Single Serve Fudgy Brownie Recipe

My First Brownie Fiasco

Let me tell you about my first solo baking adventure. I was about ten. I tried to make a whole pan of brownies. I used a cup of salt instead of a cup of sugar. What a mess! I still laugh at that.

That’s why I love this recipe. It’s just for you. No giant pan, no big waste. It’s a little treat for one. This matters because cooking should be joyful, not scary. A small batch is a safe place to start.

Why Just One Brownie?

Sometimes you just need a little chocolate hug. Don’t you agree? A whole pan is a commitment. This is a promise to yourself. It says, “I deserve something sweet, right now.”

It also saves you from yourself! I can never stop at just one brownie from a big tray. This way, you enjoy every bite. Then it’s gone. No temptation sitting on the counter all week.

The Secret is in the Whisk

Let’s talk about that step where you whisk the sugars. Do it for a full minute or two. Your arm might get a little tired. That’s how you know it’s working!

You are mixing in tiny air bubbles. This gives the brownie its lovely texture. It’s not cakey. It’s fudgy and rich. Fun fact: That whisking step is what chefs call “ribboning.” See the batter get shiny? Doesn’t that smell amazing?

Knowing When It’s Done

This is the most important lesson. Do not over-bake it! Set your timer. At 15 minutes, check the edges. They should look set. The middle will still look soft. That’s perfect.

Stick a toothpick in the center. You want to see a few sticky crumbs. You do not want wet batter. This matters because the brownie keeps cooking from its own heat after it comes out. It finishes all by itself. Trust the process.

Make It Your Own

Now for the fun part. That last tablespoon of chocolate chips? That’s your canvas. I like to use chopped milk chocolate. It makes little melty pockets. What’s your favorite add-in? A few nuts? A tiny sprinkle of sea salt?

You made this. You get to choose. That’s the real magic of baking. It starts with a recipe. Then it becomes yours. Tell me, what will you stir into your brownie batter? I’d love to hear your ideas.

Ingredients:

Ingredient	Amount	Notes
unsalted butter	1.5 tbsp (21g)
dark chocolate	20g	65-75% cocoa
cocoa powder	2 tsp	dutch processed preferred
egg	¼
granulated sugar	1.5 tbsp (21g)
brown sugar	1 tbsp (13g)
all purpose flour	1 tbsp (8g)
salt	⅛ tsp
chopped milk chocolate or chocolate chips	1 tbsp	or to taste

My Cozy Kitchen Brownie for One

Hello, dear. Come sit a moment. Sometimes you just need a little chocolate hug, don’t you? I remember making tiny cakes like this for my grandchildren. Their eyes would light up! This is your own secret treat. It’s fudgy and warm. Let’s make a memory together.

Step 1

First, get your oven warm at 335 degrees. Grease a little ramekin or muffin cup with butter. It’s like tucking it into a cozy bed. Now, melt the butter and dark chocolate. Do it in short bursts in the microwave. Stir between each one. We don’t want it to get scared and burn! (My hard-learned tip: Even if it’s not all melted, stirring will finish the job.)

Step 2

Whisk the cocoa powder into that lovely melted chocolate. Doesn’t that smell amazing? In another bowl, crack your egg and give it a whisk. We only need about a tablespoon. That’s roughly a quarter of the egg. Add that to your chocolate mix. It will make everything glossy and rich.

Step 3

Time for the sugars! Add both the white and brown sugar. Now, whisk for a whole minute or two. This is important. It makes the top of the brownie crackly. I still laugh at the time I skipped this. My brownie was sad and flat!

Step 4

Sift in the flour and salt. Gently fold it with a spoon. No vigorous whisking now! We want it tender. Lastly, fold in your chocolate chips. That’s the best part, finding those melty pockets. Do you like nuts in your brownies? Share below!

Step 5

Pour your batter into the waiting dish. Bake for 15 to 18 minutes. The edges will be set, but the middle should be soft. A toothpick will have sticky crumbs. That’s perfect! Let it cool just a bit. Then, dig in with a spoon. Pure joy.

Cook Time: 15–18 minutes
Total Time: About 25 minutes
Yield: 1 very happy serving
Category: Dessert, Treat

Three Fun Twists on Your Brownie

This recipe is like a favorite sweater. You can dress it up! Here are three simple ideas. They make it feel new again.

Peanut Butter Pocket: Drop a teaspoon of peanut butter right into the center of the batter before baking.

Minty Fresh: Use mint chocolate chips instead. It tastes like a cool, chocolatey breeze.

Berry Surprise: Press a few frozen raspberries on top before it goes in the oven. Sweet and a little tart!

Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

This brownie is wonderful all alone. But sometimes, you want to make it fancy. Serve it warm in its little dish. A tiny scoop of vanilla ice cream on top is magic. The cold and hot mix is wonderful. A sprinkle of sea salt makes the chocolate sing.

For a drink, a glass of cold milk is the classic friend. It just belongs. For the grown-ups, a small glass of tawny port wine is lovely. It’s like a warm, fruity blanket for your dessert. Which would you choose tonight?

Keeping Your Brownie Perfect for Later

Let’s talk about saving your treat. This brownie is best fresh and warm. But I know you might want to save it. Wrap it tightly in plastic wrap. Then, you can keep it on the counter for two days.

For longer, freeze it. Wrap it well and pop it in the freezer. It will keep for a month. To reheat, let it thaw a bit. Then warm it for 10 seconds in the microwave.

You can also make a bigger batch. Just mix the recipe four times. Bake the batter in a small pan. Then, you have brownies for the whole week. I once forgot to wrap one. It turned dry and sad overnight.

Storing food well shows care. It means no waste and a sweet treat anytime. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Brownie Troubles

Sometimes baking does not go as planned. Do not worry. Here are easy fixes. First, if your brownie is too cakey, you over-mixed. Just fold the flour in gently. Stop when you see no white streaks.

Second, if it is too dry, you baked it too long. Ovens can run hot. Start checking at 13 minutes. I remember when my first batch came out like a brick. I learned to trust the sticky crumbs test.

Third, if it sticks to the pan, you needed more butter. Grease your pan very well. This matters because a good texture makes you proud. Fixing small problems builds your cooking confidence. Which of these problems have you run into before?

Your Brownie Questions, Answered

Q: Can I make this gluten-free?
A: Yes. Use a gluten-free flour blend. Use the same amount.

Q: Can I make the batter ahead?
A: You can mix it and wait 30 minutes. But bake it fresh for best results.

Q: What if I don’t have dark chocolate?
A: Use all milk chocolate. The brownie will be sweeter. Fun fact: The first brownies were more like a chocolate cake!

Q: Can I double this recipe?
A: Absolutely. Double all the ingredients. Use a small baking dish.

Q: Any optional tips?
A: A tiny pinch of instant coffee makes chocolate taste richer. Which tip will you try first?

From My Kitchen to Yours

I hope you love this little brownie. It is a small joy, just for you. Cooking is about sharing stories and creating smiles. I would love to see your creation.

Please share a photo of your baking adventure. It makes my day to see them. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. Thank you for baking with me today.

Happy cooking!
—Chloe Hartwell.