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Very berry brownie

Very berry brownie


Pure indulgence in a mug.

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    1708kj 408kcal
  • Fat
    Med 29%
  • Saturates
    High 46%
  • Sugar
    High 29%
  • Salt
    Low 29%

% of adult’s reference intake | Carbohydrates per serving : 46g


  • 50g dark chocolate (Why not go for Fairtrade?)
  • 1 tbsp butter
  • 2 tbsp soft brown sugar (or demerara) (Why not go for Fairtrade?)
  • 1 egg
  • 1 tbsp plain flour
  • 1 tbsp cocoa powder
  • 2 tbsp fresh raspberries
  • 2 tbsp vanilla ice cream (optional to serve)
  • 1 tsp icing sugar (to dust)


  1. Preheat an oven to 200ºC.
  2. Snap the chocolate into a cappuccino style mug and add the butter and brown sugar.
  3. Warm in a microwave for 45 seconds to melt the butter and chocolate so that you can stir all the ingredients into one chocolate mixture.
  4. Crack in the egg and mix it quickly together.
  5. Spoon in the flour and cocoa, then stir to combine.
  6. Add the raspberries and fold those in, don’t worry if they mush up a little bit. Push the mixture down into the cup and wipe around the edges as these bits will burn, or if easier, transfer the whole mixture to a new cup.
  7. Bake for 14 minutes until risen but still with a slight wobble in the middle. (Alternatively, microwave on full power, on the edge of the spinning plate, for 2 minutes).
  8. Leave to rest for 5 minutes (whether it’s microwaved or baked) before serving with ice cream.

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