Half Baked Vegan Mug Brownie

Chocolate brownie with chocolate chips in a white ramekin with whipped cream on top and a spoon in it on a blue linen.

Gooey and delicious this vegan mug brownie has all the classic indulgence of chocolate brownies with a hint of protein for fuel.

Course Dessert

Cuisine American

Keyword high-protein

Prep Time 1

Cook Time 1

Total Time 2

Servings

Calories 398kcal

Author Shelby Stover

Equipment

Measuring cup and spoons

Ingredients

0.5 tablespoonS Cacao powder
3 tablespoons Vegan chocolate protein powder
1 teaspoon Vanilla extract
1.5 tablespoons Almond milk
1.5 tablespoons Maple syrup
1.5 tablespoons Dairy-free butter
1 tablespoon Chocolate Chips

Instructions

Mix all dry ingredients before adding the wet ingredients and mixing until combined. Stir in the chocolate chips.
Shape the mug cake and flatten it out.
Top with a few more chocolate chips if you wish.
Microwave for 75 seconds and let cool for 30 seconds before eating.

Notes

If you’re using a straight pea protein powder or a fermented protein powder, you’ll need to add 1-2 tablespoons more of dairy-free milk to the vegan mug brownie as it absorbs so much liquid.

Try to use a short mug or a ramekin, this helps the mug brownie cook better.

You need to love your protein powder for the recipe as that affects the flavor. If your protein powder isn’t overly sweet you’ll want to add a bit more maple syrup.

The mug brownie batter is a bit dense, shape it into the mug you’re using so that it looks more even after it’s cooked.

Let the brownie cool for a solid 30-60 seconds after microwaving. This is so that the flavors settle together and the texture becomes perfect.

The mug brownie tastes best freshly made. Leftovers will become crunchy and hard in the fridge.

Nutrition