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This single serving brownie is rich, fudgy, and baked in a small ramekin for the perfect portion. Made with cocoa powder and real chocolate, it’s an easy, one-bowl recipe that gives you a warm, gooey dessert in about 30 minutes.
Featured Comment
“So easy and delicious!!!!!”
– Patsy
Why You’ll Love This Recipe
- Rich and Fudgy: This single serving brownie delivers a gooey center and crackly top, just like the best bakery-style brownies.
- Quick and Easy: Made in one bowl with simple pantry ingredients.
- Minimal Cleanup: Just a ramekin and mixing bowl, no piles of dishes to wash.
- Perfectly Portioned: Enjoy a fresh, warm brownie without having a whole pan sitting around.
- Easily Doubled: Want two brownies or plan to share? Double the recipe with no extra steps.
What I love most about this single serve brownie is how it feels like a special treat made just for you. It’s rich, warm, and deeply chocolatey, the kind of dessert that instantly makes an ordinary day feel special.
I think you’ll love how simple it is to make and how perfectly it satisfies that sudden craving for something sweet and homemade.
If you love brownies, try our small batch brownies for that classic chewy version, or our single serve Oreo brownie for a twist. For something different, make our small batch blondies, a buttery vanilla cousin to brownies. And if you can’t decide, our single serve brookie combines a rich brownie with a chocolate chip cookie in one dessert.
Ingredients
If you have any ingredients leftover from this single serve fudgy brownie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter (salted or unsalted): Provides rich flavor and moistness. If using unsalted butter, add just under 1⁄8 teaspoon salt to balance taste.
- All-purpose flour: Use 2 tablespoons, since some flour is replaced by cocoa powder for that fudgy, dense brownie texture.
- Cocoa powder + Chocolate: For intense chocolate flavor. Use about 1 tablespoon cocoa powder plus real chocolate (chips or chopped) so you get a rich, gooey depth. We also use this cocoa and chocolate combo in our mini chocolate pie and in our small batch double chocolate chip cookies.
- Sugar: 3 tablespoons of granulated sugar helps offset the bitterness of the cocoa and helps yield a softer, fudgy center.
- Egg yolk: Acts as a binder that also enriches structure without diluting flavor. Save the egg white to use in our egg white recipes like mini Texas sheet cake and small white cake.
- Vanilla: Adds aroma and flavor lift to every bite.
Recipe Variations
Try one of these easy variations to customize your single serving brownie:
- Nutty Brownie: Stir in 1 tablespoon of chopped walnuts, pecans, or almonds for crunch.
- Peanut Butter Swirl: Drop in a teaspoon of peanut butter and swirl it into the batter before baking.
- Caramel Brownie: Bake the brownie as directed, then drizzle warm caramel sauce over the top before serving for a gooey, sweet finish.
How To Make One Brownie
These step-by-step photos and instructions help you visualize how to make a single brownie. See the recipe box below for ingredient amounts and full recipe instructions.
- Mix dry ingredients: In a small bowl, whisk together the flour, cocoa powder, and sugar.
- Add wet ingredients: Stir in the egg yolk, vanilla, and melted butter until smooth.
- Add chocolate: Fold in chocolate chips or chopped chocolate.
- Prepare ramekin: Lightly butter a 10-ounce ramekin and pour in the batter, spreading evenly.
- Bake: Place ramekin on a baking sheet and bake at 350°F for about 30 minutes. Enjoy as-is or with a scoop of vanilla ice cream or homemade whipped cream.
Expert Tips
- Use quality chocolate: Choose good chocolate chips or bars for richer flavor. Ghirardelli, Guittard, and Scharffen Berger are excellent; Trader Joe’s and 365 by Whole Foods are great budget options.
- Measure flour correctly: Spoon and level the flour instead of scooping to avoid dry or cakey brownies.
- Don’t overmix: Stir just until combined to keep the brownie soft and fudgy.
- Avoid overbaking: Bake about 30 minutes. The brownie will continue to set as it cools, giving you a moist, gooey center.
Frequently Asked Questions
Use a 10-ounce ramekin works best. Anything smaller may cause the batter to overflow.
No. A whole egg will change the taste and texture of the brownie. Stick with just the yolk for the best texture.
Yes. The brownie will still be rich from the cocoa powder, but chocolate chips or chopped chocolate make it extra fudgy.
Yes. Just use two 10-ounce ramekins or bake in a 5×5-inch baking dish. The recipe doubles easily.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this deep dish brownie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Single Serve Brownie
Equipment
Ingredients
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 tablespoons salted butter -melted, plus ¼ tablespoon more for greasing the ramekin
- ¼ cup semi-sweet chocolate chips
- Optional: ice cream for topping
Instructions
- Heat oven to 350°F (177°C).
- In a small bowl, whisk together the sugar, flour, and cocoa powder.
- Stir in the egg yolk, vanilla, and melted butter until smooth.
- Fold in the chocolate chips.
- Lightly butter a 10-ounce ramekin and pour in the batter, spreading evenly.
- Place ramekin on a baking sheet and bake at 350°F for about 30 minutes.
- Let cool for about 5 minutes before enjoying. Eat as-is or topped with vanilla ice cream.
Notes
- Use quality chocolate: Choose good chocolate chips or bars for richer flavor. Ghirardelli, Guittard, and Scharffen Berger are excellent; Trader Joe’s and 365 by Whole Foods are great budget options.
- Measure flour correctly: Spoon and level the flour instead of scooping to avoid dry or cakey brownies.
- Don’t overmix: Stir just until combined to keep the brownie soft and fudgy.
- Avoid overbaking: Bake about 30 minutes. The brownie will continue to set as it cools, giving you a moist, gooey center.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love your recipes! I’m saving this one, I don’t have chocolate chips. But they are on my shopping list.
Terrific recipe.
For the ramekin brownie recipe. If I divide the batter into 2 smaller pans will I bake for half the time? Also can I use foil pan over a glass pan?
Thanks, Shelley
Hi Shelley, I don’t know what size your smaller ramekins are but generally the baking time will be similar to the time stated in the recipe. If you’re asking if you can use a foil pan instead of a glass ramekin, the answer is probably yes.
The ramakin Brownie for One is great. I can only eat half of one at a time but it takes care of the chocolate craving. Thank you for the recipes on your website.
Love this recipe! I am trying to lose some weight but I don’t want to completely deprive myself of chocolate, so this recipe is my go-to on a “cheat” day. To reduce the calories, I leave out the chocolate chips. Also, I bake it for just 20 minutes for a fudgier consistency. Thank you for this recipe!
So easy and delicious!!!!!
What if I only have self rising flour? Will that change the recipe? (Beginner baker)
Yes, using self rising flour will change the texture of the brownie. It will make them more cake-like and less fudgy.
I’m not even a chocolate lover but hubby is. We’ve made these twice and I may almost be a convert. So delicious!
I don’t usually respond about recipes but this one is a true winner!! I added 1/2 teaspoon of expresso powder and really like that extra taste.
I’m so happy you enjoyed the brownie. Thank you for your feedback.
I have to be honest, here. I’ve never heard of a left-over brownie.
Right!! lol