One-Minute Microwave Brownie

Let me tell you—there are days when that deep craving for chocolate sneaks up out of nowhere, and nothing in the pantry seems satisfying enough. I’ve been there, standing barefoot in the kitchen, debating between breaking into a chocolate bar or trying to convince myself I don’t need dessert. This one-minute microwave brownie has saved me more times than I can count.

It’s fudgy, rich, and has just the right amount of gooeyness—like the corner piece of a pan brownie, but faster and made just for you. No oven. No fancy tools. Just a mug, a spoon, and a microwave. And the best part? It happens in one minute flat.

What You’ll Need for This Brownie

This brownie isn’t trying to impress with bells and whistles—it just delivers. If you’ve got a few basics in your kitchen, you’re set. Here’s what I use:

• Granulated sugar – for that classic brownie sweetness.

• Light brown sugar – adds a little depth and chewiness.

• Cocoa powder – unsweetened is best, the darker the better.

• All-purpose flour – just enough to bind it together.

• Vegetable oil – or any neutral oil you’ve got on hand.

• Water – keeps things moist without needing milk.

• Vanilla extract – gives it that cozy, homemade flavor.

• Salt – just a pinch to balance the sweetness.

• Chocolate chips – not optional in my book!

I love that this is naturally egg-free and dairy-free, which means it’s great for anyone avoiding those ingredients—or when you’re out of them and still want dessert.

Quick Step-By-Step: How I Make It

Making this brownie feels almost too easy. You just:

1. Mix everything in a microwave-safe mug or small bowl. I usually stir the sugars, cocoa, flour, salt first, then add the wet ingredients. Then toss in the chocolate chips last.

2. Microwave for about 1 minute. I start checking at the 50-second mark. The top should look set, but the inside will still be slightly molten. That’s the sweet spot.

3. Cool for a few seconds. Trust me, it’s hot lava straight out of the microwave.

4. Top it off. A scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of peanut butter is perfect here.

Sometimes my kid and I split it… but most days, we end up making two. It’s that kind of treat.

Why This Brownie Is Always a Good Idea

This brownie is a go-to for a reason:

• It’s ready faster than you can preheat an oven.

• No eggs or dairy, so it’s a great backup when your fridge is looking empty.

• It satisfies that late-night sweet craving without a big mess.

• You can make it as gooey or firm as you like—just tweak the microwave time.

• It’s also a fun dessert to make with kids or teens. My nephew calls it “magic brownie” and insists on mixing it himself.

Tips to Make It Even Better

Over the years, I’ve figured out a few things that make this brownie even more satisfying:

• Don’t overmix the batter. Just stir enough to combine. Overmixing can make it dense or rubbery.

• Add-ins? Yes, please. Try crushed walnuts, a spoon of peanut butter in the center, or a pinch of cinnamon for a warm twist.

• Don’t walk away from the microwave. Every microwave behaves a little differently. Some cook hotter or faster. Stay close and test what works best for yours.

• Use a wider mug or bowl. That helps the brownie cook more evenly and not overflow. Deep and narrow mugs tend to undercook the bottom.

Make It Ahead? Sort Of

I wouldn’t recommend microwaving it and saving it for later—it loses that gooey, fresh texture. But here’s a trick I use sometimes:

Pre-mix the dry ingredients and keep them in a small jar or container. When the craving hits, just add the wet ingredients and microwave. Instant brownie mix, made at home.

Serving Ideas That Make It Feel Fancy

This may be a quick brownie, but it can still feel a little special:

• Classic scoop of ice cream. Vanilla, salted caramel, or coffee flavor—whatever you love.

• Whipped cream and berries. A few raspberries on top make it feel café-worthy.

• Dust with powdered sugar. If you’re serving it to someone, that extra touch makes it feel homemade.

Sometimes I eat it right out of the mug with a spoon, standing over the kitchen counter. Other times, I pour it into a little ramekin, top it with strawberries, and pretend I’m at a fancy dessert bar.

How to Store (If You Must)

To be honest, this isn’t something I store—I eat it fresh, warm, and gooey. But if you need to save half, let it cool and cover it. You can warm it up in the microwave for about 10–15 seconds later. The texture will be slightly firmer, but still delicious.

Yield: 2

One-Minute Microwave Brownie

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When that late-night chocolate craving hits and you don’t want to wait, this one-minute microwave brownie is a lifesaver.

Prep Time 2 minutes

Cook Time 1 minute

Total Time 3 minutes

Ingredients

• 2 tablespoons vegetable or canola oil
• 3 tablespoons water
• ¼ cup granulated sugar
• 2 tablespoons packed light brown sugar
• ½ teaspoon vanilla extract
• Pinch of salt
• 3 tablespoons unsweetened cocoa powder
• ¼ cup all-purpose flour
• ⅓ cup semi-sweet chocolate chips (use dairy-free for vegan)
• Ice cream or whipped topping, for serving (optional)

Instructions

1. In a microwave-safe bowl (a cereal-sized one works well), pour in the oil and water. Add both sugars, vanilla, and a pinch of salt. Whisk everything together until smooth and glossy.
2. Stir in the cocoa powder until evenly combined, then gently fold in the flour. Mix just enough to bring it together—don’t overwork it.
3. Sprinkle in the chocolate chips and give the batter a final stir.
4. Microwave on high for 45 seconds to start, then check the center. If it still looks too wet for your liking, keep cooking in 10–15 second bursts until it’s set to your preference. Every microwave is different, so use your eyes more than the clock.
5. Top with a scoop of vanilla ice cream or a swirl of whipped cream if you’d like. This brownie is best eaten warm, straight from the bowl.

Notes

• If you're keeping things vegan, just make sure your chocolate chips are dairy-free.
  
• Want extra gooey bites? Don’t overcook—underbaking gives you that molten-center magic.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 586Total Fat 25gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 29mgSodium 132mgCarbohydrates 89gFiber 5gSugar 67gProtein 7g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Frequently Asked Questions

Can I use gluten-free flour?
Yes, I’ve tried it with a 1:1 gluten-free flour blend and it works pretty well. The texture is slightly more crumbly, but still tastes great.

What if I don’t have chocolate chips?
No worries. You can skip them, or chop up part of a chocolate bar. I’ve even tossed in M&Ms once in a pinch.

Can I add nuts or other mix-ins?
Absolutely. Chopped pecans, shredded coconut, a swirl of peanut butter—have fun with it.

How do I know it’s done?
The top should look just set, but if you press gently and it feels a little soft underneath, that’s perfect. Overcooked brownies get dry fast in the microwave.

What mug size should I use?
I’d say at least 12–14 oz. A regular coffee mug works, but a slightly wider bowl is even better to avoid overflow and uneven cooking.

This one-minute microwave brownie has become a regular in my kitchen for good reason. It’s fast, foolproof, and always hits the spot—whether it’s a treat after dinner or a “just because” indulgence on a stressful day.

Let me know if you try it, and what fun twists you come up with!

Try other Brownie recipes:

• Fudgy Chewy Brownie
• Chocolate Chip Cookie Brownies
• Brownie Pudding