Vegan Mug Brownie

This 5 minute, Vegan Mug Brownie is the easiest and quickest single serve chocolate dessert out there! When the late night cravings hit, try this delicious vegan mug brownie! Oh and it is gluten free as well!

Course Dessert

Cuisine American

Keyword vegan mug brownie

Prep Time 4

Cook Time 1

Total Time 5

Servings serving

Calories 471kcal

Author Alysen Heil

Ingredients

2 tbsp gluten-free flour I used Bob's Red Mill 1-1, if you are not GF, use all purpose flour
2 tbsp unsweetened cocoa powder
¼ tsp baking powder can be omitted, see notes
pinch kosher salt
2 tbsp granulated sugar can also use coconut sugar
1 tbsp oil vegetable, avocado oil or other neutral tasting oil
2 tbsp unsweetened almond milk or other non dairy milk of choice
1 tsp vanilla extract
1 tbsp vegan chocolate chips

Instructions

Add flour, cocoa powder, baking powder, salt, and granulated sugar to a ceramic or microwave-safe mug. Whisk to combine.
Add the vegetable oil, almond milk, and vanilla extract to the mug. Stir to combine.
Stir in half of the chocolate chips. Once combined, sprinkle the remaining chocolate chips on top.
Microwave for 45-60 seconds, until the top of the brownie no longer looks shiny and is cooked through. Serve immediately.

Notes

My microwave is 1000 watts and I microwaved my brownie for about 50-55 seconds. If your microwave has more power, it may take less time. If your microwave has less power, it may take up to 90 seconds to cook your brownie through.
You can add anywhere from 1 tablespoon to 3 tablespoons of chocolate chips, depending on how chocolatey you like your brownie. I found 2 tablespoons to be the sweet spot.
If you wish to omit the chocolate chips your brownie may be less sweet as the chocolate chips have sugar in them.
I have also tested this recipe without the baking powder and it does work successfully, you will just not have as much rise out of the brownie. Since it is such a small amount, you can omit it if you do not have any on hand.
I used almond milk in this recipe, but soy milk, cashew milk, coconut milk, or oat milk would all work in this recipe. I prefer to use unsweetened non-dairy milk since sugar is already being added to the recipe. You could also use water, but your brownie will have slightly less flavor.

Nutrition