With this brownie recipe for one, you can have a single serve brownie in 5 minutes. It's chocolatey, gooey, rich, fudgy and absolutely hits the spot.
With this brownie recipe for one, you can have a single-serve brownie in 5 minutes and you don't even have to put the oven on.
We all know those moments when a sudden craving for something sweet and indulgent strikes, and making an entire batch of brownies seems like a bit much.
That's where this delightful single portion brownie comes to the rescue! It's chocolatey, gooey, rich, fudgy, and absolutely hits the spot.
How easy is this brownie for one to make?
The beauty of this brownie recipe for one is its simplicity and convenience. It's made in the microwave, so you won't even have to hang around waiting for the oven to preheat. When I say 5 minutes, I really mean it - that's all it takes, start to finished to and you can have a warm, delicious brownie all to yourself.
To whip up this delightful single-serve brownie, you'll simply mix all the batter ingredients together until well combined. Then you'll pour the batter into a greased ramekin or pudding pot, generously scatter chocolate chips on top and zap in the microwave for about a minute.
The result? A decadent and gooey brownie that oozes chocolatey goodness with every bite.
Do I need any special ingredients?
The ingredients are basic and probably already sitting in your refrigerator or cupboard, making this a go-to treat whenever the craving hits. You'll just need butter, sugar, melted dark chocolate (semi-sweet chocolate), egg, vanilla, flour, and chocolate chips (or chopped chocolate) to create a sensational brownie that rivals any full-sized batch.
How to Serve
This brownie is incredibly satisfying on its own, but why not take it to the next level by adding a dollop of freshly whipped cream, a scoop of your favourite ice cream, or a drizzle of creamy custard?
The possibilities are endless, and each addition elevates the brownie experience to new heights of indulgence.
This brownie for one is perfect for those moments when you want to treat yourself to a little self-indulgence or surprise a loved one with a sweet and thoughtful gesture. Its quick preparation and microwaving method make it ideal for a last-minute dessert option after a meal or even for a cozy evening treat.
So, if you're yearning for a delightful chocolate treat right now, roll up your sleeves and get ready to whip up this easy brownie for one.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 25 g (1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 15 g (1 tbsp) salted butter cubed
- 25 g (3 tbsp) white caster sugar (superfine sugar)
- 1 medium egg white room temp, beaten
- ¼ tsp vanilla extract
- 10 g (1½ tbsp) plain white flour (all purpose flour)
- 50 g (¼ cup) milk chocolate chips
To top
- 10 g (1 tbsp) milk chocolate chips
Equipment
- Large mixing bowl microwave safe
- Ramekin microwave safe
- Microwave
Instructions
Put the butter and chopped dark chocolate in a small, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 5 second bursts and stirring after each burst. Be careful as it’s such a small amount it can burn very quickly.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg white, vanilla and flour.
Whisk together until smooth.
Add all but a tablespoon of chocolate chips.
Stir until evenly distributed.
Grease a small, microwave safe ramekin. It should be able to hold all of the mixture with 1.5cm (half an inch) of clear space at the top.
Spoon the batter in and level off.
Microwave on full power for 45 seconds , then push a skewer into the centre - it should reveal sticky crumbs. If it doesn’t, cook in further 10 second bursts until you have the right consistency. Remember everyone's microwave is different!
Place on a wire rack, top with the remaining chocolate chips and leave to cool for 5 minutes so that you don’t burn your mouth, then dig in.
Alternatively, you can allow the brownie to cool completely, then transfer to the refrigerator to chill overnight. You can then tip it out and pop in a lunchbox, if you like.
If it’s stuck in the container, a knife around the inside of the dish, then run a little warm water over the bottom of the dish and the brownie should slide out.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this brownie recipe for one
Brownie Recipe For One
Ingredients
- 25 g (1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 15 g (1 tbsp) salted butter cubed
- 25 g (3 tbsp) white caster sugar (superfine sugar)
- 1 medium egg white room temp, beaten
- ¼ tsp vanilla extract
- 10 g (1½ tbsp) plain white flour (all purpose flour)
- 50 g (¼ cup) milk chocolate chips
To top
- 10 g (1 tbsp) milk chocolate chips
Equipment
- Large mixing bowl microwave safe
- Ramekin microwave safe
- Microwave
Instructions
- Put the butter and chopped dark chocolate in a small, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 5 second bursts and stirring after each burst. Be careful as it’s such a small amount it can burn very quickly.
- Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg white, vanilla and flour. Whisk together until smooth.
- Stir in all but a tablespoon of chocolate chips.
- Grease a small, microwave safe ramekin. It should be able to hold all of the mixture with 1½cm (½ inch) of clear space at the top. Spoon the batter in and level off.
- Microwave on full power for 45 seconds , then push a skewer into the centre - it should reveal sticky crumbs. If it doesn’t, cook in further 10 second bursts until you have the right consistency. Remember everyone's microwave is different!
- Place on a wire rack, top with the remaining chocolate chips and leave to cool for 5 minutes so that you don’t burn your mouth, then dig in.
- Alternatively, you can allow the brownie to cool completely, then transfer to the refrigerator to chill overnight. You can then tip it out and pop in a lunchbox, if you like. If it’s stuck in the container, a knife around the inside of the dish, then run a little warm water over the bottom of the dish and the brownie should slide out.
Nutrition
More small and mini recipes to try!
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