Brownie Mug Cake Mix

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  • Brownie Mug Cake Mix
  • Brownie Mug Cake Mix
  • Brownie Mug Cake Mix
  • Brownie Mug Cake Mix
  • Brownie Mug Cake Mix
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This decadent dessert is a piece of heaven in a mug. Its chocolatey goodness is a perfect balance between fudgy and crunchy. We dare you to stop at one!

Ingredient list

Refined wheat flour, Sugar, Cocoa Powder, Baking powder, Salt

Nutritional information per serving (60g)


220 kcal


4.8 g


0.31 g


49 g

- Sugar

20 g

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Customer Reviews

Based on 2 reviews
Neha Kalmadi
Great product!

Love the packaging, the website design and appreciate the sample provided too. The cake is yummy but is packed with cocoa so it tastes a little strong /bitter. If you are okay with that, this is a yummy easy-to-make dessert. You can also add your own toppings to customize it to your liking :)

Debapriya Ghosh

So delicious and really easy to make. Just loved it!!


This can take place if the batter has been overmixed. The batter needs to be mixed only until no dry flour can be seen.
This can be caused by a couple of reasons, the most common being adding too much liquid and/or over-mixing the batter.
This is possible if the cake has no or too little oil or if the cake has been overcooked.
Cakes can be stored for up to 2 days at room temperature; up to 5 days in the refrigerator or up to 3 months in the freezer. The Brownie Mug Cake should be wrapped tightly before storing in tThe he fridge or freezer to avoid any change in the texture.
This can happen if the batter was too liquidy or if the mould in which the Brownie Mug Cake was baked was too small. The batter should fill a little over half of the cup/mould to allow it to expand.
Top crust can be moist/sticky if there was too much liquid in the batter or if the Brownie Mug Cake was not rested for a couple of minutes or if it was covered while it was still warm.
Brownie Mug Cake can become soggy if there was too much liquid in the batter; if it was underbaked; or if it was not rested for a couple of minutes.
Other than a microwave, you can make these Brownie Mug Cakes in the convection oven / OTG, pressure cooker, or even in the air fryer.
You can combine the premix from the sachets to make a bigger cake in a bigger mould. Just multiply the quantity of water and oil with the number of sachets you are using (for example, if using 3 sachets, add (1x3 tablespoons oil and 3x3 tablespoons water).
The top of the Brownie Mug Cake does not brown if it’s made in the microwave. If it was baked in the oven, the reason for the top not getting brown could be that the oven temperature was too low or the oven is not heating evenly.
You can replace the oil with butter in a 1:1 ratio at room temperature.
You may add egg/flax egg/chia egg to the batter if you prefer. Do not add any water / reduce the amount of water, if you decide to do so.
You can frost the cake with any frosting – buttercream, whipped cream, ganache, or icing – that you prefer, once the Brownie Mug Cake has cooled down to room temperature.
You can add any toppings to the cake. For suggested toppings/recipes, check out