Moist, rich, fudgy Gluten-Free Mug Brownie made with only 4 ingredients! This basic brownie recipe takes less than 5 minutes to make, and is an incredible vegan single-serve dessert. No eggs, dairy, baking powder, or baking soda required!
One evening, I had a massive craving for a rich, moist gooey brownie and was 1.) too anxious to wait an entire 40 to 50 minutes to bake a whole batch, and 2.) not interested in the mental and physical aftermath of eating half a 9” x 9” pan of brownies, because I could tell this was one of those moments I had zero ability to moderate.
SO I googled “mug brownie” and found Simply Recipe’s Brownie in a Mug.
And what happened next was beautiful.
I tweaked the recipe to make it gluten-free, refined sugar-free and guaranteed to be fudgy AF (i.e. I added more oil), and what resulted was the most glorious, sexy little brownie I’ve ever laid mouth on.
And I’ve made it multiple times since.
You only need 4 basic ingredients to make this mug brownie!
Ingredients for a Gluten-Free Mug Brownie:
Gluten-free flour blend: I recommend Bob’s Red Mill’s 1-to-1 Gluten-Free Baking Flour or King Arthur’s Gluten-Free Measure for Measure Flour Blend. These will yield a nice and fluffy brownie with that chewy interior and crispy top and sides.
Cocoa powder: Use an unsweetened cocoa powder or raw cacao powder (I use raw cacao powder).
Coconut sugar: Lower on the glycemic index than cane sugar, coconut sugar has a nice caramel flavor and can be used as a 1:1 replacement for cane sugar. I love that it is less refined
Avocado oil: The moist, fudgy quality of this brownie comes from the fat content. You can use canola oil, coconut oil, or melted butter. You can also reduce the fat to 2 tablespoons (and add an extra tablespoon of water)
You will also add sea salt and water, but we won’t count those as actual ingredients 😉
Optional add-ins are ground cinnamon and pure vanilla extract. They certainly aren’t mandatory, but they add a nice little je ne sais quois to the adventure.
When all is said and done, this single-serve brownie recipe is dairy-free, refined sugar-free, gluten-free, and requires no eggs, baking soda or baking powder.
Here’s how to do it. Ready? It’s the least complicated thing you’ll do all day.
How to Make a Gluten-Free Mug Brownie:
Add the gluten-free flour, coconut sugar, cocoa powder and a pinch of sea salt to a microwave-safe mug and stir well to combine (note: you can also add a pinch of cinnamon and/or instant coffee granules here if desired).
Add the avocado oil and water and stir well until combined. Note: you can add ⅛ teaspoon of pure vanilla extract here if you’d like.
Microwave on high for 40 to 50 seconds, until the center has barely set up but still appears moist.
Add a scoop of ice cream and slip into the most amazing chocolatey bliss you’ve experienced. Savor every bite, meow!
I will warn you, this mug brownie is completely addictive. To the extent that when I was photographing it, I initially told myself I would save it for my partner, which turned into oh, I’ll just eat one bite, which turned into me eating the whole thing, save 1 bite for my partner.
So what I’m trying to say is, proceed with caution if caution is in your wheelhouse.
How to Bake a Mug Brownie in the Oven:
If you don’t own or use a microwave, no big deal! Simply bake at 350 degrees F for 25 to 30 minutes. I recommend placing the mug on a baking sheet to keep it stable 🙂
But really, have your way with this thing. Life is too short to not.
More Single-Serve Dessert Recipes:
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 1/4 cup gluten-free all-purpose flour
- 1/4 cup coconut sugar
- 3 Tbsp cocoa powder
- 1 pinch sea salt
- 3 Tbsp avocado oil, or melted coconut oil
- 3 Tbsp water
- Add the gluten-free flour, coconut sugar, cocoa powder and a pinch of sea salt to a microwave-safe mug and stir well to combine (note: you can also add a pinch of cinnamon and/or instant coffee granules here if desired).
- Add the avocado oil and water and stir well until combined. Note: you can add ⅛ teaspoon of pure vanilla extract here if you’d like.
- Microwave on high for 40 to 50 seconds, until the center has barely set up but still appears moist.
- Add a scoop of ice cream and slip into the most amazing chocolatey bliss you’ve experienced. Savor every bite, meow!
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g