1largeegg yolkdiscard or save the egg whites for another recipe
1tablespoonwhole milkcan sub another milk or use water
2teaspoonsvegetable oil
1/4teaspoonvanilla extract
2tablespoonsbrown sugarlightly packed
2tablespoonscocoa powderuse high quality
1tablespoonwhite flour
1/8teaspoonsalt
1/4teaspoonbaking powder
Optional: 1-2 tablespoons dark or milk chocolate chips
Optional: ice cream and hot fudge!
Instructions
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!
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 this brownie recipe was slightly changed (12/9/16) from finding a way we like it better. (I make it so often and want to keep it updated as the very best!) I found it tastes even better when divided into 2 ramekins instead of 1 --it's fudgier and less cake like! Technically more than a single-serving, but you can save the other one for later :)