Pioneer Woman Brownie in a Mug

A fork, a mug, and about 10 minutes are all you need for this Pioneer Woman Brownie in a Mug. Cocoa powder, brown sugar, melted butter, and a handful of semisweet chocolate chips get stirred together right in a 12-ounce coffee cup and microwaved until fudgy and gooey.

This single-serving Pioneer Woman microwave brownie is the fastest chocolate fix you can make without turning on the oven. Top it with a scoop of vanilla ice cream and you’ve got a warm dessert for one.

What Size Mug To Use

A 12-ounce microwave-safe mug is the right size for this recipe. Too small and the batter overflows. Too big and the brownie spreads thin and dries out.

To check yours, pour 1 1/2 cups of water into the mug. If the water hits the rim, you’re good to go. If you’ve made a Pioneer Woman mug cake before, that same mug works perfectly here.

Brownie in a Mug Ingredients

• 4 tablespoons unsweetened cocoa powder
• 4 tablespoons all-purpose flour
• 6 tablespoons light brown sugar
• 1/2 teaspoon instant espresso granules (optional)
• 1/8 teaspoon kosher salt
• 5 tablespoons whole milk
• 5 tablespoons butter, melted
• 1/4 teaspoon vanilla extract
• 4 tablespoons semisweet chocolate chips
• Vanilla ice cream, for serving

How To Make Pioneer Woman Brownie in a Mug

1. Mix the Dry Ingredients: Add the cocoa powder, flour, brown sugar, espresso granules, and salt to a 12-ounce microwave-safe mug. Stir everything together with a fork until there are no dry clumps.
2. Stir In the Wet Ingredients: Pour in the milk, melted butter, and vanilla. Stir with a fork until the batter is smooth. Mix in 3 tablespoons of the chocolate chips. Wipe any excess batter off the inside rim with a damp paper towel.
3. Microwave and Serve: Cook on high for 2 minutes and 45 seconds. Sprinkle the remaining tablespoon of chocolate chips on top and let it stand for 2 minutes before eating. Serve warm with a scoop of vanilla ice cream.

Why the Espresso Makes It Better

The instant espresso isn’t there to make it taste like coffee. It deepens the chocolate flavor so every bite tastes richer without adding any noticeable coffee taste.

The granules dissolve right into the wet ingredients as you stir, no brewing needed. If you don’t have espresso on hand, just skip it. The brownie will still be plenty chocolaty.

What Else You Can Stir In

For a nut brownie, fold in 3 tablespoons of chopped toasted walnuts or pecans with the chocolate chips and scatter a few more on top. For a fruit version, swirl 2 tablespoons of jam into the batter with a fork before microwaving.

If you go the jam route, let the brownie cool for 5 to 6 minutes before eating. The jam gets much hotter than the batter and will burn your mouth if you dig in too fast.

How To Store

This brownie is best eaten right away, straight from the mug while it’s still warm and gooey. It doesn’t store well because the texture changes fast once it cools. If you want another one tomorrow, just mix a fresh batch. The whole thing takes less than 10 minutes.

Try More Recipes

• Chocolate Hazelnut Oatmeal Bars
• Chocolate Hazelnut Bars
• Salted Caramel Cheesecake Squares