Company dropping by in 10 minutes? Craving something sweet, like pronto? Or need a quick potluck dessert? This chocolate-y, moist, fudgy microwave brownie recipe will do the trick.
I’ve been making these brownies for over 30 years. It’s hard to resist brownies that take less than 8 minutes to bake and are rich, chocolate-y and fudgy.
The trick is the microwave (yes, there were microwaves back then).
This microwave brownie recipe is from an old Noreen Gilletz microwave cookbook. I reduced the sugar as I found them too sweet and dispensed with the electric mixer. One lazy day I couldn’t be bothered with a mixer and found the brownies came out just as good when mixed by hand. And so much easier!
You will have to decide if you like your brownies fudgy or cakey. I like mine fudgy so I add extra chocolate chips and slightly under bake them. Check out the common questions for options.
Serve the brownies with ice cream, whipped cream, dusted icing/confectioner sugar or a berry sauce.
Tailor To Your Taste
- Add chocolate chips (for more intense, fudgy taste) – highly recommended.
- Add chopped walnuts – about 1/2 cup.
- If you want to get really decadent, top the brownies with a rich buttercream chocolate icing.
Common questions about microwave brownies
You need unsweetened chocolate for this recipe which is a type of dark chocolate. It’s also called bitter chocolate, cooking chocolate or baking chocolate.
Yes. Use 1/2 cup unsweetened cocoa.
Yes. Use 1/2 cup oil (or 1/3 if you want a cakier brownie)
Yes, slight under baking is good for fudgier brownies as long as they are not raw. The brownies will finishing setting while they cool. If you prefer cakier brownies, add a few more seconds at a time (say, a total of 10-30 seconds) until a tester comes out dry.
Yes. These brownies used to take me 6 minutes in my old 600 watt microwave back in the day. See various watts and times in the recipe notes.
Fudginess and chewiness in a brownie comes from the fat (butter and chocolate) as well as under baking. Brownies will get more chewy the next day. If you prefer a cakier brownie, I suggest reducing the butter just a little, skipping the chocolate chips and adding a few more seconds in the microwave.
- The microwave brownies can sit on the counter in a sealed container for a few days.
- Or, freeze them for up to 3 months.
Other easy treats to make
- cinnamon puff pastry rolls
- puff pastry apple tart
- lime glazed easy shortbread cookies (30 min)
- crispy buttery lace cookies (30 min)
- chocolate rice crispy treats
- white chocolate bark (5 minutes)
How to make microwave brownies
Ingredients: unsweetened chocolate, butter, baking powder, flour, sugar (not shown), eggs, vanilla, chocolate chips (optional)
Microwave butter and chocolate for 90 seconds and still until smooth. Mix eggs and sugar in a bowl. Add remaining ingredients and stir until combined.
Pour batter into greased 8x 8 microwaveable dish.
Place on top of upside down (inverted) plate. Microwave 3 1/2 minutes (for a 1200 watt microwave).
Brownies are done when tester comes out almost clean. A slight wetness in middle is OK if you like fudgy brownies.
This microwave brownie is cooled for 10 minutes. It will get chewier the next day.
Microwave Brownie Recipe in 8 Minutes
- 2 ounce (40g) unsweetened dark chocolate Note 1
- 1/2 cup (113g) butter (1 stick)
- 3/4 cup (170g) sugar
- 2 eggs
- 3/4 cup (96g) flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt if using unsalted butter
- 1/3 cup (53g) semi-sweet or dark chocolate chips (recommended) makes brownies extra fudgy
- 1/2 cup (75g) chopped walnuts
- Instructions are for a 1200 watt microwave oven. Adjust accordingly – see Note 2.
- MELT CHOCOLATE AND BUTTER: Microwave butter and chocolate for 1 1/2 minutes on High in a measuring cup or bowl. Stir until melted and smooth.
- MAKE BATTER: In a separate bowl, use a fork or whisk to mix sugar and eggs together. Add flour, vanilla, baking powder, salt if using and mix to combine. Stir in chocolate-butter mixture. Stir in chocolate chips or nuts if using.
- MICROWAVE TO COOK: Pour batter in a microwaveable dish – approximately 8 x 8 x 2 -sprayed with oil. Place a small plate or saucer upside down on the microwave turntable/floor. Then place dish on top of the inverted plate. Microwave for 3 minutes 10 seconds to 3 minutes 30 seconds. Note 2. If microwave turntable doesn't turn automatically, stop and turn the dish once or twice, then continue cooking. Don't over bake. You can always add more time if needed. How to tell if brownies are done, Note 3.
- SERVE: Let brownies cool for 10 minutes. Serve semi warm if desired with ice cream, berries, whipped cream or dusted icing/confectioner sugar.
- Type of chocolate to use: You need unsweetened chocolate for this recipe which is a type of dark chocolate. Also called bitter chocolate, cooking chocolate or baking chocolate. Examples of brands are Baker’s, Ghiradelli, Hershey’s
- Microwave timing for brownies: Timing will depend on the power/wattage of your microwave. These times are approximate. You might have to experiment a bit based on how you like your brownies – fudgy (less time), cake-y (more time).
- 1200 watts – 3 1/2 minutes
- 1100 watts – 4 minutes
- 1000 watts – 4 1/2 – 5 minutes
- How to tell if microwave brownies are done: Brownies are cooked if top has no raw spots and cake tester comes out almost clean. Slightly wet in the middle is OK. They will continue to set when cooling. I like to under bake brownies a little for a chewier, fudgier brownie. Add 20-30 seconds (a little at a time) if you like them more cake-y.
- Substitutions: Use 1/2 cup unsweetened cocoa instead of chocolate. Use 1/2 cup oil instead if butter
- Make Ahead: These brownies keep well on the counter, in a sealed container, for several days. Or freeze them for up to 3 months.
This recipe, originally posted in 2016, has been updated with new pictures, easier technique and more information.