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February 12, 2013

Deep Dish Brownies For Two In Ramekins

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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.


Deep Dish Fudge Brownies For Two In Ramekins

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.


Easy Brownies For Two baked in ramekins

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.


Deep Dish Fudge Brownies For Two In Ramekins

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.


Deep Dish Fudge Brownies For Two In Ramekins

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.

Continue to Content
Deep Dish Fudge Brownies For Two In Ramekins

Deep Dish Fudge Brownies For Two In Ramekins

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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.

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

  1. Preheat oven to 350F. Have two 6-ounce** ramekins ready.
  2. In a large saucepan, melt the butter and 1/2 cup chocolate chips, stirring often so it doesn't burn.
  3. Remove from the heat and whisk in cocoa powder, sugar, and salt (batter will be a little grainy).
  4. Whisk in the egg and vanilla.
  5. Switch to a rubber spatula and stir in the flour.
  6. 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.
  7. 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.

  • 6 ounce Ramekins
    6 ounce Ramekins

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesAll recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello
Cuisine: American / Category: Brownies + Blondies

Filed Under: Brownies + Blondies Tagged With: chocolate chips, cocoa powder, dessert for two, ramekins

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Robin Bennett says

    February 12, 2013 at 7:07 AM

    This looks yummy, Carla!

    Robin

    Reply
    • Carla says

      February 12, 2013 at 7:31 AM

      Thanks Robin!

      Reply
  2. [email protected] says

    February 12, 2013 at 7:09 AM

    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!

    Reply
    • Carla says

      February 12, 2013 at 7:33 AM

      You work at the thrift store?! Man that must be dangerous! I usually see ramekins a lot there so *crossesfingers* Thanks Kirsten!

      Reply
  3. [email protected] and More says

    February 12, 2013 at 9:16 AM

    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!

    Reply
    • Carla says

      February 17, 2013 at 8:03 PM

      Phew! Glad you left me off the hook with that ;) Thanks Joan!

      Reply
  4. Stephanie @ Girl Versus Dough says

    February 12, 2013 at 9:18 AM

    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. :)

    Reply
    • Carla says

      February 17, 2013 at 8:04 PM

      Hey nothing wrong with that! That’s what us solo girls do ;) Thanks Stephanie!

      Reply
  5. Jocelyn @BruCrew Life says

    February 12, 2013 at 9:53 AM

    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 :-)

    Reply
    • Carla says

      February 17, 2013 at 8:05 PM

      Oh good idea ;) Thanks Jocelyn!

      Reply
  6. Kayle (The Cooking Actress) says

    February 12, 2013 at 10:17 AM

    So beautious! I am in loooove with these!

    Who needs men when you have chocolate?

    Reply
    • Carla says

      February 17, 2013 at 8:06 PM

      How about men making these chocolate brownies? haha thanks Kayle!

      Reply
  7. Susan says

    February 12, 2013 at 3:39 PM

    Here’s the thing, do I need to share? :-)

    Reply
    • Carla says

      February 17, 2013 at 8:07 PM

      Hey I won’t tell ;) Thanks Susan!

      Reply
  8. Renee says

    February 12, 2013 at 7:02 PM

    Awesome! The right dessert for the two of us. An indulgence one night and no leftovers – yea!

    Reply
    • Carla says

      February 17, 2013 at 8:09 PM

      Although I wouldn’t complain if there were leftovers for the next day haha thanks Renee!

      Reply
  9. Dorothy @ Crazy for Crust says

    February 12, 2013 at 9:34 PM

    I would eat both for sure. This is like, brownie fabulous!

    Reply
    • Carla says

      February 17, 2013 at 8:10 PM

      I may or may not have done that….. haha thanks Dorothy!

      Reply
  10. Nancy @ gottagetbaked says

    February 13, 2013 at 2:23 AM

    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).

    Reply
    • Carla says

      February 17, 2013 at 8:11 PM

      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!

      Reply
  11. Medeja says

    February 13, 2013 at 4:03 AM

    So beautiful and so delicious!

    Reply
    • Carla says

      February 17, 2013 at 8:13 PM

      Thanks Medeja!

      Reply
  12. Rachael says

    February 14, 2013 at 4:03 AM

    Oh my… I think I would want to eat both. For breakfast. Why wait?! ;)

    Reply
    • Carla says

      February 17, 2013 at 8:14 PM

      Oh yes I like your thinking!! Thanks Rachael!

      Reply
  13. Mallory @ Total Noms says

    February 14, 2013 at 11:39 AM

    Um, Yes. So much yes. I will take both for myself, thank you very much!!! Happy valentines, lady!

    Reply
    • Carla says

      February 17, 2013 at 8:15 PM

      I’m a little late, but Happy Valentine’s Day right back at you, Mallory!

      Reply
  14. Shannon @ Searching For Dessert says

    February 14, 2013 at 3:41 PM

    I just bookmarked your deep dish chocolate chip cookies and now here we are again! I don’t know which one to make first :)

    Reply
    • Carla says

      February 17, 2013 at 8:16 PM

      Simple. Make them both at the same time. Problem solved! haha Thanks Shannon!

      Reply
  15. Wendy says

    February 15, 2013 at 12:31 PM

    As long as I don’t triple the recipe, this might serve as portion control ;) The vanilla ice cream puts these over the top.

    Reply
    • Carla says

      February 17, 2013 at 8:19 PM

      Portion control, what’s that? ;) I love the vanilla ice cream too since it balances the fudginess. Thanks Wendy!

      Reply
  16. Roxana | Roxana's Home Baking says

    February 17, 2013 at 6:47 PM

    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

    Reply
    • Carla says

      February 17, 2013 at 8:20 PM

      I didnt want to share either! Thanks Roxana!

      Reply
  17. Avonlea says

    September 6, 2013 at 10:36 AM

    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. =)

    Reply
    • Carla says

      September 6, 2013 at 8:53 PM

      Yes, the brownies are meant to be rich (hence the vanilla ice cream) :) Glad you enjoyed them!

      Reply
  18. Anita at Hungry Couple says

    January 21, 2014 at 6:56 PM

    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. :)

    Reply
  19. Nutmeg Nanny says

    January 24, 2014 at 5:41 PM

    I totally want to dig in! So delicious!

    Reply
  20. Wendy | Around My Family Table says

    January 25, 2014 at 12:27 AM

    Mmmmmmmmmmmmmmmmmm

    Reply
  21. Stacy says

    January 25, 2014 at 3:55 AM

    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.

    Reply
  22. Aurica says

    February 14, 2014 at 9:31 AM

    only for two..they don’t gonna be enough, got to make more, more of this delicious and marvelous brownie fudge sundaes, yummmmmy

    Reply
  23. cynthia says

    January 27, 2015 at 1:02 PM

    This could not look more incredible. And I love the serving size!!! Just perfection. I can’t wait to make this <3

    Reply
  24. flgirl says

    January 27, 2016 at 3:50 PM

    Some of my best recipes have come from you, this is no exception. Absolutely fantastic!

    Reply
    • Carla says

      January 28, 2016 at 12:25 PM

      Thank you so much!

      Reply
  25. Stacy says

    January 29, 2018 at 10:34 AM

    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.

    Reply
    • Carla says

      January 29, 2018 at 10:47 AM

      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.

      Reply
  26. Olivia Wiley says

    May 12, 2020 at 11:16 PM

    These were, if I quote my husband, “sinfully delicious!” I thought it was a lot of sugar and thus I only did 1.4 cup of sugar, and then another 1/4 cup of Monkfruit Sweetner. Before baking I topped them with some walnuts, At the end I topped it with powdered sugar before serving! I can’t wait to make these again but actually ONLY use monkfruit sweetner and seeing how they taste. Thank you so much :) I also used a “Light Butter”.

    Reply
    • Carla says

      May 13, 2020 at 10:06 AM

      Glad the brownies worked for you after the changes you made!

      Reply
  27. Laurel says

    May 29, 2020 at 4:05 PM

    Could I use 8oz ramekins?

    Reply
    • Carla says

      May 29, 2020 at 4:44 PM

      Haven’t tried it but I think you’d be ok.

      Reply
  28. Alexa says

    November 22, 2020 at 11:27 PM

    As a note to anyone looking in the comments, mine are currently in the oven and are taking MUCH longer to cook through! I am going on 40 ish minutes! So make sure to start them a bit earlier than you would have planned!

    Reply
    • Carla says

      November 23, 2020 at 1:14 PM

      Oh no! First, make sure your oven is properly calibrated and you’re using an oven thermometer. The knobs on ovens are very unreliable. If your oven is less than 350F, then that would explain why it’s taking longer. Also make sure your oven doesn’t have any weird hot spots and baking in the best part of your oven, usually on the center rack. It’s not a convection oven, is it? Make sure convection is turned off.

      What kind of baking vessel did you use? What size? And how are you determining the brownies are done? For example, if you’re using a toothpick then the toothpick will never be 100% dry because they are fudgy brownies.

      Reply
  29. Kimberly B says

    January 9, 2021 at 10:53 PM

    Very rich!! Even qith vanilla icecream on top. Alittle too molten in the middle for me but the cakey brownie topnwas EVERYTHING! Will make again and dicide amongst 4 ramekins minus the melted center. Portion was perfect!!

    Reply
    • Carla says

      January 10, 2021 at 12:01 PM

      You can bake it a little longer if you don’t like the molten middle.

      Reply

Trackbacks

  1. Single Serving Deep Dish Chocolate Chip Cookie | Chocolate Moosey says:
    February 14, 2013 at 6:30 AM

    […] Deep Dish Hot Fudge Brownie Sundaes (makes two sundaes) […]

    Reply
  2. Hot Fudge Sundaes! | 2 Cookin' Mamas says:
    July 25, 2013 at 3:58 PM

    […] Deep Dish Hot Fudge Brownie Sundaes For Two […]

    Reply

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I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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All Rights Reserved. All images are registered with the United States Copyright Office.
Please do not use images without permission. To republish a recipe, please link back to the post.
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