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A hand holds a spoonful of rich Vegan Mug Brownie above a white ramekin with a partially eaten cake inside.

Easy Vegan Mug Brownie

I love making Vegan Mug Brownie when I need a rich, fudgy chocolate dessert fast. The brownie is dense and loaded with deep chocolate flavor, studded with melty chocolate chips and crunchy walnuts. It's warm, gooey, and hits every chocolate craving. It's perfect for late-night cravings, movie nights, solo desserts, and anytime you want chocolate without baking a whole pan. Best enjoyed straight from the mug.
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Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Mug Brownie
Servings: 1
Calories: 463kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 3 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • 2 tablespoons sugar
  • 1 tablespoon dark cocoa powder
  • 1 tablespoon oil sunflower, canola, coconut
  • 2 tablespoons almond milk or other plant-based milk
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 tablespoon dark chocolate chips
  • 1 tablespoon chopped walnuts
US Customary - Metric

Instructions

  • Place all the dry ingredients (flour, sugar, cocoa powder, salt and baking powder) in a mug or large ramekin. Whisk them together until combined.
    3 tablespoons all-purpose flour, ¼ teaspoon baking powder, 2 tablespoons sugar, 1 tablespoon dark cocoa powder, ⅛ teaspoon salt
  • Add the almond milk, oil and vanilla extract, then stir again.
    1 tablespoon oil, 2 tablespoons almond milk, ¼ teaspoon vanilla extract
  • Fold in the chocolate chips and chopped walnuts and stir again.
    1 tablespoon chopped walnuts, 1 tablespoon dark chocolate chips
  • Finally, pop it into the microwave for 60 seconds at high power.
  • Check the mug brownie; if it is still wet, bake it for another 30 seconds.

Notes

  • Use dark cocoa powder: It yields a richer, more intense chocolate flavor than regular cocoa powder, making the brownie taste more decadent.
  • Don't overmix the batter: Stir just until the flour disappears to keep the texture tender and fudgy rather than tough.
  • Monitor the microwave time: Start with 60 seconds and add 15-second increments as needed, since microwaves vary in power and you don't want to overcook.
  • Let it cool slightly: Wait 1-2 minutes before eating so the chocolate chips aren't lava-hot and the texture sets up properly.
  • Choose your mix-ins: You can swap walnuts for pecans, add peanut butter chips, or use white chocolate chips instead of dark for different flavor combinations.
  • Storage tip for meal prep: If you want to prep the dry ingredients ahead, measure them into a mug, cover with plastic wrap, and store at room temperature for up to a week so you can just add the wet ingredients and microwave when you're ready.

Nutrition

Calories: 463kcal | Carbohydrates: 54g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 454mg | Potassium: 241mg | Fiber: 4g | Sugar: 30g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 160mg | Iron: 2mg
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