This microwave brownie is easy, quick, and surprisingly delicious. It’s also a lot of fun to make, and the result, gooey and chocolaty and oh so scrumptious, will make you wonder why you should ever bake real brownies again.
I realize that the measurements here seem awfully precise, but do try to follow them – they are the result of many experiments in my kitchen, and this was perfect – chocolaty, sweet but not too-sweet, and uses a minimal amount of oil without being dry.
One caveat though: despite my efforts at being exact and creating a foolproof recipe, since we’re making this brownie in the microwave, results can greatly vary, depending not just on your microwave but also on the size of the mug or ramekin you use. I made the exact same brownie in a too-big ramekin and ended up with a somewhat dry brownie.
So use this recipe as a starting point – but you’ll probably need to experiment to find what works for you, in your own kitchen, to make the perfect microwave brownie.
- Nonstick spray
- 2 tablespoons white whole-wheat flour
- ⅛ teaspoon baking powder
- 1½ tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2½ tablespoons reduced-fat milk
- ⅛ teaspoon pure vanilla extract
- 1 teaspoon light olive oil (not extra-virgin)
- Spray a 6 oz ramekin or coffee mug with nonstick spray.
- In a small bowl, use a fork to mix the flour, baking powder, sugar and cocoa.
- Add the milk, vanilla and oil and mix to combine.
- Transfer the mixture to the ramekin using a spatula.
- Microwave on high. How long? Microwave ovens vary, so start with 40 seconds. Brownie should appear set, yet soft in the center. If brownie appears liquid after 40 seconds, microwave more, in 10-second increments, up to a total of one minute.
- Allow the microwave brownie to cool for a couple of minutes, then dig in!