Brownies in a Microwave (in 8 Minutes)
Company dropping by in 10 minutes? Chocolate cravings strike? Or need a quick potluck dessert? This chocolate-y, moist, fudgy recipe for brownies in a microwave 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 to this easy recipe 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 FAQ for options.
Ingredient notes – tailored to your taste
Ingredients: unsweetened chocolate, butter, baking powder, flour, sugar (not shown), eggs, vanilla, chocolate chips (optional)
We’re using basic brownie ingredients here, but feel free to use one of these variations or substitutes.
Chocolate: 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. Substitute 1/2 cup unsweetened cocoa if you need to.
Butter: If you don’t have or want to use butter, you can substitute it with 1/2 cup/118 ml oil (or 1/3 cup/79 ml if you want a cakier brownie) if you like.
Add-ins:
- 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.
How to make microwave brownies
Microwave butter and chocolate in a microwave safe bowl or measuring cup until smooth. In a separate bowl, mix eggs and sugar, remaining ingredients. Add melted chocolate mixture and stir until combined.
Pour batter into greased 8x 8 inch (20 x 20 cm) microwave-safe dish.
Place on top of upside down (inverted) plate in the microwave. Microwave about 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. Brownies will get chewier the next day.
How to serve the chocolate brownies
Serve the brownies with a little ice cream, whipped cream, dusted icing/confectioner sugar or a berry sauce. Or simply with fresh berries.
Recipe FAQ
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. And now just over 3 minutes. 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.
Make Ahead
- The delicious 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 (30 minutes or less)
- 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
- peanut butter rice krispie treats (with chocolate)
- white chocolate bark (5 minutes)
- strawberries in white chocolate (for beginners)
Looking for more ideas? Check out our full list of sweets and treats (30 minutes or less)
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks!
Brownies in a Microwave (in 8 Minutes)
Ingredients
- 2 ounce (40g) unsweetened dark chocolate Note 1
- 1/2 cup (113g) butter, Note 2 (1 stick)
- 3/4 cup (170g) white sugar, Note 3
- 2 eggs
- 3/4 cup (96g) all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt if using unsalted butter
Optional
- 1/3 cup (53g) 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 4.
- 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 5.
- 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.
Notes
- 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. Chocolate substitute – 1/2 cup/56 grams unsweetened cocoa powder.
- 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).
- 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, fudgy texture. Add 20-30 seconds (a little at a time) if you like them more cake-y.
- Make Ahead: These brownies keep well on the counter, in an airtight container, for several days. Or freeze them for up to 3 months.
Nutrition
This recipe, originally posted in 2016, has been updated with new pictures, easier technique and more information.
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 🙂