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Mini Fudgy Brownies for Two
Make easy, fudgy brownies for two in a 12x12 cm pan with simple ingredients and quick steps.
Why this recipe works
This small-batch brownie recipe makes two generous squares in a single 12x12 cm pan. It’s ideal for sharing, weeknight treats, or decadent dessert for one extra.
- mini brownies for two
- easy fudgy brownies
- single-serving brownie recipe
- oven baked couple portions
- two-person dessert brownies
- quick brownie recipe
- shareable brownie batter
- walnut optional brownies
Key takeaways
One-pan, small-batch brownie
Fudgy texture with quick steps
Customize with optional walnuts
Recipe guide
This small-batch brownie recipe makes two generous squares in a single 12x12 cm pan. It’s ideal for sharing, weeknight treats, or decadent dessert for one extra.
Perfectly portioned brownies in one small tin.
- One-pan, small-batch brownie
- Fudgy texture with quick steps
- Customize with optional walnuts
What you’ll need
List the essentials: 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 of salt, optional 10 g chopped walnuts.
Step-by-step guide
Melt chocolate and butter until smooth. Stir in sugar while warm. Cool slightly. Beat in egg until glossy. Sift in flour, cocoa powder, and salt; fold until just combined. Add walnuts if using. Bake at 180°C (160°C fan) for 12–16 minutes in a 12x12 cm tin. Cool 10 minutes before slicing.
Serving and tips
Serve warm or at room temperature. For a softer center, reduce bake time by 2–3 minutes. Store in an airtight container for up to 3 days.
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 with milk chocolate?
Yes, but the texture will be less intense and fudgy than with dark chocolate.
Can I freeze brownie portions?
Yes, cut into squares and freeze in a sealed bag for up to 1 month.
How do I keep the center gooey?
Bake until the edges are set but the center still jiggles slightly; resist the urge to overbake.