This Single Serve Brownie is a tiny, one-bowl recipe that yields a single, fudgy brownie — perfect when you want chocolate without baking a whole pan. This small-batch dessert serves one to two people and comes together quickly without a mixer, making it ideal for busy evenings or when you don’t want leftovers.
If you enjoy small-batch sweets, you might also like single-serve cookies and cakes in a similar style — these provide the same quick satisfaction without an entire batch to store.
⭐ Why I Love It
- True small batch — this recipe makes only one medium brownie, so you can satisfy a brownie craving without committing to a whole pan.
- No mixer needed — the batter is small enough to combine by hand with a fork and spatula, which keeps cleanup fast.
- Fudgy center — the single egg yolk and minimal flour create a rich, fudgy texture when the brownie is not overbaked.
🥘 Ingredients
- 2 ½ tablespoons (35 g) unsalted butter
- ¼ cup (52 g) packed brown sugar, light or dark
- 1 large egg yolk (about 18 g)
- ¼ teaspoon vanilla extract
- 1 tablespoon (8 g) all-purpose flour, spooned and leveled
- ¼ cup (20 g) natural unsweetened cocoa powder, spooned and leveled
- Pinch of kosher salt
- 1 tablespoon (14 g) chocolate chips (optional)
- Cooking spray or additional butter for greasing the ramekin or muffin cups
See the recipe card below for full baking times and yield.
🔪 Single Serve Brownie — Step by Step
The method is straightforward: melt butter with sugar, stir in the yolk and vanilla, fold in the dry ingredients, then bake in a well-greased ramekin or two muffin cups.
Photo 1: Melt the butter with the brown sugar, then stir in the egg yolk and vanilla until the mixture lightens slightly.
Photo 2: Add flour, cocoa, and a pinch of salt; fold gently with a rubber spatula. Stir in chocolate chips if desired.
Photo 3: Grease a 10-ounce ramekin well (or line two muffin cups) and add the batter.
Photo 4: Bake until the edges are set and a toothpick returns fudgy crumbs, not wet batter.
Photo 5: If you don’t have a ramekin, two well-greased muffin cups with parchment circles work well.
Photo 6: Let the brownie cool at least 10 minutes before removing. Dust with powdered sugar if you like and enjoy.
💭 Recipe Tips
- Don’t overbake. For a fudgy center, remove the brownie when a toothpick shows moist crumbs but not runny batter.
- Measure dry ingredients properly. Use the spoon-and-level method for flour and cocoa to avoid packing too much into the measuring spoon or cup.
- Salt and balance. A small pinch of kosher salt enhances the chocolate flavor—adjust slightly if you use salted butter.
👩🍳 Recipe FAQs
The single yolk keeps the portion small and helps create a rich, fudgy texture in the center of the brownie.
Fluff the flour in its container, spoon it into the measuring cup, then level the top with a knife. This prevents over-measuring compared with scooping directly with the cup.
🍫 Related Single-Serve Ideas
-
Single-Serve Brownie Cookies (Small Batch)
-
Single-Serve Dot Cake (Small Batch Copycat)
-
Single-Serve Chocolate Cake Balls (Small Batch)
-
Single-Serve Yellow Cake with Chocolate Frosting
Recipe
Single Serve Brownie (Small Batch)
This single-serve brownie is a quick, one-bowl dessert that yields a dense, fudgy brownie for one. It’s ideal when you want a chocolate fix without making a full batch.
- Prep Time: 5 minutes
- Cook Time: 16–26 minutes (see instructions)
- Total Time: 21 minutes
- Yield: 1 medium brownie
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 2 ½ Tablespoons (35 g) unsalted butter
- ¼ cup (52 g) packed brown sugar
- 1 large egg yolk (about 18 g)
- ¼ teaspoon vanilla extract
- 1 Tablespoon (8 g) all-purpose flour, spooned and leveled
- ¼ cup (20 g) natural unsweetened cocoa powder, spooned and leveled
- Pinch of kosher salt
- 1 Tablespoon (14 g) chocolate chips, optional
- Cooking spray or butter for greasing
Instructions
- Prep: Preheat oven to 350°F. Grease a 10-ounce ramekin well (or grease two muffin cups) and add a parchment circle to the bottom if desired.
- Melt butter and sugar: In a microwave-safe bowl, microwave butter and brown sugar about 30 seconds until butter melts. Stir to combine.
- Mix yolk and vanilla: Stir in the egg yolk and vanilla until the mixture lightens slightly.
- Add dry ingredients: Fold in flour, cocoa powder, and a pinch of salt. Stir in chocolate chips if using.
- Bake: Add batter to the ramekin (or divide between muffin cups). Bake ramekin 24–26 minutes, or muffin cups 16–18 minutes. The edges should be set and a toothpick should come out with fudgy crumbs, not wet batter.
- Cool and serve: Let cool at least 10 minutes before removing from the ramekin. Dust with powdered sugar if you wish.
Notes
Spoon and level the flour and cocoa when measuring to avoid packing too much. If you used salted butter, reduce added salt slightly.
Nutrition
- Serving Size: ½ brownie
- Calories: 289
- Sugar: 24.6 g
- Sodium: 15.2 mg
- Fat: 18.1 g
- Carbohydrates: 34.1 g
- Fiber: 3.3 g
- Protein: 3.9 g
- Cholesterol: 130.4 mg