Brownies For Two

These brownies for two are rich, fudgy, and packed with chocolate flavor, with shiny, crackly tops and soft centers. Baked in two individual ramekins, they’re perfect when you want homemade brownies without making an entire pan.

 

I love a really fudgy brownie, and I love my small batch brownies version so much but sometimes I just want fudgy brownies for two to enjoy at the end of the night. These have the same texture as my favorite full-size brownies but are a deep dish, fudgy molten version that might be my new favorite way to eat them.

Using both melted chocolate and Dutch process cocoa powder gives them a deeper chocolate flavor without making the brownies dry or cakey. I also use a combination of melted butter and oil in the batter. The butter adds flavor, while the oil helps keep the brownies moist and fudgy even after they cool. And if you want even more chocolate, I definitely recommend stirring in the chocolate chips.

Ingredients Needed

• All-purpose flour: For the best fudgy texture, measure your flour with a kitchen scale. If using measuring cups, spoon the flour into the cup and level it off without packing it down.
• Salt
• Baking powder
• Egg: Bring the egg to room temperature so it combines more easily with the other ingredients.
• Granulated sugar: Whisk it well with the egg to help create that shiny, crackly brownie top.
• Light brown sugar
• Canola oil: You can substitute another neutral-flavored oil, such as vegetable oil.
• Vanilla extract
• Unsalted butter
• Semi-sweet or bittersweet chocolate: Use a good-quality baking chocolate and chop it into small pieces so it melts quickly and evenly.
• Dutch process cocoa powder: Dutch process cocoa gives the brownies a darker color and rich chocolate flavor.
• Chocolate chips: These are optional, but I recommend adding them for extra pockets of melted chocolate throughout the brownies.

How to Make Brownies for Two

1. Prepare the oven and ramekins.

Position a rack in the center of the oven and preheat to 350°F (180°C). Lightly grease two 8-ounce ramekins with butter or nonstick cooking spray. Place the ramekins on a small baking sheet to make them easier to transfer in and out of the oven.

2. Melt the butter and chocolate.

In a small saucepan over low heat, melt the butter and chopped chocolate together, stirring frequently so the chocolate doesn’t scorch.

As soon as the mixture is melted and smooth, remove the saucepan from the heat. Whisk in the Dutch process cocoa powder until smooth, then set aside to cool slightly while you mix the remaining ingredients.

3. Whisk the wet ingredients.

In a medium mixing bowl, whisk together the granulated sugar, egg, brown sugar, oil, and vanilla until well combined.

Whisking the egg and sugars thoroughly helps dissolve some of the sugar, which encourages that shiny, crackly crust to form on top of the brownies.

4. Add the melted chocolate.

Pour the slightly cooled chocolate and butter mixture into the egg and sugar mixture. Whisk until smooth and completely combined.

Make sure the chocolate mixture isn’t piping hot before adding it. If it’s too hot, it can begin to cook the egg.

5. Add the dry ingredients.

Add the flour, baking powder, and salt directly to the bowl. Use a spatula or wooden spoon to gently stir until just a few streaks of flour remain.

Fold in the chocolate chips until evenly distributed and the last streaks of flour disappear. Don’t overmix once the flour is added, or the brownies can turn out tougher and more cakey instead of soft and fudgy.

6. Divide and bake.

Divide the brownie batter evenly between the two prepared ramekins and smooth the tops.

Bake for 25 to 30 minutes, or until the tops look set and a toothpick inserted into the center comes out with a few moist crumbs attached.

I like to bake mine for about 27 minutes so they’re a little underdone and extra fudgy. Don’t wait for a completely clean toothpick—the brownies will continue to set as they cool in the hot ramekins.

Let the brownies cool for a few minutes before serving. Serve warm as is or top each one with a scoop of vanilla ice cream.

Recipe Tips

• Whisk the egg and sugar well. This helps dissolve some of the sugar and encourages that shiny, crackly brownie crust to form on top.
• Use both melted chocolate and cocoa powder. The combination creates a deeper, richer chocolate flavor than relying on cocoa powder alone.
• Don’t overmix after adding the flour. Stir only until the last streaks of flour disappear. Overmixing can make the brownies tougher and more cakey.
• Don’t wait for a clean toothpick. For fudgy brownies, a toothpick inserted into the center should still have a few moist crumbs attached. A completely clean toothpick can mean they’re already overbaked.
• Try a loaf pan instead. You can bake the batter in a greased 9×5-inch loaf pan instead of ramekins. Because the brownies will be thinner, begin checking them a few minutes earlier.

Storage

Let the brownies cool completely, then cover the ramekins tightly or transfer the brownies to an airtight container. Store at room temperature for up to 2 to 3 days.

You can warm an individual brownie briefly before serving if you want to bring back that soft, fudgy texture and melty chocolate.

Let the brownies cool completely before freezing. Freeze for up to 3 months. Thaw at room temperature before serving, or warm them slightly after thawing.