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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.
Try These Recipes!
Watch The Recipe Video!
Microwave Brownies
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
* Also, you can bake these brownies in a conventional oven at 350ºF/180ºC for roughly 30-40 minutes
Hi, can I add 2/3 cup chocolate chips instead of 2/3 cup (4oz/115g) chocolate 70% or so, roughly chopped because I don’t have chocolate bars or anything just chocolate chips. Also, is it necessary to set the brownies aside for a whole day? Can I set them aside for 9 hours?
Hi, can you make apple cinnamon cake in the microwave? Because I would love to make it for this coming Mother’s Day.
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?
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 …..
I have 1000 wattt microwave, what time should the brownies be set at. Thanx so much.
Hi I don’t have baking powder but i do have baking soda so can i use it.Do i have to cjange my measurements? It would be really helpful if u reply.
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.
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?
Can we skip chocolate chips in ths recipe n secondly tell me I hv 300gm dark lindit chocolate bar. Can I use only this whats the quantity of dark chocolate in this recipe Thanks.
Hi chef, would you suggest this batter prepare ahead of time and put in the fridge for overnight and bake it the next day? Thank you.