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    Home ~ Recipes ~ Small Batch Desserts

    Chocolate Brownie Cake Recipe (Small Batch)

    LAST UPDATED: Feb 19, 2021 · PUBLISHED: Mar 2, 2020 · BY: Sydney · 1 Comment

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    Individual Chocolate Brownie Cakes

    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. 

    For something a little more gooey try these brownies for one.

    Individual Chocolate Chip Brownie Cake

    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.

    Ingredients

    What you need to make these brownies

    • flour
    • Hershey cocoa powder
    • granulated sugar
    • brown sugar:
    • mini chocolate chips
    • baking soda
    • salt
    • butter
    • egg
    • sour cream
    • milk

    Instructions

    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.

    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 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 ½ 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.

    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
    • ⅛ teaspoon salt
    • 2 tablespoon butter melted
    • 2 tablespoon egg lightly beaten*
    • 1 tablespoon sour cream
    • ⅓ 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.

    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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      Recipe Rating




    1. Baishakhi

      June 23, 2022 at 8:11 am

      It looks awesome. Thanks for sharing this recipe.

      Reply

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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