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Microwave Brownie Recipe - Make chewy chocolate brownies in under 10 minutes!

Full Batch Microwave Brownies

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Make a batch of perfect brownies in ten minutes flat! With a crackled top and fudgy center, you will not believe you made this brownie recipe in the microwave.

Hi Bold Bakers!

Let’s talk about brownies! My favorite brownie recipes are the ones that meet right at the intersection of easy-to-make and chocolate paradise. This full batch microwave brownie recipe is super easy, irresistibly decadent and incredibly fast – all because it’s cooked in a microwave. Like my 5 Minute Microwave Cheesecake and my 3 Layer Microwave Carrot Cake, I’ve had amazing results with this creation. This brownie recipe is the latest addition to my micro-baked collection. Welcome to the pearly gates of chocolate brownie heaven!

Can You Make Brownies in the Microwave?

If you’re wondering how this is even possible, you’ll be amazed how sensible microwave baking is. Microwaves work by heating up the water in whatever you’re cooking in the microwave. This means that our baked goods are being steamed from within, as opposed to being baked from the outside-in with dry heat from an oven. Due to steaming, the finished full batch microwave brownies come out incredibly moist, chewy and fudgy. The best part of this recipe (besides the taste of course) is how quickly “micro-baking” takes. You’ll want to use a silicone mold like I did or any microwave safe baking dish. My fudgy brownies are made in less than 10 minutes, making them my go-to dessert for every occasion.

How Do you Make a Chocolate Brownie?

While these homemade brownies might be baked in an unconventional way, their texture and taste are absolutely classic. This recipe starts by melting together water, sugar and chopped chocolate. This molten mixture is straight out of a chocoholic’s dream. Combine the sugar and chocolate mixture with a generous heap of cocoa powder and several chocolate chips to make your brownies’ chocolate base. The rest of this recipe is really just a matter of adding the wet ingredients into the dry. These brownies are super chewy and rich thanks to the addition of eggs and oil. My personal favorite thing about these microwaved brownies is that they’re super thick, make for a fudgy center and crackled top.

Can You Substitute Eggs?

If you don’t eat eggs but you’re dying to try this micro-baking technique, don’t worry – I’ve got you covered! Simply substitute the four eggs in this recipe with four flax eggs. To make a flax egg, combine four tablespoons of ground flax with 1/3 cup of water, then allow to sit for 15 minutes.  Afterward, this mixture will “bloom” into a perfectly gelatinous egg substitute that will bind together your brownie mixture. While on the subject of substitutes, you might be wondering if you can switch out the vegetable oil for butter. The answer is yes. They’re interchangeable in this recipe.

For more killer brownie recipes see my:

You can also learn how to make brownies in a mug with my simple, single-serving Microwave Mug Brownie recipe.

4.39 from 26 votes
Microwave Brownies
Prep Time
25 mins
Cook Time
6 mins
Total Time
31 mins
Servings: 9
Author: Gemma Stafford
  • 2 1/2 cups (20oz/565g) sugar
  • 1/2 cup (4floz/115ml) water
  • 2/3 cup (4oz/115g) chocolate 70% or so, roughly chopped
  • 1 1/2 cups (71/2oz/213g) all-purpose flour
  • 2/3 cup ( 22/3oz/76g) unsweetened cocoa powder
  • 1 cup (6oz/170g) chocolate chips
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs*
  • 1 cup (8floz/225ml) flavorless oil
  • 2 teaspoons vanilla extract
  1. Butter and line a 9x9 Silicone mold or glass baking dish, set aside.
  2. In a small saucepan over medium heat, combine the sugar, water and chocolate. Gently stir until chocolate is melted and a smooth sauce like texture is reached (about 3-5 min). Set aside to cool.(This step can also be done in the microwave)
  3. In a large bowl sift together the flour, cocoa powder, baking powder and salt. Mix until combined.
  4. Into the cooled chocolate mixture add the oil, eggs, and vanilla.
  5. Add the wet ingredients into the dry ingredients and mix until just combined, do not over mix. Lastly, fold in the chocolate chips.
  6. Transfer the batter to your prepared microwave safe pan, smooth the top with a spatula and top with additional chocolate chips.
  7. Microwave* until the top and sides of the brownies are just set, about 8-9 minutes, checking them at the 6-minute mark. (This cook time is based on my microwave which is 1200 Watts so check the wattage of your microwave because your time may vary).
  8. Remove from the microwave and allow to cool fully in the mold before turning out.
  9. Once cooled, turn out onto a flat surface and cut into 9-12 even squares. Enjoy!
  10. Cover and store at room temperature for up to 4 days.
Recipe Notes

* Substitute eggs by using 4 flax eggs = 4 tablespoons of flax with 1/3 cup water.
* Also, you can bake these brownies in a conventional oven at 350ºF/180ºC for roughly 30-40 minutes



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Kristina on November 11, 2018 at 3:23 pm

    Hi Gemma! The link you had for the silicon baking pan was sold out, so I just bought another one slightly bigger ( 8.5 x 8.5 ) I hope that will work! I cannot wait to make these this week! I just love being part of your Bigger Bolder Baking Family 💖😊 thank you for your delicious recipes.

    • Gemma Stafford on November 11, 2018 at 6:43 pm

      Hi Kristina,

      Yes the 8.5 will work no problem. And that you very much for your lovely comment. As I sit here on a Sunday evening answering over 100 comments reading that makes it all worth it. Thank you for referring to us as a family 🙂


      • Kristina on November 13, 2018 at 5:51 pm

        Ok Gemma, I just made these. Boy, that silicon baking pan was hard to handle….I’ve never baked with one before but I managed to get it in and out of the microwave without issues LOL! My center looked a little underdone. I also have a 1200 watt microwave and cooked mine for a full 9 minutes. It’s cooling on a granite counter top now! Cannot wait to try these with ice cream of course! Thank you as always! PS – are you cooking Thanksgiving Dinner? I have always for almost 30 years now! Cheers!

        • Gemma Stafford on November 13, 2018 at 8:26 pm

          I glad you managed it, Kristina. Share a photo when you cut them tomorrow.

          P.S I never make Thanksgiving dinner. We go to Kevin’s family and they do such a great job I wouldn’t want to impose 🙂


  2. Nette Quintana on October 26, 2018 at 12:26 am

    Hi Gemma, can i bake this in the oven instead of microwave? If yes what is the temperature and baking time?

    • Gemma Stafford on October 27, 2018 at 7:39 am

      Yes, you can! Bake these brownies in a conventional oven at 350ºF/180ºC for roughly 30-40 minutes. I hope you enjoy!

  3. Uzma Sikandar on October 19, 2018 at 4:25 am

    Hi Gemma ..,
    I am a big fan of urs … have been making microwave cakes n cupcakes since past 14 years now …. but still love ur receipes n how easy u make it …. made brownies according to ur receipe n my whole family simply loved it ….

    • Gemma Stafford on October 21, 2018 at 1:32 pm

      Delighted to heat that!!! thanks for bring apart of the community.


  4. Emz on October 10, 2018 at 4:07 am

    Mine exploded I checked it at 6minutes and what a mess 😂 i’ve made loads of cakes in the mivrowave before when my oven was getting fixed and never failed.

    • Gemma Stafford on October 13, 2018 at 8:24 pm

      oh no!!!!!! I’m sorry to hear that.

      I hope you try again and maybe check it at the 4 minute mark to make sure it’s ok.

  5. Nusrat Fatima on September 26, 2018 at 12:20 pm

    Hi Gemma,

    I have a 1100 watt microwave and 8×8 pyrex square pan. How long would I bake it for?

    • Gemma Stafford on September 28, 2018 at 1:54 pm


      Cook it for the exact same time I did because my dish was 8×8 and my microwave is 1200W.


  6. Wasfa on September 18, 2018 at 10:56 am

    Wanna ask you what type of mould suitable for microwave baking n stove baking secondly the pizza dough I made n baked it on stove it was thin but it was hard as it the middle of the dough is not cooked well.

    • Gemma Stafford on September 19, 2018 at 8:50 am

      Hi Wasfa,
      This depends on what part of the stove you mean. Mostly a stove top needs a metal container, and this will not be good for the microwave.
      An oven cavity can take metal, ceramic oven ware, heatproof glassware and metal.
      A microwave oven needs materials which will allow the waves to pass through, this means oven glass ware, ceramic, silicon, some plastics even in some cases paper!
      I hope this is of help to you,
      Gemma 🙂
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      I hope this will help you.

  7. Ankita on September 17, 2018 at 9:21 pm

    In place of egg wat I can use

  8. Aliyah on September 16, 2018 at 7:57 pm

    Hi Gemma,
    I really wanna try this recipe, looks really delicious! I’m wondering if I can substitute the chopped chocolate with chocolate chips? Do I need melt the same amount of chocolate chips? Will it be too sweet or I need to adjust the amount of sugar? Pls help me, thank you in advance 🙂

    • Gemma Stafford on September 19, 2018 at 11:21 am

      Hi there,
      You will not need to adjust the sugars with a dark chocolate chip. The difference between using a bar and chips is that the chips will stay whole in the recipe, they are designed to do so. You can use the same quantity if you wish, or less, you can decide. Chips tend to be more expensive than a bar, and the bar gives a different texture to the bake.
      I hope this is of help,
      Gemma 🙂

  9. Sam on September 8, 2018 at 9:55 am

    Hi Gemma!
    I have a smaller microwave which would fit a 5×11 pan, so I was thinking of making a small batch with 1 cup of flour and make necessary adjustments to the other ingredients. And if I use 2 eggs will the recipe suffer or should I use 3?
    Thanks in advance!

    • Gemma Stafford on September 9, 2018 at 8:18 pm

      Hi Sam,

      I would recommend 1/2 the entire recipe and that will be good for your 5×11 pan. So you will just need 2 eggs.


  10. Nausheen on July 29, 2018 at 3:19 am

    Hi mines was a disaster… exploded all over the microwave … don’t know what I did wrong 🙈

    • Gemma Stafford on July 29, 2018 at 4:39 pm

      oh no!!! Did you microwave for longer time then I did? it sounds like they got too hot.


  11. Minahil on July 20, 2018 at 8:53 am

    Hey gemma! I always replace the water with milk in cake and brownie mixes because I feel like it gives it a kind of an umph that you need in a dessert. Please recommend wheather it’s okay to use it in this recipe too.


    • Gemma Stafford on July 20, 2018 at 9:09 am

      Hi Minahil,
      That is perfect, and you are right, it really does up the tempo a lot. The sane applies to bread making, the change of liquid changes the result dramatically, interesting point,
      Gemma 🙂

  12. Thanya on July 19, 2018 at 8:08 am

    Another question lol
    In the video i see only 2 eggs but in the ingredient in this website said 4 eggs So how many eggs i have to use ? Thank you for answer Gemma! I really like your video 🙂

    • Gemma Stafford on July 19, 2018 at 12:04 pm

      Hi Thanya,
      I do that to confuse you!!lol, no I don’t! It is the editing of the videos, it would be too boring to show every second, so we edit. Follow the written instructions, that is always best.
      You can use melted butter, I think a cup of melted butter/8oz will do it, same as the oil. Watch the timing. When it feels firm to the touch, it is DONE!
      I hope you have a great result,
      Gemma 🙂

  13. Thanya on July 19, 2018 at 7:58 am

    Hi Gemma!
    I was wondering … can i use melted butter instead of flavourless oil

  14. stefanie on July 17, 2018 at 11:52 pm

    Hi gemma,

    i wonder if this is supposed to happen but my brownies came out harden after i cool it down and which it gives the texture and feels of a brownie cookie and not brownies though. I used the same recipe as written but decreasing the sugar measure though. please help me. 🙁

    • Gemma Stafford on July 18, 2018 at 1:21 am

      Hi Stefanie,
      I think you may have slightly over baked them. You have to check the bake through the time. Every microwave is slightly different, in power, in technology etc.
      Changing the ingredients too will change the bake, but it depends on how much you change it.
      Next time check the bake half way through the time, just open the oven, touch the top of the bake gently, get a feel for where it is. If it looks very wet do not leave it, continue to bake, when it looks set, then touch it, it should feel slightly firm to the touch, then stop! Allow to stand for a few minutes when the heat will continue to distribute to set up the bake. It should bake in close enough to the time I gave you, but your oven may be faster than mine.
      I hope this is of help,
      Gemma 🙂

  15. Rubbina on July 8, 2018 at 4:41 am

    Can I use smooth milk chocolate

    • Gemma Stafford on July 8, 2018 at 2:19 pm

      you sure can. Whatever your preference is. I just want to let you know that a darker chocolate really does make these even better and richer.


  16. Rubbina on July 6, 2018 at 12:09 pm

    I have smooth milk chocolate will it work for the brownies and can I use simple glass dish instead of silicone tray? And I love your recipes keep on telling us your great recipes 😃

    • Gemma Stafford on July 8, 2018 at 6:24 pm


      Yes you can use milk chocolate. However if you want them richer then bittersweet chocolate is really the best. yes use a glass dish, but something small, around 9 x 9 inches.


  17. godlywoman on July 5, 2018 at 2:08 am

    Hi I’m new can I sun sugar for coconut sugar?? I only use coconut sugar in all my things .. will it still turn out fine in the microwave or am I best to put in oven ?

    • Gemma Stafford on July 6, 2018 at 4:10 am

      Hi there,
      I think it will be great, no issues as far as I can see.
      Bake in the oven if you wish for about 25 mins, keep an eye on them!
      Gemma 🙂

  18. Ann Tate on June 26, 2018 at 11:54 am

    Hi Gemma and everyone,

    The strangest thing just happened. I fixed your full batch microwave brownies, using the silicon mold from the link on this site. They cooked up fine, well, almost. What happened was that, maybe, one small corner did not seem to completely set up. It looked cooked, mostly, but it appears to be a tiny bit collapsed, and there is like a thin film of chocolate batter on top that is still semi-solid. The only thing I can think of is that, perhaps, I got too many chocolate chips not evenly spread on top in that one area? I never have been too good at spreading stuff completely even.

    But do you have other ideas? I’ve never seen anything like that before.

    At least they still taste great, though. 🙂

    Looking forward to your advice.

    • Gemma Stafford on June 29, 2018 at 2:55 am

      Hi Ann,
      This may be to do with how the energy is distributed in your oven. In some models you may need to rotate the pan through the cooking/baking to allow for even heat distribution.
      This is my best guess. It is more likely to happen with a big batch too. Try this, I think it will help.
      Thank you for your kind words, and for being in touch,
      Gemma 🙂

  19. Sraddha on June 16, 2018 at 4:37 am

    Hi Gemma!
    I was just wondering if I could use brown sugar instead of regular white sugar. I have both its just im curious to if it would affect the brownie in any way.

    • Gemma Stafford on June 16, 2018 at 5:06 am

      Hi there,
      There is a slight difference in flavor, and more moisture in brown sugar. It does have an affect in the bake. You can reduce the white sugar if you wish, add just 1/2 of it with the brown sugar, it will not gave too big an affect on the result. Try it, see how it feels to you, it will not be a fail,
      Gemma 🙂

  20. Kyliee on June 14, 2018 at 8:48 pm

    Hi jemma !
    I am a true fan of yours and I’ve been watching your vids for 3 years now, and believe me when i say i am proud of you😭🙌!
    So may i ask if it’s ok to leave out the chopped chocolate and only mix the water with sugar?! Or add something else instead?! cuz i cant have it at yhe time.
    Thank u so much for your awesome vids !! I love u ❤️

    • Gemma Stafford on June 15, 2018 at 2:44 am

      Hi Kyliee,
      I think this recipe will suffer without the chocolate. There are two lots of chocolate in this, the chopped in the batter and the chips. Other than that there is just the cocoa.
      The chips you can leave out, as they are just on top, but the chopped chocolate adds richness and the fudgy feeling to the brownie. That is not to say that it will be awful, it may very well be like a nice chocolate cake, and it is worth a shot!
      I hope this works out well for you. Try also the mug brownie, this will tell you a lot,
      Gemma 🙂

  21. Alma on June 13, 2018 at 6:47 pm

    I didn’t have a 9×9 glass dish, so I used an 11 x 7 glass dish. I lined it with parchment and it needed 11 minutes to firm up. It smells really good, and waiting for it to cool to taste. Fingers crossed…….

    • Gemma Stafford on June 13, 2018 at 9:33 pm

      fingers crossed!!!!


  22. Sam... on June 4, 2018 at 7:01 am

    Hi Gemma
    I love your recipes.I just wanted to know that how many minutes should i bake the brownie if my microwave is of 1000 watt? And can I just use mustard oil instead?

    • Gemma Stafford on June 5, 2018 at 4:28 am

      Hi Sam,
      This is a broad question for me. Usually this cold pressed oil will be very strong in flavor. A refined one will be much milder, and odorless, so it would work well in this bake.
      You will need to check that out where you live. A lovely oil, healing too, but the strong one will not be great in this recipe,
      Gemma 🙂

  23. Luna on June 3, 2018 at 4:54 pm

    Hi Gemma,
    The brownies tasted wonderfully fudgy, but I can never seem to get that crackled top. Any tips to get that nice crackly top? Thank you!

    • Gemma Stafford on June 4, 2018 at 2:44 am

      Hi Luna,
      This is one for an oven bake. The crackle top on a brownie is like meringue, the egg whites reacting to the sugar in the bake. It needs the heat of a conventional oven to develop it. The best ever brownie recipe here ( is oven baked, and will develop the crackle top.
      Try these too, a little goes a long way, great for sharing!
      Gemma 🙂

  24. LadyIreland on June 2, 2018 at 8:36 pm

    These brownies are HEAVENLY! I did alter it a little and swirled some of your salted caramel sauce in before microwaving. The smell and taste are indescribable. Definitely a must try.

    • Gemma Stafford on June 3, 2018 at 3:40 am

      Hi Karen,
      Thank you so much for this, and for the links too. I will take a look at them before I do anything with them.
      good idea with the caramel sauce, sounds divine!
      Gemma 🙂

  25. Carol on June 2, 2018 at 10:36 am

    Hi Gemma! I was wondering. Can I substitute oat or coconut or almond flour? I can’t have all purpose flour. It looks delicious!

    • Gemma Stafford on June 3, 2018 at 5:05 am

      Hi Carol,
      I suggest you use a blend of gf flours. Many good brands of all purpose gluten free flour will work well for most non yeast baking. Some are even developed for yeast baking.
      Do research the best way to blend your own flour too. Some gluten free baking sites share this information, then away you go!
      Gemma 🙂

  26. Cindie Winquist on June 2, 2018 at 8:49 am

    Gemma, these look fantastic. “Brownie perfection” indeed! I am bumping it up to “next” on my list of recipes to bake! I do want to clarify something: as I watched your video, it looked like you had your microwave set at 50% power. Should they be microcooked at 50% with a 1200 watt microwave?

    • Gemma Stafford on June 3, 2018 at 5:08 am

      Hi Cindie,
      I bake at full power, almost always. My oven is a Panasonic inverter microwave, and the waves are well distributed. This works well for me,
      Gemma 🙂

  27. em on June 1, 2018 at 6:33 pm

    would have been a disaster if I made a full batch in my old microwave. to test if it worked I put only a single silicone muffin mold with the batter in the microwave. after 1 1/2 minutes the test-brownie looked done. the top was delicious but what I noticed afterwards was that the bottom half was literally burned! so yeah, I made the rest in the oven. mine turned out kind of soft but still fine. nothing special. I’ll stick to my old brownie recipe I guess but it was worth the experience.

    • Gemma Stafford on June 2, 2018 at 3:28 am

      Hi Em.
      Thank you for this. I think your sample would have baked in 1 minute. The older technology also cooked in a different way to the more modern ovens. However it was worth a try.
      Try too this recipe ( Very rich brownies, a little will go a long way.
      thank you for being in touch,
      Gemma 🙂

  28. Roopkatha on May 30, 2018 at 2:12 am

    I am new to baking and your videos have really helped me.
    I just have a query won’t melting the chocolate with water cause it to seize?

    • Gemma Stafford on May 30, 2018 at 6:11 am


      Yes you are dead right, water can cause chocolate to seize but when they are both melted together it doesn’t. It’s when you add water to already melted chocolate that is what makes it seize.

      Hope this helps,

  29. Grace on May 28, 2018 at 4:04 pm

    HI Gemma!
    I really want to make this, but i am currently having a shortage of cocoa powder. could I just leave it out? and have vanilla brownies?

    • Gemma Stafford on May 29, 2018 at 2:41 am

      Hi Grace,
      That will be a different thing. The cooca is more than chocolate, it is also an acid ingredient, and softens the crumb to add to the fudgy finish.
      You can of course try it, it will not be a fail, but it will be different. you amy need to adjust the liquids, so add carefully. It is a soft batter, but not liquid.
      Gemma 🙂

  30. Ann Tate on May 28, 2018 at 3:18 pm

    Just made two batches of these with nuts included, and they were soooo good! Of course, I had to make them in the oven as I didn’t have a large enough microwave pan, but they were still extra good.

    • Gemma Stafford on May 29, 2018 at 2:44 am

      Hi Ann,
      Good! I am happy that this recipe was good for you. thank you for letting us know that it worked well for you in the main oven, that will help others,
      Gemma 😉

  31. Grace on May 28, 2018 at 12:43 pm

    HI Gemma!
    I am really looking forward to making this, but then I realized there was one tiny little problem; I am all out of unsweetened cocoa powder. Would this recipe work without cocoa powder, and would I have to change some ingredients?

    • Gemma Stafford on May 29, 2018 at 3:04 am

      Hi Grace,
      I think I got to this. Brownies are chocolate, I think the recipe will work, but it will not be brownies. If you sub the sugar with all brown/dark brown sugar, it will be a blondie of sorts. Do try it, let us know,
      Gemma 🙂

  32. Ann Tate on May 28, 2018 at 4:53 am


    Will this still work in a conventional oven in a pan that is, I think, about 9 by 12 or thirteen?

    • Gemma Stafford on May 28, 2018 at 8:08 am

      Hi Ann,
      9 x 9 = 81 sq inches.
      9 x 12 = 108 sq inches.
      There is quite a difference. You could narrow down your pan using foil, to square it off.
      You could add 1/3 more batter to get the same result as me.
      I hope my basic math will help,
      Gemma 🙂

  33. Data on May 27, 2018 at 11:52 pm

    Thanks Gemma… u re the best. Since I stumbled on your website I have taken my love for baking to the next level. You always make the work look effortless and great details on your videos. Making this brownies for the bank holiday as my family loved your best ever brownie recipe. My question… can I substitute the white sugar with brown sugar. Thanks keep inspiring.

    • Gemma Stafford on May 28, 2018 at 8:16 am

      Hi there,
      Great that you are baking with us.
      Yes, you certainly may sub out the sugar with all brown. That will be good too.
      I think you can find a brown caster sugar in the UK, that will be great too. Have fun and enjoy,
      Gemma 🙂

  34. joy on May 26, 2018 at 7:18 pm

    My microwave is 700 watts, however it has options of low, medium, medium high and high heat(?) options…should I go for the high setting of the microwave? thanks!!!

    • Gemma Stafford on May 27, 2018 at 2:32 am

      Hi Joy,
      Yes. All baking in the microwave is done at the high setting.
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power the microwave is cooking at 100% of the time of the baking. At the lower levels it phases on and off, so at Medium high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      Thank you for being in touch,
      Gemma 🙂

  35. Amanda on May 26, 2018 at 4:03 pm

    Hi Gemma
    Thanks for sharing your reciepes.i love the ingredients you use and if you have other ideas on this recipe or other ones to make it egg free that would be little one has an allergy.
    Keep up your amazing work.😁

    • Gemma Stafford on May 27, 2018 at 2:54 am

      Hi Amanda,
      it is always difficult to get to grips with this issue, especially when it is your child, but it can be easy when you know how.
      Many recipes can be made egg free. (
      For this recipe I think you can use either flax egg, mashed banana or applesauce.
      Gemma 🙂

  36. Najlafarook2197 on May 26, 2018 at 9:56 am

    Hi Gemma,
    Hope youre doing well !! 🙂 I must say that i absolutely love the idea of having to bake goodies in a microwave oven and i want to thank you for releasing out such kind of recipes 🙂 I would like to know how long do these brownies stay fudgy and moist. And also whether i should store them in an air tight container at room temperature or best to store in the fridge ??

    • Gemma Stafford on May 26, 2018 at 12:15 pm

      Hi there,
      Thank you, it is good to have you with us.
      All baked goods are best eaten within a day or two of baking. If you wish to keep them longer either freeze or refrigerate. It also depends on the room temperature where you live. Airtight is always best, one way or the other,
      Gemma 🙂

      • Najla farook on May 26, 2018 at 12:39 pm

        Thank you very much for the reply ☺️ And one more question my microwave oven is Panasonic and it’s 1100 Watts, so can I bake my brownies as you did in your recipe ?

        • Gemma Stafford on May 26, 2018 at 1:43 pm

          Hi there,
          Yes, I think this will be great, there should be very little difference. Monitor it, add a few extra seconds if you feel it necessary,
          Gemma 🙂

          • Najlafarook2197 on May 28, 2018 at 1:12 pm

            Hi there
            Just want to say that I made my first batch today and it was a great success ☺️I want to give you a round of applause because this recipe was just perfection 👏🏻👏🏻👏🏻👏🏻 It tasted exactly like the brownies I would make in an oven 😍😍😍😍 For those who have 1100 Watts (Panasonic) you can bake it for 8 minutes but do check at the 6 minute mark to see how much more longer you need to cook the brownies and let it cool completely 👍🏻👍🏻

            • Gemma Stafford on May 29, 2018 at 3:02 am

              Hi there,
              Thank you for this great review. it will help other Bold Bakers to have your precise experience for your oven. This is an important point. Microwave baking is about timing, and monitoring, well done you,
              Gemma 🙂

  37. Sadaf sabahat on May 26, 2018 at 3:29 am

    Hello.can i bake these brownies in a black and decker oven toaster?and in how many minutes?I like ur page and wish to bake.

    • Gemma Stafford on May 26, 2018 at 9:27 am

      Hi there,
      Yes, you certainly can do this. However you need to read the instructions for your oven. You may need a low temperature, say 160C/320F for about 30 minutes.
      Monitor the bake, this is really important in this small oven. Check after 15 minutes, then every 5 minutes or so. When they feel firm to the touch, on top, in the center they are baked,
      Gemma 🙂

  38. Crimson on May 25, 2018 at 1:41 pm

    Hi Gemma 🙂

    Have you ever considered including the nutritional facts with your recipes? I used to make your recipes all the time but have stopped now that I’m keeping track of what and how much I consume.

    Thanks! ♥️

    • Gemma Stafford on May 26, 2018 at 11:39 am

      Hi there,
      Yes, I do this sometimes, especially for the low carb/dietary preferences.
      For the regular recipes you can presume that they are neither low carb or low fat. It is the nature of baked goods.
      You are right, it is a chore to keep track. I use My fitness Pal, and I find it really useful.
      We will add more low carb recipes as this year goes on. ( all of our current low carb/sugar recipes are here for you,
      Gemma 🙂

  39. najla farook on May 25, 2018 at 12:26 pm

    hi there,
    i absolutely love the idea of having to bake goodies in a microwave. This looks very delicious and a recipe i will soon make it. My question is will these brownies be fudgy if i had them 2 days after ?? and also should i store them in an air tight container at room temperature or in the fridge ?

    • Gemma Stafford on May 26, 2018 at 12:50 pm

      Hi there,
      Any baked goods are best eaten in a day or so. freeze them if you need to keep them longer.
      They will keep well in an airtight container for a few days,
      Gemma 🙂

  40. Mahru on May 25, 2018 at 8:19 am

    Hello Gemma.
    My microwaveis 700 watts. Can you tell me the cooking time require for it. Would be gratefull.

    • Gemma Stafford on May 26, 2018 at 1:37 pm

      Hi there,
      It is difficult for me to tell you exactly. The technology matters too. You will need to monitor the bake. That means that you check it periodically, press it lightly with your finger, when it feels firm to the touch, it is baked,
      Gemma 🙂

  41. Akankasha K on May 25, 2018 at 7:36 am

    Hi, Gemma.
    Can I used Hershey’s dark unsweetened coco powder? Or that’s for hot chocolate? Also how do I distinguish whether the coco powder I’m purchasing/ using is for hot coco or regular unsweetened coco powder? Please help me out here. Thanks a ton.🤗

    • Gemma Stafford on May 26, 2018 at 1:59 pm

      Hi there,
      Cocoa is generally unsweetened. Usually if it is not it will say so. dutch processed cocoa is alkalized, to make it less bitter, and it works too.
      Hersheys cocoa powder is perfect for this recipe too, and for general baking,
      Gemma 🙂

  42. MaazShaikh on May 25, 2018 at 3:02 am


    • Gemma Stafford on May 25, 2018 at 4:19 am

      Hi there,
      Yes! I think that will work well for you. The timing will be different, check at 4 minutes, press the top of the bake, it should feel barely firm. It is worth a try.
      Gemma 🙂

      • MaazShaikh on May 25, 2018 at 9:42 am

        OHH okay but will there be any change in the measure of ingredients used

        • Gemma Stafford on May 26, 2018 at 1:45 pm

          Hi there,
          I am not finding the original message, I am not sure what the question was, I am sorry.
          Gemma 🙂

  43. Nyls on May 24, 2018 at 5:27 pm

    Hi Gemma,
    Can I use a microwavable glass bowl? because I don’t have the silicone thing.

    • Gemma Stafford on May 25, 2018 at 2:05 am

      Hi there,
      Yes, and if you butter the bowl and line it with baking paper it will be easy to remove them too. Happy baking,
      Gemma 🙂

  44. Karen on May 24, 2018 at 3:07 pm

    Just made two batches. The first one I must have burned as couldn’t figure out the cooking time. My microwave is only a side of them went rock hard. The second lot were perfect. My husband loves them. My son will be excited to find one in his lunch box tomorrow. Thanks so much for this recipe. Go raibh maith agat

    • Gemma Stafford on May 25, 2018 at 2:30 am

      Hi Karen,
      Brilliant! That is the idea, learning by doing is the best learning. Well done, good to have the family happy above all else,
      Gemma 🙂

  45. Luna on May 24, 2018 at 2:55 pm

    Hi Gemma! Can I use melted butter instead of oil? Thanks, and super excited to try these out!

    • Gemma Stafford on May 25, 2018 at 2:43 am

      Hi Luna,
      Yes, the result may be a touch different, but it should still be good. do give it a shot,
      Gemma 🙂

  46. Diana on May 24, 2018 at 12:39 pm

    I want to try these brownies but was wondering is it unsweetened chocolate bar or semi-sweet bar that you melt in pan with sugar and water.Hope this isn’t a stupid question but I sure want to make them but make them right. Thank you

    • Gemma Stafford on May 25, 2018 at 3:30 am

      Hi Diana,
      I use a semi sweet chocolate, 70% or so cocoa solids, for easy melting and best flavor.
      Do not overheat the mix, that is important for the chocolate. Do try it, it is good,
      Gemma 🙂

  47. Nabila on May 24, 2018 at 10:41 am

    Can I omit chocolate chips as I don’t have and I want to dive in this right now???? please answer me

    • Gemma Stafford on May 25, 2018 at 3:46 am

      Hi Nabila,
      Yes! and if you have a chocolate bar you can chop that up and add it to the batter. One way or the other, try it!
      Gemma 🙂

  48. Sahitya Janardhan on May 24, 2018 at 10:19 am

    Hi Gemma!

    I love your recipes and I am an ardent fan of yours. This recipe looks soooo good!
    One question- can I replace the sugar with stevia as per your convertion chart for this recipe?

    • Gemma Stafford on May 25, 2018 at 3:51 am

      Hi there,
      sugar in a recipe has more than one function. It provides bulk, moisture, flavor too. It also sets up a recipe. When you use stevia you need to add applesauce or such to provide the weight of the sugar, but it will not give the exact result, it is a big change. However, it will not be a fail, and I think it is worth a shot. Do let us know how it worked for you,
      Gemma 😉

  49. Sharon Carter on May 24, 2018 at 10:05 am

    Hi Gemma. I love your videos and recipes. I love the simplicity of your chocolate microwave brownies. They are decadent. So good. Could you also share a microwave blondie brownie with us? I would love to try one that has the moistness of the chocolate in a blondie.

    Thank you so much for sharing your wondeful recipes.

    • Gemma Stafford on May 25, 2018 at 3:52 am

      Hi Sharon,
      Yes, and this is a good idea, I will add it to my list,
      Gemma 🙂

  50. Javeria on May 24, 2018 at 8:48 am

    Hi gemma,

    I was wondering if i could use unsweetened cocoa powder because i don’t have the regular one and for the oil, can I use canola oil?


    • Gemma Stafford on May 25, 2018 at 4:39 am

      Hi there,
      Yes, always unsweetened, it is best,
      Gemma 🙂

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