Dairy-Free Mug Brownie Recipe

It’s been several years since the mug dessert craze hit, but fast and easy desserts never go out of style, do they? This dairy-free mug brownie is the perfect single-serve treat, especially when cravings strike right now. It takes just a few minutes to whisk the ingredients together, and 1 minute in the microwave. And today, I’m updating this classic recipe with additional recipe options and notes.

Dairy-Free Mug Brownie with Single-Serve Sundae Options

As mentioned in the recipe, this makes one very BIG brownie. I usually eat just half at once or split it with my husband. But as noted, you can simply halve the recipe if you want a more petite dessert. Here are some more options and answers to your FAQs.

Where’s the Baking Soda? Does it Need Baking Powder? What about Eggs?

The recipe is correct as written! You don’t need baking soda, baking powder, eggs, or any other leaveners in this dairy-free mug brownie recipe. Leaveners turn it into more of a cake. Leaving them out ensures a fudgier experience.

Why did You Make this Dairy-Free Mug Brownie so Big?

I found that smaller brownies didn’t come out quite as fudgy and didn’t fill out my very large tea mugs very well. As mentioned in the recipe, you can halve the recipe, enjoy half now and half later, or indulge!

Does this Mug Brownie work in the Oven?

It does! I divide the batter between two small ramekins and typically sprinkle on a few dairy-free chocolate chips, just because. You can also bake the recipe in just one ramekin, if preferred. Bake the brownie at 350°F for around 20 minutes or more (time will vary depending on ramekin size) or until a toothpick inserted in the center comes out relatively clean.

Can I Use Less Sugar or Another Sweetener?

The sugar adds sweetness and also helps to tenderize the brownie. So I don’t recommend reducing it. If you must, you can reduce it to 3 tablespoons for a darker chocolate brownie, but this does affect the moisture level a little. On the other hand, you can substitute coconut sugar for the plain sugar if you prefer. I like to grind it in my spice grinder before adding to help ensure those larger crystals are evenly dispersed in the batter.

Can I Use Carob instead of Cocoa Powder?

Definitely! Carob powder works as a great 1:1 substitute for cocoa powder in this recipe.

What Milk Beverage do You Recommend for this Recipe?

I use unsweetened coconut milk beverage, but most types will work just fine. I’ve tested it with almond milk with good results.

What Toppings do You Recommend for Dairy-Free Mug Brownie Sundaes?

For the Dairy-Free Ice Cream, the sky really is the limit. Most flavors go great with this dairy-free mug brownie. But here are my top choices for pairing:

Mint Chip: My favorites are Ripple, So Delicious, and O’MY. Or I make it with my recipe in Go Dairy Free: The Guide and Cookbook.
Cookies ‘n Cream: We enjoy Ripple, So Delicious Chocolate Cookies ‘n Cream, and my recipe for Dairy-Free Cookies ‘n Cream Ice Cream.
Peanut Butter or Caramel: Like So Delicious Salted Caramel Cluster or my Dairy-Free Peanut Butter Ice Cream Recipe.
Vanilla: See our guide to The Best Dairy-Free Vanilla Ice Cream Brands.

If you also want to drizzle on a Dairy-Free Dessert Sauce, I recommend these easy toppings recipes:

Special Diet Notes: Dairy-Free Mug Brownie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

For a gluten-free dairy-free mug brownie, feel free to sub your favorite gluten-free flour blend. While a flour blend with a little xanthan or guar gum will help it set up a little better, it’s okay if you don’t have a binder. Since you’ll be eating it in the mug, a little crumbling doesn’t hurt! Alternatively, you can substitute gluten-free oat flour. I use oat flour in my Triple Chocolate Mug Muffin Recipe.

Dairy-Free Mug Brownie

Prep time

4 mins

Cook time

1 min

Total time

5 mins

This might be a single-serve recipe, but it makes one very big brownie. You might want to share! Or you can divide the recipe in half. But start with just 45 seconds if making a half-size mug brownie, and heat in additional 10 second intervals until it reaches your desired doneness.

Author: Alisa Fleming

Recipe type: Dessert

Cuisine: American

Serves: 1 big brownie

Ingredients

¼ to ⅓ cup whole wheat pastry flour or all-purpose flour (see Flour Note below)
¼ cup sugar
2 tablespoons cocoa powder
Pinch salt
3 tablespoons unsweetened dairy-free milk beverage (I use So Delicious Coconut)
1 tablespoon oil (I use melted coconut oil)
¼ teaspoon vanilla extract
Dairy-free ice cream, for serving (optional)
Dairy-free chocolate sauce, for serving (optional)

Instructions

In a small bowl, whisk together the flour, sugar, cocoa powder, and salt until the cocoa powder is fully incorporated.
Stir in the milk beverage, oil, and vanilla until combined.
Pour the mixture into a microwave-safe, 12-ounce mug and microwave on high for 60 to 75 seconds. 60 seconds leaves it a little more fudgy, 75 seconds sets it up like a slightly dense/fudgy chocolate cake.
Top with dairy-free ice cream and drizzle with chocolate sauce, if desired. See the post above for more sundae options.

Notes

Flour Note: ¼ cup flour will make for a fudgier, sweeter brownie, while ⅓ cup will give you a cakier brownie. See the post above for gluten-free options.

Mint Chocolate Sundae Option: Add a sacant ⅛ teaspoon peppermint extract (about 8 to 10 drops) along with the vanilla extract. Serve topped with dairy-free mint ice cream.

Nutrition Information

Serving size: 1 big brownie Calories: 456 Fat: 16g Saturated fat: 2.7g Carbohydrates: 80.3g Sugar: 50.4g Sodium: 192mg Fiber: 4.3g Protein: 5.4g