This Microwave Brownie made in a ramekin is a quick single serve chocolate dessert you can make in under 5 minutes. It’s a warm and fudgy eggless brownie for one for those days you need it the most.

Microwave Brownie with vanilla ice cream in ramekin

One of my goals with making microwave desserts like my microwave chocolate chip cookie and microwave peanut butter cookie is to make sure they taste exactly like what they are.

Sure, it’s no secret that their baked counterpart will always taste better, but that’s no excuse to make a bad microwave version.

After making my cookies and chocolate peanut butter mug cake, I knew it was only a matter of time until I made a Microwave Brownie.

It’s a single serve brownie made in a ramekin (although you can make it a microwave mug brownie if that’s all you have).

When I say microwave brownie, I truly mean a fudgy, chewy, decadent brownie texture like my small batch brownies.

This is not a chocolate mug cake masquerading as a brownie. No cakey soft texture here!

When I tell you this is a brownie, it is indeed everything you want in a quick, eggless brownie.

In fact, I took my small batch brownie recipe and scaled it down to one serving. Instead of using an egg yolk, I swapped in some milk to ensure the batter wasn’t dry.

I lost track of how many times I’ve tested this recipe. I know I made it to at least round 10.

I started with my single serve brownie. Then I decided I wanted to make a one serving brownie with only cocoa powder, no chopped chocolate.

Because let’s be honest – if I’m making a microwave brownie, I want to make it quickly in under 5 minutes, not chop chocolate for it.

I did test my first few rounds with chocolate chips, but because they have a stabilizer and less cocoa butter, it wasn’t a good substitute.

After switching gears, I was getting closer – less butter here, more sugar there, add some more flour.

FINALLY I did it. I made the best microwave brownie you’ll ever make. You may even question why you’ll ever bake brownies again.

Microwave Brownie in ramekin with bite taken out

What size ramekin do I need for a mug brownie?

The biggest challenge for making a mug brownie with no egg is figuring out what size vessel to use.

I prefer making a ramekin brownie in my 6-ounce ramekin, which you can buy online at Amazon (affiliate link) or find at a thrift store.

However, I understand not everyone owns ramekins, so you can also use a 12 ounce standard mug (affiliate link).

If you use a different size, please note it’ll affect the cook time. A wider mug will need less time. A deeper mug will require more time.

That’s why I like my 6 ounce ramekin because it’s pretty standard.

Don’t know what size mug you have? Fill it to the top with water then transfer the water to a measuring cup. That will tell you how many ounces your mug will hold.

Ingredients for Microwave Brownie

Ingredients For Microwave Brownie

To make your eggless brownie, you’ll need the following ingredients:

  • Sugar: Adds sweetness as well as texture
  • Butter: Using melted butter means no mixer needed!
  • Cocoa powder: Use unsweetened natural cocoa powder
  • Milk: Helps make the brownie a little less dry since you’re not using egg.
  • Vanilla extract:Chocolate always tastes better with vanilla.
  • Salt: No bland brownie here! Not needed if using salted butter.
  • Flour: Brings the batter together. Make sure you’re measuring flour properly by using the spoon method.
  • Chocolate chips: Semisweet chocolate chips are preferred, but you can also use milk, or dark.

How To Make Microwave Brownie

How To Make Microwave Brownie

Here’s how to make your one serve brownie:

  1. Whisk together the sugar, melted butter, cocoa powder, milk, vanilla, and salt until the sugar is dissolved. Make sure you whisk well or the texture may be extra grainy.
  2. Stir in the flour then add the chocolate chips. It should resemble a soft dough. Transfer to your ramekin or mug.
  3. Microwave for 40-45seconds or until the top is set. It may bubble slightly. Do not overcook or it’ll be rock hard when serving.
  4. Cool 10 minutes or you’ll burn your tongue.

Your brownie for one is best eaten the day it’s made.

As it cools down, it’ll firm up. At this point you can remove it from your ramekin and eat handheld or warm it up for 5-10 seconds and eat with a spoon.

Single Serve Brownie with spoon and ice cream

How To Serve Microwave Brownie

Although you can eat your single serve brownie as is, you can balance the decadence with vanilla ice cream or homemade whipped cream on top.

You can also add some nuttiness with peanut butter whipped cream.

Brownie For One in ramekin

More Ramekin Desserts

If you enjoyed this brownie for one, check out my other Ramekin Dessert Recipes including:

Microwave Brownie with vanilla ice cream in ramekin

Microwave Brownie

Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 40 seconds
Total Time: 2 minutes 40 seconds

This Microwave Brownie made in a ramekin is a quick single serve chocolate dessert you can make in under 5 minutes. It’s a warm and fudgy eggless brownie for one for those days you need it the most.


  • 3 tablespoons granulated sugar
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon whole milk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon table salt (omit if using salted butter)
  • 3 tablespoons all-purpose flour (measured properly using the spoon and level method, not scooping the measuring cup)
  • 1 tablespoon semisweet chocolate chips


    1. In a medium bowl, whisk together sugar, melted butter, cocoa powder, milk, vanilla and salt until sugar has dissolved, at least 1 minute. Do not skimp on whisking or it'll end up grainy.
    2. Stir in flour and chocolate chips until it resembles a soft dough.
    3. Transfer to a 6 ounce ramekin or 12 ounce standard microwavable mug. Microwave on high for 40-45 seconds. The top should look set but may bubble slightly. Do not overcook!
    4. Cool for 10 minutes then serve immediately. Brownie is best eaten the day it's made.


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