Mug Brownie Chocolate Cake

# Components:

01 - 4 tbsp all-purpose flour

02 - 4 tbsp granulated sugar

03 - 2 tbsp unsweetened cocoa powder

04 - 1 pinch salt

05 - 2 tbsp vegetable oil or melted butter

06 - 3 tbsp milk

07 - 1/4 tsp vanilla extract

08 - 1 tbsp chocolate chips

09 - 1 tbsp chopped nuts

01 - Place flour, sugar, cocoa powder, and salt in a 12 oz or larger microwave-safe mug and mix thoroughly with a fork.

02 - Add vegetable oil, milk, and vanilla extract to the dry mixture and stir until a smooth batter forms without dry spots.

03 - Fold in chocolate chips and/or chopped nuts if using.

04 - Microwave on high power for 50 to 70 seconds until the brownie rises and surface appears set, avoiding overcooking.

05 - Let the mug brownie cool for 1 minute before consuming directly from the mug.

01 -

It actually tastes like a real brownie, not a sad sponge, because the ratio is carefully balanced for that fudgy center.
Three minutes from craving to dessert means you can satisfy a chocolate emergency without the commitment of full baking.
One mug equals one portion, so you're not left with a whole pan testing your willpower all week.

02 -

Overcooking by even 15 seconds turns this from fudgy to cake-like, so set a timer and trust it—your instinct to cook it longer will betray you every time.
The batter will look slightly thick and underdone on top when you pull it from the microwave; this is the entire point and what separates a brownie from a sponge.
Mug size actually matters—use something smaller than 12 ounces and the batter overflows; use something enormous and it bakes unevenly.

03 -

Keep a mug designated as your microwave brownie mug—ceramic conducts heat better than plastic, and it becomes a little ritual.
If your microwave has hot spots, rotate the mug halfway through cooking time for even browning.
Mix your dry ingredients in the mug the night before so you literally just add wet ingredients and go—this is peak convenience.