Cooking the brownie in the microwave is very satisfying, also because it cooks in half the time. Taken from my latest The Great Microwave Book (Gribaudo) along with the fit brownie, which you will find at the end of the recipe, this microwave-cooked brownie has American origins, like the New York style microwave cheesecake. The recipe is very simple and, if you have your perfect brownie recipe, you can adapt it with the same cooking times. A bit like muffins, when making the brownie, just mix the liquids with the dry ingredients, without the need to whip the eggs. The result is a microwave-cooked chocolate dessert that melts in your mouth. Like the microwave orange cake, it could be garnished before cooking with either toasted hazelnuts or lines of orange marmalade, although I find it already perfect as it is.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 500.11 (Kcal)
- Carbohydrates 52.78 (g) of which sugars 30.91 (g)
- Proteins 9.05 (g)
- Fat 29.83 (g) of which saturated 17.93 (g)of which unsaturated 10.77 (g)
- Fibers 4.99 (g)
- Sodium 106.22 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Classic Brownie
- 7 oz 70% dark chocolate
- 10.5 tbsp butter
- 1.25 cups all-purpose flour
- 4 eggs (at room temperature)
- 1 cup raw cane sugar
- 6 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 3 drops vanilla essence
- 1 pinch salt
What You Need to Make the Microwave Brownie
- 1 Microwave oven with combined microwave + grill function
- 1 Microwave baking dish in 10-inch heating material
- 1 Parchment paper
- 2 Bowls glass
- 1 Hand whisk
- 1 Sieve fine mesh
- Scissors
- 1 Microwave rack
Procedure
With the piece of butter, grease the baking dish and set it aside. Break the chocolate into pieces and place it in a bowl along with the butter cut into pieces. Put the bowl in the microwave and melt for 2 minutes at 300 watts, stir with the whisk and continue for another 2 minutes. If after 4 minutes there are still some whole pieces of chocolate, continue at the same power in 30-second increments.
Meanwhile, in the clean bowl, crack the eggs, add the sugar and sift the cocoa powder. Add the flour, baking powder, vanilla, and salt and mix with the whisk.
At this point, add the melted chocolate with the butter and work well with the whisk until completely combined.
Cut a sheet of parchment paper and adhere it to the greased baking dish.
Pour the mixture into the baking dish and, with the help of scissors, trim the excess parchment paper. Place the rack in the microwave and place the baking dish on top. Cook the brownie in the microwave for 12 minutes with combined microwave plus grill (or Crisp) function, choosing, if possible, a medium-high power.
At the end of cooking, let the brownie rest in the turned-off microwave for 10 minutes. Then, using the parchment paper, remove it from the baking dish and flip it onto the same rack you used for cooking. Let it return to room temperature and then cut it into large cubes and serve.
Rosella’s Tips
You can store the brownie in an airtight container or cake carrier for 2-3 days
Microwave Brownie without Butter
Instead of butter, you can use 130 ml of sunflower oil, in this case, melt only the dark chocolate for 2-3 minutes at 300 watts.
Microwave Fit Brownie
Blend 440 g of pre-cooked cannellini beans with 2 eggs, 1 tablespoon of acacia honey, and 2 tablespoons of erythritol. Add 25 g of unsweetened cocoa powder, 1 teaspoon of baking powder, vanilla essence, a pinch of salt, and blend again. Spread the mixture in a baking dish (even ceramic or Pyrex) measuring 9×7 inches lined with parchment paper, top with dark chocolate chips. Cook the low glycemic index brownie in the microwave for 16 minutes with a combined microwave + grill function.
Blend 440 g of pre-cooked cannellini beans with 2 eggs, 1 tablespoon of acacia honey, and 2 tablespoons of erythritol. Add 25 g of unsweetened cocoa powder, 1 teaspoon of baking powder, vanilla essence, a pinch of salt, and blend again. Spread the mixture in a baking dish (even ceramic or Pyrex) measuring 9×7 inches lined with parchment paper, top with dark chocolate chips. Cook the low glycemic index brownie in the microwave for 16 minutes with a combined microwave + grill function.
