Brownies & Bars

Full Batch Microwave Brownies

4.25 from 36 votes
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.
Microwave Brownie Recipe - Make chewy chocolate brownies in under 10 minutes!

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.

Watch The Recipe Video!

Microwave Brownies

4.25 from 36 votes
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.
Author: Gemma Stafford
Servings: 9
Prep Time 25 mins
Cook Time 6 mins
Total Time 31 mins
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.
Author: Gemma Stafford
Servings: 9

Ingredients

  • 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

Instructions

  • Butter and line a 9x9 Silicone mold or glass baking dish, set aside.
  • 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)
  • In a large bowl sift together the flour, cocoa powder, baking powder and salt. Mix until combined.
  • Into the cooled chocolate mixture add the oil, eggs, and vanilla.
  • Add the wet ingredients into the dry ingredients and mix until just combined, do not over mix. Lastly, fold in the chocolate chips.
  • Transfer the batter to your prepared microwave safe pan, smooth the top with a spatula and top with additional chocolate chips.
  • 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).
  • Remove from the microwave and allow to cool fully in the mold before turning out.
  • Once cooled, turn out onto a flat surface and cut into 9-12 even squares. Enjoy!
  • 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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Comments & Reviews

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rossie
Guest
rossie
1 month ago

Hi Gemma,
I tried your recipe with round caserole dish n 1000 watt microwave but my brownie’s texture turn to be a bit hard. I follow your direction, baked my brownie until the top is firm n no wetness (total around 25 minutes) but it turned out to be not chewy, some parts are even crunchy.
Please help me.. what did I do wrong?

Karol
Guest
Karol
1 month ago

Can you use apple sauce for the oil? and if so how much, one cup??

Kimberly
Guest
Kimberly
2 months ago

Hello Gemma! Do you know how to make brownie crisps? They look like a cookie and are crisp not chewy. I can not find a recipe anywhere.

Haram
Guest
Haram
2 months ago

will the taste of the brownies change if i use milk chocolate instead of dark chocolate as i am only 12 year old and milk chocolate is more easier to find instead of dark chocolate.

Marilize
Guest
Marilize
4 months ago

Hello Gemma

I tried this brownie recipe to the letter but unfortunately it was a big flop. There was a lot of oil on top of the brownie mixture after the baking time and it was all soggy. I don’t think the amount of oil is correct – is 1 cup oil not too much? I’m not sure what else could have been be the problem. Please advice.

Akshara Sruthi G
Guest
Akshara Sruthi G
4 months ago

Hi Gemma,

Can I substitute Rum/Brandy instead of water? I want to make a batch of brownies with alcohol.

Justin Q. Boyd
Guest
Justin Q. Boyd
4 months ago

Thank you for the great recipe. I am currently without an oven, so I can’t get enough of these microwave alternatives.

Pragyak
Member
Pragyak
4 months ago

Hi Gemma am a great fan of yours and just love all your recipes specially the best ever chocolate cake have made it numerous times and always got appreciation ☺️ my question is can I substitute eggs with condensed milk if yes then what’s the quantity.

Thanks and wishing you all the best!
Pragya ????

Lata
Member
Lata
6 months ago

Hiii….I just want to ask to mk substitute for egg we hv to heat water and flax seeds ….or just mix it and kept aside for 15 min …..

Sarah
Guest
Sarah
6 months ago

Hi, i tried this recipe and it was delicious, however the top was soggy even tho i cooked in the microwave for 10+mins.do u have any idea as to y this happened???

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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