I prefer a combination of sugar-free dark chocolate chips and Dutch processed cocoa powder for the best flavor and texture. Save extra chips for topping!
- Besti Monk Fruit Allulose Blend – This sweetener dissolves perfectly and keeps the mug brownie moist. Other sweeteners can make it more dry, so I don’t recommend them here.
- Butter – I usually use grass-fed like this, but any unsalted butter will work. You can also swap in coconut oil to make it dairy-free.
- Almond Milk – Feel free to use either homemade almond milk or store-bought. I’ve also used dairy milk and coconut milk, both worked fine.
- Vanilla Extract & Sea Salt
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How To Make A Brownie In A Mug
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the wet ingredients. Pop the butter in the microwave until melted, then stir in the almond milk and vanilla.
- Mix in the dry ingredients. Add the cocoa powder, almond flour, Besti, and a pinch of salt. Stir until smooth.
- Fold in some chocolate. Toss in half the chocolate chips and smooth out the top.
- Microwave the mug brownie. Cook until the top looks a little shiny but not wet underneath. It should feel soft but set, and a toothpick should come out a little gooey. I like to top this microwave brownie with the rest of the chocolate chips while it’s still warm, so they get a little melty. Grab a spoon and enjoy!
My Recipe Tips
- While I call this a mug brownie, I recommend a wide mug or ramekin. A shallow, wider dish helps the brownie cook more evenly and gives you that gooey center with just-set edges. I use this one and it works perfectly every time.
- It’s done when a toothpick comes out with a little bit of gooey batter on it. You should be able to roll it between your fingers, so not totally clean, but not wet either.
- If there’s a little bit of oil on top, that’s normal, but a lot is a sign of microwaving too long. If it’s just a little, it’s fine and will soak back in as it cools.
- This mug brownie recipe sets up more as it cools, so give it a minute or two. That’s when the texture gets extra fudgy.
- Can I use regular white flour and sugar? Yes, you can. But I can honestly say this dessert is quite delicious (and lighter) with the ingredients I have listed below, so I’d encourage you to at least try it as written first.
- Can I bake it in the oven? Yes, as long as your mug or ramekin is oven-safe. I would check on it starting at 7-8 minutes and every couple minutes after, as the timing can vary depending on your oven and the shape of the mug or ramekin you use. I prefer this option especially when I want to make several at once rather than a single serving brownie.
- Mix in some crunch if you like: Stir in chopped nuts like walnuts, pecans, or almonds before cooking to add extra texture and a nutty boost of flavor.
Mug Brownie (Healthy Dessert in 3 Minutes)
By
My mug brownie is a better-for-you recipe with a rich, fudgy texture, melty chocolate chips, and no refined sugar. Make it in 3 minutes!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a 6-ounce ramekin, melt the butter by heating it for about 30 seconds in the microwave.
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Stir in the almond milk and vanilla extract.
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Stir in the cocoa powder, almond flour, Besti, and sea salt. Mix well.
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Stir in half of the chocolate chips. Smooth the top.
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Microwave for 40-50 seconds, until the top looks a little oily but is not wet underneath. (The oils will reabsorb after cooling.) An inserted toothpick should come out with a little batter that can form a ball between your fingers.
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While the brownie is still hot, sprinkle the remaining chocolate chips on top. (They will melt slightly.)
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 mug brownie
- Tips: Check out my recipe tips above to help you nail that fudgy texture, pick the right dish, and get the best results every time.
- Storage & freezing: This mug brownie recipe is single serving, so I wouldn’t expect to have leftovers, but if you have some left, you can keep it in the fridge for 2-3 days. You can also freeze it if you really want to.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Mug Brownie
More Healthy Brownie Recipes
If you loved this brownie in a mug, you’ve got to try a few more of my favorite fudgy brownie recipes next time those sweet cravings hit:
44 Comments
Amy L Huntley
0This is the most decadent dessert ever. Just make sure you have a tall glass of cold milk!
Raquel
0Thank you for this tasty dessert recipe! Great chocolate flavor without all the sugar!
Toni
0This is such a delicious guilt-free treat! Thanks so much for the recipe!
Cindy
0Oh wow, this was amazing and so easy to make! Definitely will be making it again and again!
Donna Batrone
0So easy to make and delicious. I’ve made it twice just this week!
Regina
0Followed the recipe exactly but it was more fudge-like, too moist so I scooped it all on top of some ice cream and enjoyed it that way instead. Very tasty, just not the consistency I’d hoped for.
Maya | Wholesome Yum
0Hi Regina, It does come out pretty fudgy, but if it’s too moist you can just cook it a bit longer. Microwaves vary so the cook time is approximate. Hope this helps!
Andrea Thueson
0This was the perfect sweet treat! Thank you so much for sharing.
Glenda
0My new favorite “not-guilty” pleasure! I can’t believe how easy they are to make. Delicious!
Toni
0This is so perfect!! Healthy, easy to make, and really delish!!
Ann
0A delicious, sweet treat for those on low-carb (keto) diets.
Scarlet
0I love this delicious brownie for one. So chocolatey and good!
Diane Benson
0This is so easy to make! Thank you! It’s so delicious as well.
Emily
0I jumped on this recipe as soon as I saw the notification on my phone. It smells amazing and I’ll bet it tastes even better! Thank you so much for posting 🙂