Double Chocolate Brownie Mug Cake
PREPARE: 2 MINUTES MICROWAVE: 1 MINUTE COOL: 10 MINUTES
This dense chocolate brownie is the perfect chocolate fix in a mug cake! If you prefer your brownies fudgier, then wait 10 minutes before eating. If you can’t wait that long, then expect a gooey, softer, cake-like brownie. Perhaps try both ways at once to decide which way is best!
From Miracle Mug Cakes and Other Cheat's Bakes by Suzy Pelta, Ryland Peters & Small (£9.99)
Photography by Adrian Lawrence ©Ryland Peters & Small. Available to buy on Amazon.
1 Scoop | Vanilla ice cream, to serve |
1 tbsp each | Milk Chocolate & White Chocolate Chips (or Sloane’s Smooth Milk beads) |
1 UK | Medium Egg |
11/2 tbsp | Cocoa powder |
2 tbsp | Vegetable Oil |
2 tbsp. | Plain Flour |
3 tbsp | Caster Sugar |
One | Pinch of Salt |
One. | Pinch of Baking Powder |

Step 1
Mix together the oil and cocoa in the mug, until you have a thick chocolatey liquid.
Step 2
Add in the salt and sugar, and stir thoroughly until smooth.
Step 3
Using a fork, beat in the egg until fully combined.
Step 4
Carefully stir in the flour and baking powder, making sure both are completely incorporated.
Step 5
Fold in both the chocolate chips, or Sloane’s chocolate beads
Step 6
Microwave for 1 minute at 800W. The cake will rise, then sink a little and should still be quite wet to touch. It also may well drip a little down the sides of the cup
Step 7
Leave the mug cake to cool for 10 minutes before eating if you prefer a fudgier brownie like me.
Step 8
Serve with a scoop of vanilla ice cream on top.