This vegan chocolate mug brownie has been knocking around on the blog since it’s inception in 2014. This was a recipe originally pioneered by my sister Caitlin when she worked on the blog with me, and I thought it deserved a refresh. It was lovely to look back at the original blog post to see how far the blog has come from its blogger days. It’s been 7 years since we started and I am so proud of what we achieved here.
The recipe is offensively quick to make. When I say offensively, I mean offensively. You can get this recipe together in approximately 4 minutes (I timed it). The actual cooking of the brownie is in the microwave and takes 70 seconds, even less if you fancy an even gooier brownie.
The original recipe called for caster sugar, which I switched for brown to make it much richer and less overtly sweet. I switched out the water for milk to add more creaminess too. I also upped the chocolate chip ratio to brownie because chocolate chips are always the best bit, right?
This vegan chocolate mug brownie recipe belongs in your arsenal. Hungover? Easy to pull together. Ill? Super soothing. On your period? This will help take the pain away.
A 5 minute easy, vegan chocolate fix
- 40 g Vegan butter
- 60 g Brown sugar
- 10 g Cocoa powder
- 50 g Plain flour
- 20 g DF Milk
- 15 g Dark chocolate chips
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Melt the butter in your mug, this should only take 20 seconds.
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Add in your milk to the butter.
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Add in the rest of your ingredients and stir to combine.
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Place in the microwave for 60-70 seconds (10 seconds longer if your microwave is lower than 800W)
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Leave to cool for 5 minutes then eat!