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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: 
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

I love this recipe!

I make 1/4 the quantity (omitting choc. chips - since I'm out of them) and microwave it for 1 1/2 minutes. It's just perfect for a sugar fix for me.

Since I'm the only brownie fiend in the family, it's way better than having a big pan of them to eat (not that I couldn't do it if I had to!)

It's so nice to easily satisfy that brownie craving without making a huge pan of them - and they're less unhealthy than other brownie recipes, too!

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This is a really neat recipe.  From start to eating it took me 7 minutes.  I used applesauce instead of the oil (1/4) cup and it came out fine, although I would probably have named it "chocolate-banana cake" instead of brownies.  Either way really good, thanks a million for the great recipe.

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3-1/2 tablespoons unsweetened applesauce
1/2 tablespoon raspberry preserves
1 tablespoon canola oil
1 tablespoon unsweetened soymilk
1/4 teaspoon vanilla
3 tablespoons whole wheat pastry flour
2 tablespoons dutched cocoa powder
3 tablespoons sugar
1/8 teaspoon salt

squirt Ah-laska chocolate syrup (about a teaspoon)

I made this again tonight and it came out a lot better.  I used 3 tablespoons unsweetened soymilk instead of just one, and I cooked the brownie for 3 mins in the microwave (mine is sooo powerful) and then 12 more seconds after adding chocolate syrup to the top.  It worked so much better!  The brownie was a lot fudgier but still to my liking (I don't like them too cakey or too fudgy) -- and it wasn't as hard as a rock anymore.  This recipe is a keeper, I love it!

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After reading through all the other reviews, I decided to take everyone's notes into account and make up a small batch for myself.  I made 1/4 of the recipe with the following ingredients: 

3-1/2 tablespoons unsweetened applesauce
1/2 tablespoon raspberry preserves
1 tablespoon canola oil
1 tablespoon unsweetened soymilk
1/4 teaspoon vanilla
3 tablespoons whole wheat pastry flour
2 tablespoons dutched cocoa powder
3 tablespoons sugar
1/8 teaspoon salt

squirt Ah-laska chocolate syrup (about a teaspoon)

I mixed together the wet ingredients in a bowl (not including chocolate syrup) and sifted in the dry ingredients. After mixing them well, I sprayed a small microwave-safe dish with canola oil spray and I transferred the batter into the greased dish.

I heated the batter in the microwave on high for 4 minutes and 30 seconds and then added the squirt of chocolate syrup to the top of the brownie. Then I heated the brownie for 15 more seconds. My mom and I split this.

It was great, even without chocolate chips; the heated chocolate syrup on top was absolutely perfect in terms of taste and temperature. Next time I will add 1 to 2 tablespoons soymilk to the liquid ingredients and I will try microwaving for only 3 to 3 minutes and 30 seconds initially. The brownie tasted great but it was too dry. It would definitely benefit from a little more gooiness, which can be attained with a more liquid-y batter and less heating. I was pleased that the finished brownie was very easy to remove from the baking dish.

While these weren't god-sent-fabulous brownies, I already addicted to the idea of them and I wanna make more tomorrow!  They are so fast and simple and convenient, that I can see myself making them all the time once I perfect the recipe!  There's something about these that scream "guilty pleasure"!

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I halved the recipe because I knew I'd end up eating all of it.

Half the sugar in the recipe would be 3/8 cup, but I upped it to 1/2 cup.

I didn't have any bananas, so I replaced it with about 1/4 cup peanut butter and 1/8 cup maple syrup.

The batter was really dry, so I added about 1/4 cup hazelnut milk.

I used whole wheat flour, and omitted the chocolate chips.

It was good. Not great, but good. It satisfied my chocolate craving, and now I have a tummyache (but the good kind).

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These were amazing- the texture was very like the pre-packaged muffins that you get in grocery stores; chewy, moist and sort of sticky.
The banana flavor was a little strong, though.
:)>>>

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:>

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These are great for a quick chocolate fix to satisfy your sweet tooth immediately...otherwise, regular brownies in the oven are of course better.  Not to down play this recipe, these were still really good, just not quite the brownies you'd take to a potluck or serve to guests.  I didn't want a banana taste, so used applesauce instead.  And I subbed canola oil for the olive.

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I've made this a few times now and i like it best w/o banana and instead using Ener-G egg replacer (1 egg's worth) and a small amount of water (approx 1/6 cup ). I've made it w/ both banana or apple sauce and don't like the additional flavor those things give it.  Last time I made this I topped it off with Mocha Almond Fudge soy dream ice cream, so good!!

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