Going to a party this weekend? Don’t make microwaved brownies, make these. Maybe you just eat one small bite a day and make them last all week? You shouldn’t microwave brownies. This recipe on my blog – been there now 5 years – still has a place, and it’s an important place.
Having impromptu guests, set to arrive in fifteen minutes? You could have these ready in ten. READY IN TEN. Hosting a girl’s night and nobody brought chocolate? Just mosey into the kitchen and you’ll look like a magician, mere minutes later. Want to know when I make them? When I host playdates and the kids ask for snacks. You see, my snack cabinet is full of nuts and dried fruit (which, obviously, most kids love). All of the above opportunities are times that the brownies will inevitably vanish within the day they’re baked.
Microwaved brownies taste just as delicious as baked brownies IF you eat them within the first 24 hours. They won’t mellow quite the same as oven baked. So, do microwaved brownies have a place in your baking repertoire? Trust me they do. Make sure you cover them well with plastic before they’ve cooled all the way and keep them well covered – I was “cleaning up edges” for about three days.
½ tsp. salt
1 c. sugar
½ c. butter, melted
1 tsp. vanilla
¾ c. all purpose flour
½ c. unsweetened cocoa powder
½ c. chopped nuts
½ c. chocolate chips or chunks
1. In a medium mixing bowl, whisk eggs, salt, and sugar.
2. Add vanilla to melted butter and slowly add into egg mixture, while whisking.
3. Add flour and cocoa and whisk well.
4. Add nuts and chips and stir to combine.
5. Spread batter in a greased, 9 inch glass pie plate.
6. Microwave 4 minutes (this is on high power – no need to set it this way, microwaves default on “high”). Let stand five minutes. Cut and serve.
Keep leftovers well covered at room temperature.