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Individual Classic Brownies: quick single-serve treats

Prep 10 min Cook 20 min Difficulty 2/5

A quick, classic brownie recipe scaled for two individual portions with simple steps and gooey centers.

Why this recipe works

This recipe makes two individual Classic Brownies in ramekins or mini tins. It suits busy evenings, small households, or anyone who loves a warm, gooey center without making a full tray.

Search intent: Find a small-batch brownie recipe for individual portions
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Key takeaways

Two-person portion size keeps portions manageable.
Gooey centers come from short bake time.
Melted chocolate plus proper mixing gives a glossy batter.

Recipe guide

This recipe makes two individual Classic Brownies in ramekins or mini tins. It suits busy evenings, small households, or anyone who loves a warm, gooey center without making a full tray.

Make perfect gooey brownies in just two small tins.

  • Two-person portion size keeps portions manageable.
  • Gooey centers come from short bake time.
  • Melted chocolate plus proper mixing gives a glossy batter.

Ingredients notes

This recipe uses common pantry items: dark chocolate, butter, sugar, eggs, flour, salt, and vanilla. If you don’t have ramekins, use a muffin tin.

Step-by-step method

Melt chocolate and butter until smooth. Whisk sugar and eggs until pale. Fold in cooled chocolate, then add flour, salt, and vanilla. Divide into two tins and bake 12–15 minutes for gooey centers.

Serving tips

Cool briefly in tins, then invert if desired. Serve warm or at room temperature; add a scoop of ice cream for contrast.

Ingredients

  • 100 g dark chocolate (70%)
  • 75 g unsalted butter
  • 75 g granulated sugar
  • 1 large egg
  • 25 g all-purpose flour
  • 1 pinch fine sea salt
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 180°C (350°F) and grease two small (ramekin or cupcake) tins or line with parchment.
  2. Chop chocolate and cut butter into small pieces.
  3. Place chocolate and butter in a heatproof bowl over a simmering pan of water or gently melt in short bursts in the microwave, stirring until smooth; cool slightly.
  4. Whisk sugar and egg together until pale and slightly thickened.
  5. Stir cooled chocolate mixture into the egg mixture until combined.
  6. Fold in flour, salt, and vanilla extract until just incorporated; do not overmix.
  7. Divide batter evenly between the two prepared tins.
  8. Bake for 12–15 minutes until the edges are set but the centers remain slightly gooey.
  9. Cool in tins for 10 minutes, then remove and serve warm or at room temperature.

FAQs

Can I scale this recipe up or down? Yes. Maintain the 2:1:1 ratio of chocolate to butter to sugar and adjust total portions.
Why is the center gooey? Short bake time and slight undercooking keep the center soft and fudgy.
Can I use regular chocolate? Yes, but higher cocoa content yields richer, denser brownies.