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In an 8 oz microwave-safe mug, add cocoa, flour and sugar. Whisk together with a mini whisk.
Add in oil and water. Whisk briskly until batter is smooth, making sure to break up any cocoa or flour lumps.
Add half the chocolate to the mug and briefly stir into batter. Sprinkle remaining chocolate on top of the batter.
Cook cake for about 40 seconds at full power. (I used a 1000 watt microwave. You may need to adjust time and/or power if you are using a different wattage.) Top of brownie should no longer be wet but may still be a little moist. Allow brownie to cool a few minutes and then eat the brownie while warm.