This 3-Minute Cocoa–Semolina Dessert Is Cloud-Light, Soufflé-Soft, and Easier Than Making Tea
Craving sugar without the slog? The no-bake, five-ingredient lazy sweet tooth recipe is exploding across feeds and redefining weeknight dessert.
When a chocolate craving clocks in and patience clocks out, this mug brownie gets the job done. No flour, no oven, no bowls, no whisk. You mix everything right in the mug, hit start, and in a few minutes you have a tall, tender, almost souffle-like brownie that stays slightly moist in the center. Yes, it uses semolina. Trust the process.
What you need (for one 300-350 ml mug)
- Semolina: 4 tbsp
- Cocoa powder: 2 tbsp
- Sugar: 3 tbsp
- Egg: 1
- Milk: 3 tbsp
- Neutral oil: 2 tbsp
- Salt: a pinch
- Baking powder: 1/2 tsp (optional; skip it for a denser brownie)
How to make it
In your mug, stir together the semolina, cocoa, sugar, salt, and baking powder with a fork. Add the egg, milk, and oil. Mix until the batter looks smooth and glossy.
Microwave on high power (700-800 W) for 2.5-3 minutes. It will climb higher than you expect as it cooks.
Leave the mug in the microwave for 1 minute before pulling it out, then eat it hot. The texture lands somewhere between brownie and souffle, with a soft crumb and a slightly melty middle. Exactly the kind of shortcut dessert that feels like a win.