Microwave Brownies
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.
- Prep time
- 25 min
- Cook time
- 6 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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.