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Mini Fudgy Brownies for Two: Quick Small-Batch Trick
A compact fudgy brownie recipe designed for two, without fuss, in a 12x12 cm pan.
Why this recipe works
This recipe makes a small batch of fudgy brownies designed for two. It suits couples, roommates, or anyone craving a quick, uncomplicated chocolate treat.
- mini brownies for two
- single-serving brownie recipe
- two-person dessert
- easy fudgy brownies
- oven-baked brownies small batch
- walnut brownie option
- quick chocolate brownie
- tiny brownie bake
Key takeaways
Small-batch brownie recipe for two
Fudgy texture with simple ingredients
Optional walnuts add crunch
Recipe guide
This recipe makes a small batch of fudgy brownies designed for two. It suits couples, roommates, or anyone craving a quick, uncomplicated chocolate treat.
Perfect for sharing or just for you, in a small pan.
- Small-batch brownie recipe for two
- Fudgy texture with simple ingredients
- Optional walnuts add crunch
Overview
A compact, fudgy brownie batch scaled for two. Uses 70% dark chocolate, a touch of cocoa, and optional walnuts. Stable in a 12x12 cm tin.
Prep and cook tips
Melt chocolate with butter, cool slightly before mixing with sugar. Add egg, then fold in dry ingredients just until combined. Bake 12–16 minutes for a gooey centre. Optional walnuts add texture.
Serving ideas
Cool and slice into two squares. Best warm or at room temperature, with a scoop of ice cream or a drizzle of melted chocolate if desired.
Ingredients
- 100 g dark chocolate (70%)
- 60 g unsalted butter
- 60 g caster sugar
- 1 large egg
- 20 g plain flour
- 10 g cocoa powder
- Pinch salt
- 10 g chopped walnuts (optional)
Instructions
- Preheat oven to 180°C (160°C fan) and grease or line a small baking tin (about 12x12cm)
- Chop chocolate and cut butter into pieces, then melt together in a heatproof bowl over simmering water or short bursts in the microwave, stirring until smooth
- Stir in caster sugar while chocolate is warm, then allow to cool slightly
- Beat the egg lightly in a small bowl, then whisk into the chocolate mixture until glossy
- Sift in plain flour, cocoa powder and a pinch of salt, folding gently until just combined
- Fold in chopped walnuts if using
- Pour batter into the prepared tin and smooth the top
- Bake for 12–16 minutes until the edges are set but the centre is slightly gooey
- Cool in the tin for at least 10 minutes, then slice into two squares and serve warm or at room temperature
FAQs
Can I make this dairy-free?
Substitute butter with a dairy-free alternative and ensure chocolate is dairy-free.
How gooey should the center be?
Aim for a slightly jiggle in the center; it will firm up as it cools.
Can I bake in a larger pan?
Yes, but bake time will be longer and the portions won’t be the same small-batch size.