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 really don’t want such a large amount of sweets in the house.
These individual serving chocolate brownie cakes have the right amount of sweetness and are deliciously gooey. Great topped with whipped cream, fresh fruit, an extra drizzle of chocolate, or ice cream.
What you need to make these brownies
- Hershey cocoa powder
- granulated sugar
- brown sugar:
- mini chocolate chips
- baking soda
- sour cream
Preheat oven to 350 degrees.
In a medium bowl mix all dry ingredients.
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.
Fold in the 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.
From prep to table in 30 minutes.
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 accuracy of the oven temperature, it does make a difference. I use the CDN Oven Thermometer to check my temperature before baking my desserts.
When mixing the batter first mix the dry ingredients, then in a separate bowl mix the wet ingredients before combining. Here is a good post about separating the ingredients from Our Everyday Life blog.
When filling the ramekins leave a little room at the top so they don’t spill over.
How to 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.
Chocolate Brownie Cake Recipe
- ¾ cup flour
- 3 tablespoon Hershey cocoa powder
- 3 tablespoons sugar
- ¼ cup mini chocolate chips
- 1 teaspoon brown sugar
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoon butter melted
- 2 tablespoon egg lightly beaten*
- 1 tablespoon sour cream
- ⅓ cup milk
- 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.
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