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Microwave Brownies

When I need to make a treat on a moment's notice, this is the recipe I reach for. The brownies cook up quickly in the microwave.—Marie Peart, Hagersville, Ontario
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings

Ingredients

  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 cup chopped walnuts

Directions

  • In a bowl, beat sugar, eggs, vanilla and salt on medium speed for 1 minute. Add butter; beat until blended. Combine flour and cocoa. Gradually add to sugar mixture; mix well. Stir in walnuts. Transfer to a greased microwave-safe 8-in. square dish. Microwave, uncovered, on high for 3-4 minutes, rotating every 1 minute or until a moist area about 1-1/4 in. in diameter remains in the center (when touched, brownie will cling to your finger while area underneath will be almost dry). Cool on a wire rack. Cut into bars.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1 brownie: 246 calories, 15g fat (5g saturated fat), 56mg cholesterol, 186mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Amy
    Sep 2, 2019

    I cooked these for well over the time listed because they were not cooked on bottom. I used a glass 8x8 dish. They still are not completely cooked on bottom half of brownies but didn't want to completely dry upper half so it was hard, so didn't cook longer. They look nothing like the picture. Not sure if picture shown is this recipe or they doubled the recipe and cooked in oven instead of microwave to get them that thick. Think I'll try the brownie in a mug recipes I found, this one was disappointing.

  • Husn
    Jun 22, 2013

    I think u forgot to mention baking powder in d ingredientd.

  • Mom-A-Peel
    Feb 19, 2012

    We were looking for a quick recipe for a family dessert. I'd heard of microwave brownies before, but had never tried them. I cannot eat wheat, so I substituted with Spelt flour. I also used Special Dark cocoa powder. These were very good and disappeared before it could cool off completely. I was happy to be able to eat the treat along with my family and my boys LOVED them and no one could tell I'd used a different flour. :)

  • jieastcott
    Dec 12, 2011

    No comment left

  • spyche29
    Sep 2, 2009

    No comment left

  • mrizta
    May 6, 2008

    These are terriic!!!! i love making them. Maureen