Ingredients
Units
Scale
1/2 cup granulated sugar6 tablespoons Dutch-processed cocoa powder1/3 cup all-purpose flour1/8 teaspoon salt6 tablespoons whole milk1/3 cup vegetable oil1/2 teaspoon vanilla extract1/4 cup chocolate chipsVanilla ice cream for serving
Instructions
1. In a microwave-safe soup bowl, whisk together the sugar, cocoa powder, flour, salt, milk, oil, and vanilla extract until smooth.
2. Fold in the chocolate chips and wipe the edge of the bowl clean.
3. Microwave for 90 seconds, then continue microwaving in 20-second increments until set. Mine took 2 minutes and 15 seconds.
4. Let cool for 10 minutes before serving with vanilla ice cream.
Notes
Use Dutch-processed cocoa powder for the best flavor and texture.
Microwave times vary depending on microwave wattage.
Do not overcook or the brownie may become dry.
Serve warm with vanilla ice cream for extra richness.
- Prep Time: 5 minutes
- Cook Time: 2 minutes 15 seconds
- Category: Chocolate Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 servings
- Calories: 640
- Sugar: 46g
- Sodium: 90mg
- Fat: 38g
- Saturated Fat: 8g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg