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Sweeten up at-home date night with a fudgy, indulgent Gluten Free Mug Brownie! This easy brownie in a mug recipe is a decadent dessert for two made with rich, ooey gooey chocolate centers. Serve them warm with your favorite ice cream!
A Gooey Gluten Free Brownie in a Mug
I love easy meals for two when it comes to date night at home. Especially if dessert is involved. Recipes like this one, which makes fudgy chocolate mug brownies for two, have all the indulgence without the extra commitment of a full-sized dessert! My baking budget and my overloaded freezer are eternally grateful.
This lovely and perfectly puffed, crackly-topped gluten free brownie in a mug is so chocolatey and delicious. With its gooey, hot fudge center, it’s basically heaven in a ramekin!
This brownie recipe makes the perfect pair of sweet treats for you and your sweetie (even if that sweetie is also you!), ready to be served warm from the oven topped with ice cream.
And, if you happen to be looking for a traditional brownie recipe that will serve a crowd as well, try these gluten free brownies, these gluten free brookies, or these rocky road brownies!
Why You’ll Love This Brownie in a Mug Recipe
A chocolate brownie in a mug is the perfect gluten free dessert! I love this recipe for so many reasons, but here are just a few:
- Decadently fudgy. These brownies are perfectly crisp and crackly on top with warm, fudgy, melty chocolate insides. They’re deliciously rich and decadent, yet so simple to make!
- Easy. This brownie recipe calls for simple ingredients and quick, no-fuss baking. Plus, the results are incredible! That’s my kind of easy dessert.
- Perfect serving sizes. This recipe makes just enough for two indulgent mug brownies, meaning you’re not left with a pan full of leftovers afterwards (while extra brownies doesn’t sound like a bad thing, tell that to my freezer full of Christmas cookies)!
What You’ll Need
Here are the ingredients for these ooey-gooey gluten free fudgy brownies for two. Check out the recipe card below for exact amounts.
- Semi-Sweet Chocolate Chips: You’ll need chocolate chips for the chocolate brownie batter as well as a couple of extra tablespoons for the melted chocolate filling. Be sure to use semi-sweet chocolate, as milk chocolate won’t offer the same texture when melted.
- Gluten Free Flour: I use a combination of gluten free alternatives like almond flour (or almond meal) and brown rice flour for this mug brownie recipe.
- Sugar: Regular granulated sugar always yields the most consistent results when baking.
- Vanilla Extract: For the best and most natural vanilla flavor possible, stick with pure vanilla extract!
- Butter: I usually opt for unsalted butter, but salted will work too – feel free to omit the extra salt if you go this route.
- Egg: To add moisture and to bind all of the ingredients together.
- Salt: Kosher salt or table salt are my go-tos.
How to Make a Gluten Free Brownie in a Mug
This recipe makes just enough for two mug brownies. Here’s how they come together:
- Melt the butter and the chocolate. First, use a double boiler to melt together the butter and chocolate chips. Remove the chocolate from the heat once you have a smooth consistency.
- Combine the rest of the ingredients. Cream together the egg and sugar. Slowly add in the melted chocolate while continuing to whisk, followed by the salt, vanilla, and both flours.
- Divide the batter. Divide the batter between two ramekins. I place my ramekins on a baking sheet for convenience, and also just in case there’s any batter overflow during baking. Once filled with batter, gently press a tablespoon’s worth of chocolate chips into the center of each ramekin.
- Bake. Bake the brownies in a preheated oven until they’re not quite set and the tops crackle a little. Give them a minute or so to cool once they’re out of the oven, then serve right from the mug! Toppings like vanilla ice cream come highly recommended! See my suggestions later on for more ideas.
Tips for Success
See? Super easy – you’ll be done in half an hour! I do have just a few more tips to share with you, though, to make the mug-brownie-making process even easier:
- Be careful not to over-bake the brownies. Over-baked brownies will become dry and chewy around the edges. Keep an eye while they’re in the oven (note that not all ovens are the same!) and take them out once they start to crackle. Keep in mind that they’ll continue to set up as they cool.
- Don’t over-mix the batter. This will lead to brownies that are tough and chewy.
- Make the brownies in cupcake tins if you don’t have ramekins. Standard-sized ramekins can be found in most kitchen supply stores. However, never fear, you can make these brownies without them, too! Use a greased cupcake tin, without paper cupcake cups. You can also use regular ceramic mugs (just make sure they’re oven-safe). As a last resort, pour the batter into a small baking dish, bake, and dig in with two spoons!
- Don’t worry if the brownies sink a little bit in the middle. Since this recipe involves melted warm fudge in the center of the brownies, a little collapsing is normal and expected! The overall texture will still be fudgy and unaffected. If anything, it’s the perfect excuse to fill up the “dip” of your mug brownie with ice cream!
Topping Ideas
I love to keep it classic and top my brownie in a mug with vanilla ice cream, or whipped cream when serving. But there are tons of topping ideas to try! Here are some more suggestions:
- Caramel or chocolate sauce (For an adult twist, try my 5-minute Baileys hot fudge sauce!)
- Milk chocolate or white chocolate chips, or peanut butter chips
- Powdered sugar, or even Mexican chocolate spice mix
- Homemade ice cream (Try easy no-churn ice cream recipes like this Nutella toffee ice cream, or vanilla bean cheesecake ice cream!)
- Chopped pecans, almonds, cashews, or hazelnuts
- Crushed pistachios
- Mint chocolate chunks
- Shredded coconut and dried pineapple
How to Store & Reheat Mug Brownies
If you’d like to save leftovers, or make these mug brownies in advance, you can!
- To store. Store the baked brownies airtight at room temperature for 3-4 days, or up to 5 days in the fridge. Either cover the ramekins so that they’re airtight, or remove the brownies and store them in a container.
- To reheat. When you’re ready to serve, heat the brownies in the microwave for a few seconds until the chocolate is melted and the brownie is warmed through.
More Homemade Brownies
Want to try out some more fudgy brownie recipes? Check out these ones!
- Flourless Peanut Butter Cup Brownies
- Flourless Cashew Caramel Cheesecake Swirl Brownies
- Fudgy Flourless Bailey’s Brownies
- Gluten Free Red Velvet Brownies for Two
Gluten Free Brownie in a Mug
Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 2/3 cup semisweet chocolate chips + 2 teaspoons extra
- 1 egg
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons almond flour or almond meal
- 1 tablespoon brown rice flour
- Optional ice cream or whipped cream for serving if desired
Instructions
- Preheat oven to 325°F and place two 6-ounce ramekins on a baking sheet (just in case).
- Melt the butter and 2/3 cup chocolate chips in a medium bowl over simmering water and stir until smooth. Remove the bowl from the pan and let cool.
- Combine the egg and sugar in a medium bowl and whisk until thick and lighter in color.
- While whisking, gradually add the melted chocolate, then whisk in the salt, vanilla, almond meal, and rice flour.
- Divide the batter between the two ramekins and place 1 tsp chocolate chips in the center of each ramekin, pressing down lightly.
- Bake at 325°F for 20-25 minutes or until not quite set, and the tops crackle.
- Let cool slightly before serving, topping with ice cream or whipped cream, if desired.
Notes
- To store. Store the baked brownies airtight at room temperature for 3-4 days, or up to 5 days in the fridge. Either cover the ramekins so that they’re airtight, or remove the brownies and store them in a container.
- To reheat. When you’re ready to serve, heat the brownies in the microwave for a few seconds until the chocolate is melted and the brownie is warmed through.
Did you make this?
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Can we sub cup 4 cup GF FLOUR? If I was to quadruple this recipe (making for 8), is it just as easy to multiply everything by 4? Thanks!!!
I will be honest, I have never tested either of those things. I think you could use Cup4Cup for the rice flour, but the almond flour keeps it from getting too dry while providing structure. I think multiplying would work fine. If you want a full batch of brownies, my full-size recipe is similar and can be baked in a square or rectangle pan – https://cupcakesandkalechips.com/gluten-free-brownies/