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–+ servings
a single serve fudgy brownie topped with ice cream and a spoon on the side.
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5 from 12 votes

Single Serve Brownie

This single serve brownie is fudgy and rich, made in one bowl with cocoa powder and chocolate chips and baked in a ramekin for about 30 minutes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: brownie for one, brownies, deep dish, fudgy brownie, individual brownie, one brownie, ramekin brownie, single brownie, single serve brownie, single serving brownie
Servings: 1 large brownie
Author: Joanie Zisk

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
US - Metric

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

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.
 
If doubling the recipe, bake in either two 10-ounce ramekins or one 5x5-inch baking dish.

Nutrition

Serving: 1serving | 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

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