I made some awesome Black Bean Chili the other day and what goes great with chili? Chocolate! In the spirit of not wanting to “accidentally” eat an entire pan of brownies, I decided to make two little single-serving fudge brownie pots instead. Sure, I could have made a Chocolate Mug Cake and killed the craving in about 60 seconds, but I wanted an extra rich, oven-baked brownie this time. You know, the kind that has your whole house smelling like chocolate heaven?
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These fudge brownie pots are kind of smack dab in the middle of being fudgy and cakey. It’s a little more cakey on the outer edges and a little more gooey and fudge-like in the center. The cakey part is not dry, but compresses into a nice rich fudge texture. Okay, wow, I’m going to need to stop talking about this before things get too serious over here…
Oh, and be prepared. This dessert has a lot of butter and a lot of sugar, as all good brownies do. It’s the nature of the beast, my friends.
Fudge Brownie Pots (for two)
Servings 2Ingredients
- 4 Tbsp butter ($0.40)
- 1/2 cup granulated sugar ($0.08)
- 1/4 tsp vanilla ($0.07)
- 1 large egg ($0.19)
- 1/3 cup all-purpose flour ($0.05)
- 1/3 cup unsweetened cocoa powder ($0.21)
- 1/4 tsp baking powder ($0.02)
- 1/8 tsp salt ($0.02)
Instructions
- Preheat the oven to 350 degrees.Cut the butter into chunks and place it in a large microwave safe bowl. Microwave on high for 30 seconds, then stir until the butter is fully melted. Add the sugar and microwave for 15 seconds. Stir again, then repeat the 15 second intervals until the sugar and butter no longer separate from each other after being stirred (about 30-45 seconds total).
- Add the vanilla extract and egg to the melted butter and sugar, then stir to combine.
- In a separate bowl, stir together the flour, cocoa powder, baking powder, and salt until well combined.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until a smooth, chocolatey batter has formed. Pour the batter into two 8oz. ramekins.
- Bake the brownies in the preheated 350 degree oven for 25-30 minutes, or until the center of each brownie has risen up into a dome and the surface looks glossy and cracked. Let the brownies cool slightly before eating.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Fudge Brownie Pots – Step by Step Photos
Start by preheating the oven to 350 degrees. Melt 4 Tbsp of butter in a microwave safe bowl. I usually microwave on high, then stir until the butter finishes melting. This and the next step can be done on the stove over low heat, if desired.
Add 1/2 cup sugar to the melted butter, microwave for 15 seconds, then stir again. Repeat the 15 second intervals until the sugar no longer separates out from the melted butter after stirring. This should only require 30-45 seconds total. (When you first add it, the sugar will look very granulated and the oil from the butter will seep out. After heating it a bit more, the sugar melts a bit and the two incorporate into a mostly smooth mixture. It may still looks every so slightly granular.)
Add 1/4 tsp vanilla extract and one large egg.
Stir those in until the mixture is smooth.
To a separate bowl, add 1/3 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 tsp baking powder, and 1/8 tsp salt. Stir until they are very well combined and no clumps remain.
Pour the bowl of dry ingredients into the bowl of wet ingredients and stir until everything is combined and a smooth, chocolatey batter has formed.
Pour the batter into two 8oz. ramekins.
Bake the brownies for 25-30 minutes, or until the centers have risen up into a dome and the surface looks glossy and cracked. Mine could have gone for a minute or two longer because the center deflated a bit upon cooling, but I was okay with that because it just meant that the center was extra fudgey. Yessssss.
Let the fudge brownie pots cool for a minute so you don’t burn your tongue off, then DIG IN.
A little fudgey, a little cakey, a LOT of delicious.
FYI, each brownie is 426 calories. Perfect Valentine dessert!
I bit on the dry side but the flavor is excellent. I may play with the recipe and use a little oil to make it more moist and cakey. I will also add a little chopped pecans.
This came out very dense & I had no choclate flavor what so ever. I also didn’t see the point of stiring the steps butter and sugar mixture after microwave . I don’t know what happened but my brownie looks nothing like the picture.
I don’t have any ramekins. Is it possible that I can use a pie plate, or what are your suggestions? Thank you, Beth!!
A muffin tin might work or if maybe an oven safe ceramic mug?
So delicious! I love chocolate and this hits the spot. I put ice cream, strawberries, and a little bit of chocolate syrup on top just to take it to the next level.
Oh My! Why oh why did I wait so long to make these?! FANTASTIC!!
So good! Made them for my BFF and I! I added a couple of chocolate chips in them! Yummy!!!!!
delicious
These are absolutely AWESOME!! These are seriously my go-to brownie recipe…this is what I use all the time now. I quadruple the recipe portions because there are seriously, like, 9 people in my family! They were DE-LiSH each time!!!
Do you think this would still work well with coconut flour? My wife can’t have regular flour.
Unfortunately I’ve never worked with coconut flour, so I’m not sure how that would work out.
I ran out of both granulated sugar and my replacement of light brown sugar while making this, so it turned out to be about 1/3 each of granulated white/ light brown/ and dark brown sugars. It came out perfect and amazingly delicious. If only I had a bit of ice cream on hand!
I have made these three times now. I actually went to Target to buy 8oz ramekins, but once I made them the first time, I felt very suspicious that either Target was wrong about the volume or that you used 6oz ramekins instead. My batter doesn’t fill up the ramekins nearly as high as your pictures. Not to worry, however, they are still delicious; I just decreased the baking time to 20 minutes since they are on the thinner side, and they turn out great. I made these with white whole wheat flour and turbinado sugar (hey, that makes them kind of healthy, right?) and the batter is much darker than your photos but they taste fantastic. I might try using brown sugar next time, and I may even try spiking them with orange extract for a chocolate orange brownie…oh, the possibilities! Do you have any favorite add-ins or tweaks to this recipe?
Can these babies be made with oil or margarine instead of butter? I’m all out :(
Oil will definitely give them a different texture because it’s a liquid at room temperature, rather than a solid like butter or margarine. It is also 100% fat, whereas butter has other components like water, protein, and a small amount of natural sugar. Margarine is closer in texture to butter, so you could probably get away with it, but the flavor will definitely suffer. The small amount of cream in butter really adds a lot of flavor. :)
This may seem like a weird question… but would it be possible to replace the butter with applesauce? My mother used to make really moist banana bread and she always said her secret was that she used apple sauce instead of butter.
You know, I’m really not sure. People often substitute fat in baking with applesauce, but I don’t think it really has quite the same effect.
I love brownies! I am always too tempted by an entire pan, so these “little” pots are a great idea!
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These are fantastic! I scooped a hole in the center and filled it with some coffee ice cream. Really good sundae. Not surprised that this was as good as all the recipes I’ve tried on your site. Thanks for all you do.