Now don’t all skip reading this because it starts with the word microwave. I am not a microwave cook, except for the following scenarios:
- Cooking frozen veg (when I am having a NAAFI* cooking day)
- Reheating my tea (I know some find this a sin, but I always forget to drink my tea and it reheats really well!)
- Melting butter
- I can’t even think of a 5th use!
So now that we have established that I do not cook meals in the microwave, we can move on to how to make a chocolate brownie in the microwave! (I know, but you *have* to try this!)
I had a bolt of nostalgia a few nights ago, remembering when my childhood friend I were allowed to bake cakes. In the microwave! We were probably about 10 years old, and my friend’s mom was an amazing baker and of course, we had to pretend to be moms and bake cakes! We would make the recipes up and surprisingly, as far as my memory serves me, they were mostly not too bad! Some never actually turned into cake, and others ended up being more biscuity but it didn’t matter, we were being independent bakers in the kitchen and it was fun
So the other night, a chocolate craving hit bad. I didn’t want actual chocolate, I wanted cake. But I didn’t want to faff around with making a whole cake, it was about 21:30. So I figured: brownie. When this happens to me, I usually hop on the internet for a bit of inspiration and end up creating a unique ‘me’ version of a recipe, depending mostly on what I have in the kitchen. This particular day I was without eggs and guess what? This recipe don’t need no eggs!
I guess the main thing here is the the size of the cup you use. I bought these oversized tea-cups from Ikea to actually use as pot plant holders, so they are quite big and a nice bowl shape. Here’s a pic so you can see the size you want to go for:
I am pretty confident you will have all the ingredients to make these microwave brownies, butter, cocoa powder, sugar and flour pretty much is all you need. I have a little mini whisk that is perfect for miniature jobs like this, although a fork will work just fine. This makes 1 brownie, and if I’m honest, it is so easy that if anyone else wants one, they can get their lazy asses into the kitchen and make one themselves!
My microwave is 800W and I tentatively microwaved for 30 seconds, took it out to check it out and then zapped it for another 20 seconds. Don’t be afraid to stop and check as you go along, using a toothpick to test the done-ness of the brownie. And remember, this will be boiling hot when you take it out the microwave so don’t be a fool and wolf it down as you will surely have 3rd degree burns in your mouth! Let it sit for a few minutes, while the ice-cream melts to spoonable consistency, and then you can dig in
*NAAFI = No Ambition And F***-all Interest
- 2 tbsps of butter (not butter spread, I used a normal eating tablespoon)
- 2 tbsps water
- ¼ tsp vanilla essence
- tiny pinch of salt
- 3½ tbsps sugar (normal sugar will do)
- 2 tbsps cocoa powder
- 4 tbsps plain flour
- Melt the butter in your chosen cup in the microwave, about 10 seconds
- Add the water, vanilla essence and tiny pinch of salt and stir well to combine
- Add the cocoa powder and stir well, then add the sugar and stir well, and then add the flour and stir well.
- Microwave for 30 seconds (800W) or equivalent depending on the power of your microwave. Check with a toothpick for done-ness.
- If you like a firmer brownie, microwave for another 20 seconds. Err on the side of under-done as the brownie will continue cooking for a little bit after you stop microwaving it.
- Leave to stand for 2 minutes after cooking
- CAUTION: this will be hot! So do not guzzle down quickly.
- Serve with a dollop of ice-cream or custard and savour the quick choc hit!
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