Molten Brownie Mug Cake

5 from 1 vote

A quick, single-serve high-protein brownie with a molten chocolate center—made in under 2 minutes in the microwave or baked for a cakier version. Gooey, cozy, and fully customizable.

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Prep Time 2

Cook Time 12

Total Time 14

SERVINGS: 1

Ingredients

▢ 1 scoop chocolate protein powder
▢ 2 tbsp oat flour or all-purpose flour
▢ 2 tbsp maple syrup or honey
▢ ¼ cup milk of choice
▢ 1 tbsp melted butter or coconut oil
▢ ¼ tsp baking powder
▢ ½ tsp vanilla extract
▢ 1 square dark chocolate or 1 tbsp chocolate chips

US Customary - Metric

Instructions

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In a microwave-safe mug or oven-safe ramekin, stir together protein powder/cocoa powder, flour, maple syrup, milk, melted butter, baking powder, and vanilla until smooth.
Press the chocolate square or chips into the center of the batter.
Microwave option: Heat for 50–60 seconds until the edges are set but the center is still slightly gooey.
Oven option: Bake at 350°F for 10–12 minutes, until just set around the edges and gooey in the middle.
Let sit for 1 minute before digging in. Top with ice cream, Greek yogurt, or peanut butter if you’re feeling wild.

Notes

• Microwave timing is everything. Start at 50 seconds and increase in 5 second intervals so the center stays molten.

• The mug cake will continue to set as it rests. Let it sit for one minute before eating for the best texture.

• Use a deep mug or ramekin to prevent overflow as the cake rises while cooking.

• Press the chocolate into the center rather than mixing it in. This creates the molten lava effect.

• For a bakery style finish, use the oven method for firmer edges and a gooey middle.

• This recipe is best enjoyed fresh. If storing, refrigerate for up to one day and reheat gently for 10 to 15 seconds.

Nutrition