Ooey gooey Deep Dish Fudge Brownies For Two In Ramekins are homemade from scratch and make the perfect dessert for two. Top with vanilla ice cream for an extra decadent dessert.
Sometimes I can’t think of anything to say, which is why most people perceive me as quiet.
I’ve been struggling to come up with this post for these Deep Dish Brownies For Two In Ramekins.
Sure, I could’ve been mainstream and said this is the perfect dessert to end your Valentine’s Day dinner because it’s decadent and only makes two.
Or I could’ve boo hooed about how I’m alone for love day and plop myself on the couch eating both of these while watching sappy romantic movies and crying in between bites.
But neither are true. I have no date and I’m not going to cry.
So here I am back to square one with nothing to say except that these Deep Dish Brownies For Two are so rich and decadent, it’s every chocoholic’s dream.
They are two ooey gooey fudgy brownies individually baked in ramekins. It’s almost like eating underbaked brownies with their rich chocolatey centers.
Ying and yang. That’s how chocolate and vanilla works.
You either love chocolate or you love vanilla. Very rarely do you see someone go crazy over both individually.
But pair them together and you have another story. That’s why you often see vanilla used in chocolate desserts.
Ever make a super chocolatey dessert, only to find it lacking some oomph? Add some vanilla extract. Suddenly the chocolate seems to pop more in flavor while the vanilla helps balance the richness.
It’s also why most chocolate desserts are served with vanilla ice cream. Not only does the cold contrast nicely with the warm brownie, the flavors balance each other out.
Imagine serving warm gooey brownies with chocolate ice cream. About halfway through, the dessert becomes too rich to finish. Serve it with vanilla ice cream, and it’s gone in no time.
Try your hand at making a pint of Small Batch Vanilla Ice Cream, but there’s also no shame in buying a carton either.
This recipe makes two brownies in ramekins. Make it for date night or save the extra one for later.
Even better, freeze the extra brownie for the future.
To freeze a brownie baked in a ramekin, there are two ways.
The first (and easiest) way is to cover the entire ramekin in plastic wrap, stick into a freezer bag, and freeze for up to 3 months.
However, if you need your ramekin back sooner than that, you can remove the deep dish brownie from the ramekin before freezing.
Freeze the brownie in the ramekin for an hour. Once it’s frozen, remove it from the ramekin by running a knife around the edge and loosening it up. If it wont’ loosen, let it come to room temperature then try again.
When ready to eat, rewarm the brownie.
The deep dish part of the name comes from baking these fudgy brownies in ramekins. I used two 6-ounce ramekins. You can buy a pair online at Amazon (affiliate link) or find some at a thrift store.
The batter is filled to the top, so don’t use anything smaller. Because it’s so full, it’ll rise then sink in the middle.
Normally when this occurs, I’d reduce the batter amount. However, when I did, it was missing that ooey gooey chocolatey goodness you got from overfilling, almost like an underbaked brownie.
After testing, I decided to purposely keep the underbaked brownie texture.
Don’t have ramekins? Check out my loaf pan recipes for Small Batch Fudge Brownies and Small Batch Peanut Butter Swirl Brownies.
Deep Dish Fudge Brownies For Two In Ramekins
Ingredients
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter
- 1/2 cup + 2 teaspoons semisweet chocolate chips*
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 350F. Have two 6-ounce** ramekins ready.
- In a large saucepan, melt the butter and 1/2 cup chocolate chips, stirring often so it doesn't burn.
- Remove from the heat and whisk in cocoa powder, sugar, and salt (batter will be a little grainy).
- Whisk in the egg and vanilla.
- Switch to a rubber spatula and stir in the flour.
- Divide the batter evenly between the two ramekins. Place 1 teaspoon chocolate chips into the middle of each brownie; press the chips lightly into the batter.
- Bake 20-25 minutes or until the tops look dry and crisp (they will still be bubbly but the tops should be firm). Let cool for 15 minutes then serve with vanilla ice cream.
Notes
*Love peanut butter? Use chopped up peanut butter cups instead of 2 teaspoons chocolate chips.
**The 6 ounce ramekins will be filled almost completely to the top. If you are using smaller ramekins, you may need to use 3 ramekins instead.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Robin Bennett says
This looks yummy, Carla!
Robin
Carla says
Thanks Robin!
Kirsten@FarmFreshFeasts says
Carla,
I must get ramekins. I’m working at the thrift store today and I’ll cross my fingers that 6 ounce ramekins will be on the clearance shelf waiting for me.
I like what you finally ended up writing–sometimes it’s good to just go with honesty and let your amazing photos and delicious recipe do the talking.
Thanks!
Carla says
You work at the thrift store?! Man that must be dangerous! I usually see ramekins a lot there so *crossesfingers* Thanks Kirsten!
Joan@Chocolate and More says
I here by release you from any harm that I may incur eating both of these Sundaes. Don’t think won’t share I just see that I’ll have to make a triple batch so the whole family can have one and that will leave one extra for me!
Carla says
Phew! Glad you left me off the hook with that ;) Thanks Joan!
Stephanie @ Girl Versus Dough says
I’m flying solo this Valentine’s Day but I’m pretty sure I’m going to make both of these. And eat both, too. :)
Carla says
Hey nothing wrong with that! That’s what us solo girls do ;) Thanks Stephanie!
Jocelyn @BruCrew Life says
You had me with rich and decadent! Hhhhmmm…it only makes 2 huh? I better make them during the day…no one will be home to share with :-)
Carla says
Oh good idea ;) Thanks Jocelyn!
Kayle (The Cooking Actress) says
So beautious! I am in loooove with these!
Who needs men when you have chocolate?
Carla says
How about men making these chocolate brownies? haha thanks Kayle!
Susan says
Here’s the thing, do I need to share? :-)
Carla says
Hey I won’t tell ;) Thanks Susan!
Renee says
Awesome! The right dessert for the two of us. An indulgence one night and no leftovers – yea!
Carla says
Although I wouldn’t complain if there were leftovers for the next day haha thanks Renee!
Dorothy @ Crazy for Crust says
I would eat both for sure. This is like, brownie fabulous!
Carla says
I may or may not have done that….. haha thanks Dorothy!
Nancy @ gottagetbaked says
lol, Carla, no words are necessary when you’ve got deep dish hot fudge brownies. I appreciated your words cause they make me laugh as you always do, but in this case, a picture is worth a thousand words and I could stare at your photos all day long. Of course, then I’d have to make these and I WOULD eat them all by myself since my crazy husband doesn’t like chocolate (scratch that – thank God he doesn’t like chocolate so I can have these all to myself).
Carla says
Oh man I’m not sure what I’d do if I ever marry someone who doesn’t like chocolate (who am I kidding? I’d eat all the chocolate myself). Thanks Nancy!
Medeja says
So beautiful and so delicious!
Carla says
Thanks Medeja!
Rachael says
Oh my… I think I would want to eat both. For breakfast. Why wait?! ;)
Carla says
Oh yes I like your thinking!! Thanks Rachael!
Mallory @ Total Noms says
Um, Yes. So much yes. I will take both for myself, thank you very much!!! Happy valentines, lady!
Carla says
I’m a little late, but Happy Valentine’s Day right back at you, Mallory!
Shannon @ Searching For Dessert says
I just bookmarked your deep dish chocolate chip cookies and now here we are again! I don’t know which one to make first :)
Carla says
Simple. Make them both at the same time. Problem solved! haha Thanks Shannon!
Wendy says
As long as I don’t triple the recipe, this might serve as portion control ;) The vanilla ice cream puts these over the top.
Carla says
Portion control, what’s that? ;) I love the vanilla ice cream too since it balances the fudginess. Thanks Wendy!
Roxana | Roxana's Home Baking says
I know it’s that time of the year when you have to share with your loved one(s) but I’m pretty sure I’d have a hard time sharing these. They look and sound so good Carla!
Thanks for sharing and thank you for the lovely comment left on my guest post on Jen’s blog
Carla says
I didnt want to share either! Thanks Roxana!
Avonlea says
I made this last night & served it w/vanilla gelato (it definitely needed the ice cream as it helped balance out the immense sweetness of the brownie). Due to it’s decadence I couldn’t finish my whole ramekin, but I will definitely make this again, (I might skip putting in the chocolate chips in the middle of the batter) & next time my husband and I can share a ramekin & save the other one for later! Thanks for this fancy restaurant-like dessert recipe. =)
Carla says
Yes, the brownies are meant to be rich (hence the vanilla ice cream) :) Glad you enjoyed them!
Anita at Hungry Couple says
I don’t think you need to say much to convince me with these. But only two is a problem because then Brian won’t have one. :)
Nutmeg Nanny says
I totally want to dig in! So delicious!
Wendy | Around My Family Table says
Mmmmmmmmmmmmmmmmmm
Stacy says
Mmmmm! These look fabulous, Carla. I am not a big sweet eater but I do appreciate hot fudgy desserts when you add a dollop of cold vanilla ice cream.
Aurica says
only for two..they don’t gonna be enough, got to make more, more of this delicious and marvelous brownie fudge sundaes, yummmmmy
cynthia says
This could not look more incredible. And I love the serving size!!! Just perfection. I can’t wait to make this <3
flgirl says
Some of my best recipes have come from you, this is no exception. Absolutely fantastic!
Carla says
Thank you so much!
Stacy says
Can I make these ahead and put in the fridge until ready to cook later in the evening? If so, how far in advance can I make them? I’m having a small group of friends over and don’t want to have to make them during dinner.
Carla says
You can make the batter, pour into ramekins, and refrigerate overnight. Once you’re ready, bake for 15-20 minutes. If they aren’t done after 20 minutes, you might need to add an extra 3-5 minutes to compensate for the batter being cold.