Recently I have really had a sweet/chocolate tooth. I have made more ‘brownies’ in the last month and a half than I made in probably the year before. I grew up with such a sweet tooth that I literally did sugar packet shots, but over the last 10 years I’ve worked at lowering how much sugar I consume.
I happen to have a round ‘covered baker’ from Pampered Chef and it really allows for speedy brownie cake done in a microwave.
I found several recipes for a ‘microwavable brownie’ that were similar to this recipe, however I did have to adjust for it becoming gluten and dairy free (other than the toppings).
The primary reason I am calling this a brownie cake is because twice it has come out with the texture of a cake, but still tasted really good.
While I haven’t yet tried putting caramel swirls, marshmallows, or nuts in it would work well with those additions I’m quite sure. It does go well with strawberries and whipped cream too.
Chocolate Brownie Cake
4oz chocolate chips
12 Tbsp (1½cup) butter
1 tsp vanilla
1½ cup sugar
¾+ 2 Tbsp gf flour
2 Tbsp cocoa powder
I tsp salt
1½ tsp baking powder
1 tsp xanthum gum
Melt chocolate and butter in microwave in 30 sec intervals, allow to cool then add eggs, vanilla, and sugar. Mix well. Sift in dry ingredients and mix well.
Pour into uncovered stoneware and allow to rest, pop any bubbles that surface.
Microwave 5-7 min or until tester comes out of center clean.