Enjoy an amazing GF chocolate dessert in only one minute! This gluten-free mug brownie recipe has the perfect balance of texture - rich and fudgy without being undercooked and goopy. Discover many easy tricks right here, along with versatile options for egg-free, vegan, dairy-free, or cakey single-serving dessert!
Grease a microwave-safe 10 ounce mug or ramekin with nonstick cooking spray. With a fork whisk together the egg yolk, brown sugar, oil, milk, and vanilla extract until smooth.
1 egg yolk, 3 tablespoons light brown sugar, 1 ½ tablespoons oil, 1 tablespoon milk or non-dairy milk, ¼ teaspoons vanilla extract
Add the gluten-free flour, cocoa powder, salt, and baking. Stir well, making sure to scrape the bottom of the mug to get the dry ingredients worked in.
2 ½ tablespoons gluten free all purpose flour, 2 tablespoons unsweetened cocoa powder, pinch salt, pinch baking powder
Stir in 1 tablespoon chocolate chips. Sprinkle the remaining ½ tbsp on top. In a 1000 watt microwave, cook for 1 minute, or until the top is just firm and shiny, being careful to not overcook. If you have a lower wattage oven, it will need up to 30 seconds longer. Let rest for 1 minute before enjoying.
1 ½ tablespoons miniature semi-sweet chocolate chips
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Notes
Vegan Modifications
The easy option is to replace the egg yolk with 2 additional tablespoons of dairy-free milk and be sure to use dairy-free chocolate chips. I do want to point out, though, that it does change the texture.The brownie will be a little more condensed and doesn't rise as much as made with the egg yolk. Also, it gets fairly more gooey, which isn't necessarily a bad thing. Because there is more liquid, you will need to microwave the brownie for about 30 seconds more.Swap out the milk for your favorite dairy-free variety and use non-dairy chocolate chips.