Mug Brownie Chocolate Cake

# What You 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 (minimum 12-ounce capacity), combine flour, sugar, cocoa powder, and salt. Mix thoroughly with a fork.

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

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

04 - Microwave on high power for 50 to 70 seconds, or until the brownie has risen and the surface appears set. Cooking times may vary depending on microwave model; avoid overcooking.

05 - Let the mug rest for 1 minute to cool slightly before eating directly from the mug.

# Expert Suggestions:

01 -

It takes less time than digging through the freezer for forgotten ice cream and tastes a hundred times better.
You only dirty one mug and one fork, which means no guilt about skipping the dishes until morning.
The texture hits that perfect spot between gooey lava cake and fudgy brownie without any guesswork.
You can make it exactly as sweet or as chocolatey as you want without worrying about leftovers tempting you all week.

02 -

Every microwave is different, so start with 50 seconds and add time in 10-second bursts if needed—overcooking turns it into a rubbery puck.
Use a mug that's bigger than you think you need because the batter rises dramatically and will overflow a small cup, creating a sad, crusty mess.
Don't skip the pinch of salt—it sounds unnecessary, but without it the brownie tastes flat and too sweet.

03 -