Fudgy Brownie Pots

Is there ever a time when we don’t need gooey, fudgy brownies, perfectly portioned for two, topped with a scoop of chocolate ice cream that melts just enough into the brownie that the warm, gooey feeling makes its way right into your heart? Never a bad time for that, right?

There was no big plan to make these brownie ‘pots’. What I did plan was to make a batch of brownies in general which is when I realised I didn’t have enough baking chocolate on hand and decided to make a half batch of it. At some point I saw brownie batter being baked in ramekins and I thought, wow, that’s genius. Why have I never done that before!

The result is a cozy little brownie pudding of sorts, that’s gooey on the inside, just slightly under-baked, with that perfect crackly crust. Ice cream on top is…non-negotiable honestly. It is meant to be dug into, meant to be messy and chocolatey and for a few minutes, the world will seem ok again.

Feel free to stir in chocolate chips or walnuts if that’s how you like your brownies. Also feel free to drizzle chocolate sauce all over and make it a brownie sundae! I don’t need to tell you that each portion is riiiiiich and if you were feeling magnanimous, this recipe will actually even serve four people.

The brownies are intensely chocolatey, just the way I like them and I know so many of you have tried and loved this recipe! I hope you’ll try it this way too and let me know what you think 🙂

Please read the recipe notes before beginning.

Fudgy Brownie Pots

Fudgy, gooey, brownies baked in ramekins for two perfect portions!

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Makes: 2 large or 4 small servings

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Ingredients

  

• 3 tbsps butter (40 gms)
• 85 gms dark chocolate, chopped (70% to 75% recommended)
• 1 and 1/2 tbsps cocoa powder
• 1/3 cup caster sugar
• 1 egg (see notes)
• 1/2 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/8 tsp baking powder (half of the standard 1/4 tsp measure)
• Pinch of salt if using unsalted butter

Instructions

• Preheat the oven to 175 C. Grease two ramekins (3.5 inches in diameter and 2 inches in height) and set aside.
• In a bowl placed over a pot of simmering water (don't let the bowl touch the water), combine the butter, chocolate and cocoa. Stir often until you have a smooth mixture. You can also do this in the microwave in 10 second increments, stirring in between each. Let this mixture cool while you get the rest of the batter ready.
• Beat the egg, sugar and vanilla in a large bowl with a hand mixed on medium-high speed, till thick and pale, about 2 minutes.
• Pour in the cooled chocolate mixture and beat on low speed to combine. Then sift in the flour, baking powder and salt, if using.
• Fold gently to combine into a thick, glossy batter. Divide it equally among the ramekins, smoothen the tops and bake for 20 minutes until the brownies have risen, formed a crust on top and a toothpick poked in the center comes out with moist crumbs or even a tiny bit of batter. If you see a lot of uncooked batter, bake for another 2 to 3 minutes, but don't let the brownies dry out completely in the oven. They will continue to cook as they cool, so a little under-baking is essential for that gooey texture inside.
• Let the brownies cool for about 20 minutes, then add a scoop of ice cream and dig in! Best made and eaten fresh, but the ramekins can be covered and placed in the fridge for 4 to 5 days, reheating as needed. Happy baking!

Notes

*Make sure you don't overheat the chocolate. If the chocolate is almost melted through, but has some larger chunks still left, stir them slowly and they'll melt completely in the heat of the bowl itself.

*I used ramekins from Freedom Tree. Alternately, use a 6 inch baking dish and bake for 25 to 30 minutes, checking with a toothpick for doneness as written in the recipe.

*For an eggless alternative, try this but please keep in mind I haven't tried that recipe in this ramekin form myself.

*Shop this recipe: Caster Sugar, Cocoa, Chocolate