Microwave peanut butter and jam brownies

Microwave peanut butter & jam brownies

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(17 ratings)

Prep: 10 mins Cook: 5 mins


Serves 6

Forget microwave mug cakes - if you're after some serious indulgence in just 15 minutes, this easy chocolate brownie recipe is sure to hit the spot

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal290
  • fat16g
  • saturates8g
  • carbs20g
  • sugars23g
  • fibre1g
  • protein5g
  • salt0.4g


  • 75g butter, plus a little extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 25g cocoa powder
  • 50g plain flour
  • 100g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • few tsp of jam


  1. Add the butter and peanut butter to a microwave-safe bowl and cook on High for 30 secs to melt. Remove from the microwave and stir thoroughly. Allow to cool slightly then add the egg and stir to combine. Grease with butter and line a second microwaveable round dish (about 15cm wide) with cling film. Tip the peanut butter mix into the lined dish then sieve in the cocoa powder and flour and tip in the sugar. Mix gently to form a thick, sticky paste. Smooth the top of the mixture with the back of a large spoon.

  2. Using a teaspoon, make crater-holes in the top of the brownie mixture and fill each generously with jam as it will melt and bubble down when cooked. Pop in the microwave for 3-4 mins on High. Remove and leave to cool for 15 mins (it will carry on cooking as it cools) then enjoy!

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Comments, questions and tips

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Nick Hulbert's picture
Nick Hulbert
10th Jun, 2020
Added a splash of milk and used black cherry jam and smooth 100% peanut peanut butter. Was still a bit dry but good for the time and effort required. Serve warm with a blob of vanilla ice cream. Would use crunchy peanut butter next time for added texture.
28th Apr, 2020
Worked perfectly! Moist and delicious still warm.
28th Jul, 2019
Having read the comments I added a good splash of milk and subbed the sugar and jam for chocolate spread and chocolate drops (had some in the cupboard). It's actually quite good and hits the spot when you just NEED to have cake very soon!
24th Apr, 2019
Pretty good & very handy - but far too much sugar in the recipe - I would use less another time.
16th Jun, 2017
Actually quite Decent!
13th Sep, 2016
Lovely and moist but needs more peanut butter. Perfect treat for my fussy eater boyfriend who often rejects my chocolate puds as being "too dark tasting"!
29th Jul, 2016
Made this last night with crunchy peanut butter, dairy free butter & gluten free flour (son is allergic), turned out fab!! Served with dairy free raspberry sorbet so didn't notice it dry. Brilliant recipe for a quick pudding!
11th Apr, 2016
This recipe works fine, if a little bit dry, but for the time it takes to make it's an excellent little crowd pleaser :-)
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