Pioneer Woman Brownie in Mug

Pioneer Woman brownie in mug takes 7 minutes and a few pantry staples like cocoa powder, brown sugar and chocolate chips to make a warm, gooey single-serving dessert. Save this easy microwave dessert for date night, Valentine's Day or cozy winter evenings, because it's a no-oven, one-mug treat.

Wipe the excess batter off the sides of the mug with a damp paper towel before microwaving. Skip that and the splatter bakes onto the rim and makes the brownie look messy.

Instant espresso granules go straight into the dry ingredients, so there's no brewing a pot of coffee for one little dessert. They deepen the chocolate without tasting like coffee, and saving 1 tablespoon of chips for the top gives you a melty, glossy finish.

Pioneer Woman Brownie in Mug

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

3

minutes

Calories

850

kcal

The batter mixes right in the mug and microwaves into a fudgy, cake-meets-brownie dessert with melted chips on top. A short rest sets the center before the ice cream goes on.

Ingredients

• 4 tbsp. unsweetened cocoa powder
  

• 4 tbsp. all-purpose flour
  

• 6 tbsp. light brown sugar
  

• 1/2 tsp. instant espresso granules, optional
  

• 1/8 tsp. kosher salt
  

• 5 tbsp. whole milk
  

• 5 tbsp. butter, melted
  

• 1/4 tsp. vanilla extract
  

• 4 tbsp. semisweet chocolate chips
  

• Vanilla ice cream, for serving
  

Directions

• Mix the dry ingredients: Add 4 tablespoons cocoa powder, 4 tablespoons flour, 6 tablespoons light brown sugar, 1/2 teaspoon espresso granules and 1/8 teaspoon kosher salt to a 12-ounce microwave-safe mug. Stir everything together with a fork until no streaks of flour are left.
• Add the wet ingredients: Pour in 5 tablespoons whole milk, 5 tablespoons melted butter and 1/4 teaspoon vanilla extract. Then stir with a fork until the batter is smooth.
• Stir in the chips: Fold in 3 tablespoons of the semisweet chocolate chips. Then wipe any batter off the sides of the mug with a damp paper towel.
• Microwave the brownie: Microwave on high for 2 minutes 45 seconds. Once it comes out, sprinkle the remaining 1 tablespoon chocolate chips over the top.
• Rest and serve: Let the brownie stand for 2 minutes so the center can set. Then top it with a scoop of vanilla ice cream and serve it warm.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Pyrex 2-cup glass measuring cup, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this brownie without espresso granules?

Yes, the espresso is optional, so you can just leave it out. The brownie will still taste good, only a little less deeply chocolatey.

Can I use a different kind of milk?

Any milk you have on hand will work, since there are only 5 tablespoons in the batter. Whole milk gives the richest texture, so lower-fat milk may turn out slightly less fudgy.

Can I make the batter ahead of time?

It's best to mix and microwave it right away, because the batter is made for one quick serving. You can measure the dry ingredients into the mug ahead, then add the wet ingredients when the craving hits.

Can I bake this in the oven instead of the microwave?

The recipe is built for the microwave, and I haven't tested it in an oven, so I'd stick with 2 minutes 45 seconds on high. Every microwave runs a little different, so check the center after the rest.

What's the most common mistake with a mug brownie?

Overcooking is the big one, since a few extra seconds turns the brownie dry and rubbery. Stick to the 2 minutes 45 seconds, then let it stand for 2 minutes so the center finishes setting.