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Deep Dish Brownie

Rich and fudgy deep dish brownie with a crispy top and an extra fudgy center. The only single serving brownie recipe you need!

a brownie in a small dish on a brown kitchen counter

When you're looking for a chocolate treat that comes together in minutes, a deep dish brownie can't be beat. This is my go-to brownie recipe and it will absolutely satisfy the most intense chocolate craving.

Why This Recipe Works

  • It's easy! Just use one bowl to mix the simple ingredients together and a small ramekin to bake the brownie in.
  • A deep dish brownie is totally decadent. The top and edges of the brownie are crisp and the center is warm, gooey and completely wonderful!
  • In addition to cocoa powder, we add in a handful of chocolate chips to make it extra chocolatey.
  • You won't have leftover brownies to deal with. This brownie recipe yields 1 deep dish brownie.

What You Need

flour, chocolate chips, cocoa powder, butter, vanilla, and egg in individual bowl on a granite countertop

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

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  • Butter: Use salted butter for flavor. If you use unsalted butter, add a pinch (less than 1/8 teaspoon) of salt.
  • Flour: The cocoa powder takes the place of some of the flour so you'll only need to use 2 tablespoons of all purpose flour.
  • Chocolate: Use real chocolate chips or chopped chocolate and 1 tablespoon of cocoa powder. I prefer making brownies with both of these ingredients because it makes them extra rich.
  • Sugar: Use 3 tablespoons of granulated sugar. Since the recipe calls for using unsweetened cocoa powder, you'll need the sugar. Also, sugar is necessary for creating a softer brownie center.
  • Egg yolk: You will only need 1 egg yolk in this recipe. Be sure to save the egg white and see below for ways to use it. The egg yolk helps bind, adds richness, and will provide structure to the brownie.
  • Vanilla: For fabulous flavor!

How To Make This Recipe

  • Mix the dry ingredients: Whisk together the flour, cocoa powder, and sugar in a small bowl until thoroughly combined.
two photos showing a bowl of ingredients and the ingredients mixed.
  • Add the wet ingredients: Add in the egg yolk, the vanilla, and the melted butter. Stir to combine.
egg and vanilla on top of flour and cocoa powder and a second photo of the ingredients blended together.
  • Stir in the chocolate chips. Use either a rubber spatula or a spoon to stir in the chocolate.
brownie batter in a mixing bowl with chocolate chips mixed in.
  • Lightly butter a 10-ounce ramekin and pour in the brownie batter. Use the spoon or spatula to spread the batter to all sides of the ramekin and smooth the top.
butter in a baking dish in one photo and brownie batter inside the dish in the second photo.
  • Bake for 30 minutes. Place the ramekin on a baking sheet and bake in a preheated 350-degree F oven. Remove the brownie from the oven and cool for 5 minutes before enjoying. Serve with ice cream, if desired.
a brownie baked in a ramekin with ice cream on top and a spoon digging into the brownie.

Expert Tips

  • Use good quality chocolate chips. I recommend using brands like Ghirardelli, Guittard, Scharffen Berger. On the more economical end, I think Trader Joe's and Whole Foods' 365 chocolate chips are very good too.
  • Be careful not to overbake the brownie. Leaving the brownie in the oven for much longer than the recommended baking time can lead to a dry over-baked brownie. The brownie will continue to firm up as it cools.

Frequently Asked Questions

What Size Ramekin Do You Use To Make One Brownie?

For best results, use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 3/4-inches tall. Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
You can also use mini loaf pans that also hold about 8 to 10-ounces. If you happen to have smaller ramekins, use those and divide the brownie batter between them.

Can I Make Two Brownies?

If you'd like to make two, double the ingredients and divide the batter between two 10-ounce ramekins. Keep the baking time the same.

How Do You Store Brownies?

You probably won't have much of this brownie leftover but if you'd like to eat half one day and save the second half for another time, cover the brownie or remove the brownie from the ramekin and place in an airtight container. It will keep well for 3 to 4 days at room temperature. In the refrigerator, it will keep for 5 days.

What Is The Best Way To Store Chocolate Chips?

I believe it's a good idea to always have chocolate on hand. You never know when the craving for brownies or some other decadent chocolate dessert will strike. You want to make sure your chocolate is kept in a cool, dry location such as a pantry. I recommend transferring the chocolate chips to an airtight bag or container. I wouldn't recommend storing chocolate in a cabinet above your oven. The rising and falling temperatures may cause condensation on your chocolate chips and they might melt.
You may also store chocolate chips in the refrigerator. Just remember to transfer them to an airtight container or bag because they can absorb odors from the fridge. They stay good for up to 8 months.
Freezing chocolate chips is also a solution. The color of the chocolate will change and they might look a little white. This is totally fine and when the chocolate chips are heated, they will return to their dark color.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this deep dish brownie recipe, you might like to consider using them in any of these single serving and small batch recipes:

If you'd like to make more than one brownie, you might like to try our Small Batch Brownie Recipe which makes 6 brownies.

a brownie in a deep dish next to a carton of ice cream.

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!

a brownie in a white round dish with ice cream on top

Deep Dish Brownie

Prep Time: 10 minutes
Cook Time: 30 minutes
Cool: 5 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keywords: brownies, deep dish
Servings: 1 large brownie
Calories: 645kcal
Author: Joanie Zisk

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

Expert Tips
  • Use good quality chocolate chips. I recommend using brands like Ghirardelli, Guittard, Scharffen Berger. On the more economical end, I think Trader Joe's and Whole Foods' 365 chocolate chips are very good too.
  • Be careful not to overbake the brownie. Leaving the brownie in the oven for much longer than the recommended baking time can lead to a dry over-baked brownie. The brownie will continue to firm up as it cools.
  • For best results, use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 3/4-inches tall. Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
    You can also use mini loaf pans that also hold about 8 to 10-ounces. If you happen to have smaller ramekins, use those and divide the brownie batter between them.

Nutrition

Serving: 1large brownie | Calories: 645kcal | Carbohydrates: 72g | Protein: 7g | Fat: 45g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 213mg | Potassium: 297mg | Fiber: 4g | Sugar: 53g | Vitamin A: 967IU | Calcium: 59mg | Iron: 4mg

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.

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About The Author

3 thoughts on “Deep Dish Brownie”

  1. 5 stars
    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.

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