Single Serve Brownie

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A deliciously fudgy, double-chocolate, single serve brownieSINGLE SERVE BROWNIE: A deliciously fudgy, double-chocolate, smaller portion sized brownie. I

We made it to Friday! And thank goodness for that!

Daylight savings made this week feel…weird. I’m not a huge fan of it being pitch black outside by like 6:00 PM. It makes me feel like I should be curled up in bed sound asleep – not barely sitting down to eat dinner. But I’ll get used to it soon enough. And in the meantime, I think it is in order to celebrate with a fudgy, decadent, single-serving brownie. Anyone with me?

The single-serving pumpkin chocolate-chip cookies were such a hit, that my mind has been swimming with single-serving dessert ideas. Many of which I have experimented with and you will be seeing here on the blog. (And some, you will never see on this blog for good reason! cough, cough…recipefails…)

So, in experimenting with this recipe, I ended up having about twenty brownies. So much for the single serving right? But the good news is, I feel like I really ended up with the perfect brownie!

These single-serve brownies are the perfect solution to get your chocolate fix and celebrate that the weekend is (finally) here. Enjoy ๐Ÿ™‚

Craving more single-serve desserts?


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Single-Serving Double Fudge Brownie

4.72 from 14 votes
A single-serving size of a decadent and fudgy double-chocolate brownie.
Print Recipe

Single-Serving Double Fudge Brownie

4.72 from 14 votes
A single-serving size of a decadent and fudgy double-chocolate brownie.
Course Dessert
Cuisine American
Prep Time 3 minutes
Cook Time 18 minutes
Total Time 21 minutes
Servings 2 single serving brownies
Calories 128kcal
Author Chelsea Lords


  • 1 large egg yolk discard or save the egg whites for another recipe
  • 1 tablespoon whole milk can sub another milk or use water
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons brown sugar lightly packed
  • 2 tablespoons cocoa powder use high quality
  • 1 tablespoon white flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • Optional: 1-2 tablespoons dark or milk chocolate chips
  • Optional: ice cream and hot fudge!


  • Preheat the oven to 350 degrees F.
  • Grab a cereal bowl and add in the egg yolk. Whisk a few times. Add in the milk, oil, vanilla extract, and brown sugar. Whisk until completely combined.
  • Add in the cocoa powder, flour, salt, baking powder, and chocolate chips (if desired). Whisk to combine.
  • Lightly grease TWO small baking ramekins. Pour the brownie batter in equal parts into each ramekin and bake for about 15-20 minutes or until a fork/toothpick comes out clean when stuck in the center. Slightly under-baking the brownie yields a chewier and fudgier brownie
  • If desired top the brownie with some ice cream and hot fudge!

Recipe Notes

With such a small serving size, it is important to be very precise with the measurements if you want the brownie to work out correctly. The method of thisย brownie recipe was slightly changed (12/9/16) from finding a way we like it better. (I makeย it so often and want to keep it updated as the very best!) Iย found it tastes even betterย when divided into 2 ramekins instead of 1ย --it's fudgier and less cake like! Technically more than a single-serving, but you can save the other one for later ๐Ÿ™‚

Nutrition Facts

Calories: 128kcal


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Recipe Rating


  1. 5 stars
    I know what you mean about daylight savings (or the lack of) because it’s summer in Australia now and the state I live in (Queensland) doesn’t have daylight savings. I hate it. ๐Ÿ™‚

    What I don’t hate is this wonderful single serve brownie. It’s the type of portion control I need. Heh.

  2. The vanilla extract isn’t in the instructions and it’s too late because i just realized and it’s already in the oven… Do you think it will make a big difference??

    1. I’m sorry about missing that in the instructions! I updated the recipe. It should not make much of a difference at all ๐Ÿ™‚

  3. This was amazing!! It was absolutely delicious, and the perfect snacking size. Do you any full sized versions of this recipe? I would love to make this great brownie for family gatherings. Best brownie I’ve ever had!

    1. So great to hear that!! Thank you Bella ๐Ÿ™‚ I don’t have any full sized versions unfortunately. I’ve done lots of experimenting but have never been able to beat a brownie from a box mix. (Those are still my favorite for full-sized) I’ll keep you updated if that ever changes!

  4. I added two tablespoons of oil instead of teaspoons (sorry, but the short forms are always annoying) and I really thought it will come out a mess, but it was actually decent. I’m not sure if I’ll make it again, since even with that much extra oil it came out pretty dry. The taste was nice, but the texture too dry.

    1. Awesome!! So glad to hear it!! And thanks for sharing your experience cooking them in a cupcake tin — that is so helpful! ๐Ÿ™‚

  5. 5 stars
    Doubled the recipe for sharing two single servings and worked great. I just used one full egg instead of two yolks. Great recipe.

  6. Delish! Didn’t have an egg so I used a tablespoon applesauce, which worked out perfect. Crispy top, cakey, and fudgey and basically a really great brownie! Ice cream on top is a must , but pants are optional. Thanks so much for sharing the recipe:)

  7. I’ve made a few of these single serving type brownies over the past year, as I like the portion control aspect. This is far and above the BEST recipe I have found. I make it in my toaster oven so it doesn’t waste electricity and it takes all of 18 minutes, maybe a tiny bit more. It is so much better than the microwave ones. The egg yolk gives it enough structure but keeps away from a cakey texture. It is perfect.

  8. 5 stars
    Thanks so much I had a craving for a brownie but didn’t want to make a huge tray of them and oh my gosh so delicious fudgy moist and just perfect I think I’m going to make it again in little brownie bites I’ll let you know how its turns out!

  9. 2 stars
    I followed the recipe exactly – no substitutions – and this tasted like a diet chocolate muffin, not a brownie.

    Not bad, but definitely not a brownie.

  10. Ahhh, they look so decadent-I can’t wait to try this! A question though, can I sub Splenda or agave for the brown sugar? And how much should I sub if it’s possible? Thanks in advance ๐Ÿ™‚

    1. Hi Rose! I’ve never tried a substitute for the brown sugar so I can’t give a solid recommendation without further recipe testing. Wish I could be of more help!

  11. I baked it for a minute in a 800 w microwave instead of an oven. Came out with the texture of a cupcake. Dont know if the place of baking would make a difference in texture. But otherwise tastes amazing!!

  12. 5 stars
    Made this with isomalt instead for a healthier version and WOWZA! IT BLEW ME AND MY SISTER’S MINDS!!!! Thank you so much for this INCREDIBLE recipe and it’s going to be a staple in my house from now on- we are already addicted ๐Ÿ˜‰ Also took the microwave suggestion and microwaved it on high for 46 seconds, topped it with a scoop of vanilla ice cream and it was just like a molten lava cake ๐Ÿ™‚

  13. 5 stars
    Great website! I tried this two ways – microwave and oven. Microwave came out more like cake, oven was more like dense brownie. Egg made a lot of difference for me, made it puff up rather than stay flat. I also tweaked a bit for my purposes, used one-half tablespoon oil and one tablespoon unsweetened applesauce, one-half egg (the other half for later) and Splenda instead of sugar. It nicely scratched the chocolate itch. As an accompaniment I made a shake in the blender – milk, frozen banana and strawberries and one packet sugar free hot cocoa mix. Mmmmm…. ๐Ÿ˜‰

    1. Thanks so much for sharing all your experimenting with this recipe! ๐Ÿ™‚ And the shake sounds delicious!

  14. 5 stars
    This recipe is excellent! And Iโ€™m a tough critic. My mother and I loved it so much (topped with some halo top ice cream whipped cream and some sprinkles) that I think I will need to make it again. My mom usually hates the low cal recipes I try but this is great ?

  15. 5 stars
    I wanted a little something sweet today, but I didn’t want a whole batch of anything in the house-I have zero willpower when it comes to sweets. This recipe hit the spot-chocolatey, moist, fudgy! I ate them both for dessert-at that calorie count I could!

  16. 5 stars
    Thank you for the recipe! So delicious! I made it in a cupcake pan so it didn’t turn out as much like brownies, but if I did it in a ramekin, it may have been. But the taste was delicious!

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