Individual Microwave Brownie Recipe

This snack is absolutely scrumptious! You can create different versions by simply switching up the type of sugar you use. For instance, I experimented with powdered sugar and crafted a delectable crunchy brownie.

I adapted this recipe to make 6 brownies in a muffin baking pan. Here are the ingredients I used: - 1 cup flour - 1 cup Cocoa Powder (I used Hershey's Semi-sweet Dark) - 3/4 cup brown sugar (dark; next time I might try agave syrup for extra moistness) - 3/4 tsp baking powder - 1/4 tsp salt - 3/4 cup vegetable oil - 1 tsp vanilla extract (I omitted the coffee due to my medication restrictions) I started with 1/2 cup water and adjusted the amount until the batter reached a consistency similar to muffin batter or pudding, smooth with a glossy finish. I baked the brownies at 350F (175C) for 35 minutes in a large toaster convection oven. I checked for doneness by poking a clean knife into one of the brownies; it came out clean. The only issue I encountered was that the brownies turned out a bit dry and crumbly. Next time, I may reduce the baking time to keep the center a bit gooier. To enhance sweetness, I'm considering adding honey or using it as a glaze. Substituting milk for water might also be worth trying, although I'm unsure how it will affect the batter. One benefit of using water is that the recipe is vegan-friendly. For a non-vegan option, organic milk from a source that values animal welfare could be used, or try vanilla soy or rice milk. Despite the crumbliness, the brownies were delicious. I think this batter would work well for a "volcano" style dessert, where the outer edges and top are fully cooked, leaving a slightly gooey center. Unfortunately, the brownies disappeared before I could snap a picture of them.

I substituted one tablespoon of oil with butter to avoid a burnt taste. I also threw in a handful of chocolate chips and set the microwave power to 80%. The result was delightful, especially when served with vanilla ice cream.

I was craving a chocolate treat, but I'm the only chocolate lover in the house, so I decided to try the cake in a mug idea. I followed the recipe exactly, but substituted brewed coffee for water. After mixing, I found the mixture a bit dry, so I added an extra tablespoon of coffee. It took 1 minute and 15 seconds in the microwave for it to appear dry on top. After letting it cool for a bit, I topped the cake with canned whipped cream. The result? Absolutely delicious! Thank you for this simple yet indulgent recipe!! This will be my new go-to chocolate treat. I'm thinking crushed pecans would be a great topping too - I'll give that a try next time.

I found this recipe to be a breeze and quite fast to make. Since I didn't have instant coffee on hand, I substituted it with 2 tablespoons of strong black coffee. The result was delicious with a cake-like consistency. I think topping it with a generous scoop of coffee-flavored ice cream and some Hershey's syrup would take it to the next level (next time for sure!). I'll definitely be making this again, it really satisfied my craving. Update - On my second attempt, I opted for 2 tablespoons of caramel-flavored (strong) black coffee. The outcome was superb, the flavors were a perfect match.

I had some extra egg yolks leftover from a previous recipe, and after seeing variations of this recipe that incorporated them, I decided to try it out. I was specifically looking for a recipe that included cacao powder, so I combined the two. Using just one egg yolk along with a small amount of oil and water, the result was perfect!

I added an extra tablespoon of water.

Wonderful recipe, but I found that 1 minute was too much in my microwave. It resulted in slight burning on the bottom and edges. My suggestion is to start with 30 seconds, then increase in 10-second intervals.

It was lovely

I enjoyed trying out this recipe, although it turned out a bit on the bitter side and stuck to the pan a bit more than I expected. It could very well be my own mistake though, haha. Despite that, I still thought it was overall quite good.

Review: Delicious!

This recipe looked promising initially. I tried it out for my mom and myself, but unfortunately, the brownie did not bake properly except for the very top layer. Additionally, I found it to be overly rich for my liking. It could be due to an excess of cocoa, insufficient milk, or possibly not enough sugar.

I increased the amount of sugar and water, and folded in some chocolate chips into the batter. I also drizzled Nutella on top. Will definitely be making this again - quick, simple, and absolutely delicious!

Here is a revised version of your review: "Absolutely delicious! Excuse my poor photo quality, but believe me, it tastes amazing!"

This recipe is fantastic and uses ingredients that I usually have in my pantry. For a special twist, consider adding chocolate chips or chunks, marshmallows, and more.