Light microwave brownies

• salted butter↗150g g
• granulated sugar↗150g g
• vanilla extract↗1 tsp tsp
• milk↗2 tbsp tbsp
• medium eggs2

  beaten

• all-purpose flour↗50g g
• unsweetened cocoa powder↗75g g
• milk chocolate chips↗80g g

Step-by-step instructions

1. 1

   Cut the butter into small pieces. Place it in a microwave‑safe glass or ceramic dish measuring 20 × 20 cm and cook in 20‑second intervals in the microwave until melted. Remove, swirl it around the dish to coat the walls, then transfer to a mixing bowl.

2. 2

   Add the sugar to the bowl and, using a hand or electric whisk, beat vigorously until the mixture becomes creamy and fully incorporates the melted butter.

3. 3

   In a jug, mix the vanilla extract with the milk and beaten eggs. Gradually, a little at a time, fold this mixture into the sugar‑and‑butter mixture, thoroughly incorporating each portion before adding the next.

4. 4

   Sift together the flour and unsweetened cocoa powder, then gently fold into the batter. Finally, add the milk chocolate chips.

5. 5

   Pour the entire mixture into the greased dish and smooth with a spatula, filling the dish. Cook for 5 minutes or until the brownies have risen well and are slightly firm to the touch. Don't worry if the centre is still a bit soft; they will continue cooking for a few minutes after removal from the microwave.

6. 6

   Place the hot dish on a cooling rack and let it rest for at least 20 minutes to set. Cut into 8 squares. Store in an airtight container for up to three days.