How To Make Microwave Brownies: Easy For Kids To Mix
Sneak Preview: Learn how to make Microwave Brownies that taste and smell fantastic. You can eat warm brownies with your kids, grandkids, or yourself in 10-15 minutes without a brownie mix.
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Create fun memories with your kids or grandkids as you help them make and eat this Microwave Chocolate Brownie recipe. All my elementary-age grandchildren make them and enjoy licking every last beater, bowl, and batter-covered spatula.
In less time than running to the store and buying a mix, you can fill your kitchen with the chocolatey aroma of scratch chocolate brownies.
If your kids aren’t into nuts, leave them out.
Happy Bakers Speak Up
“These are super easy to make and I ended up halfing the recipe. It worked really well because It’s a smaller serving. And if you cook it for 2 minutes they were perfect. Thank you so much for sharing this amazing and easy recipe with everyone.” —BRENNA
How To Make Microwave Brownies Super-Fast (Without a Mix)!
Mix the batter. Pop it into your microwave. From start to finish, the process takes less than 15 minutes (unless it’s your first time making this recipe.)
Microwave chocolate brownies aren’t gourmet stuff. Translated: They’re not so rich that one bite puts you out of commission for the rest of the day. But I promise it will satisfy any sugar or chocolate cravings.
Why This Is a Good Recipe for Kids and Emergencies
Knowing I can make fudgy brownies quickly from ingredients I always keep in my pantry is a big help. I don’t have to keep calorie-dense cookies around the house for unexpected occasions.
It’s good for kids because they can mix these brownies by hand or with a portable mixer. They won’t have to turn on the oven.
The original recipe came with directions to “cut when cold.” Good luck with that one. Be careful not to burn your fingers because you’ll want to dig into this treat immediately to satisfy your chocolate cravings. Serve with vanilla ice cream, creme fraiche ice cream, or coffee ice cream.
Ingredients and Substitutions
- EGGS: Use large eggs.
- SUGAR: I developed the recipe with granulated sugar, but brown sugar could also be used.
- SALT: Table salt, sea salt, or Kosher salt are suitable.
- VANILLA EXTRACT: Regular or imitation vanilla extract is fine. Use Mexican vanilla extract in these brownies for the subtle cinnamon flavor it imparts. Reminds me of a Texas Sheet Cake.
- BUTTER: The recipe calls for unsalted butter. If you only have salted butter, use less salt than is called for.
- FLOUR: All-purpose flour, either bleached or unbleached
- UNSWEETENED COCOA POWDER: I’ve tried traditional and Dutch-processed cocoa powder. The traditional is much better in this recipe.
- INSTANT ESPRESSO: A teaspoon of this coffee flavoring will intensify the chocolate. Completely optional.
How To Make This Microwave Brownie Recipe
FAQ About Microwave Brownies
Yes, but they are so quick to make I would rather serve them warm.
Yes. Double wrap to avoid freezer burn.
Look for the center of the dish of brownies to bubble up until the batter is almost level with the corners. Test with a toothpick. It should come out clean with only a few crumbs clinging to it.
Use a microwave-safe pyrex glass dish. A round dish cooks more evenly, but the brownies are more challenging to cut into nice pieces.
Unless you forgot to add the butter, they overcooked. Using a 9-inch dish will cause the dough to be too thin in the corners.
Another trick: Use a spatula to spread more dough to the corners than in the middle. See the video.
Yes. I like the look and the taste, but the topping is optional. You can get creative by using different kinds of nuts, such as almonds or walnuts. Same with the chips: peanut butter, butterscotch, your favorite chocolate bars, etc.
Microwave ovens come in many varieties with no standards like temperatures in conventional ovens. Newer ovens have higher wattages than the old ones and will cook much faster. Very small ovens designed for an office or dorm room usually have lower wattages, requiring more time.
The first time you make these chocolate brownies, watch them carefully. Then record the time it took. You should be spot on with the time from now on as long as the ingredients all start at the same temperature.
Parting Thoughts: Make these brownies with or for your loved ones the next time chocolate cravings strike. Enjoy eating them now, and remember the fun in years to come.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Microwave Brownie Recipe
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Video
Ingredients
- 2 large (100 g) eggs
- ¾ cup (150 g) sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (110 g) melted unsalted butter
- ¾ cup (90 g) all-purpose flour
- ½ cup (64 g) cocoa powder (not Dutched)
- 1 teaspoon instant espresso optional
Topping (Optional)
- ¼ cup chopped semi-sweet chocolate or chocolate chips
- ¼ cup chopped nuts toasted nuts (peanuts, pecans, walnuts, etc.)
- pinch cinnamon
Instructions
- Blend 2 large (100 g) eggs, 3/4 cup (150 g) sugar, 1/2 teaspoon salt, and 1 teaspoon vanilla extract with a mixer (hand mixer works fine) for about 1 minute until light.
- Add 1/2 cup (110 g) melted unsalted butter and keep beating.
- Mix in 3/4 cup (90 g) all-purpose flour and 1/2 cup (64 g) cocoa powder (not Dutched) and 1 teaspoon instant espresso (if using) at low speed just until the flour disappears.
- Combine 1/4 cup chopped semi-sweet chocolate or chocolate chips, 1/4 cup chopped nuts and a pinch cinnamon for topping in a small bowl. Either stir the topping into the batter now or sprinkle on top after the batter is put into the baking dish. I like to sprinkle it on top. Looks fancy.
- Spread into 8″ square, round, or oval glass oven-safe dish. Arrange the batter with the spatula to be somewhat thicker around the edges and corners than in the middle. This helps to even out the baking.
- Microwave on HIGH for 3-5 minutes. Watch carefully the first time because every microwave is a bit different. When done, the top looks dry and springs back when lightly touched. If your brownies become tough and chewy as they cool, they overcooked. Food cooked in a microwave continues to cook for a minute or two after removing it from the oven.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.