Homemade Brownies (In Microwave, No Mixer, 8 Minutes)
“…I searched for brownies and found this recipe. I came, I subscribed, I’m a fan. Thank you for the recipe as well as the instructions [with an impressive trick].” Greger
Company dropping by in 10 minutes? Craving chocolate or need a quick potluck dessert? These chocolate-y, moist, fudgy homemade brownies, made in a microwave in 8 minutes, will do the trick.
What to expect
I’ve perfected this easy homemade brownies recipe, adapted from the classic Noreen Gilletz microwave cookbook, over 30 years.
You will need to choose between fudgy brownies or cakey brownies. I prefer fudgy, with added chocolate chips and a slight underbake. Check the FAQs for more options.
Helpful hacks in the recipe
- Quick Cooking: The microwave cuts baking time to under 4 minutes.
- Even Cooking (often tricky in a microwave): Place the brownies on an inverted plate in the microwave.
- No Mixer Needed: I discovered that hand mixing works just as well, simplifying the process.
Ingredients – tailored to your taste
We’re using basic brownie ingredients here – with a few optional variations and substitutes.
Chocolate: You will need unsweetened chocolate for this recipe, which is a type of dark chocolate. It’s also called bitter chocolate, cooking chocolate or baking chocolate. Substitute 1/2 cup unsweetened cocoa if you need to.
Butter: If you don’t have or want to use butter, substitute it with oil (see recipe notes).
Variations
- Add chocolate chips (for a more intense, fudgy taste) – highly recommend!
- Add chopped walnuts or pecans.
- For a gluten-free version, substitute the flour with a 1:1 gluten-free flour. It’s best to use a high-quality blend that includes stabilizers like xanthan gum or guar gum to help mimic the structure that gluten provides.
- If you want to get decadent, top the brownies with a rich buttercream chocolate icing.
Step by step instructions
How to serve your homemade brownies
Serve the brownies with a little ice cream, whipped cream, dusted powdered (confectioner/powdered sugar), or a berry sauce. Or simply top them with fresh berries. If you are looking for a decadent splurge, ice them with our 3-minute chocolate buttercream icing (my fave!)
Recipe FAQs
Yes, slight under-baking is good for fudgier brownies as long as they are not raw. The brownies will finish setting while they cool. If you prefer cakier brownies, add a few more seconds at a time (about a total of 10-30 seconds) until a tester comes out dry.
Yes. This brownie recipe used to take me 6 minutes in my old 600 watt microwave back in the day. And now just over 3 minutes. See various watts and times in the recipe notes.
Fudginess and chewiness in a brownie come 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.
Other sweet treats (30 minutes or less)
- cinnamon puff pastry rolls
- chocolate rice crispy treats
- peanut butter rice krispie treats (with chocolate)
- white chocolate bark (5 minutes)
- strawberries in white chocolate (for beginners)
Looking for more easy snack ideas? Check out our full list of sweets and treats (30 minutes or less)
Or how about a different kind of brownie? Check out our white chocolate brownies with raspberry glaze (these are baked in the oven.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Homemade Brownies in a Microwave (8 Min, No Mixer)
Equipment
- microwave
Ingredients
- 2 ounce unsweetened dark chocolate Note 1
- 1/2 cup butter, Note 2 (1 stick)
- 3/4 cup white sugar, Note 3
- 2 eggs
- 3/4 cup all purpose flour, Note 4
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt if using unsalted butter
Optional add-ins
- 1/3 cup semi-sweet or dark chocolate chips (recommended) makes brownies extra fudgy
- 1/2 cup (75g) chopped walnuts
Instructions
- Instructions are for a 1200 watt microwave oven. Adjust accordingly – see Note 5.
- 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, pinch of salt (if using) and mix to combine. Stir in melted butter and chocolate mixture. Stir in chocolate chips or nuts if using.
- MICROWAVE TO COOK: Prepare a microwaveable dish – approximately 8 x 8 x 2 inch (20 x 20 cm) -sprayed with oil. Pour batter into dish. Place a small plate or saucer upside down on the microwave turntable/floor. Then place dish on top of the inverted plate. Microwave on full power for 3 minutes 10 seconds to 3 minutes 30 seconds. Note 4. 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 6.
- SERVE: Let brownies cool for 10 minutes. Serve semi warm or at room temperature with ice cream, berries, whipped cream or dusted icing/confectioner sugar.
Recipe Notes
- Type of chocolate to use:Â 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. Chocolate substitute – 1/2 cup/56 grams unsweetened cocoa powder.
- Â Butter substitute: use 1/2 cup/118 ml oil (or 1/3 cup/79 ml if you want a cakier brownie)
- White sugar substitute: you can use brown sugar instead, but the texture of the brownies might be a little different. Try adding an extra pinch of flour if you do (since brown sugar is more moist).
- For a gluten-free version, substitute the flour with a 1:1 gluten-free flour. It’s best to use a high-quality blend that includes stabilizers like xanthan gum or guar gum to help mimic the structure that gluten provides.
- 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 minutesÂ
- 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, fudgy texture. Add 20-30 seconds (a little at a time) if you like them more cake-y.
- Make ahead: These delicious brownies keep well on the counter, in an airtight container, for several days. Or freeze them for up to 3 months.
I have that exact 8×8, but never though of using an inverted small plate to elevate a dish or plate to microwave. I’ve used chop sticks and more, but I’m most impressed by that trick.
I’ve been nuking cake for a long time; I searched from brownies and found this recipe. I came, I subscribed, I’m a fan.
Thank you for the recipe as well as the instructions.
I like that trick too. Works every time. Thanks for taking the time to leave a comment. Much appreciated Greger!
Does this recipe work well if double & using a 8″ x 11″ pan?
Hi Kerri, I haven’t tried it with an 8 x 11 pan. It would have to be able to rotate easily in the microwave and I’m guessing you would have to add a bit of time. I can only suggest you start with 3.5 minutes and add time in 30 second increments as needed. I’d love to know if it works!
When do I add the optional chocolate chips, and nuts ? After I mix all the other ingredients?
Is adding those ingredients will result for longer baking time?
Thank you
Hezi
Add the chocolate chips or nuts (if using) into the batter before microwaving the brownies. No extra time is needed. Thanks for bringing it to my attention. I tweaked the recipe to include them.
Really good and easy to make. 5 stars all around
Thanks! Glad you like them ?