Brownies for One
Chocolate Brownie for One
One rich chocolate brownie with a thin crackly top, dense fudgy center, and deep cocoa flavor — no full pan required.
Servings
1 brownie
Prep
10 min
Cook
18–22 min
Total
28–32 min
Difficulty
Easy
Calories
≈ 660 kcal
Protein
≈ 9 g
Fat
≈ 34 g
Carbs
≈ 89 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Unsalted butter, melted28 g
- Granulated sugar35 g
- Light brown sugar15 g
- Egg yolk1
- Vanilla extract½ tsp
- All-purpose flour30 g
- Unsweetened cocoa powder12 g
- Fine saltPinch
- Chocolate chips or chopped chocolate15 g
How to Make It
One brownie, step by step.
- 01
Prepare the oven
Heat the oven to 175°C (350°F). Lightly grease a small oven-safe ramekin or baking dish suitable for one serving.
- 02
Mix the butter and sugars
Add the melted butter, granulated sugar, and brown sugar to a small bowl. Stir until smooth and glossy.
- 03
Add the wet ingredients
Add the egg yolk and vanilla extract. Stir until the mixture becomes smooth, glossy, and evenly combined.
- 04
Add the dry ingredients
Add the flour, cocoa powder, and salt. Fold gently just until no dry streaks remain. Avoid overmixing.
- 05
Add the chocolate
Fold in the chocolate chips or chopped chocolate, reserving a few pieces for the top.
- 06
Fill the baking dish
Transfer the batter to the prepared ramekin or small baking dish and smooth the top. Add the reserved chocolate pieces.
- 07
Bake
Bake for 18–22 minutes, until the edges are set but the center still looks slightly soft. A toothpick inserted near the center should come out with moist crumbs rather than completely clean.
- 08
Let it rest
Allow the brownie to cool for about 10 minutes before eating. The center will continue to set as it cools.
SVI SWEET Tip
Moist crumbs are better than a clean toothpick.
For a fudgy brownie, do not wait until a toothpick comes out completely clean. A few moist chocolate crumbs mean the center will stay rich and soft after cooling.
Substitutions
Make it work with what you have.
Chocolate
Use dark, semi-sweet, or milk chocolate chips, or replace them with chopped chocolate.
Cocoa powder
Unsweetened natural cocoa powder gives a classic brownie flavor. Dutch-process cocoa can also be used for a darker, smoother result.
Add-ins
Add a small spoonful of chopped walnuts, pecans, or extra chocolate if you want more texture.
Storage
Still good the next day.
Room temperature
Store the cooled brownie in an airtight container at room temperature for up to 2 days.
Reheating
Microwave for about 8–12 seconds if you want the brownie warm with softer melted chocolate.
Freezing
Once completely cool, wrap the brownie well and freeze it for up to 1 month. Thaw at room temperature before serving.
FAQ
A few helpful answers.
How do I know when the brownie is done?
The edges should look set while the middle remains slightly soft. A toothpick should come out with a few moist crumbs rather than wet batter.
Why did my brownie turn out dry?
The most common reason is overbaking. Because this is a very small brownie, even a few extra minutes can noticeably change the texture.
Can I skip the chocolate chips?
Yes. The cocoa batter provides plenty of chocolate flavor on its own, although the chocolate pieces make the center richer.
Can I double this recipe?
Yes. Double the ingredients and divide the batter between two individual baking dishes. Baking time should remain similar, but check each brownie near the lower end of the time range.
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