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.
- 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
- 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.
*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.
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