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

Fudgy Brownie Pots

Fudgy, gooey, brownies baked in ramekins for two perfect portions!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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