Gluten-Free Mug Brownie

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 12 to 18 minutes (depending on your preferred level of doneness). 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:

• Healthy Cinnamon Roll in a Mug
• Paleo Vanilla Mug Cake
• Paleo Banana Bread Mug Cake
• Paleo Chocolate Mug Cake
• Matcha Mug Cake (Gluten-Free)
• Banana Blended Baked Oats

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 me at @The.Roasted.Root on Instagram!

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