This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE We all love an impressive luscious dessert such as our favorite brownies bursting with rich chocolate flavor but made FAST ! This 2-Minute Microwave Brownie Bowl cuts right to the chase: with only a few pantry staples, just one bowl and a couple of minutes, boom, the brownie of your dreams is ready to enjoy.
Making a batch of full-size brownies takes roughly an hour from gathering ingredients, baking, to cleaning up dishes. Comparatively, this 2-Minute Microwave Brownie Bowl is just as warm, fresh, and decadent as the full-size brownies, but with much less work involved!
Table of Contents
- What is a 2-Minute Microwave Brownie Bowl?
- Tools You Need
- 2-Minute Microwave Brownie Bowl Key Ingredients and Why
- How to Make a 2-Minute Microwave Brownie Bowl
- Can I Make the 2-Minute Brownie Bowl in Advance?
- Gemma’s Pro Chef Tips
- Don’t Miss My Other Brownie Recipes
What is a 2-Minute Microwave Brownie Bowl?
The 2-Minute Microwave Brownie Bowl is a brownie that’s steamed in the microwave. It’s not structured like brownies that are baked in a pan and cut into squares—this brownie is eaten with a spoon from a bowl. It’s a deliciously sharable new version of my 1-Minute Microwave Brownie in a Mug that went viral with over 10 million views and 2,000-plus five-star reviews.
As a professional chef, I love tinkering in the kitchen, but the reality for most of us (including me as a busy working mum!), is that we need recipes for delicious food that’s fast and easy to prepare. For all of those after-school snacks and dinners you need on the table in minutes, I have 100+ Mug Cake and Mug Meal Recipes.
The 2-Minute Microwave Brownie Bowl takes the Brownie Mug concept and makes it Bigger and Bolder. Instead of a single-serving, there’s enough to share, with an amped-up chocolate level and an extra fudgy and moist texture.
Tools You Need
- Microwave-safe soup bowl
2-Minute Microwave Brownie Bowl Key Ingredients and Why
- A fudgy brownie batter like this one has less flour and more cocoa powder than a cakey brownie recipe.
- All-purpose flour has the right amount of protein at 11% to keep the batter together without making it too chewy.
Dutch-Processed Cocoa Powder:
- Dutch-processed cocoa powder has been treated with an alkalizing agent to make it less acidic.
- The process also modifies its color–this cocoa looks redder–and gives it a milder taste compared to “natural cocoa.”
- Read about types of chocolate and cocoa in The Ultimate Guide to the Different Types of Chocolate.
Granulated Sugar (aka White Sugar):
Check out my Best Sugar Substitutes for Baking & FREE Substitutes Chart for more options!
Salt enhances the chocolate flavor.
Whole milk or full-fat milk is my go-to choice for baking to give brownies deeper flavor and richness.
- Oil is vital to give brownies a moist and fudgy texture.
- A neutral-tasting oil, like vegetable oil, won’t overpower the chocolate like olive oil or butter would.
- You can use melted cooled butter or ghee instead if preferred.
- Chocolate chips combine with the cocoa to create multi-layered chocolate flavor.
- Mixing chocolate chips into the batter elevates the texture of the 2-Minute Brownie, making it fudgier.
How to Make a 2-Minute Microwave Brownie Bowl
Mixing the Ingredients
- Measure carefully. In a smaller-scaled recipe like this one, even a small variation in one of the ingredient amounts can throw off the mixture.
- You have to be very careful when you’re mixing chocolate, because it can separate from your other ingredients. Just want to mix it very lightly until a batter is formed, and then stop mixing.
Cooking the Brownie Bowl
- The Brownie Bowl cooks very quickly, and if it’s overcooked, it will be dry and tough. To be safe, check your brownies at 90 seconds to see if they’re done. If it’s not ready, put it back in the microwave and check at 15-second intervals.
- The brownies are done when they’re firm to the touch and the batter on top doesn’t look wet.
Cooling and Serving
- Let the 2-Minute Brownie Bowl cool for a minute before eating.
- Top it off with whipped cream or my easy No-Churn Vanilla Ice Cream.
I don’t have a microwave. Can I make a 2-Minute Microwave Brownie Bowl in the oven?
- Yes, you can bake it in an oven-safe bowl at 350°F/180°C for roughly 12-15 minutes.
- Be careful not to over bake your brownies! You know when your brownies are perfectly cooked when they’re firm around the edges but they’re still soft and JUST set to the touch in the middle, no longer jiggling.
How do I keep my 2-Minute Microwave Brownie Bowl from being dry?
- Be sure to measure the ingredients carefully. Even slightly too much flour could make the 2-Minute Brownie Bowl dry.
- My microwave is 1200 watts, and it took 2 minutes and 15 seconds to cook, but microwave cooking times vary. Check your 2-Minute Brownie Bowl after 90 seconds.
Can I make my 2-Minute Brownie Bowl vegan?
Yes. If you don’t drink dairy milk, you can use any kind of a nut milk soy milk or whatever you like.
Gemma’s Pro Chef Tips:
- You must use Dutch-processed cocoa for the right flavor. Regular cocoa powder is too acidic for this recipe and will result in a flat, bitter, off-tasting brownie.
- The amount of sugar seems high but this is what gives the brownie the dense and fudgy texture that differentiates it from a cake.
- The cooking times are approximate because everyone’s microwave is different. It may take a few tries to get this recipe perfect. The test batches are usually still delicious!
- You can switch out the chocolate chips for white chocolate or chopped nuts in the same amount.
- Don’t forget to elevate your brownie bowl with my Signature Caramel Sauce made on the stovetop or Caramel sauce made in the microwave!
Don’t Miss My Other Brownie Recipes
Watch The Recipe Video!
2-Minute Microwave Brownie Bowl
- ½ cup(4 oz/115 g) granulated sugar
- 6 tablespoons(1½ oz/43 g) Dutch processed cocoa powder
- ⅓ cup(1½ oz/43 g) all-purpose flour
- ⅛ teaspoon salt
- 6 tablespoons (3 fl oz/85 ml) whole milk
- ⅓ cup (2 ½ fl oz/75 ml) vegetable oil
- ½ teaspoon vanilla extract
- ¼ cup(1½ oz/43 g) chocolate chips
- Vanilla ice cream for serving
- In a microwave-safe soup bowl, whisk together the sugar, cocoa powder, flour, salt, milk, oil, and vanilla extract until a smooth batter.
- Fold in the chocolate chips and then wipe the edge of the bowl clean.
- Microwave for 90 seconds, then in 20-second increments until set. Mine took 2 minutes and 15 seconds. (My microwave is 1200 watts so check the wattage of your microwave because your cooking time may vary)
- Let cool for 10 minutes before serving with a scoop of vanilla ice cream.