When a craving for a chocolate brownie strikes, but you don’t need an entire batch, whipping up a single serve brownie always hits the spot! No mixing bowls and minimal cleanup is a bonus.
Sometimes a person’s gotta treat themselves, and what better form of self-care is there than to make yourself a rich chocolate brownie…and maybe not share? Taking a page out of my single serve chocolate chip cookie playbook, sharing is completely optional!
This single serve brownie recipe is made just like any other brownie recipe, with the ingredients scaled down to make enough for one.
Made from scratch using simple ingredients, it makes just enough to satisfy a sweet craving without overindulging. Built-in portion control.
If you’re on your own or just need something to satisfy a late-night craving, you can’t go wrong with a single serve brownie. Go the extra mile and add a scoop of ice cream or a drizzle of hot fudge, snuggle up for a movie night, and enjoy!
Brownie For One
Why you’ll love this recipe
- Minimal clean up. No mixing bowls required!
- It’s just as chocolatey and fudgy as a bigger batch.
- Customizable, so you can add your favorite mix-ins.
- Ready in just 30 minutes!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- All-purpose flour: You’ll only be using a couple of tablespoons, but even still, it’s important not to overdo it on the flour. Measure the flour correctly so your only brownie turns out just right.
- Unsweetened cocoa powder and granulated sugar: Unsweetened cocoa powder on its own is pretty bitter, so you’ll need the sugar to sweeten it.
- Baking powder: Creates a rise, giving the brownie a thick, chewy texture.
- Salt: Enhances flavor.
- Unsalted butter: I prefer unsalted butter and adding salt, but if salted butter is what you’re using, you can omit the added salt.
- Milk: I use 2% but you can use whole milk or soy milk if you prefer.
- Vanilla extract: Another way to enhance flavor.
- Chocolate chips: Extra chocolate never hurts! I used dark chocolate chips, but semisweet or milk chocolate chips can also be used. White chocolate chips, too!
How to make an Easy Single Serve Brownie
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: In a 4-inch ramekin, use a fork to whisk the flour, cocoa powder, sugar, baking powder, and salt together.
- Step Two: Then, add the melted butter, milk, and vanilla. Use a spatula to stir it well, making sure there are no streaks of flour left.
- Step Three: Sprinkle the chocolate chips evenly on top and place the ramekin on a baking sheet.
- Step Four: Bake the brownie in a preheated oven at 350°F for 20-25 minutes. Once cooled, enjoy it with a scoop of ice cream on top!
- Grease the ramekin for easy removal. A thin film of butter works great.
- Test for doneness using a toothpick. Insert it into the middle, and if it comes out clean, it’s done. If not, keep it in for another minute or two.
- Finish with a drizzle of caramel sauce, chocolate syrup, or powdered sugar.
- Add chopped walnuts for crunch.
Storage & Reheating
How to store leftovers
If you’re not eating it straight away, keep it covered in an airtight container at room temperature. It’ll last for up to 2 days.
Freezing Instructions
To freeze it, allow it to cool completely. Wrap it in plastic wrap and place it in a freezer bag. Keep it frozen for up to 1 month and when you’re ready to eat it, thaw it on the counter first.
Need more brownie recipes? Try these:
Better Than Boxed Mix Chocolate Brownies
Click here to view my entire collection of bars and brownie recipes.
Single Serve Brownie Recipe
Ingredients
- 2 Tablespoons all purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 3 Tablespoons granulated sugar
- ¼ teaspoon baking powder
- 1 pinch salt
- 2 Tablespoons unsalted butter melted
- 2 Tablespoons milk
- ¼ teaspoon vanilla extract
- 1 Tablespoon chocolate chips
Instructions
- Preheat the oven 350℉.
- In a 4" ramekin, use a fork to whisk together the flour, cocoa powder, sugar, baking powder, and salt.2 Tablespoons all purpose flour, 2 Tablespoons unsweetened cocoa powder, 3 Tablespoons granulated sugar, ¼ teaspoon baking powder, 1 pinch salt
- Then add the melted butter, milk, and vanilla and use a spatula to stir well, until there are no dry spots.2 Tablespoons unsalted butter, 2 Tablespoons milk, ¼ teaspoon vanilla extract
- Sprinkle the chocolate chips evenly on top, place the ramekin on a baking sheet, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.1 Tablespoon chocolate chips
- Let cool and enjoy with a scoop of vanilla ice cream!
Notes
- Use a 4″ ramekin, which is about 4 oz.
- I use 2% milk but whole or soy milk will work.
- I like to use dark chocolate chips but semi-sweet or milk chocolate can be used.
- Check for doneness at 20 minutes, adding 1-2 minutes at a time more, as needed.
- If not eating right away, cover or place in an airtight container for 1-2 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
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Wow! 514 kcal. I think I would like to have a piece of cake rather than this brownie!
That’s an estimate but it’s probably close. By all means, go for the cake if that’s what you prefer 🙂