Chocolate Brownie Pots for Two

Gooey warm brownies served in ramekins, just for two!

Course Dessert

Cuisine British

Keyword Brownies, Dessert

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 575kcal

Author thebakingexplorer

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
Put the dark chocolate and butter in a microwave safe bowl, microwave for 30 seconds, then stir. Keep microwaving in 10 second intervals, stirring between each one, until fully melted together. Set aside for 10 minutes to cool
Add the egg and light brown sugar to the bowl and whisk in well
Add the flour and whisk in, then fold in the chocolate chips
Divide the mixture between the two ramekins - I used 9cm wide and 5cm deep ramekins
Place onto a baking tray and bake for 15-20 minutes, they will be slightly puffed up, crackled on top but still gooey in the centre
Leave for 5 minutes so you don't burn your mouth, then serve warm with ice cream or any topping of your choice, there should not be any leftovers!

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.