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Sweeten up at-home date night with a fudgy, indulgent Gluten-Free Brownie in a Mug! This easy mug brownie recipe is a decadent dessert for two made with rich and fudgy, ooey gooey chocolate centers. Serve them warm with your favorite ice cream!
Gooey Gluten-Free Hot Fudge Mug Brownies
I love easy meals for two when it comes to date night at home. Especially desserts. Recipes like these 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.
Why I Love This Recipe
A chocolate brownie in a mug is the perfect gluten-free dessert! I love this recipe for so many reasons, to name a few:
- It’s Decadent: 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!
- It’s So 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.
- It’s Just Enough: 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:
- 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!
How to Make Gluten-Free Brownies in a Mug
This recipe makes just enough for two mug brownies. Here’s how to make them:
Melt: 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: 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 ideas.
Tips for Success
- Can I Make These Mug Brownies Without 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!
- My Brownies Sink 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!
- Be Careful to Not Over-Bake: 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.
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 suggestions:
- Caramel or chocolate sauce (for an adult twist, try my 5-Minute Bailey’s 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 and Reheat Baked Mug Brownies
If you’d like to save leftovers, or make these mug brownies in advance, you can 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.
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 Fudgy Brownie Recipes
- Flourless Peanut Butter Cup Brownies
- Flourless Cashew Caramel Cheesecake Swirl Brownies
- Fudgy Flourless Bailey’s Brownies
- Easy Gluten Free Brownies
- Gluten Free Red Velvet Brownies for Two
Gluten-Free Brownie in a Mug
- 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.