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Sometimes you don't want to make a whole batch of brownies and end up scoffing the lot (not often, but sometimes...) You just want that sweet chocolate hit for one night only. These Chocolate Brownie Pots for Two are the perfect solution! Plus they are made in one bowl, only need six ingredients and have a warm gooey centre that is just heavenly! They are also ideal if you're planning a romantic dinner and you're looking for an easy, yet impressive, dessert. Think of them like a cheat's chocolate fondant! They are sure to impress your partner on Valentine's Day, for an anniversary celebration, a special birthday meal or date night.

Ingredient Tips & Equipment Information

Make sure your egg is at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
I used unsalted butter for this recipe.
I used light brown soft sugar for the brownies, which I do recommend using as it makes them extra fudgey, but you can also use caster sugar.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Chocolate Brownie Pots for Two

In a mixing bowl, melt the dark chocolate and butter together in a microwave. Let it cool for 10 minutes, then whisk in the egg and sugar.

Whisk in the flour and fold in the chocolate chips, then divide the mixture between the ramekins.

Bake the brownies for 15 minutes, leave to cool for 5 minutes, then serve warm with vanilla ice cream.

For the full recipe with measurements, head to the recipe card at the end of this post.

What size ramekins do you need?

The ramekins I used were 9cm in diameter and 5cm deep. This is quite a common and generic size of ramekin, so if you don't already own them, they should be easy enough to get hold of.

Can you make the Chocolate Brownie Pots without ramekins?

Yes! You can also put the mixture in a cupcake tin, it will fill 4 of the holes. Make sure to grease it very well, or use silicone cupcake cases. I don't recommend paper cupcake cases as they will not peel off easily and they will get stuck to the brownie. Or you can put all of the mixture into a small baking tin or dish, then when it's baked, grab a spoon each and share!

Can the brownie pots be made gluten free?

For gluten free, all you need to do is replace the plain flour with a gluten free plain flour blend. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

Can the brownie pots be made dairy free?

To make the brownie pots dairy free, use a dairy free butter alternative. I recommend Flora Plant, or the Stork Baking Block. You will also need to make sure the dark chocolate you use is dairy free, and the chocolate chips. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

What can you serve the Chocolate Brownie Pots with?

Ice cream, whipped cream, pouring cream or custard
Fresh fruit like raspberries, strawberries and blueberries
Drizzled with melted Nutella, melted Biscoff, peanut butter or salted caramel sauce
A combination of the above!

More tips for making the Chocolate Brownie Pots for Two:

I added milk chocolate chips to the brownies, you can leave these out, or swap them for white or dark chocolate chips.
I've suggested a baking time based on how they came out in my oven, remember that all ovens run slightly differently so you may need slightly less or more time to get the right texture. A good excuse for a trial run if you ask me!
If you don't have light brown soft sugar, you can use caster sugar (superfine sugar) instead.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

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