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Microwave Brownies

What you need: 

1 banana, mashed
3/4 cup sugar
1/4 cup olive oil
1 teaspoon vanilla
1 cup flour
1/4 cup cocoa
1/2 teaspoon salt
nonstick spray
chocolate chips, to taste

What you do: 

1. Grease a small microwave safe dish. In a bowl, mix together the banana, sugar, olive oil, and vanilla.
2. Stir in the flour, cocoa, and salt. Put prepared dish. Sprinkle with chocolate chips.
3. Microwave on high for 4 to 5 minutes (depending on how gooey you like them). Adjust the cooking time based on the power of your microwave.
Great for late night studying Snacks. You could probably even add some instant coffee to them before you cook them.

Preparation Time: 
Cooking Time: 
4 to 6
Recipe Category: 


"vegan "microwave" and "brownies" might be the most ingenious combination of words in the English language.

I've made them twice now, both times doubling the recipe (and microwaving for 5-6 minutes) and using whole-wheat flour.  Wow-- phenomenal idea, phenomenal dessert.  They're even better the second day, though we usually eat them all before then.


Very quick and easy... And sweeeet! I love it.

I also used apple sauce instead of oil.


just made this, used whole wheat flour and substituted applesauce for the oil. also after cooking for 4 minutes I spread my fave peanut butter on top and put it back in for 30 seconds. turned out pretty good for vegan microwave brownies!


These are so great!  My whole carnivore family likes them!  I used applesauce instead of banana because I don't like banana flavored anything (although I do like bananas).  I just eyeballed until it was brownie mix consistency and they turned out perfect.  Thank you so much for this recipe!


I can't wait to try this! I think I'll use applesauce instead of banana though.


In response to vegetasia's post, here is the formula for making chocolate from cocoa powder: 3 tbsp. of cocoa powder + 1 tbsp. of fat (like Earth Balance or oil, etc.) + 1 tbsp. sugar = 1 ounce of chocolate. It has always worked well for me in recipes, although I only use it if I have no other options. I got this formula from one of Cooking Light's cookbooks in the "substitutions" section.


This recipe is excellent. I usually double the batch and use carob chips/powder instead of cocoa. I also add a bit of ground flax.
These get better with age (at least for a few days, I've never seen them last longer than that), as they adapt a very fudgy texture.
Thanks for the recipe!



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