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This vegan mug brownie recipe is the perfect solution when you want a brownie but don’t want an entire batch of brownies. It makes the perfect single-serve brownie!

I’m always looking for little single serving desserts for when you want just a little treat. And this easy vegan mug brownie recipe totally hits the sweet spot!

I think this has the BEST brownie texture, it’s not an overly fudgy brownie, but it’s also not cake-like but a perfect combination of the two.

Why you’ll love this recipe

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• It’s made with simple ingredients you likely have on hand.
• It’s perfect for when you have a sweet tooth but only want a single serving cake or brownie.
• It’s full of delicious chocolate flavor.
• Tastes great with a scoop of vegan ice cream.

Ingredients and substitutions

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Check out the recipe card at the bottom of this post for the full recipe.

• Unsweetened cocoa powder- you can use regular or dark here. The dark makes it have an even richer chocolate flavor and a darker color. Both are good.

• All purpose flour- this works great in this recipe, but if you need it to be gluten-free you can substitute in a gluten-free flour blend or try using oat flour by grinding oats. The texture will be a bit different than the all purpose flour.

• Brown sugar- I love the flavor this brings and the texture to the brownie. You can use coconut sugar if you’d rather but I would stick to brown sugar for the best results.

• White sugar- I think combined white sugar and brown sugar leads to the best combination, but if you’ve run out of one or the other, you can use all one sugar in a pinch.

• Baking powder helps give the recipe a bit of a lift. I wouldn’t leave this out.

• Pinch salt- a super small amount of salt goes a long way. If you need to, you can leave this out, but it helps enhance the chocolate flavor.

• Peanut butter- I wouldn’t leave this out, but you can make it nut-free if you need to by using sunflower butter. You can also use almond butter if you prefer the flavor, but it will shine through a bit. You could use chunky peanut butter if you like peanut chunks in your brownie.

• Vegan butter- if you’re out, you can use some oil, something mild like vegetable oil or canola oil. I would try to stick with the vegan butter, however, if you can.

• Non dairy milk- I almost always use almond milk because that’s what I have on hand, but you can use soy milk, cashew milk, oat milk, or whichever your favorite plant-based milk is. I wouldn’t sub this with water.

• Vanilla extract- this adds a really nice flavor to the brownie.

• Vegan chocolate chips- these are a must for a chocolatey burst of flavor. If you’re trying to cut down on calories, you can lessen the amount, but it tastes best with a little bit more. Make sure you put a couple of the top; it makes it look better.

How to make this delicious vegan mug brownie

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Step 1-

Preheat your oven to 350 degrees. Grease a small oven-safe mug or ramekin and set it aside.

Step 2-

Take a heat-safe bowl and add your peanut butter and vegan butter. Melt in the microwave until the vegan butter is just melted and the peanut butter is melty.

In a small bowl combine the dry ingredients.

Step 3-

Add the remaining ingredients minus the vegan chocolate chips and stir until combined. Now add the vegan chocolate chips and stir.

Step 4-

Get your prepared ramekin and add your batter, smooth the top, add a few more chocolate chips to the top, and bake for 25-30 minutes or until a toothpick comes out mostly clean. I like to underbake mine slightly.

Step 5-

Let it sit on a cooling rack until it’s cool enough to enjoy. You can add a scoop of ice cream or eat as is.

Expert Tips and Tricks

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• Don’t over-mix the brownie batter.
• Grease the bottom of the mug well so that it doesn’t stick to the mug.
• I prefer to use a ramekin because mugs vary so much in size.
• If you’re using a mug, make sure to watch the baking time because of the varied size.

How to Serve

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This is best served while it’s still slightly warm. You can eat it as is or add a scoop of your favorite vegan ice cream. There is no wrong way to eat a fudgy brownie.

How to store and freeze

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Storing–

I don’t think you’ll be doing much storing with this since it’s an individual brownie, but if you need to, you can place it in an airtight container on the counter for up to 3 days. 

Freezing-

I have never frozen this since it hasn’t lasted that long, but you could. I would underbake it slightly, let it cool completely to room temperature, then carefully remove it from its ramekin and place it in a freezer safe container for up to 3 months.

 Let it sit on the counter to defrost, then heat at half power in the microwave for about 30 seconds or until warm. 

Variations and Ad-ons

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• You can use dark cocoa powder or regular cocoa powder, depending on how dark you want your brownie to be.
• You can use a different extract if you want to change the flavor.
• Add mix-ins like crushed Oreos, peppermints, vegan white chocolate chips, crushed vegan candy bars, or whatever you like.

Recipes you may like

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• Vegan Funfetti Cake
• Easy Vegan Fudge
• Vegan Hand pies

If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

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