You are here

Member since September 2006

Microwave Brownie for One

What you need: 

1/4 cup flour (I use white whole wheat)
1/4 cup sugar (brown is yummy)
pinch finely ground salt, optional
1/8 teaspoon baking powder
1-2 tablespoons cocoa, to taste
2 tablespoons liquid (water or nondairy milk)
1 tablespoon vegan margarine, melted
1 tablespoon toasted nuts, chopped, optional
1 tablespoon vegan chocolate chips/chunks, optional

What you do: 

1. Combine the dry ingredients in a cereal bowl with a spoon, making sure to break up any brown sugar lumps (if using brown sugar) and cocoa chunks.
2. Stir in the liquid ingredients, leaving a few chunks in the batter, but scraping the sides and bottom of the bowl so it is mostly smooth. Stir in any nuts/chocolate bits that you might like in your brownies.
3. Scrape the sides of the bowl with the back of your spoon and flatten out the top of your brownie. Pop it in the microwave, and set it for two to three minutes. Do not walk away!
Not only is watching the brownie cook nifty and fun, you know it's done when it looks dry in the middle and a toothpick stuck in the center comes out clean. If you walk away, you risk burning your chocolate-y delight! When it's done, let it cool for a minute, and dive in with a spoon!
I have a pretty powerful microwave, so I used "Power Level 7" to ensure even cooking. You might want to do the same for a strong microwave, or if you have a weak dorm room variety, just nuke it on high.

Preparation Time: 
5 minutes
Cooking Time: 
Recipe Category: 


Wow, this was yummy!  :)>>>
I needed a quick sweet chocolate fix, and this was just what I needed.
It came out amazingly delicious, although I had to substitute the "normal" flour with rice flour, since I'm a celiac. I didn't even have to add xanthan gum, guar gum, or any other binder, or add starch. It came out perfect just the way it was. Even my hubby, who is an expert on gluten goodies and usually considers vegan and gluten free treats bland and dry, thought this was great.

I can't wait to try the base of this recipe with bananas, coconut, cinnamon and ginger... There are so many options!
trista.maye, thank you so much for posting this!


I never even got to cook this, I ended up eating the batter!
The batter is delicious, hopefully next time I will get to taste the cooked product.


Just tried this the way it's supposed to be made instead of being subbed like crazy and it's awesome! Just what I needed. I love being able to make a borwnie super quickly, without a ton of ingredients and single serving!


Sooooo good and easy, too!  Everyone should try this recipe :)


I've been making these for about a month now, and today I really needed one. However, I didn't have any soy milk!

So instead I added 2 tbsp of So Delicious coconut milk creamer (hazelnut favored) and a little water. It was awesome!! Chocolate/coconut/hazelnut, and very rich.  :)>>>

I am a happy camper.


Awesome! I didn't have any cocoa powder so instead, I added a little vanilla and a bunch of chocolate chips. I also didn't have any margarine so I used olive oil. Mine didn't firm up like in the pictures but I'm sure it's the ingredients that I used, still really good though- gooey. It tastes like a chocolate chip cookie.


This really took care of my brownie craving.  I used a little less than 1/4 c brown sugar, added a drop or so of vanilla extract, and stuck a few chocolate chunks in the batter.  At 70% power, it only took something like 1 min 20 sec to cook, although I'm sure it also was because of the size/shape of the bowl I used.  Great recipe--very quick and easy.  Thanks for sharing.


YUM! I'm eating one i just made right now and it is amazing! i cut up strawberries to eat with it and it is so good! it could use so peanutbutter though


Wow!  This is great!  Even with all the rave reviews, I was a bit skeptical.  Can you really cook a brownie in the microwave?  Yes you can!  :>

I made 2 of them tonight and got rave reviews from my husband.  We ate them with mocha fudge So Delicious ice cream.  It is quite a large serving, so we probably could have gotten by with splitting one if we wanted a smaller dessert.  As others have said, this is probably best in "serve immediately" situations.

I used canola oil (slightly less than a tablespoon) instead of margarine, and I did find I had to add another half tablespoon or so of soymilk to get it to the brownie batter consistency.  I did watch them carefully while cooking - I probably would have done that anyway, though, since I'm sort of obsessive about things not getting burned/overdone.  I found they needed another 15-20 seconds (for 2 of them) after they looked like brownies and were firm on top for the toothpick to come out mostly clean (they are moist, so you probably won't get a totally clean toothpick test unless they are overcooked).  I did use a pinch of salt, but I thought maybe it could use a little more.  I'll try 2 pinches next time. :)


I made this gluten-free using Bob's Red Mill All-Purpose Gluten-Free baking mix along with a little xanthan gum and a little extra soy. Delicious !!!!



Log in or register to post comments