Homemade In The Kitchen

Small Batch Recipes and Recipes For Two Made From Scratch

Header Right

Deep Dish Brownies For Two In Ramekins

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.

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.

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

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

  2. 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

  10. 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

    • 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

  16. 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

  17. 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

  21. 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

  25. 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

    • 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. 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

  28. 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

    • 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. 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

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *