1. Mix the dry ingredients. Add the flour, cocoa powder, sugar, and a pinch of salt directly into your microwave-safe mug. Give everything a quick stir to break up any cocoa clumps—smooth dry ingredients mean a smoother brownie later.

2. Add the wet ingredients. Pour in the milk, vegetable oil (or melted butter), melted chocolate, and vanilla extract. Stir until the batter is fully combined and glossy. Don’t overmix; just make sure there are no streaks of dry flour left.

3. Fold in the chocolate chips. Drop in 1–2 tablespoons of chocolate chips and gently fold them through the batter. This step gives your brownie those dreamy molten pockets that make microwave desserts feel luxurious.

4. Microwave your brownie. Place the mug in the center of the microwave and cook for 60–90 seconds. Start with 60 seconds, then check the top. It should look slightly set but still glossy—like a brownie that’s just a little underbaked. Remember: Every microwave is different. If the brownie still looks wet on top, heat it in 10-second bursts until it reaches the perfect texture.

5. Cool for 1 minute (yes, you must). Hold off on cutting into it right away—the brownie keeps “cooking” a bit from the leftover heat. This quick pause helps it firm up without turning dry.