This delicious small-batch individual chocolate brownie cake recipe is perfect for the two-person household. I usually don’t bake full dessert recipes because I don’t want such many sweets in the house. 

For something a little more gooey, try these brownies for one, a moist and delicious mini eggless chocolate cake for one, or a tasty mini eggless banana bread.

Individual Chocolate Chip Brownie Cake

These individual-serving chocolate brownie cakes are deliciously gooey and sweet. They’re great topped with whipped cream, fresh fruit, an extra drizzle of chocolate, or ice cream.

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix all dry ingredients.
  3. Combine the milk, sour cream, egg, and butter in a small bowl.
  4. Add the liquid mixture to the dry ingredients and mix until combined. Your batter will be slightly lumpy and a bit thick.
  5. Fold in the chocolate chips.
  6. Spoon into small ramekins and place on a shallow baking sheet.
  7. Bake at 350 degrees for twenty minutes.
  8. Remove from oven and let cool for about 10 minutes before serving.
  9. Top with whipped cream. Also great topped with ice cream or fresh fruit.

Cooking Time:

From prep to table in 30 minutes.

Tips

  • This recipe makes four individual brownie cakes, I use these 5-ounce ramekins made by Aplico.  They are a bit more expensive and very well made.
  • Always check your oven temperature accuracy; it makes a difference.  I use the CDN Oven Thermometer to check my temperature before baking my desserts.
  • When mixing the batter, mix the dry and wet ingredients in a separate bowl before combining.
  • When filling the ramekins, leave a little room at the top so they don’t spill over.

How do you tell if the brownie is done?

Insert a toothpick into the middle, and if you want a fudgy brownie, underbake them a bit. The toothpick will come out with just a few crumbs stuck to it. If you want a more cake-like brownie texture, the toothpick should come out clean.

Two ways to freeze brownie cake

If you plan on eating in a week or so, simply tightly wrap the entire ramekin in plastic wrap and place it in the freezer.

For longer storage or if you just want your ramekins ready for the next recipe; freeze for about an hour in the ramekin then remove the brownie by running a knife around the edge to easily remove the brownie from the ramekin.  Wrap the brownie tightly with plastic wrap and place it in a freezer bag.

When ready to eat, thaw and warm in the microwave in 10-second intervals until ready.  

How do you divide an egg?

To divide a full egg, crack the egg into a small bowl and lightly beat. One large egg is about 4 tablespoons.  If the recipe calls for 1/2 eggs, then use 2 tablespoons.

The remaining egg can be frozen for later use in another small batch recipe. Add just a pinch of salt and freeze in an ice cube tray. When frozen, pop it out and place it in a freezer bag. To use, let thaw in the refrigerator. The thawed egg is fine to use in a cooked dish.

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Individual Chocolate Chip Brownie Cakes in small ramekins.

Chocolate Brownie Cake Recipe

Individual sized moist and scrumptious chocolate brownie cakes.
4.50 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 272kcal
Author:Sydney Dawes

Ingredients

  • ¾ cup flour
  • 3 tablespoon Hershey cocoa powder
  • 3 tablespoons sugar
  • ¼ cup mini chocolate chips
  • 1 teaspoon brown sugar
  • 1 teaspoon baking soda
  • teaspoon salt
  • 2 tablespoon butter melted
  • 2 tablespoon egg lightly beaten*
  • 1 tablespoon sour cream
  • cup milk

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl mix all dry ingredients.
    ¾ cup flour, 3 tablespoon Hershey cocoa powder, 3 tablespoons sugar, 1 teaspoon brown sugar, 1 teaspoon baking soda, ⅛ teaspoon salt
  • In a small bowl combine the milk, sour cream, egg, butter.
    2 tablespoon egg lightly beaten*, 1 tablespoon sour cream, ⅓ cup milk, 2 tablespoon butter
  • Add the liquid mixture to the dry ingredients and mix until combined. Your batter will be slightly lumpy and a bit thick.
  • Fold in the chocolate chips.
    ¼ cup mini chocolate chips
  • Spoon into small ramekins and place on a shallow baking sheet.
  • Bake at 350 degrees for twenty minutes.
  • Remove from oven and let cool for about 10 minutes before serving.
  • Top with whipped cream. Also great topped with ice cream or fresh fruit.

Notes

Preheat the Oven: Preheating the oven is essential for even baking. A temperature around 350°F (175°C) is usually appropriate, but it can depend on your recipe.
Grease the Ramekin: Make sure to properly grease the ramekin before adding your batter to ensure the cake doesn’t stick. You can use butter or a non-stick cooking spray.
Don’t Overfill: Only fill the ramekin about two-thirds of the way up to allow space for the cake to rise without spilling over.
BONUS TIP: If you’re in a hurry, you can cook your cake individually in the microwave in about 2 minutes. Just make sure your ramekin is microwave-safe!

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 448mg | Fiber: 2g | Sugar: 16g
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Individual Chocolate Brownie Cakes

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