Ingredients:

  • 2 Tbsp Unsalted Butter, melted
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Unsweetened Cocoa Powder
  • 3 Tbsp All-Purpose Flour
  • 1/8 tsp Salt (Pinch)
  • 1 Tbsp Milk (Whole milk or dairy-free alternative)
  • 1/4 tsp Vanilla Extract
  • 1 Tbsp Semi-Sweet Chocolate Chips (Optional)

Instructions:

  1. Melt the Fat: Place the 2 tablespoons of unsalted butter directly into the ceramic mug. Microwave on high power for 20-30 seconds until fully melted.
  2. Bloom the Cocoa and Sugar: Add the granulated sugar and unsweetened cocoa powder to the melted butter. Whisk vigorously with a fork until a thick, shiny paste forms. This step blooms the cocoa, intensifying the chocolate flavour.
  3. Add Wet Ingredients: Stir in the milk and vanilla extract until fully incorporated and the mixture is smooth.
  4. Introduce the Dry Ingredients: Add the all-purpose flour and salt into the mug. Gently fold the ingredients together using the fork or a small spatula. Crucial Step: Mix only until no dry streaks of flour remain. Do not overmix.
  5. Stir in Chips (Optional): If using, fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top.
  6. Microwave: Place the mug in the centre of the microwave. Cook on high power (100%): start with 60 seconds (900W-1100W) or 75–90 seconds (700W-800W).
  7. Test for Doneness: The edges of the brownie should look set and slightly firm, but the very centre should still look slightly soft and gooey (undercooking slightly is better than overcooking).
  8. Rest and Serve: Carefully remove the hot mug. Let the brownie rest for a minimum of 2 minutes on the counter. This is vital for achieving that dense, chewy texture. Serve immediately.