World’s Best, Easiest, 5-Ingredient Mug Brownie

Okay, I know it’s been done to death, but this mug brownie is worth it. It’s fudgy and moist, and we share realistic tips on how to not get lumps. Only 5 ingredients! Perfect for a last minute Valentine’s treat!

World's Best, Easiest, 5-Ingredient Mug Brownie


Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1

Ingredients

  • 3 Tbsp sugar
  • 2 Tbsp flour
  • 1 ½ Tbsp cocoa powder
  • 2 Tbsp salted butter
  • 2 Tbsp 2% milk

Instructions

  1. In a small bowl measure out sugar, flour, and cocoa powder.
  2. Add milk and butter to your mug and microwave 30 seconds. The butter should be almost completely melted.
  3. While the mug is in the microwave whisk the dry ingredients together. This will help break up lumps.
  4. Pour the milk and butter into the bowl with the dry ingredients. Whisk until combined, 30-60 seconds.
  5. Pour the mixture back into the mug, making sure to scrape the bowl.

  6. Microwave for 60 seconds. Center should look a bit molten, but when you tip the mug the brownie should not slide around. 

  7. If your brownie slides, microwave it in 5 second bursts until it stays still when tilted. Let it cool for about 2 minutes before eating.

Recipe Notes

  •  It may seem like a hassle to use a bowl for mixing, but you will get a much smoother brownie with no lumps. Trust me, you will spend more time trying to mix it in your tiny mug and you will end up frustrated and still have lumps. 
  • You do not need to sift your ingredients. Whisking them is enough to get a smooth batter.

I have tried a lot of mug brownies out there, and I decided there’s room for improvement. There has been way too much flour in every brownie recipe I tried; we’re not making a mug cake here, folks. Also, people use too many ingredients. You don’t need a pinch of salt when you use salted butter. You can’t taste a drop of vanilla so just leave it out. I don’t care for using part of an egg because I’m never going to remember to use up that partial egg in my fridge. The good news is leaving out the egg makes these even fudgier. We’ve broken it down to the basics. You’re welcome.

My husband is a brownie addict, so this recipe is dedicated to him. It’s such a fun treat and so easy to make. I just have to exercise self control to not make it too often.

The batter fills up about half of an 8 oz mug. It is the perfect size for one person with just enough room for ice cream or whipped cream if that’s your thing.

I had to double it up because I’m a food blogger and it looks pretty intense dripping down the sides like that. Not super realistic but definitely drool worthy.

And obviously you have to top it off with some ice cream, chocolate sauce, and a cherry. I would go for some caramel and nuts instead of that chocolate sauce. Just dreaming out loud.

We don’t normally keep ice cream in the house because then we eat ice cream every day. My husband told my daughter, “Thank mommy’s blog that we have ice cream.” To which she dutifully responded, “Thank you mommy’s blog.” My whole family loves you awesome readers! Thanks guys!

Enjoy!

World's Best, Easiest, 5 Ingredient Mug Brownie – Get Hooked on Cooking – Okay, I know it's been done to death, but this mug brownie is worth it. It's fudgy and moist, and we share realistic tips on how to not get lumps. Only 5 ingredients! Perfect for a last minute Valentine's treat!

Breakfast Quesadillas

Breakfast quesadillas are my favorite quick breakfast. They are so simple but ridiculously satisfying and incredibly versatile. There’s nothing like a crispy corn tortilla paired with melty cheese and a rich egg. Instructions are included for a runny yolk and a firm, but creamy, yolk.

Breakfast Quesadillas


Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 2 corn tortillas
  • ¼ cup grated cheddar cheese
  • 1 large egg
  • 2 Tbsp grated cheddar cheese
  • salt

Instructions

  1. Preheat a non-stick skillet for 5 minutes. Temperature depends on the desired doneness of your yolk. See notes below.
  2. Have all your ingredients right by the skillet so you can work quickly. Spray skillet with non-stick cooking spray. Place 1 tortilla in the middle of the pan.
  3. Sprinkle ¼ cup cheddar in the middle of the tortilla. Spread the cheese out in a circle leaving about a 2 inch circle of empty tortilla in the middle.
  4. Crack the egg into the hole in the cheese. Sprinkle 2 tablespoons of cheese on top of the egg. Sprinkle with salt.
  5. Top with second tortilla. Spray with cooking spray. Cook according to directions below depending on the desired doneness of your yolk.

For runny yolk:

  1. Turn your stove to medium heat. After assembling quesadilla cover the pan and cook for 2 minutes. Flip quesadilla and cook uncovered for 2 more minutes.

For firm and creamy yolk:

  1. Turn your stove in between medium and medium-low heat. After assembling quesadilla cover the pan and cook for 4 minutes. Flip quesadilla and cook uncovered for 3 more minutes.

These delightful little breakfast treats were first introduced to me years ago when my husband and I were white water rafting and we were served breakfast quesadillas. I’ve been making them ever since, mostly with leftover scrambled eggs. But I like the idea of having a whole egg in the middle and I finally got the method down.

My husband likes his yolks runny, which is hard to do in a breakfast quesadilla. The tricky thing is the egg can run out the side when you flip your quesadilla. But if you wait until the egg is set to flip it, the yolk cooks through while you’re crisping the second side. This is the beauty of the cheese ring. The cheese melts around the egg and holds it in place for the flip. So your egg is still runny but it doesn’t run out the sides. Then when you cut into it, you get golden lava perfection.

When I was a kid we only ate our eggs scrambled and we always cooked them until they were dry. I distinctly remember my first exposure to over easy eggs. I was 13 or 14 and I was at a sleepover and there was a huge platter of over easy eggs served with breakfast and I thought it was the strangest thing I had ever seen.

We didn’t watch much TV, and that was before I started browsing the Internet for recipes, but it still surprises me that I had no exposure to runny yolks before that. Now you can barely glance at your phone without seeing a sunny-side up egg on a piece of avocado toast.

I still don’t love my yolks runny, although I will eat eggs that way now instead of having some crazy identity crisis. My ideal breakfast quesadilla has a yolk that is set, but creamy.

Check out all that cheese!

Yum! I like to serve these plain with fruit on the side, but my husband likes to load his up with salsa, hot sauce, sour cream, etc. You could also add cooked sausage or veggies inside the quesadillas. Make these your own! But, most importantly, make them! Love them! Be happy, and eat cheese!

Enjoy!

Breakfast Quesadillas – Get Hooked on Cooking – Breakfast quesadillas are my favorite quick breakfast. They are so simple but ridiculously satisfyingly and incredibly versatile. There's nothing like a crispy corn tortilla paired with melty cheese and a rich egg. Instructions are included for a runny yolk and a firm, but creamy, yolk.