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Brownie Batter in a Mug

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Very, Very Exciting Recipe Update:

A short time after I published this recipe, Trim Healthy Mama reached out and asked if they could use it in their book! This was a dream come true – I still can't believe I get to see one of my favorite recipes in print! You can find it on page 405 of Trim Healthy Table!


Brownie Batter Cake in a Mug - this is a healthy take on gooey brownie batter! THM "S"

This low-carb brownie batter in a mug has become my go-to dessert for chocolate cravings! I love quick desserts. I especially love to make smaller serving desserts to ensure that:

a) I don't eat too much (even healthy desserts can lead to calorie overload);

b) I can practice my ninja skills and try to make these without one of my five kids seeing (and subsequently stealing) my special treat;

c) I can fake my people out and make them think I'm eating something horribly unhealthy. I (usually) end up confessing that this is actually a healthy dessert, but by then, it's too late, and I've eaten it all. (Don't worry, it's easy enough to make a second brownie, and I'll totally do it! I'm not THAT selfish). 

After my single-serving chocolate chip cookie recipe, I wanted to tackle a brownie – well, not a brownie, exactly, but gooey brownie BATTER. I came up with TONS Of brownie-in-a-mug-type recipes, but when I finally got to this one, I knew I'd found a winner. It looks cooked, but the inside stays gooey and delicious, more like brownie batter. This is REALLY chocolate-y. 

Brownie Batter Cake in a Mug - this is a healthy take on gooey brownie batter! THM "S"

You definitely won't want to cook this longer than 40 seconds to a minute, because overcooking changes the texture and messes with the flavor. At about 30-40 seconds, you'll want to pull this out of the microwave and look for a gooey consistency – that's when it's perfect! Let it cool, and then enjoy the brownie-battery goodness. Tasting this cold, it tasted like brownie batter, but I think it just needs a little heat to blend the flavors. Microwaving it for about 30 seconds was just long enough to melt the chocolate chips a little – so you have options! I just want to note here that this is not a recipe for a baked cake or muffin in a mug – it's supposed to be gooey!

This recipe is egg-free, so if you worry about eating undercooked eggs – you can stop. Worrying about that, I mean. Because there are none in this recipe. The end. 

I did notice a HUGE difference when I tested this with Hershey's cocoa powder vs. a nicer one – the better quality cocoa powder makes it taste way better, so I really recommend going with something like Ghirardelli. But I think it tastes good either way – the better cocoa powder just gives a little extra something. 

This is a Trim Healthy Mama “S” recipe.

5.0 from 11 reviews
Brownie Batter in a Mug
Prep time
Cook time
Total time
Brownie Batter in a Mug - low-carb, gluten-free, sugar-free, dairy-free, and egg-free - but full of flavor!
Recipe type: Dessert
Serves: 1
  • Wet Ingredients:
  • 1 Tablespoon melted coconut oil
  • 3 Tablespoons unsweetened vanilla almond milk
  • ½ tsp vanilla extract
  • Dry Ingredients:
  • 1½ Tablespoons cocoa powder (you can reduce to 1 T cocoa powder if you don't want it to be as intense)
  • 1 Tablespoon THM Gentle Sweet OR 2 tsp Swerve plus a good pinch of pure stevia extract
  • 2½ Tablespoons THM Baking Blend
  • ¼ tsp baking powder
  • 2 pinches of salt
  • 2 Tablespoons Lily's Baking Chips
  1. Melt coconut oil (I like to melt mine in the ramekin or mug I'll be using to make the brownie batter; that way I don't have to spray it with cooking spray) and cool.
  2. Meanwhile, mix dry ingredients well in a small bowl.
  3. Add vanilla and almond milk to melted coconut oil and stir to combine.
  4. Add dry ingredients to wet and mix thoroughly.
  5. Stir in Lily's chocolate chips. You may want to taste your mixture here to check the sweetness.
  6. Pour into a microwave-safe ramekin or mug.
  7. Microwave for 30-40 seconds. It should puff up a bit, but still look undercooked. You may microwave up to a minute, but I don't recommend anything past that.
  8. Let it cool before eating.
Nutrition Information
Serving size: 1 Sugar: 0

If you just can't get enough of brownies, All Day I Dream About Food has a fantastic round-up of full batches of low-carb brownies!

Linked up at OrgJunkie's Menu Plan Monday

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  1. Would this be a fuel pull desert. I want to try it but I didn’t know how to plan it.

  2. This is an amazing brownie in a mug. My favorite brownie was the under cooked middle square. This is SO very close it completely cures my chocolate craving! Thank you so much. I have tried lots of brownie recipes since starting on THM back in July of 2016 and this is the first one that is even close to the real thing!!!

  3. This is by far my favorite chocolate thm dessert! Sometimes I even put a few chocolate chips on top when it’s cooling 🙂 Thank you so much for this recipe!!!

    1. You can’t go wrong with extra chocolate chips! I’m so glad to hear you liked this one! Thanks for taking the time to let me know!

  4. Would it still work to use 85% dark chocolate if I do not have sugar free chocolate chips?

  5. I haven’t tried this yet, but am definitely looking forward to it! Question– Do you only use the stevia if you use the Swerve to sweeten it? Or do you use it if you use Gentle Sweet too? I was confused by that and want to make it correctly.

    1. Haven’t tried it personally on this recipe but I’ve put other mug cakes in the toaster oven for about 10 minutes so I’m guessing maybe 5 minutes in the oven (at 350 degrees, maybe) or toaster oven might work 🙂

      I’m really looking forward to trying this recipe!!!

  6. Oh my goodness… hands down the best chocolate lava cake I have tasted. I like the THM volcano mud slide muffin, but really, it does not remotely compare to this brownie. Thanks for sharing, and giving me an amazing treat for this chocolate loving girl!

    1. There are homemade baking blends like this one that could work! I’ve only ever tried it with the original, though, so I can’t guarantee the results.

  7. OMGeeee, thanks for sharing in your “Just Desserts” email yesterday. This is SO GOOD!!! I took my littles on a long walk last night and they asked for s’mores for a treat. I wanted to eat one, but remembered your email from earlier in the day. Going on my favorites list for sure!

    1. YAY! Thanks for letting me know you liked it, Ivy! It’s one of my favorites, for sure, and I’m so glad to hear it helped you resist the s’mores!

  8. I just tried this and it’s great!! Plus so fast and easy! I’m out of THM baking mix so I used coconut flour which is pretty good and I used one teaspoon of Xylitol and 3/4 teaspoon of Truvia. Just right! I am kind of wanting some no sugar whipped cream to top it with…..

    1. Hi Linda! That’s a great idea to add the whipped cream! I usually just throw a pinch of stevia and a dash of vanilla in while I’m whipping the heavy cream.

  9. WOW!!!! So yummy! So great!
    My one year grandson was taking his nap and I had a craving for something yummy and in the Trim Healthy Mama Table cookbook I found this recipe!
    This is amazing! Its going to be my go to dessert when I need one!
    Thank you!!!!


  11. Amazing recipe! I grew up eating the THM version of muffin in a mugs, and this is by far my favorite! Thanks for sharing!

  12. Love this recipe! It is my go-to after and S supper when I want something more, or need a chocolate fix. IMHO, it is best undercooked (lave-cake like…mmmmm!), but when I did use the whole minute and it was too done, I poured some more almond milk over the top (kind of like with oatmeal), and that rescued it! One question…why the GS instead of SS?

  13. I’ve had my gallbladder removed and weight loss surgery so I can’t always tolerate as much fat. To keep this recipes as an option, I tried using pumpkin puree instead of the oil and cutting the chocolate chips back to 1 TBS. It still tastes great and has the batter texture. The pumpkin has about 1.1 grams of carbs depending on the brand. Part of that is fiber. I think the alterations make it a fuel pull or a light S depending on the fat content of the cocoa powder. Thanks for a versatile recipe.

    1. Thank you for sharing this tip! I was just wondering if I could lower the fat content and still have a fudgy treat. I love the original but sometimes need to use a bit less fat.

    1. I’m sorry, Sylvia, but I’ve found that a microwave is necessary for the “Brownie Batter” consistency! When it is baked in the oven it is more like a dense brownie, but I think it still tastes good!

  14. Wow! Thank you for the recipe! I had to modify since I didn’t have the same flour, sweetener, or coconut oil. I used regular flour, added 1 tbsp flaxseed meal, and added 1 tbsp maple syrup. Nonetheless, it came out cake-like and the flavor is on point. Thanks again!

  15. This is fabulous! I just started back on THM path after gaining almost 30 lbs and my family isn’t helping.. add made brownies and they were calling my name.. this saved me!

  16. This is my new favorite brownie snack. It’s hands down the best. Tonight, I had some Lily’s peppermint chips, so I put 1 T semi sweet chocolate chips and 1 T peppermint chips and it was amazing!! I always pick up a bag or two of the seasonal Lily’s chips at Walmart and I also have raspberry ones that I’m thinking would be great. Thank you for sharing…this keeps me out of the chewy fudge brownies my boys insist on having!

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