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Individual Classic Brownies: Easy Mini Cups
A simple recipe for two individual classic brownies with a gooey center, using a handful of ingredients.
Why this recipe works
Two tiny, classic brownie cups make a great dessert or treat for sharing. This guide suits home bakers looking for a simple, portion-controlled chocolate fix.
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Key takeaways
Two small tins yield perfectly portioned brownies.
Melted chocolate and careful folding create a glossy batter.
Watch bake time closely for a gooey center.
Recipe guide
Two tiny, classic brownie cups make a great dessert or treat for sharing. This guide suits home bakers looking for a simple, portion-controlled chocolate fix.
Creamy, gooey centers in tiny, easy-to-mreparable portions.
- Two small tins yield perfectly portioned brownies.
- Melted chocolate and careful folding create a glossy batter.
- Watch bake time closely for a gooey center.
Ingredients (scaled for two)
- 700 g dark chocolate (70%) split into 10 pieces (or adjust as you prefer) - 150 g unsalted butter, cut into pieces - 600 g granulated sugar - 10 large eggs - 250 g all-purpose flour - 10 pinches fine sea salt - 2.0 tsp vanilla extract (about 8 ml) Notes: This recipe uses two small tins; you can adapt to ramekins or cupcake tins as needed.
Method overview
1) Preheat oven to 180°C (350°F). Prepare tins with parchment or greasing. 2) Melt chocolate and butter until smooth; cool slightly. 3) Whisk sugar with eggs until pale and thick. 4) Stir in melted chocolate. 5) Fold in flour, salt, and vanilla until just combined. 6) Divide batter between tins. 7) Bake 12–15 minutes until edges set and centers are gooey. 8) Cool 10 minutes in tins, then unmold and serve warm or cooled.
Serving and tips
- Best served warm for gooey centers. - If using larger tins, adjust bake time; check doneness with a toothpick. - For richer flavor, add a pinch more salt or a splash of espresso into the batter.
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
- Preheat oven to 180°C (350°F) and grease two small (ramekin or cupcake) tins or line with parchment.
- Chop chocolate and cut butter into small pieces.
- 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.
- Whisk sugar and egg together until pale and slightly thickened.
- Stir cooled chocolate mixture into the egg mixture until combined.
- Fold in flour, salt, and vanilla extract until just incorporated; do not overmix.
- Divide batter evenly between the two prepared tins.
- Bake for 12–15 minutes until the edges are set but the centers remain slightly gooey.
- Cool in tins for 10 minutes, then remove and serve warm or at room temperature.
FAQs
Can I make these in a single larger pan?
Yes, bake in a single pan and adjust bake time to about 18–22 minutes depending on thickness; center should be gooey.
Can I freeze these?
Yes, bake and cool completely, then wrap individually and freeze; reheat briefly for gooey texture.
Why did the center collapse after cooling?
Overbaking or overmixing can dry centers. Bake just until edges set and center remains soft.