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This single serving Oreo brownie is rich, fudgy, and filled with chunks of classic Oreo cookies. Made with simple ingredients and ready in under 30 minutes, it’s the perfect small chocolate dessert when you want just one brownie.
Why You’ll Love This Recipe
- Easy to Make: Made with simple pantry ingredients and minimal prep.
- Perfectly Portioned: This single serving Oreo brownie is ideal for sharing or enjoying on your own and can be doubled if needed.
- Customizable: Swap the Oreos or chocolate chips to create different flavor variations.
- Ready in Under 30 Minutes: From mixing to baking, this brownie is ready quickly when you want a fast chocolate dessert.
When I want an Oreo brownie without committing to a full batch, this single serving version is my go-to. I love the way the brownie bakes up thick and fudgy, with softened Oreo pieces layered throughout the chocolatey center. It’s the kind of dessert I can enjoy warm from the oven, made just for me, without extra leftovers or fuss.
If you’re in the mood for more rich brownie recipes, there’s plenty to explore. Try our small batch brownies for a delightful, chocolate-forward dessert, a single serve brownie when you want something just for you, or our blondies for a change of pace. For the best of both worlds, the single brookie blends brownie batter with cookie dough in one irresistible dessert.
Ingredients
If you have any ingredients leftover from this fudgy brownie for one, check out our Leftover Ingredients Recipe Finder.
- Butter: Unsalted or salted butter adds rich chocolate flavor and smooth texture.
- All-purpose flour: Just 2 tablespoons add structure. Cocoa powder provides the rest of the chocolate base.
- Chocolate chips or chopped chocolate: Semi-sweet is best for balanced sweetness, but milk or bittersweet works too. Using chopped chocolate melts more evenly but chips are fine. Use extra chocolate to make a small batch of chocolate chip cookies, a single serve chocolate lava cake, or a small s’mores dip.
- Unsweetened cocoa powder: Boosts deep chocolate flavor and helps create a fudgy texture.
- Sugar: Granulated sugar sweetens the batter and helps keep the center soft.
- Egg yolk: Binds the batter and adds richness. Use leftover egg white in another of our egg white recipes like mini Texas sheet cake or small batch coconut macaroons.
- Vanilla: Enhances overall flavor with a warm, classic note.
- Oreo cookies: Classic Oreos give signature cookies-and-cream bites. You can substitute other sandwich cookies based on taste or what you have on hand. Use extra Oreos to make small batch Oreo balls, small batch chocolate covered Oreos, or a small French silk pie.
Recipe Variations
These easy Oreo brownie variations let you customize this single serving dessert with simple swaps and flavor additions.
- Gluten-Free Oreo Brownie: Replace the all-purpose flour with a gluten-free measure-for-measure flour and use gluten-free Oreo-style cookies.
- Mocha Oreo Brownie: Stir 1/4 teaspoon instant coffee powder into the batter to enhance the chocolate flavor with a light coffee note.
- Caramel Oreo Brownie: Swirl a teaspoon or two of caramel sauce into the batter before baking for added sweetness and a soft caramel layer.
- Double Chocolate Oreo Brownie: Stir an extra tablespoon of chocolate chips or chopped chocolate into the batter before folding in the Oreos for an even richer, chocolate-forward brownie.
How To Make An Oreo Brownie
These step-by-step photos and instructions help you visualize how make this single serve Oreo brownie. See the recipe box below for ingredient amounts and full recipe instructions.
- Add the butter to a small microwave-safe bowl and microwave until melted. Set aside to cool slightly.
- In a small bowl, whisk together the sugar, flour, and cocoa powder until combined.
- Stir in the melted butter, egg yolk, and vanilla just until blended. Do not overmix.
- Gently fold in the chocolate chips and crumbled Oreo cookies.
- Transfer the batter to a lightly buttered 10-ounce ramekin and spread into an even layer. Sprinkle the top with additional crumbled Oreo and chocolate chips. Bake on the center rack for 30 minutes.
- Remove from the oven and let cool for 5 minutes before serving.
Expert Tips
- Use Quality Chocolate: Well-known brands like Ghirardelli, Guittard, or Scharffen Berger deliver better flavor. Trader Joe’s and Whole Foods 365 are reliable, budget-friendly options.
- Use the Right Ramekin: A 10-ounce ramekin gives the best texture and bake time. Smaller or larger dishes can affect how the brownie bakes.
- Do Not Overmix: Stir just until the batter comes together. Overmixing can make the brownie more cake-like instead of fudgy.
- Watch the Bake Time: Bake just until set. Overbaking leads to a dry brownie, and it will continue to firm up as it cools.
Serving Suggestions
This single serving Oreo brownie is delicious on its own, but a simple topping can make it even better.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a soft, creamy contrast to the rich chocolate brownie.
- Vanilla Ice Cream: Serve the brownie warm with a scoop of vanilla ice cream for a classic brownie-and-ice-cream combination.
Frequently Asked Questions
The brownie is done when the edges are set and the center looks slightly soft. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
Yes. The brownie will still be rich and chocolatey thanks to the cocoa powder and Oreos, though the texture will be slightly less fudgy.
A 10-ounce ramekin works best. Using a smaller dish may cause the brownie to overflow or bake unevenly, while a larger dish can lead to a thinner, drier brownie.
Yes, the recipe doubles easily. Bake in either two 10-ounce ramekins or one 5×5-inch baking dish.
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 Oreo brownie recipe 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.
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Oreo Brownie For One
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, plus 1 tablespoon semi-sweet chocolate chips
- 3 Oreo cookies -crumbled
Instructions
- Heat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set aside.
- Place 2 tablespoons of butter in a small microwave-safe bowl and microwave until melted. Set aside to cool slightly.
- In a small bowl, whisk together the sugar, flour, and cocoa powder.
- Stir in the melted butter, egg yolk, and vanilla just until combined. Do not overmix.
- Gently fold in the chocolate chips and 2 crumbled Oreo cookies.
- Pour the batter into the prepared ramekin and spread evenly. Top with remaining chocolate chips and 1 crumbled Oreo. Bake for 30 minutes.
- Remove from the oven and let cool for 5 minutes before serving.
Notes
- Use Quality Chocolate: Well-known brands like Ghirardelli, Guittard, or Scharffen Berger deliver better flavor. Trader Joe’s and Whole Foods 365 are reliable, budget-friendly options.
- Use the Right Ramekin: A 10-ounce ramekin gives the best texture and bake time. Smaller or larger dishes can affect how the brownie bakes.
- Do Not Overmix: Stir just until the batter comes together. Overmixing can make the brownie more cake-like instead of fudgy.
- Watch the Bake Time: Bake just until set. Overbaking leads to a dry brownie, and it will continue to firm up as it cools.
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 cook all my small meals in my toaster oven instead of my regular oven. Is there a basic rule to adapt the cooking time and temperature? I’m sure it makes a difference.
Toaster ovens do bake a little differently, but you can usually keep the temperature the same. They tend to run hotter and cook a bit faster since the heat is closer to the pan, so I’d start checking for doneness a few minutes earlier than the recipe suggests. Otherwise, the recipe should work the same way.
Great recipe!