Microwave brownie
If you're in the mood for a quick chocolate snack without using the oven, this microwave brownie recipe is ideal. Make a rich, fudgy brownie in just minutes using common ingredients. Enjoy the intense cocoa taste enhanced by dark chocolate buttons. For an extra treat, add a scoop of vanilla ice cream on top. This quick and delightful snack is perfect for an instant sweet tooth fix.
Ingredients
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20 g
Cocoa powder
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25 g
Wheat flour
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30 g
Sugar
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¼ tsp
Vanilla extract
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¼ tsp
Baking powder
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1 pinch
Flake salt
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30 ml
Oil
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20 g
Dark chocolate buttons, plus extra for topping
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To serve
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Vanilla ice cream
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Sprinkling a pinch of flake salt on your microwave brownie can really boost your snack experience. The salt adds a subtle crunch that contrasts with the soft, fudgy texture of the brownie. It also brings out the chocolate flavour by balancing the sweetness, which makes the cocoa taste stronger. For the best results, add the salt right after microwaving while the brownie is still warm. This helps the salt stick without melting away, keeping its crunchy texture.
Use a microwave-safe ceramic or glass mug that holds about 250 ml for best results. This size helps prevent overflow and allows the brownie to rise properly. Choose a short, wide mug for even cooking. Make sure the mug is deep enough for the batter to rise, but still easy to mix and eat from. A wide opening helps with easy mixing and adding toppings like ice cream when serving.
White chocolate buttons melt into the batter for a creamy, caramel-like sweetness that perfectly complements the rich cocoa flavour. You can also mix white and dark chocolate for a marbled effect and a balance of sweet and bitter notes. Just be careful not to overheat, white chocolate melts faster, so stir it gently into the warm brownie for the best texture.
Questions about microwave brownie
Even quick desserts need a little know-how to get just right. Here are some handy answers to common questions about timing, texture, and troubleshooting your microwave brownie so you can enjoy a perfectly fudgy snack every time.
How can I tweak the cook time based on my microwave’s wattage?
Microwave power can vary a lot, so it’s worth adjusting the cook time to match your model. If your microwave is lower wattage (700-800W), add about 10-15 seconds to the cooking time. For higher wattage (900W or above), start by reducing the time by 10 seconds and check for doneness sooner. The goal is a brownie that looks just set on top but still slightly soft in the centre, it will continue to firm up as it cools. When in doubt, cook in short 10-second bursts to avoid overbaking.
What are the signs of a perfectly cooked microwave brownie?
To check if your snack is ready, first look at the surface. It should have risen and look set on top, with the edges starting to pull away from the container. Try the toothpick test by inserting it into the centre; it should come out with just a few moist crumbs, not wet batter. If it comes out with batter, continue microwaving in 10-second bursts, checking after each. Also, gently press the top of the brownie. It should feel set but remain soft, bouncing back slightly when pressed. A strong chocolate smell is another sign that your brownie is almost done.
Why did my snack turn out dry and rubbery?
Your microwave brownie might be dry or rubbery for a few reasons: Microwaves can cook food quickly and unevenly, sometimes removing too much moisture, which makes brownies dry or rubbery if left too long. To avoid this, start with the shortest cooking time recommended, keep an eye on it, and adjust the time depending on your microwave's power. Overmixing the batter can also make your brownies rubbery by developing too much gluten, so it's best to mix until just smooth. Be precise with your measurements, especially flour and cocoa powder, because small errors can change the moisture content significantly. To help keep moisture in, try adding a splash of water on top or cover the mug with a damp paper towel while cooking.
Nutritional values
Nutritional value, per
634 Kcal
| Fibre | - | 5.7 gram fibers |
| Protein | 5.4 | 8.5 gram |
| Fat | 54.9 | 39.3 gram |
| Carbohydrates | 39.7 | 62 gram |
Recommended information
Serving suggestion
Skip the ice cream - try these toppings instead
There are plenty of delicious ways to top your microwave brownie. A spoonful of honey-sweetened skyr adds a cool, creamy contrast with a hint of natural sweetness.
You can also try a dollop of Greek yoghurt, a drizzle of peanut butter or tahini, or a handful of fresh berries for a fruity lift. For extra indulgence, finish with a few shaved chocolate curls – simple touches that make this recipe feel like a real treat.
Why didn’t my microwave brownie rise properly?
There are a few reasons your snack might not rise as expected. First, check that your baking powder is fresh, it’s key for creating lift, and old baking powder loses its effectiveness.
How you mix the batter also matters. Overmixing can knock out the air bubbles that help it rise, while undermixing can leave dry spots. Stir just until everything is evenly combined.
Your microwave’s power and the type of dish you use can also make a difference. A weak microwave or a dish that’s too deep can cause uneven cooking. Try using a shallow, microwave-safe dish and cook on high power for the best results.
Finally, remember this recipe doesn’t contain eggs, so the brownie will naturally be a bit denser and fudgier than an oven-baked version. To help it rise evenly, spread the chocolate buttons across the surface so they don’t sink and weigh down the batter.
Let your snack cool slightly before digging in
For the best texture, let your microwave brownie cool for about five minutes before eating. This short rest helps it set properly, especially in the centre, so it stays fudgy without being overly gooey or falling apart.
Just don’t wait too long, if it cools completely, it can start to dry out and lose its softness. Enjoy it warm while the chocolate is still slightly melted and irresistibly rich.
What oils work best for this microwave brownie recipe?
A neutral oil works best in this recipe to let the rich chocolate flavour shine. Options like sunflower oil, rapeseed oil, or light olive oil blend smoothly into the batter and keep the texture soft and fudgy.
If you prefer a hint of flavour, try coconut oil for a subtle sweetness or hazelnut oil for a nutty twist that pairs beautifully with dark chocolate. Just make sure the oil is mild in taste and liquid at room temperature for the best results.
No wheat flour? Here's what to use instead
Oat flour or almond flour are great substitutes for a naturally rich, slightly nutty flavour. Both keep the brownie soft and moist.
You can also use buckwheat flour or a gluten-free all-purpose blend for a similar result. And if you’re in a pinch, just blend rolled oats into a fine powder to make quick homemade oat flour in seconds.
What are some other easy chocolate snacks like this one?
If you loved this quick microwave brownie, there are plenty of other simple chocolate treats to try when a craving hits.
Start with a brookie, a delicious mix between a brownie and a cookie for the best of both worlds. Or make this banana bark with dark chocolate and peanut butter for a naturally sweet, frozen snack that’s as fun to break apart as it is to eat.
For another warm, microwave-friendly option, try our microwave cake with chocolate and a creamy mascarpone and skyr cream – rich, quick, and irresistibly smooth.
Hungry for even more quick treats? Explore our full collection of easy snacks to make and find your next irresistible fix.
