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- Single Serve Fudgy Brownie
Single Serve Fudgy Brownie
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If you’re craving a brownie, but don’t feel like sharing this single fudgy brownie is for you. This perfectly portioned brownie recipe makes 2 brownie bites, so you can have one for you and…another one for you. Heh.
Single Serve Brownie
Hello, brownie fiends. I meant to type friends, but I know you’re also all fiends for brownies. Which is exactly why we made this perfect single serve brownie recipe AKA the perfectly portioned small batch of brownies of your dreams. It comes together in a pinch when you’ve got a hankering for a brownie, but not want a whole pan lying around.
What ingredients do you need to make this single serve brownie?
While throwing together a boxed mix of brownies is obviously the easiest way to whip up brownies, homemade brownies are *so* worth the extra effort. And this homemade brownie recipe is actually pretty easy to make. You’ll need just 7 ingredients and one large microwave safe bowl. No fancy kitchen mixers, artisanal ingredients or crazy techniques AKA the best kind of recipe. Here’s your grocery list.
- Butter
- Brown Sugar
- Eggs
- Cocoa Powder
- Salt
- Vanilla Extract
- Flour
Tips for making the perfect fudgy single serve brownie
This single serve brownie recipe is not rocket science, but I want to make sure you are guaranteed a decadent and perfectly chocolatey brownie, so here are all the tips you’ll need to set you up for success:
- Be super precise with your measurements
- Use a high quality cocoa powder
- Under bake the brownies slightly
How to store these single serve brownies
The goal is to have no leftovers, but if you want to save your second brownie bite for later, don’t worry–these stay soft and fudgy for days. Be sure to let the brownies cool completely first to prevent any condensation from accumulating when you store them. Store in an airtight container or plastic bag in the fridge for up to a week!
Happy brownie baking and more importantly, happy brownie eating!
XXX
Print
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 2 brownies
- Category: dessert
- Method: oven
- Cuisine: american
Single Serve Fudgy Brownie
If you’re craving a brownie, but don’t feel like sharing this single fudgy brownie is for you. This perfectly portioned brownie recipe makes 2 brownie bites, so you can have one for you and…another one for you. Heh.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 2 brownies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 2 1/2 Tablespoons unsalted butter
- 4 Tablespoons light brown sugar, packed
- 1 large egg yolk*
- 1/4 teaspoon vanilla extract
- 4 Tablespoons cocoa powder
- 1 Tablespoon all-purpose flour
- pinch of salt
- 1 Tablespoon chocolate chips, optional
Instructions
- Preheat oven to 350°F. Grease two standard size muffin cups with cooking spray or line with cupcake liners. Set aside.
- In a small microwave-safe bowl, combine the butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat if the butter is not full melted
- Add the egg yolk and vanilla extract. Whisk until the mixture lightens in color slightly.
- Add in cocoa powder, flour, and salt and use a rubber spatula to fold together until no streaks of flour remain. If using chocolate chips, add the chocolate chips and fold to distribute.
- Divide the mixture between your two prepared muffin cups and bake for roughly 16 t0 18 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it.
- Allow to cool slightly before eating!
Notes
- If you prefer cakier brownies, use 1 egg white instead of 1 yolk!
Love these!! Made them last night and am obsessed. They are VERY rich!
Its amazing I made it many times also add some droplets of coffee 😋
Ooh I bet a little coffee is delicious here! Enjoy xx
I’m a bit disappointed by this recipe. I’ve used the single serve peanut butter cookie recipe as well as the single serve cupcake and frosting recipes before and they turned out great so I was excited to use this recipe. Like some other reviewers have said, my batter was extremely thick. My brownies turned out very lumpy, they baked in the shape of the batter when I spooned it rather than smoothing out. They were also not very sweet and a bit bitter as well is being kind of cakey even though I used just the egg yolk and not the egg white. They did not look anything like the photo, no gooey center or shiny crinkly top. If I try this again I will use less cocoa powder, anyone have any other tips?
Hi Arianna! I’m so sorry to hear these didn’t work out for you! The single serve recipes can be tough because the slightest variation in measurement can make a huge difference. Did you use a large egg yolk? It’s also possible you slightly overmeasured your flour and cocoa powder–make sure to really fluff them up and level them off so that it does’t get compacted!