Mug Brownie Chocolate Cake

# What You'll Need:

→ Dry Ingredients

01 - 4 tablespoons all-purpose flour

02 - 4 tablespoons granulated sugar

03 - 2 tablespoons unsweetened cocoa powder

04 - 1 pinch salt

→ Wet Ingredients

05 - 2 tablespoons vegetable oil (or melted butter)

06 - 3 tablespoons milk

07 - 1/4 teaspoon vanilla extract

→ Optional Add-ins

08 - 1 tablespoon chocolate chips

09 - 1 tablespoon chopped nuts

# How To Make It:

01 - In a microwave-safe mug (at least 12 ounces), add the flour, sugar, cocoa powder, and salt. Thoroughly mix with a fork.

02 - Add vegetable oil, milk, and vanilla extract to the dry mixture. Stir until a smooth batter forms with no dry spots.

03 - If desired, fold in chocolate chips and/or chopped nuts evenly into the batter.

04 - Microwave the mug on high power for 50 to 70 seconds, stopping when the brownie has puffed and the surface appears set, avoiding overcooking.

05 - Allow the brownie to cool for one minute before consuming directly from the mug.

# Expert Advice:

01 -

It's faster than scrolling through your phone—your brownie is ready before you finish checking messages.
No guilt about dirtying every bowl in the kitchen since you're using one mug.
That exact moment when it comes out of the microwave with a warm, fudgy center is honestly addictive.
You can make it in your dorm, office break room, or anywhere with a microwave.

02 -

Microwaves vary wildly in power, so your first attempt is really just a test run—note the time that worked and repeat it next time.
Overcooking by even fifteen seconds turns fudgy into dense and dry, so when in doubt, undercook slightly and eat something warm but perfect.
A mug with a wider mouth is genuinely easier to eat from than a tall narrow one, even though it seems like a small thing.

03 -