Brownies for One
Microwave Brownie for One
One quick chocolate brownie made in the microwave with a soft fudgy center and rich cocoa flavor, ready in minutes.
Servings
1 brownie
Prep
5 min
Cook
1–2 min
Total
6–7 min
Difficulty
Easy
Calories
≈ 540 kcal
Protein
≈ 8 g
Fat
≈ 24 g
Carbs
≈ 76 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Unsalted butter, melted25 g
- Granulated sugar28 g
- Light brown sugar12 g
- Milk20 g
- Vanilla extract½ tsp
- All-purpose flour30 g
- Unsweetened cocoa powder10 g
- Baking powder⅛ tsp
- Fine saltPinch
- Chocolate chips or chopped chocolate12–15 g
How to Make It
One microwave brownie, step by step.
- 01
Prepare the mug or ramekin
Use a microwave-safe mug or small ramekin large enough to allow the brownie to rise slightly while cooking.
- 02
Mix the wet ingredients
Add the melted butter, granulated sugar, brown sugar, milk, and vanilla extract to the mug or ramekin. Stir until smooth.
- 03
Add the dry ingredients
Add the flour, cocoa powder, baking powder, and salt. Stir gently until no dry streaks remain.
- 04
Add the chocolate
Fold in the chocolate chips or chopped chocolate, keeping a few pieces for the top if you like.
- 05
Microwave the brownie
Microwave on high for about 60–90 seconds, depending on your microwave. The top should look mostly set while the center stays a little soft.
- 06
Let it rest
Let the brownie rest for 1–2 minutes before eating. It will continue to set slightly from the residual heat.
SVI SWEET Tip
Start with less microwave time, not more.
Microwave desserts can overcook very quickly. It is better to stop when the center still looks slightly soft, because the brownie will keep setting as it rests.
Substitutions
Make it work with what you have.
Chocolate
You can use chocolate chips, chopped dark chocolate, or chopped milk chocolate depending on how rich or sweet you want the brownie.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the same quantity.
Cocoa powder
Natural unsweetened cocoa powder works well, but Dutch-process cocoa can also be used for a darker flavor.
Serving style
You can eat it directly from the mug or turn it out from a ramekin if you want a neater plated look.
Storage
Best right away.
Fresh is best
This microwave brownie is best enjoyed immediately while still warm and soft.
Later the same day
If needed, cover it and keep it at room temperature for a few hours, but the texture is best shortly after cooking.
Reheating
Microwave for about 5–8 seconds to warm it again, but avoid overheating or it may become tough.
FAQ
A few helpful answers.
Why did my brownie turn rubbery?
It was likely microwaved too long. Because microwave power varies, start with a shorter cook time and add only a few more seconds if needed.
How do I know when it is done?
The top should look mostly set, but the center can still be a little soft. It will continue to cook slightly while resting.
Can I make it without chocolate chips?
Yes. The brownie will still work well with just the cocoa batter, though the chocolate pieces make it richer.
Can I double the recipe?
It is better to make two separate individual brownies rather than doubling it in one mug, so the cooking stays even.
Related Recipes
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A rich chocolate brownie with a crackly top and soft center.
Fudgy Brownie for One
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Brownie for One Without Eggs
An easy single-serving chocolate brownie made without eggs.