Need a quick fix for your chocolate craving? Try my edible brownie batter, flourless mug cake, and no-bake brownie bites. After hours upon hours of testing savory recipes, sometimes I’m desperate for something sweet…and quickly. That’s where my single serving brownies come in to play. They’re similar to my brownie in a mug, but you get enough to feed 2-4 people–if you’re feeling generous.
Why I love this recipe
Two minutes! Seriously, these brownies take a whopping 2 minutes to make! Actually, it’s more like a minute and thirty seconds, but that’s splitting hairs. One bowl. No dirty dishes after you whip these up, just the bowl you microwaved them in. Diet-friendly. Easily omit the eggs, dairy, or flour. A small-batch dessert. If you’re like me and can’t resist a tray of brownies, you’ll appreciate this recipe. It only makes eight!
Ingredients needed
Chocolate. Use chocolate chips or a chopped-up chocolate bar. I went with a Lindt 70% dark chocolate bar. Melted butter. If you use unsalted butter, add a tiny pinch of salt to the brownie mixture. Superfine sugar. Also known as caster sugar. It’s has a finer consistency than white sugar but not as light as powdered sugar. Milk. I used unsweetened almond milk, but any milk works. It will need to be warm, so microwave it for 30 seconds before using it. Flour. I used regular all-purpose flour. Since these brownies only take 2 minutes, it will need to be heat treated. I included instructions below.
How to make microwave brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Since these brownies cook in only 2 minutes, the flour must be heat treated in advance. This eliminates any potential bacteria that we don’t want in our brownies. To do this, spread the flour on a lined baking sheet and bake in the oven at 180C/350F for 5 minutes. Remove the flour from the oven and let it cool completely before using it. Step 1- Prep work. Line a 4×7-inch microwave-safe dish with parchment paper. Step 2- Make the brownie batter. In a microwave-safe bowl, microwave the butter and half the chocolate until melted. Whisk in the superfine sugar. Add the warm milk and flour and whisk until smooth. Stir in the remaining chocolate. Step 3- Microwave. Microwave for 1 ½ minutes or until the top is mostly cooked. Let them cool completely before slicing and serving.
Arman’s recipe tips
Microwave makes and models vary. If your microwave has a lower wattage, your brownies may take up to 3 minutes to cook. When in doubt, microwave them for 1 ½ minutes, then check every 20 seconds until they’re done. For an ultra-gooey, pudding texture you can remove them from the microwave around the one-minute mark. As the flour is heat treated and there are no eggs, there is no risk of salmonella. Add extra mix-ins. Fold in some chopped nuts or extra chocolate chips.
Storage instructions
To store: Cover the baking dish and store it in the refrigerator for up to two weeks. Yes, even though these are microwave brownies, feel free to bake them in the oven instead. Simply pour the batter into an oven-safe dish and bake for 18-20 minutes at 180C/350F until a toothpick comes out mostly clean.
Vegan. Use vegan butter, non-dairy milk, and vegan chocolate chips. Gluten-free. Use gluten-free flour with xanthan gum in it. It will still need to be heat treated. I also tested almond flour, and the brownies turned out too crumbly, so I’d stick with a GF flour blend. Cut the carbs. Use powdered sugar substitute and sugar-free chocolate chips.
To freeze: Place leftovers in a shallow container and store them in the freezer for up to six months.
Frequently asked questions
More delicious brownies to try
Peanut butter brownies Applesauce brownies Protein brownies Air fryer brownies Or any of my brownie recipes
Originally published September 2021, updated and republished September 2024
