Classic Brownie for One

When a full batch of brownies is just too much, indulge in this single serving of fudgy, chewy brownie perfection.

Course Dessert

Cuisine American

Keyword brownie, chocolate, single serve

Prep Time 10

Cook Time 10

Servings

Calories 417kcal

Equipment

small bowls
small baking pan or oven safe ramekin

Ingredients

14 gram butter
28 gram chocolate good quality, chopped
pinch espresso powder
18 gram beaten egg or egg substitute
10 gram sugar
12 gram brown sugar
⅛ teaspoon vanilla extract
10 gram flour
1 gram cocoa powder
pinch salt
5 gram mini chocolate chips (optional)

Instructions

Preheat your oven to 350° F. Butter a small (3 to 4 inch) square baking pan or similarly sized oven safe ramekin and set aside.
Place the butter, chopped chocolate and espresso powder in a small microwave safe bowl. Heat in 20 second increments, stirring in between, until fully melted and smooth.
14 gram butter, 28 gram chocolate, pinch espresso powder
In another small bowl, whisk together the egg, both sugars and vanilla extract until the sugars have dissolved and the mixture has lightened.
18 gram beaten egg, 10 gram sugar, 12 gram brown sugar, 1/8 teaspoon vanilla extract
Add the chocolate mixture to the egg mixture and stir to combine.
Add the flour, cocoa powder and salt to the mixture and stir just until combined.
10 gram flour, 1 gram cocoa powder, pinch salt
If using the mini chocolate chips, gently fold them in.
5 gram mini chocolate chips
Scrape the batter into the prepared pan and smooth the top. Place in the pre-heated oven and bake for about 10 minutes. The top should have a glossy finish and the edges should be set.
To serve warm, allow to cool slightly before gently removing from the pan. Otherwise, allow to cool fully before removing from the pan.

Notes

Please note the use of grams in nearly all of the measurements in this recipe, that was very intentional. When working with such small amounts, precision becomes very important so I do not recommend trying to convert this to volume measurements.

If you want to avoid the hassle of splitting an egg (or having a bit of left over beaten egg) you can triple this recipe and use a single large egg. This would bake well in an 8x4-inch or 9x5-inch loaf pan.

Nutrition