Gluten Free Brownie in a Mug

4.9 from 13 votes
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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 fudgy gluten-free brownie baked in a ramekin

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!

Gluten-free brownies in mugs with hot fudge centers.

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)!
A gluten-free brownie is spooned out of a white ramekin.

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.
Two empty ramekins and all of the ingredients to make mug brownies.

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.
A brownie baked in a ramekin on top of red and white cloth napkins.

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!
Fudge brownie in a ramekin with a pink spoon.

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:

A gluten-free brownie is spooned out of a white ramekin.

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.
A gluten-free brownie is spooned out of a white ramekin.

More Homemade Brownies

Want to try out some more fudgy brownie recipes? Check out these ones!

4.9 from 13 votes

Gluten Free Brownie in a Mug

This Gluten Free Brownie in a Mug recipe is the perfect decadent dessert for two. With fudgy, extra-chocolatey centers and crisp crackly tops, these chewy brownies are a guaranteed hit!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes


  • 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


  • 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.


  • 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.
Nutrition Facts
Gluten Free Brownie in a Mug
Amount Per Serving (1 brownie)
Calories 740 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 29g145%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 146mg49%
Sodium 186mg8%
Potassium 394mg11%
Carbohydrates 62g21%
Fiber 6g24%
Sugar 47g52%
Protein 9g18%
Vitamin A 858IU17%
Calcium 72mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


  1. Dottie Ricketson

    5 stars
    OMG I am in a sugar/chocolate coma as I write this because I literally just put my spoon down from eating this for my husband and my 15th anniversary dinner! So incredibly quick and easy and AMAZING! I was not familiar with your blog but will look at more recipes after that! HIGHLY RECOMMEND!!!

    1. I am so happy to hear this! I actually have a few other desserts for two like that! But your comment made me so happy and I am thrilled one of my recipes helped make your anniversary celebration special. My husband and I will be celebrating 15 years in August!

  2. 5 stars
    Whoa that is 24 tsp of sugar per serving. OK OK I get it. Sometimes you need a treat. So I am thinking how about 1-2 tsp of Ceylon Cinnamon in the Brownie? It cuts the sugar and chocolate works well with Cinnamon. And because Ceylon Cinnamon is subtle and not overly harsh like ordinary Cassia Cinnamon it works extremely well. It blends well with an aroma to die for. And finally pair it with a cup of Ceylon Cinnamon tea.

    1. Brianne Cupcakes & Kale Chips

      You hit the nail on the head! Sometimes it’s OK to indulge. 🙂 I love your idea about using Ceylon cinnamon, though!

  3. Judy

    This looks GREAT!! Do you know if I could sub Stevia for the sugar and Ghee or coconut oil for the butter?


  4. 5 stars
    This recipe is wonderful. I don’t use rice flour because of the arsenic and high glycemic index. I substituted the rice flour for sorghum flour and it worked great. I think I could also use millet. Thanks for sharing!

  5. Cheyenne

    Hi I love the sound of this. But none in my family is gluten intolerant. Could we substitute all purpose flour instead?

  6. ishwariya

    What can i substitute instead of rice flour and almond meal? i am not particular about gluten free… its a lowly recipe and dying to try it..

  7. How did I miss these?! They look sooo good! Definitely going to make these at some point! Think I’ll try a totally grain-free version and see if that works. And hey, I love the pictures and how they came out! 😀

  8. Cathy

    Hi, Just wanted to let you know I’m sharing your wonderful recipe in a Gluten-Free Recipe RoundUp tomorrow! Have a terrific weekend!
    Cathy at

  9. Hi Brianne! This looks absolutely delicious! Thank you so much for joining us and sharing at Best of the Weekend – pinned to our party board. Hope you are having a happy weekend!

  10. Nicole

    This looks amazing. I really want to try these but my son is allergic to almonds. Is there something I could use instead of the almond flour. I am new to gluten-free baking and really don’t know much about the different flours yet.

  11. Tiffany

    Hi – thank you so much for sharing – these look delicious! I was wondering if you thought I might be able to prepare these earlier in the day and put them in the fridge in the ramekins and then bake during dinner? I definitely plan to make them for Valentine’s day but would prefer not to interrupt the evening by making dessert! Thanks!

    1. Hmm, I haven’t tried that. Not sure how well it would work because the melted chocolate would re-solidify, but perhaps you could slightly underbake, then warm them up in the microwave or for a few minutes in the oven.

  12. EllenCF

    5 stars
    LOVE the advice on “if the sunken center bothers you fill it with Ice Cream”. Since I am carb restricted due to diabetes I’d fill it with whipped cream…. looks amazing!!!!!

  13. Laura

    Your post reminds me of my life right now. I use to have a goal for my blog that I would get better with my photo shoots but the older my daughter got and the more I started working the less time I had for my blog. I finally decided to not worry about the photography, that will come when I have time again in my life. (When ever that is) At least you know you have a sneaky treat in the freezer for those crazy days when you need some chocolate.

  14. You had me at gluten free, but I think these are the best darn brownies I’ve ever seen – pinning to make immediately! Thank you for sharing this recipe!

  15. Oh, yeah, these are winners!!! Ice cream is a PAIN to photograph, but thank goodness these brownies are gorgeous (and perfectly gooey) even without it 🙂

  16. Oh my! Just looking at that gooey chocolate center made my mouth water. Great job on the photos and I can relate to what we have to do for the photo sessions.

  17. Who in the world can quibble about a well in the middle of a brownie filled with fudgy goodness?

    Thank you for sharing the recipes for these gluten-free wonders, Brianne.

    Hope your Valentine’s Day includes a gift of rest for a hardworking blogger mom =)

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