There are so many microwave recipes I have been wanting to try, but could not due to the growing inefficiency of the old gadget. One of the recipes being Instant Microwave Brownie which will take 1.5 minutes to get cooked and 3 minutes to put together. Forget the pictures here which I took in a hurry - this tastes good!! Mind you, I am not very much of a believer in these recipes, had tried a similar one sometime ago and it was a put off. But I liked this instant version from Art Of Dessert and I must share this with you.
This will help you give a good brownie to your chocolate hungry kids in a flash, will see you through your dessert craving on a long tiring day and still leave you pretty satisfied. Sounds good eh? And with Valentine's Day around the corner, this serves-2 dessert is a good one to make for a cozy two-some - particularly if you are not a hands-on person in the kitchen. If you love your brownie warm and gooey but iffy about uncooked batter with eggs, you are in luck as this one is egg-free too! As Rianne says, you could mix up the dry ingredients and store in a zip-lock bag, just mix in the wet ingredients and zap in the microwave.. and you are good to go!
Aren't these enough reasons to give a try at this?
Recipe from the very spirited Rianne's beautiful blog, Art Of Dessert. Do check her space for many more eggless recipes, recipes meant for people with allergies, cake decorating and so much more.
Apart from a reduction in the butter and sugar, everything in the recipe remains the same as in the original. You could double this quantity or divide one recipe into 2 ramekins for small single servings. But the cooking time will vary accordingly. So do observe what the brownie looks like when it is done. You would have flexibility with the portions you cook. Here comes:
A Note: This is to be cooked in the microwave mode and not convection mode
Unsalted Butter, melted - 1 1/2 tablespoons (original recipe has 2 tbspns)
Milk or water - 2 1/2 tablespoons( I have used milk. Original recipe has 2 tbspns, have increased as I have reduced the butter)
1/4 teaspoon vanilla extract
3 1/2 tablespoons sugar (original has 4 tablespoons)
2 tablespoons cocoa powder
2 tablespoons flour(maida)
2 tablespoons semi-sweet chocolate chips
Pinch of salt (I have omitted this)
Procedure: In a small microwave safe bowl, mix the melted butter, milk and vanilla extract. Combine the rest of the dry ingredients in another bowl and add to to the wet ingredients. The batter will be of a dropping consistency. Microwave on HIGH for 1.5 to 2 minutes. Mine is 900 watts at full powder(ahem!!). And also the cooking time depends on the voltage too in our country (sigh!!). Check at 1.5 minutes. The top should look dry and not show any uncooked batter. If it does show uncooked batter, microwave for another 30 seconds. Its OK if the top feels very soft when touched(as long as it looks dry), it will harden slightly when you allow it to stand. Yep, have made this a few times in my old microwave and figured this out. If you over cook, the brownie will become tough.
Allow the brownie a standing time of about a minute in the microwave. Take it out and allow to cool for a couple of minutes. Top with a scoop of vanilla ice cream and some chocolate sauce and toasted nuts if you like. I have topped with Low Fat Ganache. OK, I got carried away and put too much of it!! Serve immediately!
A note on sugar and butter quantities: The quantities I have used make this just sweet and not very rich. And do remember that the sauce topping will make the dessert sweeter.
Thanks Rianne for this delicious chocolate delight! I had to take pictures of the empty bowl as you did, just to tell you that we thoroughly enjoyed the treat... while we fought for the last spoon and lick!!
This brownie is on its way to Ally's Event with a delicious dessert book as the giveaway!
The brownie is being sent off to Divya's 3rd Blog Anniversary Event!