Brownies for One
Fudgy Brownie for One
One intensely chocolatey brownie with a thin crackly top and an extra-dense, soft fudgy center.
Servings
1 brownie
Prep
10 min
Cook
16–19 min
Total
26–29 min
Difficulty
Easy
Calories
≈ 680 kcal
Protein
≈ 9 g
Fat
≈ 38 g
Carbs
≈ 75 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Unsalted butter28 g
- Dark or semi-sweet chocolate25 g
- Granulated sugar35 g
- Egg yolk1
- Vanilla extract¼ tsp
- All-purpose flour22 g
- Unsweetened cocoa powder8 g
- Fine saltPinch
- Chocolate chips or chopped chocolate10 g
How to Make It
One extra-fudgy brownie, step by step.
- 01
Prepare the oven
Heat the oven to 175°C (350°F). Lightly grease a small oven-safe ramekin or individual baking dish.
- 02
Melt the butter and chocolate
Add the butter and chocolate to a small microwave-safe bowl. Heat in short bursts, stirring between each one, until smooth. Let it cool for a minute.
- 03
Add the sugar
Stir the granulated sugar into the warm chocolate mixture until glossy and well combined.
- 04
Add the egg yolk and vanilla
Mix in the egg yolk and vanilla until the batter looks smooth and slightly thicker.
- 05
Fold in the dry ingredients
Add the flour, cocoa powder, and salt. Fold gently just until no dry streaks remain. Do not overmix.
- 06
Add the extra chocolate
Fold in the chocolate chips or chopped chocolate, keeping a few pieces for the top.
- 07
Bake
Transfer the batter to the prepared baking dish and smooth the top. Bake for 16–19 minutes, until the edges are set but the center remains slightly soft.
- 08
Cool before serving
Let the brownie rest for at least 10 minutes. The center will continue to set as it cools while staying dense and fudgy.
SVI SWEET Tip
The center should look slightly underdone.
This brownie is intentionally baked for less time than a cakier brownie. Remove it while the middle still looks soft, then let cooling finish the job.
Substitutions
Make it work with what you have.
Chocolate
Dark or semi-sweet chocolate gives the richest result. Milk chocolate can be used, but the brownie will be sweeter and less intense.
Cocoa powder
Natural or Dutch-process unsweetened cocoa can be used here. Dutch-process cocoa will give a darker, smoother chocolate flavor.
Extra chocolate
The additional chocolate pieces can be omitted, although they make the brownie even richer and more molten.
Espresso powder
Add a tiny pinch of espresso powder if you want to intensify the chocolate flavor without making the brownie taste strongly of coffee.
Storage
Keep that fudgy center.
Room temperature
Store the cooled brownie in an airtight container at room temperature for up to 2 days.
Reheating
Warm it in the microwave for about 8–10 seconds for a softer center and slightly melted chocolate.
Freezing
Wrap the completely cooled brownie well and freeze for up to 1 month. Let it thaw at room temperature before serving.
FAQ
A few helpful answers.
What makes this brownie fudgier than the regular chocolate brownie?
This version uses melted chocolate in the batter and less flour, creating a denser, richer texture with less cake-like structure.
How do I know when it is ready?
The edges should look set while the center remains slightly soft. A toothpick inserted near the middle should have moist chocolate crumbs attached.
Why should I let the brownie cool before eating it?
Cooling allows the chocolate and butter to set slightly, giving the brownie its dense fudgy texture instead of a loose molten center.
Can I double the recipe?
Yes. Double all ingredients and divide the batter between two individual baking dishes so the baking time stays similar.
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