5-Minute Mug Brownie (Vegan & Gluten-Free)

There are few things, in my eyes, that beat the taste of a freshly baked brownie. Warm, dense, chocolatey, and just a tad undercooked… Pure sweet bliss.

The thing about brownies, though, is that if you want to bake them yourself… you’re making a whole batch. And if you don’t have a whole batch’s worth of friends to share them with, you better believe you’re going to be tempted to eat them all. Not to mention the fact that they take an entire half of an hour to make!

Well, maybe those things aren’t such negatives, but this recipe solves both of those issues. AND… these babies are gluten-free and vegan. They’re also free of refined sugar and filled with all things coconut. After I made one for this post, everyone around me wanted to try… and they all absolutely loved it.

Vegan mug brownie ingredients


1/2 cup coconut flour
1/2 cup palm sugar
4 tablespoons raw unsweetened cocoa powder
1/2 cup unsweetened coconut milk
1 tablespoon coconut oil, plus extra for greasing
2 teaspoons vegan chocolate chips
1 pinch salt


1. In a small glass container, warm the coconut milk and coconut oil just until the oil is fully melted.

2. Add in coconut flour, palm sugar, cocoa powder, and salt, and mix with a whisk until you have a smooth, even consistency.

3. Coat the inside of a glass or ceramic mug with a little bit of coconut oil, then spoon in your brownie mixture. Top with chocolate chips and heat in the microwave until the top is firm and bounces back when pressed (about 2 minutes). Allow to cool for a 2-3 minutes, then enjoy!

My advice is to enjoy with a friend… that’s a lot of chocolately goodness in one mug! :)

Homemade vegan mug brownie

Vegan mug brownie recipe

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Oh yum! i can’t wait to try this, looks amazing!
you guys have such great food ideas, you should put out a book.

Ella Wild xoxo,
Visit my store: https://www.etsy.com/shop/HeartJewelryAlways

although this does look and sound delicious, microwaves do rearrange the molecules in your food and destroy most nutrients in them and it makes me a little sad to see the use of them encouraged…..Not trying to preach and I know that brownies are not exactly a health food to begin with, but maybe sometimes taking the extra time for your own body’s sake isn’t such a bad thing…30 minutes isn’t an eternity (even if it feels like it smelling brownies while waiting for them to come out of the oven) :) After all, what is the point of using… Read more »


holy amazingness in my mouth! currently devouring this. i may have overcooked it a tad, but the just melty chocolate chips make up for that! thank you. xo

These posts just make me want to DIY instead of buying ready made foods….. It’s healthier and more fulfilling


Oh godammit!!! Now I gotta make these.

So delicious! Coconut flour has become a staple for me recently- love it!



J- you are so dumb. Please go take a highschool science class, or just ask a science-educated friend to explain how microwaves work. Hint: they do not “rearrange” molecules, nor do they destroy nutrients.


im allergic to peanuts, almonds, brewers yeast, and chocolate. I also am a vegetarian and recently had to cut out gluten from my diet via doctors orders.

This quick brownie is super delicious, all i did was replace the chocolate with carob chips (you can find them at any grocery store really in the same section as chocolate chips). I really appreciate all the special diet recipes on here, its pretty sweet!


looks yummy!

A- no need for hostility, just stating what i have learned. i assume the physician that wrote this article in a mainstream news source (huffington post) has at least taken a high school science class. the article explains how microwaves work (“Structures of the water molecules are torn apart and forcefully deformed. This is different than conventional heating of food, whereby heat is transferred convectionally from the outside, inward. Microwave cooking begins within the molecules where water is present.” and as for the nutrients, “A study published in the November 2003 issue of The Journal of the Science of Food… Read more »


Microwaves do ‘destroy nutrients’, but does it really pertain here. We’re talking chocolatey decadent dessert. To go around calling people dumb, you need to take a look deep inside your soul and make sure it’s not turning black.


This looks delicious, but what is with the dead leaves? For a cheaper brownie alternative, I don’t want the image of something tasting ashy and musty…


Just made these with whole grain flour and coconut sugar, split it into three little prep bowls for my family and they were A BIG HIT! Delicious and easy! Thanks for a great recipe!!!


i can’t believe people are complaining so much about BROWNIES.
come on, people. they are YUM.


I think there’s something wrong with your recipe, this was awful. I followed the recipe exactly and it was dry and crumbly, tastes absolutely terrible.


I have to agree with Serena – there is something wrong with the recipe. I was a bit worried about the amount of coconut flour, but followed the recipe exactly anyway and it was very dry and impossible to whisk to a smooth consistency. Cooked, it was exactly the same as raw, but hotter. Flavor was not bad, but texture was grainy and dry. It was a good idea for a vegan, gluten free brownie, and I’d love to try the basic premise again with some recipe changes.


As stated above, I followed the recipe exactly and the coconut flour absorbed every drop of liquid. It was like mixing sand. So I added about 1/4 cup additional coconut milk & ended up with something like chocolate porridge.

The taste was fine but next time I’ll try using half as much coconut flour. I wish i had listened to my gut that the recipe was wrong before wasting 1/2 cup of expensive coconut flour.