How to Make the Perfect Fudgy Microwave Brownie
American · Easy · 5 min · 1 servings
This rich and fudgy microwave brownie is made in a single mug and ready to eat in just minutes without turning on your oven. Melted butter and cocoa powder create an intensely chocolatey brownie with a dense gooey center that rivals any baked version.
Why this recipe works
This Fudgy Microwave Brownie recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 5 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 tablespoons butter
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 large egg yolk
- 2 tablespoons chocolate chips
Step by step instructions
Step 1: Melt the Butter
Place butter in a large microwave-safe mug and microwave on high for 20 seconds until fully melted then stir briefly.
Step 2: Mix the Brownie Batter
Add cocoa powder, sugar, flour, and egg yolk to the melted butter and stir vigorously until a smooth thick batter forms with no lumps of flour remaining.
Step 3: Add Chocolate Chips and Microwave
Fold chocolate chips into the batter then microwave on high for 60 to 75 seconds until the edges are set but the center still looks slightly underdone.
Step 4: Rest Before Eating
Let the brownie rest in the mug for 2 minutes as it will continue cooking from residual heat and become perfectly fudgy in the center.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- butter → coconut oil for a dairy-free option with slight coconut flavor
- granulated sugar → coconut sugar for a less refined sweetener option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Microwaving too long which turns the fudgy brownie into a dry rubbery texture
- Using a whole egg instead of just the yolk which makes the brownie too cakey and dry
Nutrition facts
Per serving: 390 calories, 5g protein, 46g carbs, 21g fat, 3g fiber.
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