This delicious small batch individual chocolate chip brownie cake recipe is perfect for the two person household. I don’t like to make full recipes because I really don’t want such a large amount of sweets in the house.
These individual serving brownie cakes are just sweet enough and great topped with whipped cream or ice cream.
Indivudual sized moist chocolate brownie cakes.
- 3/4 cup flour
- 3 tablespoon Hershey cocoa powder
- 3 tablespoons sugar
- 1/4 cup mini chocolate chips
- 1 teaspoon brown sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoon butter, melted
- 2 tablespoon egg lightly beaten*
- 1 tablespoon sour cream
- 1/3 cup milk
Preheat oven to 350 degrees.
In a medium bowl mix all dry ingredients.
Mix in the chocolate chips.
In a small bowl combine the milk, sour cream, egg, butter.
Add the liquid mixture to the dry ingredients and mix until combined. Your batter will be slightly lumpy and a bit thick.
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.
To divide a full egg , crack the egg into a small bowl and lightly beat. One large egg is about 4 tablespoons.
The remaining egg can be frozen for later use in another small batch recipe, just a pinch of salt and freeze in an ice cube tray. when frozen pop it out and place in a freezer bag. To use, let thaw in the refrigerator. The frozen then thawed egg is fine in a cooked dish.
Amount Per Serving: Calories: 272 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 47mg Sodium: 448mg Carbohydrates: 39g Fiber: 2g Sugar: 16g Protein: 5g