In a small bowl, add the dry ingredients and whisk to blend.
Add in the wet ingredients and the chocolate chips and mix well.
Pour into your favorite coffee mug.
Microwave on high for 90 seconds. If the brownie feels firm to the touch, it is ready!
Top with vanilla ice cream.
I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
There are many gluten free brands of cocoa powder. I like Rodelle, Anthony's, and Ghirardelli brands. Always check the label to make sure the cocoa powder you choose is gluten free!
This mug brownie will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.