If you want a quick treat but don’t have the time or patience to bake, microwave cookies are the perfect solution.
With a few simple ingredients, you can whip up a gooey, chocolaty treat in no time.
This recipe simplifies the traditional baking process by using the microwave, so it’s ideal for busy days when you need a sweet fix without the hassle of an oven.
It makes eight servings and can be prepared in just 10 minutes, with an additional five minutes of cooking time.
This take on the classic dessert is ideal for those who like it fluffy and can be served with a scoop of ice cream.
Ingredients
150 g unsalted butter
150 g powdered sugar
One teaspoon of vanilla extract
Two tablespoons of milk
Two medium-sized eggs, beaten
50 g plain flour
75 g unsweetened cocoa powder
80 g milk chocolate chips
Instructions
Cut the butter into small pieces and place them in a 20 x 20 cm microwave-safe glass or ceramic dish. Microwave in 20 second increments until melted, then swirl the melted butter around the bowl to coat the edges before transferring to a mixing bowl.
Add the sugar to the bowl and beat carefully, either by hand or with an electric mixer, until the mixture is smooth and well mixed with the melted butter.
In a separate jug, combine the vanilla extract with the milk and the beaten egg. Gradually whisk this mixture into the sugar-butter mixture, making sure each addition is fully incorporated before adding.
Sift the flour and cocoa powder together and then carefully fold them into the dough. Finally, mix in the milk chocolate chips.
Pour the batter into the greased pan and spread evenly with a spatula. Microwave for about five minutes or until the brownies rise and feel slightly firm to the touch.
They may remain a little soft in the middle, but will continue to harden as they cool.
Transfer the hot dish to a cooling rack and let it cool for at least 20 minutes.
Cut into 8 squares and store in an airtight container for up to three days.
