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.

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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.


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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

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1. Add eggs, sugar, salt, and vanilla to a medium mixing bowl.
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2. Beat until light–about 1 minute. I use a portable mixer, but a whisk will work, too.
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3. Add melted butter. Continue beating this mixture until thoroughly blended.
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4. Add the dry ingredients–flour and cocoa.
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5. Mix on low speed or stir together by hand.
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6. Spread the batter into a prepared microwave-safe dish. Make the batter thicker in the corners than in the middle.
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7. Optional: Sprinkle top with chopped nuts and mini semi-sweet chocolate chips.
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8. Microwave on HIGH for 3 1/2 to 6 minutes. Every microwave is different. Cook until the middle puffs up. Test with a toothpick. It should come out clean with a few crumbs sticking to it.

FAQ About Microwave Brownies

Can I make these ahead of time?

Yes, but they are so quick to make I would rather serve them warm.

Can I freeze them?

Yes. Double wrap to avoid freezer burn.

How can I tell when microwave brownies are done?

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.

Do I need to use a special pan or dish?

Use a microwave-safe pyrex glass dish. A round dish cooks more evenly, but the brownies are more challenging to cut into nice pieces.

The brownies in the corners of the pan dried out. What happened?

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.

Can I leave off the nuts and chips on top?

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.

Why is there a wide range of cooking times?

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.
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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.

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4 microwave brownies on a platePin
Yield: 9 servings

Microwave Brownie Recipe

You no longer need to keep tempting cookies in the pantry for unexpected company. These Microwave Brownies are easy enough for kids to mix up and bake.

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Video

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

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

Serving: 1 | Calories: 268kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 235mg | Potassium: 145mg | Fiber: 3g | Sugar: 19g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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9 Comments

  1. This 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.

    1. Thanks for coming back to say so. Glad to hear your suggestion for dividing the recipe in half. Hav never tried it.

  2. Ah yes, I can definitely relate to your skinny secret. My version of microwave brownies is freezing leftover desserts and just knowing that I can have a steaming cookie or brownie in literally seconds is enough to sometimes keep them in the freezer long past when they should have been eaten! 🙂

    1. Hi Erika,
      Yes, freezing is a good idea. At least it gets them off the countertop so you can’t see or hear them calling your name. 🙂

  3. Ok, so I’m out of cocoa, but will get some soon as I really want try these. Oh and I don’t have a glass dish that size. I’ll take care of that, too. 😉

  4. See, once I have some cookies in the pantry I don’t necessarily eat them but knowing they are there keeps me from buying cookies or pastries. For the same reason, I keep cake mix boxes in my pantry as well. Though I haven’t used one in 8 months or so, knowing they are there keeps me from buying a cake.

  5. Fresh Local and Best says:

    I never thought that something so tasty and beautiful could come from the microwave. Thanks for opening my mind to such a new concept!

  6. Great recipe for my college daughter, since a microwave is the only cooking appliance allowed in the dorms.
    Mimi

  7. I’m going to have to try these!