That’s where microwave mug cake recipe comes in. There’s been thousands of recipe online of 1 minute, 2 minutes, 3 minutes no bake cake recipe. I wasn’t much into it because I like the process of baking something, real baking where you use the oven to bake something. But there are exceptions, and lately there’s been quite a lot of days where I crave for a quick chocolate dessert. So, as you may have guess, I turn to microwave cake recipes, like this one. 

When chocolate craving hits you, you have to give in. You cannot ignore it, it will haunt you wherever you go. You won’t be satisfied with anything you eat until you have one. That’s exactly how it was for me. Those were the times that I wish magic wand is real, where I could just make a chocolate cake appear before my eyes. But unfortunately, we all know that’s not possible. Although we could probably come close to making it happen, in 5 minutes or less.

This a simple instant brownie in a mug recipe. It’s almost like a real brownie, I say “almost” because let’s face it, making a brownie in an oven is still the real deal, for me nothing beats that. But for a ready to eat in 5 minutes brownie in a mug, this is pretty good. I can leave with it, and I actually satisfy my craving. It has the ingredients of the Brownie that you bake in an oven, except maybe the oil. I decided to add oil instead of more butter because oil makes this brownie moist.

What are the Ingredients for Walnut Brownie in a Mug?

• Unsalted Butter – little amount of butter adds a nice taste to the brownie
• Flavorless Oil – makes the brownie moist, but can be substituted with butter. Since microwave can easily dry food, oil help keeps the brownie moist
• Chopped Chocolate – I used chopped dark chocolate. Chopped chocolates melts smoothly and has a silky fluid consistency as compared to chocolate chips. This makes the cake soft and moist.
• Brown Sugar – brown sugar had make moisture than white sugar. Aside from sweetness, it also help keep the brownie soft and moist.
• Egg – Use room temperature egg to make the mixing easier.
• Vanilla Extract – for flavoring. This is not crucial, if you do not have it, you can skip it.
• Salt – Nothing much, just a pinch to balance the sweetness
• Chopped Pecans – add some crunch, totally optional. You can also substitute this with chocolate chips or other nuts.

How to Make Brownie in a Mug

This is the simplest thing ever. No hand mixer needed, no oven needed. A small mug is all that you need. Simply mix all the ingredient in the mug.

• Start by melting the butter, oil, chocolate and sugar. I like adding the sugar while meting the chocolate so that it melts with it, this avoids the grainy sugar in the brownie. It will take about 20 a 30 seconds (plus or minus) depending on the microwave power. Do not microwave on high, start at 20 seconds, stir and rerun to the microwave if needed. Chocolate could easily get burn when microwave on high heat.
• Once this is done, mix until smooth silky consistency. I like to do it at least 1 minute, that will also allow the mixture to cool down before adding the egg. Then go ahead and add the egg, mix until fully combined. You will notice that that consistency will be thicker and heavier. Add in the flour and mix until no more lumps. You can add chopped nuts or chocolate chips. I like chopped chocolate better as it melts and Makes the top more chocolatey, chocolate chips will work as well. Microwave for 50 seconds. Don’t over microwave as it could dry easily. Dust confectioners sugar or cocoa Powder. You can also drizzle or pour melted chocolate on top or better yet finish it of with scoop of Vanilla ice cream, 2 generous scoop because 1 is not enough.

  

Few Tips for a Successful Mug Cake:

1. Anything microwaveable will work – Glasses, jars, ceramic ramekins, or even paper cups. Use a big mug to avoid spillage and put a saucer underneath just in case something spill.
2. Do not fill the mug more than half full – The cake will rise as it cooks, and putting more than half full will make it over spill. Make sure to use mug that has big enough room when the cake rises. You might need to experiment on this to get the right mug size for your recipe. Always remember, bigger is better. It helps to have the mug on a small plate before putting it in microwave. This way, if overflow happens, it is easier to cleanup.
3. Start with the minimum cook time of your recipe – Cooking time could vary depending on the microwave wattage as well as type, size and shape of mug used. Always start with the minimum time, and microwave in 30 seconds interval. Check the cake by carefully touching the top, it should be firm and springy, not at all doughy but still a little bit moist. Sometimes, the cake will start to pull away from the side of the mug. If it’s not done, keep cooking it in 15-second bursts. 
4. Sinking happens – Mug cakes often deflate, this is normal. It will rise like a soufflé, and will quickly deflate. Don’t fill it up more than halfway, it won’t help. It will create a mess when it over flow.
5. Best eaten the day they are made: One thing I noticed, mug cakes are best eaten the day they are made, or should I say immediately after you made them while they are still soft and moist. Sometimes, as you store it longer, it could get dry. If this happens, reheat it for 10 seconds.
6. Mug cakes are not real cake – Just to set the expectation, oven bake cakes are still the best. Microwave cakes can never be 100% the same as cake baked in the oven, but for 5 minutes quick fix craving, this is good enough.

Ingredients:

• 1 tablespoon Unsalted Butter
• 1 tablespoon Flavorless Oil
• 3 tablespoon Chopped Chocolate 
• 2 tablespoon Brown Sugar
• 1 Egg – room temperature
• 1/4 teaspoon Vanilla Extract
• 1/8 teaspoon Salt
• 1 tablespoon Chopped Pecans 

Instructions:

1. Prepare all the ingredients. Transfer the butter, oil, chocolate and brown sugar in a microwave mug ( I used 3 x 4 size). Use a mug not smaller than this to avoid over flow. Microwave for about 20 – 30 seconds or until melted. Stir until fully melted, if needed, return to microwave few more seconds to fully melt everything. Add salt and vanilla extract and stir continuously for 1 minute to allow the mixture to cool down before adding the egg. Next add the beaten egg and mix until combined. Add flour and mix until combined. Add chopped nuts and mix until combined. For the toppings, add few more chopped walnuts and chopped chocolate or chocolate chips.
2. Microwave the Brownie: Put the mug on a small plate before putting it inside the microwave. This protects spillage on your microwave plate, in case it overflow. But as long as you use a big mug you should be fine. The brownie batter will rise to the top of your mug like a giant soufflé, but stay calm. If you are using right size of mug, it will not spill. IF you notice that it starts to spill, stop the microwave and let the cake to deflate. Once deflated, resume microwave with the remaining time. Microwave for 50 seconds (more or less depending on your microwave wattage). Do NOT microwave to long as it could dry easily.
3. Serve with dust of icing sugar or cocoa powder. You can also serve it with melted chocolate on top or better yet, with generous scoop of ice cream.

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