Brownies For Two (Ramekin Brownies)
Ooey gooey Brownies For Two are homemade deep dish brownies baked in ramekins. Top with vanilla ice cream for the perfect dessert for two.
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 Brownies For Two.
Sure, I could’ve been mainstream and said this is the perfect romantic dessert for two to end your Valentine’s Day dinner because it’s decadent and only makes two brownies.
Or I could’ve boo hooed about how I’m alone 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 these Brownies For Two are so rich and decadent, it’s every chocoholic’s dream.
It’s almost like eating underbaked fudgy brownies with their rich chocolatey centers.
This brownie for two recipe is individual brownies baked in ramekins. Unlike my Small Batch Brownies baked in a loaf pan, you won’t have any leftovers.
Serve your ramekin brownies to end your Romantic Dinner For Two At Home.
What are ramekins?
Ramekins are round ceramic baking dishes with a fluted exterior. They’re the perfect vessel to serve individual desserts, such as my Single Serve Brownie.
Deep dish brownies get their name because they’re much thicker than average brownies when baked 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.
After you buy yours, be sure to check out my full list of Ramekin Dessert Recipes.
The brownie 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 recipe for Peanut Butter Brownies baked in a loaf pan.
Brownies For Two Ingredients
The ingredients for deep dish brownies are:
- Butter: Use butter and not a substitute like margarine
- Chocolate chips: Use semisweet chocolate chips
- Cocoa powder: Use unsweetened natural cocoa powder
- Sugar: As tempting as it may be, don’t reduce the amount or you won’t get a shiny, cracked top
- Salt: Makes sure your ramekin brownies aren’t bland
- Egg: Use a standard large egg
- Vanilla: Makes chocolate taste even better
- Flour: Used to thicken the batter
How To Make Brownies For Two
To make brownies for two, first melt your butter and chocolate chips together in a large saucepan.
Once melted, remove from the heat and whisk in your cocoa powder, sugar, and salt. At this point your batter will look grainy. Don’t fret!
Next beat in your egg and vanilla. At this point your batter should smooth out and stop looking grainy.
Switch to a rubber spatula and gently stir in your flour until everything is moistened. Be careful not to overmix.
Divide the batter between two ramekins then add a few chocolate chips to the center. This will amp up the gooeyness factor!
Bake at 350F for 20 minutes or until the tops look done. Cool for 15 minutes before serving.
What do you serve with brownies for two?
Yin 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 Homemade Vanilla Ice Cream, but there’s also no shame in buying a carton either.
You can also serve them with homemade whipped cream, peanut butter whipped cream, or chocolate whipped cream instead.
How To Freeze Ramekin Brownies
Sometimes you need to make your brownies for two ahead of time. Or maybe you’re single and want to save the second brownie for a future dessert.
To freeze deep dish brownies, first freeze the ramekins for an hour. This will prevent them from falling apart since they are gooey.
Once frozen, remove them from the ramekins by running a knife around the edge and loosening them up.
If they won’t loosen, run the ramekins under warm water for a few seconds, like you’re unmolding popsicles.
If that still doesn’t work, let them come to room temperature then try again.
Wrap each one in plastic wrap then place in a freezer-safe plastic bag. Freeze for up to 3 months.
When ready to eat, let them thaw at room temperature then eat as it or microwave for 10-15 seconds.
More Desserts For Two
If you enjoyed these individual brownies, then you’ll also love these other ramekin dessert recipes:
- Mini Lava Cakes
- Single Serve Chocolate Chip Cookie (serve as is or double for two)
- Cheesecake For Two
- Raspberry Crisp For Two
- Peach Cobbler For Two
- Mini Cherry Pie
- Ramekin Apple Pie
- Eggless Pumpkin Pie
- Peppermint Brownie Skillets For Two by Foxes Love Lemons
Brownies For Two
Ooey gooey Brownies For Two are homemade deep dish brownies baked in ramekins. Top with vanilla ice cream for the perfect dessert for two.
- 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 (preferably kosher)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- Vanilla ice cream or Homemade Whipped 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. Batter should smooth out.
- Switch to a rubber spatula and stir in the flour until moistened (do not overmix).
- 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 or whipped 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.
- Looking for more small brownies? Check out my Single Serve Brownie (Microwaveable) and Small Batch Brownies in a loaf pan.
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This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
This looks yummy, 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.
You work at the thrift store?! Man that must be dangerous! I usually see ramekins a lot there so *crossesfingers* Thanks Kirsten!
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!
Phew! Glad you left me off the hook with that ;) Thanks Joan!
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. :)
Hey nothing wrong with that! That’s what us solo girls do ;) Thanks Stephanie!
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 :-)
Oh good idea ;) Thanks Jocelyn!
So beautious! I am in loooove with these!
Who needs men when you have chocolate?
How about men making these chocolate brownies? haha thanks Kayle!
Here’s the thing, do I need to share? :-)
Hey I won’t tell ;) Thanks Susan!
Awesome! The right dessert for the two of us. An indulgence one night and no leftovers – yea!
Although I wouldn’t complain if there were leftovers for the next day haha thanks Renee!
I would eat both for sure. This is like, brownie fabulous!
I may or may not have done that….. haha thanks Dorothy!
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).
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!
So beautiful and so delicious!
Oh my… I think I would want to eat both. For breakfast. Why wait?! ;)
Oh yes I like your thinking!! Thanks Rachael!
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Um, Yes. So much yes. I will take both for myself, thank you very much!!! Happy valentines, lady!
I’m a little late, but Happy Valentine’s Day right back at you, Mallory!
I just bookmarked your deep dish chocolate chip cookies and now here we are again! I don’t know which one to make first :)
Simple. Make them both at the same time. Problem solved! haha Thanks Shannon!
As long as I don’t triple the recipe, this might serve as portion control ;) The vanilla ice cream puts these over the top.
Portion control, what’s that? ;) I love the vanilla ice cream too since it balances the fudginess. Thanks Wendy!
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
I didnt want to share either! Thanks Roxana!
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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. =)
Yes, the brownies are meant to be rich (hence the vanilla ice cream) :) Glad you enjoyed them!
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. :)
I totally want to dig in! So delicious!
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.
only for two..they don’t gonna be enough, got to make more, more of this delicious and marvelous brownie fudge sundaes, yummmmmy
This could not look more incredible. And I love the serving size!!! Just perfection. I can’t wait to make this <3
Some of my best recipes have come from you, this is no exception. Absolutely fantastic!
Thank you so much!
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.
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.
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”.
Glad the brownies worked for you after the changes you made!
Could I use 8oz ramekins?
Haven’t tried it but I think you’d be ok.
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!
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.
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!!
You can bake it a little longer if you don’t like the molten middle.
These brownies were so good! I’m making them for the 2nd say in a row because my family keeps asking for them! Brownies usually don’t work out for me when I’m making them homemade but these were so easy and yummy!
Wonderful! Glad you enjoyed the brownies.
Chocolate isn’t my favorite thing, but a really good recipe may tempt me. This recipe is tempting, but I’d have to add ~1-2 t espresso powder, possibly 1-2 t powdered cardamom, and serve with homemade no-churn Vietnamese coffee ice cream. If I feel like gilding the lily, I’ll add some homemade whipped cream. Because, why not?
Those sound like delicious additions!
You’re funny. I enjoy reading your posts.
Ohhhhhhh, these are soooooooooooooo gooooooooood! Thank you! I ate both 😀😀😀😀😀😀😀😀😀😀😀
One for now and one for later, right?
I did make this wonderful dish for my Sweetheart and he thinks it is the best thing he has ever eaten in his life.
I made it in one 14-15 oz double handled bowl, ceramic, the I got from Tuesday Morning a few years ago.
Thank you so much and I let it bake 25 mins.
Wonderful! Glad you both enjoyed the brownie.
This hit the spot when my SO and I were jonesing for dessert, but didn’t want to overindulge. I couldn’t find my ramekins (I must’ve packed them away), so I used a mini loaf pan, and baked for 25 minutes. Served it with homemade whipped cream. Perfection!
Oh I love the mini loaf idea! I’ll have to try that myself. Glad you enjoyed the brownies.