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ramekin with spoon digging out a bite of vegan mug brownie

Vegan Mug Brownie (super gooey with the perfect texture! GF option)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 1 brownie
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
This vegan mug brownie recipe is perfect for those late-night cravings when you want brownies ASAP! Can be made traditionally or gluten-free.

Ingredients

  • 2 1/2 tablespoons (17 grams) Dutch-process cocoa powder
  • 1 1/2 tablespoons (12 grams) flour see notes
  • pinch of salt
  • 2 tablespoons (25 grams) granulated sugar or 2 1/2 tablespoons (25 grams) coconut sugar
  • 2 tablespoons oil
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon + 1/2 tablespoon vegan semi-sweet chocolate chips or dark chocolate chips or chunks, divided

Instructions

  • To a microwave-safe mug, cup, or ramekin, mix together the dry ingredients.
    2 1/2 tablespoons (17 grams) Dutch-process cocoa powder, 1 1/2 tablespoons (12 grams) flour, pinch of salt, 2 tablespoons (25 grams) granulated sugar
  • Stir in the wet ingredients.
    2 tablespoons oil, 2 tablespoons water, 1/2 teaspoon vanilla extract
  • Add 1 tablespoon of chopped chocolate and stir until combined.
    1 tablespoon + 1/2 tablespoon vegan semi-sweet chocolate chips
  • Top with the remaining 1/2 tablespoon of chocolate, if desired. Using a silicone spatula to push the batter on the sides of the cup down to the rest of the batter.
  • My microwave is 800 watts and I needed 50 seconds. It should be gooey inside but the top shouldn't be wet but it might look glossy. The exact time you need will depend on your microwave and the size, shape and material your mug is made out of. To be safe, I recommend to start checking at 40 seconds.
  • Serve! But don't burn your tongue.

Notes

  • For the flour, you can use all-purpose flour, whole wheat flour or for gluten-free, use 1 1/2 tablespoons gluten-free 1:1 flour. I've used King Arthur Flour Gluten-Free Measure for Measure Flour and Bob's Red Mill 1-to-1 Gluten-free Baking Flour with great results. If you want to use a different flour, it should be meant as a 1-to-1 sub for all-purpose flour.
  • I recommend weighing all the ingredients, but especially the coconut sugar, if using.
  • I recommend something neutral like refined coconut oil, canola oil, or vegetable oil. You can use olive oil if you don't mind some olive taste. Vegan butter would also work.
  • When using coconut oil, I mix the dry ingredients in a separate little bowl. I melt the coconut oil in the mug, then add the other liquid ingredients, and then mix in the dry mix. Add the oil, water and vanilla. Stir until combined.
  • For gluten-free, make sure to use one of the gluten-free flour choices.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 501kcalCarbohydrates: 48gProtein: 5gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 1mgSodium: 6mgPotassium: 289mgFiber: 6gSugar: 30gVitamin A: 7IUCalcium: 28mgIron: 3mgNet Carbs: 42
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤