I love a dense, fudgy brownie and would choose one over cake any day. Recently I was mixing up a panful, and decided on a whim to bake the batter in individual ramekins instead – the result was generously-sized brownies for one that you could eat with a spoon – topped with ice cream, if there was any around. Baked right in their bowls, these brownies are perfect if you’re after fudgy brownie sundaes – top with ice cream and hot fudge sauce for the ultimate dessert.
Or you could cool the brownies and remove them from the ramekins for cute round brownies with crackly edges – like big, thick cookies. Either way, it’s a perfect dessert if you want some for yourself (you can freeze the others), or have a bunch of pals coming over to watch movies on the couch.
Bittersweet Brownies for One
2 1/2 cups chocolate chips, divided
1 cup butter
1 cup sugar
4 large eggs
1 tsp vanilla
1/2 cup all-purpose flour
1 tsp instant coffee (optional)
1/4 tsp baking powder
1/4 tsp salt
Preheat the oven to 350F.
In a double boiler set over simmering water, melt 2 cups of the chocolate chips and butter until smooth. Meanwhile, beat together the sugar, eggs and vanilla; pour in the melted chocolate mixture. Add the flour, instant coffee, baking powder and salt and stir just until blended. Stir in the remaining chocolate chips.
Divide the batter into buttered ramekins and place on a rimmed baking sheet. Bake for 20 minutes, or until just set around the edges. Serve warm, or let cool and remove from the ramekins. Serves 8.