Single Serve Fudgy Brownie

If you’ve ever found yourself craving a rich, fudgy brownie but didn’t want an entire tray tempting you all week, this recipe is your answer. My single-serve fudgy brownie is perfect for those nights when you want dessert without the hassle or leftovers. It’s ready in about 20 minutes and gives you that gooey, chocolate-loaded bite we all know too well.

I make this on quiet evenings when the house is asleep and I just need something warm and chocolatey to keep me company with my book or late-night show. If you’re looking for a family-sized batch instead, check out my big-batch fudgy brownies—it’s what I make for gatherings or when my nieces visit!

Settle in. Let’s talk about this small but mighty treat.

What Do I Mean by Single-Serve Brownie?

This is literally one generous brownie baked just for you. It’s the perfect option if you live alone, want to control portions, or simply don’t feel like making (or sharing) a whole pan.

When I first tested this, I thought it might feel sad to bake just one. Turns out—it feels pretty great. There’s no pressure to share, no extra cleanup, and no stale leftovers forgotten on the counter. Just one fresh, warm, gooey brownie in your favorite little baking dish.

My Tips for the Best Single Brownie

This recipe is straightforward, but here’s how I make sure it hits the spot every time:

• Measure with care
  Even for a single brownie, measuring matters. I fluff up the flour and cocoa powder with a spoon before scooping so it’s not packed too tightly. For such a small recipe, even a little extra can make it dry.
• Good chocolate pays off
  I always say, use chocolate you actually love eating. I usually go with 65–70% dark chocolate for that deep flavor. I once used cheap baking chocolate from the back of the cupboard and it just didn’t sing. Treat yourself—this is your solo brownie moment.
• Don’t cut the sugar
  Trust me here. I tried lowering the sugar once thinking I was being clever, and ended up with a dry, dull puck. Sugar keeps it moist and gives you that shiny top. If you want it less sweet, go darker on the chocolate instead.
• Whisk that sugar in well
  I mean really give it a good whisk. This is where you get that glossy crackly crust we all want on top.
• Gentle folding for dry ingredients
  After adding the flour and cocoa, I stop myself from over-mixing. It’s easy to get carried away, but too much mixing can toughen it up. I fold just until there are no big dry streaks.
• Pull it early from the oven
  It should look a bit soft and underdone in the middle when you take it out. As it cools, it sets up into that gooey, fudgy texture. Over-baking ruins the magic.

I think of this recipe as my little pause button for busy days. The smell alone is therapy.

Common Questions I Get About This Recipe

What do you bake this single brownie in?
I usually use a small ramekin or oven-safe dish that’s about 6 to 8 ounces. I’ve even used a mini loaf pan. As long as it’s safe for the oven and small enough to give you a thick, fudgy brownie, you’re good.

What if I don’t want to use an egg?
For a quick swap, you can use about 1 tablespoon of yogurt or sour cream. I’ve tried both with pretty good results—it changes the texture a bit but keeps it moist. If you want to go vegan, a flax egg works, too (mix 1 tablespoon ground flaxseed with 3 tablespoons water, let it sit for a few minutes).

Can I make more than one at a time?
Absolutely. If I know my partner is going to want one too (which he always does once he smells mine baking), I just double the recipe and use two ramekins. It’s easy to scale up.

Small Desserts, Big Flavor

I love having a few single-serve dessert recipes up my sleeve. They’re practical, save me from temptation when I don’t want leftovers, and feel special in a way big batches don’t.

If you’re looking for more small-batch treats, stay tuned—I’m always testing new ones. There’s something comforting about baking just enough for yourself. You deserve it.

Let me know if you try this single-serve brownie. I’d love to hear how you make it your own. Whether you top it with ice cream, drizzle some extra melted chocolate, or eat it warm straight from the dish—I say there’s no wrong way to treat yourself.

Try other Brownie recipes:

• Peppermint Brownies
• Mochi Brownies
• Low Calorie Brownies