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.
Was so delicious! I doubled the batter and put it in a small dish which worked out really well! I wanted to know what the measurements would be to make a normal sized brownie (hope that makes sense!)? Thanks so much for this recipe! 10/10 ⭐️
This brownie is BOMB. And I’m particular about my brownies. After making it about 7 times, I decided to make a couple alterations to really add flavor: I used Natural and Dutched Blend Cocoa Powder, and for the sugar, I used half brown sugar and half granulated. Also, if you don’t have ramekins, you can put it in 4 muffin tins (cook for 20 mins.) Thank you for this recipe! Perfect.
Score!!
Made this for my daughter and I.
A few changes-reduced the sugar to 1/3rd cup, used all purpose Eikorn flour, spread a tiny bit of butter in each pan to prevent sticking and baked for 25 mins.
The batter was super thick but it didnt affect the outcome.
I spread a little peanut butter on top before eating.
This will be my go to forever.
A little dry and too sweet. I wish I would have cooked for twenty five and then checked. I went the full thirty which was a mistake. I also thought they were too sweet. It’s 1/4th cup of sugar per dessert. I would have been fine with less.
A deliciously perfect solution to celebrating a birthday, mid-pandemic, when a full sized cake would be too much, and too tempting! Thanks!
Just made this tonight but my family of three. We plan to divide it in four and one lucky person with have the last piece tomorrow. Baked perfectly in the ramekins and it was fudgey and awesome!
The flavor on these was great, but they came out a bit dry. Having no ramekins, I cooked them in small metal mini-cake pans of roughly 8 oz. Could that be the reason? If not, what went wrong and how can I fix it? I followed the recipe exactly, and cooked for 30 minutes, as my oven tends to run a bit cold.
I. Love this recipe it is simple and yet elegant for two people for dessert.
Excellent dessert! I think next time I will add chocolate chips to the batter🧐
Oh man yes!!
Made these brownies tonight and they were great! I actually cooked it in a 6 inch cast iron skillet for the same amount of time at the same temperature which worked perfectly!
This recipe is so dang good and it makes the perfect amount. They are a little dry, but my partner and I have fixed that by adding a couple tablespoons of milk or heavy cream. They go beautifully with whipped cream and raspberries 🤤😍
Could I use a microwave instead of an ice ?
Sorry I meant oven, not ice.
Microwaves and ovens cook quite differently, so I suspect that it will turn out very different. But it’s hard to anticipate how it will turn out without trying it.
This was a very good brownie and just the right size for dessert. It was very decadent. I like the cake-like top and soft center. I add a scoop of vanilla ice cream and a little chocolate syrup. This is definitely a keeper.
Really good! My partner and I love these! Sometimes we swap the vinnila extract for peppermint sand it works really well!
THESE CAME OUT LIKE A BRICK, STUCK TO RAMKIN, I USED DUTCH COCOA COULD THAT BE PROBLEM?
SHOULD RAMKINS BEEN BUTTERED?
Made for husband for Valentine’s Day. 5 stars.