Single Serve Brownie

This is THE BEST single serve brownie recipe! Or as I like to call it – One Big Brownie. It’s technically single serve, but it’s as big as your face so you could share if you really wanted to. It’s thick, fudgy (NOT cakey!) and has chunks of melty chocolate throughout with that classic crinkly top. I like to top it with a little flaky sea salt for a perfect salty-sweet combo.

What Makes this Single Serve Brownie the BEST?

• Texture. I mean listen, MOST brownies are good. It’s a warm square of gooey chocolate, come on. But a GREAT brownie in my opinion is fudgy not cakey. I want gooey middles, extra chewy texture with pools of melty chocolate – and this brownie hits on all those points.
• EASY! This single serve brownie comes together in one bowl and bakes up in 30 minutes. I like to bake it in this 4″ square metal pan that has a removable bottom. It just makes it super easy to lift the brownie easily out of the pan. But, you can really bake it in any 4-6″ round or square pan. I would recommend avoiding cast iron, because throughout my testing I found that with cast iron the edges got overdone while the center stayed raw – most likely due to the cast iron holding it’s heat for a really long time and then over baking the outer edges.
• Extra Chocolatey. Brownies are not a time to skimp on the chocolate. We’re using ultra rich dutch process cocoa powder and also stirring in chunks of a dark chocolate bar. I used this 70% Lindt Dark Chocolate Bar, but feel free to use your favorite!
• Size. Like all of my “One Big” recipes – it’s big. Huge even. But, there’s nothing more indulgent than topping it with some cold ice cream and then digging in while the brownie is still a little warm.

Ingredients

• Salted Butter. I’ve said it before and I’ll say it again – bake with salted butter!
• Sugars. Both granulated and brown sugar are used in this recipe. A high sugar ratio will lead to a chewier fudgy brownie! To make it even chewier, grab the dark brown sugar! But if you only have light brown, that will work just fine!
• Dutch Process Cocoa Powder. Using dutch process cocoa powder will create a rich dark chocolate flavor without being bitter!
• All Purpose Flour. The usual.
• Egg. Make sure your egg is room temp and that you whisk the crap out of it when you add it to your brownie batter.
• Vanilla Extract. Use the real stuff!
• Chopped Chocolate. I used a 70% Lindt Chocolate Bar, but use whatever you like or leave it out!

How to Make a Single Serve Brownie

Preheat the oven to 350 degrees F and line a 4″ square pan with parchment paper or spray it with non stick spray. (You can also bake this in any 4-6″ pan, but I do not recommend cast iron. See notes) In a medium bowl, melt the butter then allow it to cool slightly.

Whisk in the sugar, brown sugar, and vanilla. Then add the egg and whisk it very well for at least one minute. Whisking extra air into the egg white is what creates that paper thin crackly top on brownies. Then, fold in the flour, cocoa powder, baking powder, and salt until combined. Fold in the chopped chocolate, then pour the batter into the prepared pan.

Bake at 350 for 25-28 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached. Let the brownie cool for a few minutes or until it’s cool enough to handle, then remove from the pan and enjoy warm. A scoop of ice cream on top is highly encouraged.

Tools & Equipment

• Medium mixing bowl. You only have to dirty one bowl for this brownie which makes it even more of a treat. I have and love these mixing bowls – the flatter bottom just really does it for me and I have them in the medium and large size.
• Kitchen Scale. Using a kitchen scale means following the recipe perfectly and ending up with the perfect brownie, and it also means less dishes so win-win!
• Small Pan. Ok I hate recommending a baking tool that you’d only use for one specific recipe, but this 4″ square pan with a removable bottom is perfect for this brownie. It’s on Amazon and only cost $8. If you don’t want to buy yet another pan (I get it!!) any 4″-6″ baking pan will work, but I would suggest using metal if possible or glass. I tested this recipe in my mini cast iron pan and struggled to get it to bake evenly.

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