Making microwave desserts is a careful art, since something cooked in the microwave can so quickly turn spongy and bland. But I’m confident that I’ve made a microwave brownie recipe that is fudgey, dense, and rich.
Microwave desserts are probably my favorite kind of desserts to make. I’m the only person in my family who eats sugary foods, so single serving desserts are perfect for me. They’re also really quick to make, which is great since I tend to impulsively bake things.
I’ve been making brownies, cookies, and cakes in the microwave for a few years now, and most of my creations have been, well, bad. But I’ve stuck with it, and now I’ve created some really great recipes.
So here’s my best microwave recipe to date, my easy brownie recipe!
This recipe has only 6 ingredients, so it’s really simple to remember. It’s also completely grain and flour free. Despite this, it has a wonderful texture, somewhere between being cakey and being fudgey. It’s also dense and has a rich flavor, so it’s perfect for rainy evenings.
Easy Microwave Brownies
- 1/3 cup of semi-sweet chocolate chips
- Thin slice of butter
- 1 TBS of cocoa powder
- 1 large egg
- Splash of vanilla
- Pinch of salt
- Put the chocolate chips and the butter into a small, microwave safe bowl. Heat in the microwave for 60 seconds, then stir the melted chocolate chips and butter together until they have combined.
- Add in the cocoa powder and mix together until the mixture begins to feel stiff.
- Combine the egg to the mixture and mix thoroughly.
- Add the vanilla and salt to the mixture then mix until all ingredients are blended together. Mix very well in this stage, as you don’t want to end up with a pocket of brownie that has no vanilla in it.
- Heat the mixture for 80 seconds in the microwave, then test with a fork. If it comes out clean, the brownie is ready to be eaten.
- Optionally, you can top this brownie with chopped nuts, ice cream, whipped cream, berries, or any other topping that you’d like.
The butter in this recipe helps give the brownie a moist and fudgey texture. If you find that your brownie doesn’t have a good texture, try adding more butter next time.
If your microwave brownie does turn out a bit spongey, try reducing the cooking time or cooking it in a thicker bowl. Thin bowls or mugs lead to overcooked desserts.
Since this brownie has a rich flavor, it pairs well with black tea, red wine, or coffee.
If this brownie isn’t sweet enough for your taste, try using milk chocolate chips instead of semi-sweet chocolate chips.
For an extra chocolatey treat, try adding some chocolate chips to the batter right before cooking. Then you’ll have some spots with melted chocolate in them.
And that’s it! If you’ve enjoyed this recipe, feel free to take a look at any of my other recipes (all of which are gluten free).
If you try out this recipe please let me know how it turned out, or if you made any modifications to it, as it can help me make better recipes in the future.
Thank you, and I hope that I’ll be seeing you around!