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microwave brownie with ice cream on plate
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4.91 from 20 votes

Brownies in a Microwave (in 8 Minutes)

Company dropping by in 10 minutes? Craving something sweet pronto? Or need a quick potluck dessert? This chocolate-y, moist, fudgy microwave brownie recipe will do the trick. 
Prep Time4 minutes
Cook Time4 minutes
Total Time8 minutes
Course: Dessert, Snack
Cuisine: American, Vegetarian
Servings (change as needed): 16 brownies (or 12 larger ones)

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

  1. Type of chocolate to useYou 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.
  2.  Butter substitute: use 1/2 cup/118 ml oil (or 1/3 cup/79 ml if you want a cakier brownie)
  3. 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).
  4. 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
  5. 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.
  6. 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 values are for one brownie (1/16 of total recipe) and include chocolate chips but not the optional nuts. 
Calories: 165kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 81mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 207IU | Calcium: 35mg | Iron: 1mg