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Craving a sweet escape but don’t want to be swimming in leftovers? Say hello to this luscious Single Serve Brownie For One. It’s more than just a single brownie; it’s a singularly divine experience, delivering a rich, gooey texture you won’t find in a regular square. Designed to serve you and only you, this ramekin brownie takes indulgence to a new level without leaving you with a tray full of temptation.
If you love brownies, you’re in for a treat with our recipes! Check out our small batch Brownies for that classic, chewy delight. Don’t miss the single serve Oreo Brownie for a twist on the traditional favorite. And if you’re curious about brownie alternatives, give our Blondies a try – they’re like brownies’ buttery, vanilla-flavored cousin. Plus, for the best of both worlds, our single serve Brookie combines the richness of a brownie with the texture of a chocolate chip cookie. Perfect for satisfying your sweet cravings!
Why You’ll Love This Single Serve Brownie Recipe
- Satisfying: When a regular brownie won’t cut it, the added depth and richness here will.
- Minimal Cleanup: One ramekin, one bowl, and you’re done.
- Easily Doubled: Love it so much you want seconds (or want to share)? The recipe doubles seamlessly.
- Customizable: Add in nuts, chocolate chips, or top with ice cream; make it your own!
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter to infuse your single brownie with a balanced, rich flavor. If you’re using unsalted butter, toss in less than 1/8 teaspoon of salt to compensate.
- All-purpose flour: Cocoa powder takes the place of some of the flour so you’ll only need to use 2 tablespoons of all purpose flour.
- Chocolate Mix: For an incredibly rich brownie experience, go for real chocolate chips or chopped chocolate along with 1 tablespoon of cocoa powder. This dual-chocolate approach elevates the richness. This combination of cocoa powder and chocolate chips can also be found in our Mini Chocolate Pie and in our small batch Double Chocolate Chip Cookies.
- Sugar: This recipe incorporates 3 tablespoons of granulated sugar to offset the bitterness of unsweetened cocoa powder. The sugar not only sweetens but also contributes to a softer brownie center.
- Egg yolk: One egg yolk does the trick here, serving as a binding agent while also adding richness and structure to your deep dish brownie. Don’t forget to save the egg white to use in our egg white recipes like a mini Texas Sheet Cake and a small White Cake.
- Vanilla: This isn’t just for scent; it’s a flavor dynamo that makes this single serve brownie truly fabulous.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
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.
- Combine Dry Ingredients: In a small mixing bowl, whisk the all-purpose flour, cocoa powder, and granulated sugar until well-integrated. This forms the base for your single serve brownie.
- Integrate Wet Elements: Next, fold in the egg yolk, vanilla extract, and melted salted butter. Stir these together until a consistent batter is formed.
- Incorporate Chocolate: Using either a spoon or a rubber spatula, gently mix in your chosen form of chocolate—be it chocolate chips or chopped chocolate. This enhances the richness of your deep dish brownie.
- Prep Your Ramekin: Lightly coat the inside of a 10-ounce ramekin with butter. Pour your brownie batter into the ramekin, ensuring that it spreads evenly and fills the corners.
- Time to Bake: Place the ramekin on a baking sheet and pop it into a preheated oven set at 350 degrees Fahrenheit. Let your single brownie bake for approximately 30 minutes.
- Cool and Serve: After baking, allow your delectable single serve brownie to cool for about 5 minutes. If you’re looking to indulge, top it with a scoop of ice cream before diving in.
For Multiple Brownies: If you’re interested in making a larger quantity, consider our Small Batch Brownie Recipe that yields six delicious brownies. This option is perfect for when you have more mouths to feed or simply want more to savor later.
Expert Tips
- Choose Premium Chocolate: For the best results in your single serve brownie, opt for high-quality chocolate chips. Brands such as Ghirardelli, Guittard, and Scharffen Berger are top picks. For budget-friendly options, Trader Joe’s and Whole Foods’ 365 brand also deliver great flavor and quality.
- Avoid Overbaking: Stick closely to the recommended 30-minute bake time to ensure a moist, fudgy deep dish brownie. Keep in mind that your single brownie will continue to firm up as it cools, so there’s no need to extend the baking time in pursuit of a firmer texture.
Serving Suggestions
Looking to elevate your deep dish brownie? Here are a few ideas that will take your brownie from great to extraordinary.
- Brownie a la Mode: Crown your deep dish brownie with a scoop of vanilla ice cream. The creamy texture pairs exceptionally well with the fudgy richness of the brownie.
- Berry Topped: Garnish with fresh strawberries or raspberries. The tartness of the berries balances the sweetness, making each bite a delight.
- Nut Filled: Sprinkle some crushed almonds, walnuts, or pecans for a crunchy texture. It adds a new layer of complexity to your brownie experience.
- Caramel Drizzle: Nothing says decadence like a generous drizzle of warm caramel sauce. It melds into the brownie, creating a gooey, heavenly experience.
Frequently Asked Questions
To achieve a perfect single serving brownie, using a 10-ounce ramekin is ideal. It should measure around 4 inches in diameter and be about 1 3/4 inches tall. Since many ramekins don’t indicate their size, a good way to confirm yours is to fill it with water and then transfer the water to a measuring cup to check the volume.
Alternate Baking Options: If you don’t have a 10-ounce ramekin on hand, mini loaf pans that hold approximately 8 to 10 ounces are a solid alternative. If you’re working with smaller ramekins, simply divide the deep dish brownie batter evenly among them.
Absolutely! Want to make two brownies? Simply double the ingredient quantities and distribute the batter evenly into two 10-ounce ramekins. The baking time remains unchanged, keeping the process straightforward and convenient.
While it’s unlikely you’ll have leftovers of this irresistible deep dish brownie, you can easily save a portion for later. Either cover the ramekin with a lid or transfer the brownie to an airtight container. When stored at room temperature, it stays fresh for up to 3 to 4 days. If you prefer refrigerating it, the brownie will keep well for about 5 days.
Absolutely! Fold about 1 tablespoon of chopped nuts in before baking.
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
- 2 tablespoons salted butter , plus ¼ tablespoon more for greasing the ramekin
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips
- Optional: Ice cream for topping
Instructions
- Heat oven to 350°F (177°C). Lightly butter a 10-ounce ramekin with ¼ tablespoon butter. Set aside.
- Place 2 tablespoons of butter in a small microwave safe bowl. Heat in microwave until just melted. Set aside.
- Whisk together the sugar, flour, and cocoa powder in a small bowl until thoroughly combined.
- Add the melted butter, egg yolk, and vanilla. Stir with a spoon or a rubber spatula to combine. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared ramekin. Spread into an even layer. Bake for 30 minutes.
- Remove from the oven and let cool for 5 minutes before enjoying. Top with ice cream, if desired.
Notes
- Choose Premium Chocolate: For the best results in your single serve brownie, opt for high-quality chocolate chips. Brands such as Ghirardelli, Guittard, and Scharffen Berger are top picks. For budget-friendly options, Trader Joe’s and Whole Foods’ 365 brand also deliver great flavor and quality.
- Avoid Overbaking: Stick closely to the recommended 30-minute bake time to ensure a moist, fudgy deep dish brownie. Keep in mind that your single brownie will continue to firm up as it cools, so there’s no need to extend the baking time in pursuit of a firmer texture.
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.
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.