Quick & Easy
Microwave Brownies
Fudgy microwave brownies ready in 15 minutes — no oven needed. Rich, chocolatey, and impossibly easy for when you need brownies right now.
The Emergency Brownie You Didn’t Know You Needed
Sometimes you want a brownie at ten o’clock at night and you do not want to wait 45 minutes for the oven. These microwave brownies exist for those moments — intensely fudgy, almost truffle-like, with melted chocolate chip pockets scattered throughout. They are not trying to replace your favorite baked brownies. They are filling a completely different role, and within that role, they are genuinely wonderful.
Baker’s Tips
- Less time in the microwave is always better than more. Start checking at 2 minutes 15 seconds. The center should look glossy and slightly wet — it firms up during the 5-7 minute resting period.
- Use a wide, shallow dish (about 5-6 inches across) rather than a deep one. A thinner layer of batter cooks more evenly and gives you better texture throughout.
- Grease the dish generously with nonstick spray. Microwave brownies are stickier than oven-baked ones and will cling to an ungreased surface.
- Serve warm for the best experience, about 5-7 minutes after cooking, when the chocolate chips are still partially melted.
Variations
- Peanut Butter Swirl: Swirl a tablespoon of peanut butter into the top of the batter before microwaving for gorgeous marbled ribbons.
- Espresso Brownies: Add half a teaspoon of instant espresso powder to deepen the chocolate flavor without a noticeable coffee taste.
- S’mores Brownies: Replace the chocolate chips with a mix of mini marshmallows and broken graham cracker pieces for gooey, campfire-inspired pockets.
For more quick chocolate fixes, check out my mug cake or my two-ingredient fudge.
Ingredients
Instructions
- 1
Melt the Butter
Place the butter in a microwave-safe bowl or small dish (a wide, shallow microwave-safe container works best). Microwave for 30-45 seconds until completely melted.
- 2
Mix the Batter
Add the sugar and cocoa powder to the melted butter and whisk until smooth. Add the egg and vanilla, whisking until well combined. Fold in the flour and salt until just incorporated — do not overmix. Stir in the chocolate chips.
- 3
Transfer to Dish
Pour the batter into a greased microwave-safe dish (a small round or square container, approximately 5-6 inches across). Spread evenly with a spatula.
- 4
Microwave
Microwave on high for 2 minutes 30 seconds to 3 minutes. The brownie is done when the edges are set and the center looks slightly moist but not liquid. It will continue to firm up as it cools. Start checking at 2 minutes 15 seconds.
- 5
Cool and Cut
Let the brownie cool in the dish for 5-7 minutes. The residual heat will finish cooking the center. Run a knife around the edges, invert onto a cutting board or plate, and cut into 4 squares. Serve warm or at room temperature.
Nutrition Information
Per serving (serves 4). Values are approximate.
| Calories | 290 calories |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Carbohydrates | 37g |
| Sugar | 28g |
| Protein | 3.5g |
| Sodium | 85mg |
| Fiber | 1.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I make these in a mug instead?
Yes! Divide the batter between two large mugs and microwave each for about 1 minute 30 seconds. You get individual brownie portions with a softer, more cake-like texture.
Why are my microwave brownies rubbery?
They were microwaved too long. Reduce cooking time by 15-30 seconds. The brownies should look slightly underdone when you stop the microwave — they firm up significantly as they cool.
Can I add nuts to these brownies?
Absolutely! Fold in 2-3 tablespoons of chopped walnuts or pecans with the chocolate chips. They will not get toasty in the microwave, so use pre-toasted nuts for the best flavor.
Reader Reviews
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