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This single serve brownie is rich and fudgy, baked in a ramekin with cocoa powder and real chocolate in one bowl. Ready in about 30 minutes.
Featured Comment
“So easy and delicious!!!!!”
– Patsy
Quick Look
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Equipment: 10-ounce ramekin
- Cook Method: Oven-baked
- Servings: 1 brownie
- Difficulty: Easy
This single serve ramekin brownie is thick and fudgy with a rich chocolate flavor from cocoa powder and melted chocolate chips, gooey in the center and best eaten warm with a spoon.
Why This Single Serve Brownie Recipe Works
This is my go-to brownie when I want something warm and chocolatey without making a whole pan. The batter comes together in one bowl with no mixer, goes into a ramekin, and bakes for about 30 minutes.
The recipe uses both cocoa powder and chocolate chips. The cocoa goes into the batter and gives the brownie its deep chocolate flavor. The chips soften during baking and leave pockets of melted chocolate throughout the center.
I tested and adjusted this ratio over several batches. The butter and sugar do the heavy lifting, and the small amount of flour keeps everything dense and fudgy. You get a brownie with a set top and a gooey center that’s closer to a warm chocolate dessert than a sliced pan brownie.
I highly recommend eating this one straight from the ramekin with a spoon while it’s still warm. You can turn it out onto a plate if you prefer, but warm and gooey from the dish is the way to go. A scoop of vanilla ice cream on top makes it even better.
If you want sliceable brownies from a small pan, try our small batch brownies. For a gluten-free version, our small batch flourless brownies use almond butter instead of flour. And the Oreo brownie for one folds Oreo cookie pieces into a similar ramekin brownie batter.
Ingredient Notes
If you have any ingredients leftover from this single serving brownie recipe, check out our Leftover Ingredients Recipe Finder.
Butter: Salted or unsalted both work. Melting the butter first lets you mix the entire batter by hand in one bowl. If using unsalted, add just under 1/8 teaspoon salt to balance the sweetness.
Sugar: Granulated sugar sweetens the batter and helps form the thin, crackled top. As the sugar dissolves into the egg yolk and melted butter, it creates a glossy layer on the surface that crisps during baking.
Egg yolk: The yolk binds the batter and adds richness without the extra liquid a whole egg would bring. That extra moisture from the white would thin the batter and give this one serving brownie a lighter, cake-like texture instead of the dense, fudgy center you want.
Save the egg white to use in any of our egg white recipes like mini Texas sheet cake and small batch coconut macaroons.
Vanilla extract: Use pure vanilla extract. A small amount rounds out the chocolate flavor and adds warmth.
All-purpose flour: Just 2 tablespoons. The cocoa powder provides the rest of the dry structure, and the low amount of flour relative to the butter and sugar is what keeps this individual brownie dense and fudgy.
Cocoa powder: Unsweetened cocoa powder is the base chocolate flavor in the batter. Natural or Dutch-process both work here. Dutch-process gives a darker color and smoother taste. Natural cocoa has a sharper, more traditional chocolate flavor. Don’t use hot cocoa mix, which has sugar and milk powder already added.
Extra cocoa powder works well in single serve chocolate banana bread or mini devil’s food cake.
Chocolate chips: Semi-sweet chocolate chips soften during baking and create gooey pockets of melted chocolate inside the brownie. A chopped chocolate bar works too.
Use leftover chips in our small batch chocolate chip cookies, a chocolate lava cake, or a chocolate pot de crème.
Recipe Variations
This single serving ramekin brownie is easy to customize with a few additions.
Peanut butter swirl brownie. Drop a tablespoon of creamy peanut butter over the batter in the ramekin and use a knife tip to swirl it through before baking.
Salted caramel brownie. Drizzle a tablespoon of caramel sauce over the batter and swirl it in gently before baking. Finish with a few flakes of sea salt when it comes out of the oven.
Espresso brownie. Add 1/8 teaspoon of instant espresso powder to the dry ingredients before mixing. Even a small amount deepens the chocolate flavor.
Nutty brownie. Fold a tablespoon of chopped walnuts or pecans into the batter for crunch.
How To Make A Brownie In A Ramekin
These steps walk you through making a fudgy brownie for one in a 10-ounce ramekin. Full ingredient amounts are in the recipe card below.
- Heat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set it aside.
- In a small bowl, whisk together the sugar, flour, and cocoa powder until combined.
- Add the egg yolk, vanilla, and melted butter. Stir until the batter is smooth and glossy.
- Fold in the chocolate chips.
- Pour the batter into the prepared ramekin and spread it into an even layer.
- Place the ramekin on a baking sheet and bake at 350°F for about 30 minutes. The top should look set and slightly crackled.
- Let the brownie cool in the ramekin for about 5 minutes before serving. Eat it warm with a spoon straight from the ramekin, topped with a scoop of ice cream or whipped cream.
Expert Tips
Use a 10-ounce ramekin. A 10-ounce ramekin gives this brownie the right thickness for a fudgy center and set edges. A smaller ramekin can cause the batter to overflow. A larger one spreads it too thin and the brownie will dry out.
Place the ramekin on a baking sheet. The baking sheet distributes heat more evenly around the ramekin and gives you a stable surface to grip when pulling it from the oven.
Butter the ramekin thoroughly. Use a small piece of butter or cooking spray and coat the bottom and all the way up the sides. If you skip this or go too light, the brownie will stick.
Start checking at 25 minutes. Ovens vary, and this brownie is better slightly underdone than overbaked. If you want a gooier center, pull it a few minutes early. The brownie continues to set as it cools.
Troubleshooting
If your single serve brownie isn’t turning out quite right, here is how to fix common issues like a cakey texture, a gooey center, or sticking.
Why is my ramekin brownie cakey instead of fudgy?
Using a whole egg instead of just the yolk is the most common cause. A whole egg adds too much liquid for a single ramekin and makes the brownie rise and turn cakey. Too much flour will do the same thing. Measure 2 tablespoons carefully.
Why does my brownie look wet and unbaked in the center after 30 minutes?
The oven may be running cooler than the dial reads. An oven thermometer helps confirm the actual temperature. A ramekin that’s deeper or narrower than a standard 10-ounce will also slow down the center. Add a few minutes and recheck. The center should be soft and fudgy, but not liquid.
Why is my brownie dry?
Overbaking. Start checking at 25 minutes. The top should look set and slightly crackled, but the center should still feel a little soft when you press it gently. The brownie firms up as it cools.
My brownie stuck to the ramekin. How do I prevent that?
Butter the ramekin thoroughly before adding the batter, all the way up the sides. Cooking spray works too. If it’s already stuck, run a thin knife around the edge to loosen it.
What do I do if my brownie overflows the ramekin?
The ramekin was too small. A 10-ounce ramekin is the right size for this recipe. Anything under 8 ounces will likely overflow during baking.
Frequently Asked Questions
A 10-ounce ramekin is the right size. Smaller ramekins can cause the batter to overflow. Larger ones spread the batter too thin and the brownie will bake dry and flat.
The top should look set and slightly crackled. The center will still feel a little soft when you press it gently. If you insert a toothpick, it should come out with a few moist crumbs, not wet batter. The brownie firms up as it cools.
No. A whole egg adds too much liquid for a single ramekin brownie and makes the texture cakey instead of fudgy. Use just the yolk. Even when doubling the recipe, use 2 egg yolks. The egg whites would add too much moisture and change the dense, fudgy texture.
Yes. Double the ingredients and bake in two 10-ounce ramekins or one 5×5-inch baking dish.
A 10-ounce ramekin works best. A smaller ramekin makes a thicker brownie that takes longer to bake and may overflow. A larger ramekin spreads the batter thinner and bakes faster, so check a few minutes early.
I haven’t tested this recipe in a mug. Most standard mugs are not oven-safe and can crack or shatter at 350°F. If you do use a mug, make sure it is clearly marked as oven-safe. Mugs also vary in thickness and size, which changes bake time and how evenly the brownie cooks. A 10-ounce ramekin gives the most consistent results.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this single brownie recipe 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 brownie for one 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 or whipped cream for topping
Instructions
- Heat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin.
- In a small bowl, whisk together the sugar, flour, and cocoa powder.
- Add the egg yolk, vanilla, and melted butter. Stir until the batter is smooth and glossy.
- Fold in the chocolate chips.
- Pour the batter into the prepared ramekin and spread evenly.
- Place the ramekin on a baking sheet. Bake at 350°F for about 30 minutes. The top should look set and slightly crackled.
- Let cool for about 5 minutes before serving. Top with vanilla ice cream or whipped cream if desired.
Notes
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