In a microwave safe mug that holds at least 10 oz, whisk the flour, cocoa powder, monk fruit sweetener, baking powder and salt with a fork, breaking up any lumps of cocoa.
Add the almond milk, applesauce and vanilla. Stir until you have a smooth, thick batter, scraping the bottom and corners of the mug so no dry pockets remain.
Stir in half of the mini chocolate chips and sprinkle the rest over the top.
Microwave on high for 60-75 seconds. The top should look set while the very center still looks slightly glossy. It keeps cooking as it rests, so do not overcook or it will turn dry.
Let the mug brownie rest for 2 minutes, then eat it warm straight from the mug.
