Detailed step -by -step recipe with photo: Step 1
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In order for chocolate brownies in the microwave to be rich, with a pronounced taste of cocoa, it is better to use dark chocolate with cocoa content at least 50%. Milk chocolate is also suitable, but the dessert will turn out a little softer to taste.
Cocoa powder needs to be taken natural, without additives and sugar-it will give the dough aroma and color. Use the form with a volume of at least 300 ml, without a metal rim and marked «Suitable for the microwave».
If you want to get a particularly moist texture, choose a high content of cocoa-masla cocoa-it melts better and gives Browni a soft core.
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Step 2
Sift flour in a deep bowl and add cocoa — this will not only save the lumps, but also saturate the mixture with oxygen, so the brownie will turn out to be more air. Mix dry components with a fork or a whisk until smooth.
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Step 3
In a separate bowl, break the egg, add sugar and beat thoroughly with a whisk until the foam is formed.
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Step 4
Fold the slices of chocolate and butter in a heat -resistant container. Leave a little butter to then lubricate the shape. Melt in the microwave in 1-2 minutes, pauses every 30 seconds and mixing — so that the chocolate does not overheat and does not begin to burn. After melting, mix with a fork until a homogeneous mass. Leave cool for at least 5 minutes.
Important: if you add a hot mixture to the eggs, they can curl up. It is better to wait until the mass becomes warm, but not hot.
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Step 5
Add a cooled melted chocolate with butter to egg mixture with sugar. Stir to complete uniformity. The mass should turn out to be smooth, shiny and thick. This is the basis of the future Brownie.
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Step 6
Gently pour the chocolate mass into dry ingredients and mix with a spatula or spoon. Get a dense, sticky dough, without dry inclusions on the walls and the bottom of the bowl. The dough should be viscous, but not liquid — approximately like thick sour cream.
Advice: No need to mix for too long — otherwise Brownie can turn out to be «rubber». Enough for everything to connect.
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Step 7
Add chopped chocolate or chocolate drops to the dough — they melt during the preparation process and create the effect of the “viscous middle”.
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Step 8
Prepare molds or mug. Lubricate the bottom and walls with butter, so brownie will be easier to leave the mold.
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Step 9
Pour the dough into molds, filling them with no more than 2/3 of the volume — the dough rises during cooking.
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Step 10
Put the form in the microwave and prepare with a power of 600-700 W for about 1.5–2 minutes. Time depends on the power of your technique: the top should grasp, and the inside remain slightly wet.
If you doubt whether Brownie is ready — slightly press the spoon on the top. It should be elastic, but not overdred.
After preparing, leave Brownie in a circle for 1-2 minutes — due to the residual heat it will “reach”, and the chocolate pieces inside will remain pleasantly molten.
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Step 11
Chocolate brownie is ready in the microwave. It can be served right in the circle, or you can carefully remove the brownies from the mold, put it on a plate and decorate: sugar, ice cream, a spoonful of whipped cream or a drop of caramel sauce.
Brownies in the microwave is incredibly aromatic, wet inside and slightly crispy along the edges — everything is how we love. And most importantly — in a matter of minutes, without an oven and trouble!
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