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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.

4.33 from 34 votes
Microwave Brownies
Prep Time
25 mins
Cook Time
6 mins
Total Time
31 mins
 
Servings: 9
Author: Gemma Stafford
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
  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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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!

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145 Comments

Write a Comment and Review

  1. Marilize on July 29, 2019 at 6:59 am

    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.

    • Gemma Stafford on July 30, 2019 at 8:22 am

      Oh no! I’m sorry to hear that.

      So what you are describing is not uncommon. What happened one the mixture separated and the oil rose to the top. If the brownie batter gets mixed to much this can happen. It has nothing to do with the actual amount of oil.

      Next time just mix it until JUST combined and then pour it into the dish :).

      Hope this makes sense,
      Gemma

  2. Akshara Sruthi G on July 26, 2019 at 2:10 am

    Hi Gemma,

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

    • Gemma Stafford on July 26, 2019 at 11:29 am

      Hi,

      I’m not sure what you are looking at in the recipe but these brownies have no alcohol.

      Best,
      Gemma.

      • Akshara Sruthi G on July 26, 2019 at 11:39 am

        I’m looking to make brownies with Alcohol. How do I go about doing it in their recipe.

        • Gemma Stafford on July 26, 2019 at 12:06 pm

          oh! got it.

          Yes replace 1/4 of the water with your alcohol.

          :).

  3. Justin Q. Boyd on July 18, 2019 at 12:24 pm

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

    • Gemma Stafford on July 18, 2019 at 6:19 pm

      Oh fantastic! I’m delighted to hear that :).

      Make sure to post a photo when you are done.
      Best,
      Gemma.

  4. Pragya on July 8, 2019 at 6:23 am

    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 😊

  5. Lata on June 5, 2019 at 8:53 am

    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 …..

    • Gemma Stafford on June 5, 2019 at 11:08 am

      Hi Lata,
      Just mix it and allow it to ‘bloom’. The flax seed should be milled/crushed to allow the water to access the pulp.
      I hope this helps,
      Gemma 🙂

  6. Sarah on May 24, 2019 at 11:28 am

    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???

    • Gemma Stafford on May 27, 2019 at 8:18 am

      hi,

      It sounds like maybe your microwave might just have needed more time than mine. You mentioned soggy but do you mean raw?

      Best,
      Gemma.

  7. Aya on May 16, 2019 at 3:28 pm

    Hi Gemma, this recipe is fantastic. So simple and easy, nothing could go wrong with it and mine turned out amazing. I love all your work and this is definitely one of my favorites. Thank you so much!

    • Gemma Stafford on May 17, 2019 at 11:14 am

      Hi there,
      YEA! I am delighted with this lovely review, thank you,
      Gemma 🙂

  8. Rafferty Erik Sy on February 23, 2019 at 3:04 am

    Hi Gemma,

    I tried this recipe and aside from overbaking it in the microwave a bit (fault on my part), I loved it. The brownies were really moist and I love the chewiness of the brownies. I tried to make it red velvet brownies, and added a cream cheese top to it to give it a different taste. I do have 1 question, how do I make the color more visible? I added color to it but it didn’t turn bright red.

    • Gemma Stafford on February 24, 2019 at 2:44 am

      Hi there,
      Good to know you are getting to grips with these recipes, it is a learning curve.
      Red velvet cake, traditionally, relied on the addition of vinegar and the natural color of cocoa to give a ‘reddish’ color.
      The deep red is a new twist on this, and if this is what you want then you have to use a paste/gel. Natural colors will not do it. Some people add beetroot to this cake too, which makes the cake a little pink/red.
      I hope this helps, thank you for being in touch,
      Gemma 🙂

      • Rafferty Erik Sy on February 24, 2019 at 4:10 am

        I used a red food color powder when I tried it. If I were to add vinegar to this recipe, how much vinegar do you think I should add? A rough estimate.

        • Gemma Stafford on February 27, 2019 at 1:28 am

          Hi there,
          For this batch I think as little as one teaspoon of vinegar should do it. Some recipes for brownies also use buttermilk, which would give you the acid too, though that may need another adjustment to the recipe, perhaps replacing one egg. A tablespoon of Greek yogurt would also do it. You can play around with this recipe, make it your own!
          I hope it helps, do let me know,
          Gemma 🙂

          • Rafferty Erik Sy on February 27, 2019 at 4:28 am

            Thank you for the tips. I appreciate it. I’m trying to play with the recipe as well. The people who tried the brownies all loved it and said it was delicious. Am planning to try your other recipes too. They all look so delicious

            • Gemma Stafford on February 27, 2019 at 6:43 am

              Thank you, I appreciate your kind words. Carry on experimenting, experiential learning is the best!
              Gemma 🙂



  9. Aaliyah on February 21, 2019 at 11:03 pm

    Hi Gemma, your channel and recipes are amazing. I would love to make these but could I use milk chocolate instead of dark? Milk chocolate is easier to find where I live. Would I need to reduce the amount of sugar to half?

    • Gemma Stafford on February 22, 2019 at 12:00 pm

      Hi there, you can if you like, i would not reduce the sugar though as it might change the texture.

  10. jap on February 19, 2019 at 12:55 am

    i wanna try this recipe.. can i add pecan or wallnuts???

    • Gemma Stafford on February 19, 2019 at 3:03 pm

      Yes, that’s a great addition!

  11. gingerbreadjeanne on January 10, 2019 at 5:42 pm

    The most chocolatey brownies ever! Moist, delicious- I used bittersweet bakers chocolate and substituted the flax for eggs and I am delighted with this recipe! Baked it in my toaster oven instead of the microwave- micro utensils were busy. 32 minutes and they were perfect. Thanks so much for another winner!

    • Gemma Stafford on January 11, 2019 at 10:04 am

      WOW, i am delighted to hear you enjoyed these. i’ll have to try them with a flax egg too! Enjoy!

  12. Kristina P. on January 10, 2019 at 4:02 pm

    Well I tried making these again Gemma, last time I used the bar chocolate, this time I used the chips and decreased the sugar by 1/2 cup. Also, I didn’t add any extra chips in after mixing everything together. My center last time was just not cooked through. So now they are cooling on the granite counter and the center looks cooked through. Fingers crossed!! The batter tasted good!

    • Gemma Stafford on January 11, 2019 at 10:11 am

      YAY, great job, as everyone’s microwave can be different this one can be tricky. Let me know how they turn out!

  13. zainab on January 10, 2019 at 8:14 am

    Hey gemma ,i tried your brownies recipe and my family loved it ,it taste amazing and for the first time i made my brownies soft 😊

    • Gemma Stafford on January 11, 2019 at 12:13 pm

      I am delighted to hear that, next time send us a photo!

  14. Kristine on December 31, 2018 at 1:54 am

    Mine failed haha turnt out to ba a cupcake texture not brownies. Im kinda sad hahaha

    • Gemma Stafford on January 2, 2019 at 12:15 pm

      Hmmm, that’s so strange as these usually come out perfect every time did you do anything different from the recipe?

  15. Anne Takahashi Bartolome on December 11, 2018 at 2:01 am

    Hello gemma!!my microwave is 700 watts only? Can i used it.. i lab your baking. I always watch it..

    • Gemma Stafford on December 11, 2018 at 4:57 pm

      Yes that will work and i am delighted to hear that, thank so much! Enjoy!

  16. Diane maliwat on December 4, 2018 at 12:54 am

    Hi gemma! Can i combine this brownie with your microwave cheesecake rwcipe. Im planning to make it chocobrownie cheesecake. Thanks!

    • Gemma Stafford on December 4, 2018 at 3:12 am

      Hi Diane,
      Wow! haha, I do not know the answer to this! I would need to try it to be sure.
      If you try it you can let us know how it works, I will not get to this before Christmas now.
      Thank you for being in touch,
      Gemma 🙂

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