Decadent Deep Dish Brownies For Two: The Ultimate Fudgy Ramekin Dessert

Indulge in pure chocolate bliss with these Ooey Gooey Brownies For Two – homemade, deep dish brownies baked to perfection in individual ramekins. Topped with a generous scoop of creamy vanilla ice cream, these fudgy delights are the ideal dessert for a cozy evening, a special celebration, or simply when a serious chocolate craving strikes. Prepare for an unforgettable treat that’s perfectly portioned and utterly irresistible.

There are moments when words simply can’t capture the essence of a truly spectacular dessert. And these Brownies For Two are precisely that kind of magical creation. Forget generic descriptions; this isn’t just another brownie recipe. This is an experience – a journey into the heart of rich, deep chocolate, crafted to perfection for a special someone (or perhaps just for yourself, because you deserve it!).

While some might label this as the quintessential romantic dessert for two, perfect for ending a Valentine’s Day dinner, its appeal extends far beyond a single occasion. These brownies are an ode to pure decadence, designed to deliver maximum chocolate impact without the burden of excessive leftovers. Whether you’re celebrating an anniversary, enjoying a quiet night in, or simply seeking a comforting treat, these individual ramekin brownies hit all the right notes.

Crafted to be incredibly rich and intensely fudgy, these Brownies For Two are a chocoholic’s dream come true. Imagine biting into what feels like a perfectly underbaked, molten chocolate center, encased in a slightly crisp exterior. This individual brownie for two recipe truly elevates the humble brownie, offering a luxurious experience in every single bite. Unlike larger batches, such as my Small Batch Brownies baked in a loaf pan, these deep dish delights ensure no leftover temptations – just pure, unadulterated enjoyment.

Serve these exquisite ramekin brownies to conclude a Romantic Dinner For Two At Home, or simply as a well-deserved personal indulgence. Their deep, intense flavor and ultra-fudgy texture make them an instant classic, guaranteed to satisfy even the most discerning chocolate cravings.

What Are Ramekins and Why Are They Perfect for Deep Dish Brownies?

Ramekins are small, round, individual ceramic baking dishes, typically featuring a charming fluted exterior. They are renowned for their versatility and are the ideal vessel for preparing and serving individual desserts, offering perfect portion control and an elegant presentation. From savory soufflés to sweet custards, and of course, our star deep dish brownies, ramekins ensure each serving is a personal masterpiece. You might already be familiar with them from my other individual dessert recipes, like my single serve brownie (which can be baked in the oven) or a quick microwave brownie.

The term “deep dish brownies” refers to the generous thickness achieved when baking these brownies in ramekins, making them significantly taller and more substantial than average brownies. This depth is key to developing that incredibly moist, fudgy, and almost underbaked center that truly defines this recipe. For this particular recipe, I recommend using two 6-ounce ramekins. These are readily available; you can easily purchase a pair online at Amazon (affiliate link) or even find unique, budget-friendly options at your local thrift store.

Once you’ve acquired your ramekins, you’ll discover a whole new world of baking possibilities. Be sure to explore my comprehensive list of Ramekin Dessert Recipes for more inspiration!

It’s important to note that the brownie batter for this recipe is designed to fill the 6-ounce ramekins almost completely to the top. Using smaller ramekins might require you to adjust the yield to three portions to prevent overflow. Due to this generous fill, the brownies will typically rise quite dramatically during baking, then settle and sink slightly in the middle as they cool. In many baking scenarios, this sunken center might be considered a flaw. However, for these deep dish brownies, it’s a deliberate and essential characteristic!

During extensive testing, I discovered that reducing the batter amount to prevent this rise and sink effect resulted in brownies that lacked that coveted ooey-gooey, intensely chocolatey goodness. The slightly sunken, richer center is what gives these brownies their almost underbaked texture – a hallmark of truly fudgy brownies. Therefore, I purposely crafted this recipe to embrace and enhance that decadent, molten chocolate core, making the “sink” a desirable outcome rather than an imperfection.

Don’t have ramekins but still craving homemade brownies? No problem! Check out my recipe for Peanut Butter Brownies, which are baked in a standard loaf pan and just as delicious.

Essential Ingredients for the Perfect Brownies For Two

Creating these deep dish brownies requires a thoughtful selection of ingredients, each playing a crucial role in achieving their signature rich flavor and irresistible fudgy texture. Here’s a closer look at what you’ll need:

• Butter: Use high-quality unsalted butter for the best flavor profile. Butter provides essential fat, contributing to the brownie’s moistness and rich taste. Avoid substitutes like margarine, as they can alter the texture and flavor significantly.
• Chocolate Chips: Semisweet chocolate chips are the star here, offering a balanced chocolate flavor that isn’t overly bitter or sweet. When melted, they form the fudgy base of the brownie. Their inherent sweetness complements the cocoa powder, creating a complex chocolate experience.
• Cocoa Powder: Unsweetened natural cocoa powder adds depth and intensity to the chocolate flavor. It interacts with the baking soda (though not explicitly listed as a standalone ingredient here, it’s often present in flour mixes or reacts with acidic ingredients) to provide a slight lift and enhance the brownie’s color. Dutch-processed cocoa could be used for a darker, milder chocolate flavor, but natural cocoa is preferred for its brighter, more classic brownie taste.
• Granulated Sugar: More than just a sweetener, sugar is vital for the brownie’s structure and appearance. It helps create that desirable shiny, cracked top crust, contributes to moisture retention, and prevents the brownies from becoming dry. As tempting as it may be to reduce the sugar for health reasons, doing so will negatively impact the texture and characteristic glossy finish.
• Salt: A small amount of salt, preferably kosher salt, is a flavor enhancer. It brightens and balances the sweetness of the sugar and deepens the chocolate notes, ensuring your ramekin brownies are not bland but rather boast a complex and satisfying taste.
• Large Egg: The egg acts as a primary binder, providing structure and richness to the brownies. It contributes to the fudgy texture, emulsifies the fats, and helps achieve that slightly chewy consistency. Using a standard large egg at room temperature ensures it incorporates smoothly into the batter.
• Vanilla Extract: Often overlooked, pure vanilla extract is a magical ingredient that enhances and amplifies the chocolate flavor. It adds a layer of aromatic complexity, making the chocolate taste even better and more pronounced. Don’t skip it!
• All-Purpose Flour: Flour provides the necessary structure and thickness to the brownie batter. It’s crucial not to overmix the flour, as this can develop the gluten too much, leading to tough or cakey brownies instead of the desired fudgy texture. A light hand is key here.

How To Masterfully Craft Your Brownies For Two

Creating these deep dish brownies is a straightforward process, but paying attention to each step ensures a truly exceptional result. Follow these instructions carefully to achieve perfectly fudgy and decadent individual brownies:

1. Preparation: Begin by preheating your oven to 350°F (175°C). Have your two 6-ounce ramekins ready. While not strictly necessary to grease them for this recipe (as the fudgy nature helps prevent sticking), a light spray or buttering can aid in easier removal if desired.
2. Melt Chocolate and Butter: In a large, heavy-bottomed saucepan, combine the unsalted butter and 1/2 cup of semisweet chocolate chips. Melt them together over low heat, stirring frequently. This gentle melting prevents the chocolate from scorching and ensures a smooth, homogeneous mixture. Remove the saucepan from the heat once completely melted.
3. Whisk in Dry Ingredients: To the melted butter and chocolate mixture, whisk in the cocoa powder, granulated sugar, and salt. At this stage, the batter will appear thick and slightly grainy, which is completely normal. Continue whisking until these dry ingredients are well incorporated.
4. Add Egg and Vanilla: Next, vigorously whisk in the large egg and vanilla extract. As you whisk, you’ll notice a significant transformation: the batter will smooth out beautifully, losing its grainy appearance and becoming glossy and cohesive. This indicates proper emulsification.
5. Fold in Flour: Switch from a whisk to a rubber spatula. Gently fold in the all-purpose flour until it is just moistened and no streaks of dry flour remain. The key here is to avoid overmixing, which can lead to gluten development and a tougher, cake-like brownie texture. Mix just enough to combine.
6. Portion and Enhance: Divide the rich brownie batter evenly between your two prepared 6-ounce ramekins. For an extra boost of gooey chocolate goodness and a delightful surprise in the center, place 1 teaspoon of chocolate chips directly into the middle of each brownie and lightly press them into the batter.
7. Bake to Perfection: Place the ramekins on a baking sheet (to catch any potential spills and for easier handling) and bake in the preheated oven for 20-25 minutes. The brownies are done when the tops look dry, crisp, and slightly firm to the touch, though the centers will still be wonderfully soft and fudgy (and may even appear slightly bubbly). Avoid overbaking if you want that desirable molten center.
8. Cool and Serve: Once baked, remove the ramekins from the oven and let them cool on a wire rack for at least 15 minutes before serving. This cooling period allows the brownies to set slightly, making them easier to enjoy and preventing them from being too fragile. Serve warm with your favorite toppings!

The Perfect Pairings: What to Serve with Your Brownies For Two

The beauty of these deep dish brownies lies not only in their standalone deliciousness but also in their incredible versatility when it comes to accompaniments. The classic pairing, often described as a culinary “yin and yang,” is chocolate and vanilla. While some people strongly prefer one flavor over the other, their combination creates an unparalleled symphony of taste and texture.

Have you ever made a deeply chocolatey dessert only to feel it’s missing a certain “oomph”? A dash of vanilla extract is often the secret ingredient. It doesn’t just add vanilla flavor; it brightens and amplifies the chocolate notes, making them “pop” while simultaneously balancing the overall richness. This synergistic effect is why vanilla ice cream is the ultimate companion for warm chocolate desserts.

Serving warm, gooey brownies with cold vanilla ice cream offers a delightful contrast in temperatures that awakens the palate. The creamy, cool vanilla cuts through the intensity and richness of the warm chocolate, creating a harmonious balance that makes each bite more enjoyable. Imagine trying to finish warm, gooey brownies with chocolate ice cream – halfway through, it often becomes too rich. But with vanilla ice cream, the dessert is usually gone in no time, leaving you perfectly satisfied.

For an extra special touch, consider making a pint of homemade vanilla bean ice cream to serve alongside. However, there’s absolutely no shame in reaching for a high-quality carton from your local grocery store – the convenience is often worth it!

Beyond vanilla ice cream, there’s a world of other delicious toppings to explore. Consider these fantastic options to elevate your deep dish brownies:

• Homemade Whipped Cream: Light, airy, and freshly made, it’s a simple yet elegant choice.
• Cream Cheese Whipped Cream: Adds a tangy, slightly richer dimension that complements the chocolate beautifully.
• Peanut Butter Whipped Cream: For the ultimate chocolate and peanut butter lovers, this combination is a dream.
• Chocolate Whipped Cream: If you truly can’t get enough chocolate, this adds another layer of cocoa richness.
• Strawberry Whipped Cream: A fruity, fresh contrast that brightens the rich chocolate.
• Maple Whipped Cream: Adds a hint of warm, sweet, earthy flavor that pairs surprisingly well.

Don’t forget classic dessert sauces like warm chocolate fudge, decadent caramel, or a vibrant raspberry coulis. A sprinkle of chopped nuts, fresh berries, or even some colorful sprinkles can also add visual appeal and textural interest.

How To Freeze Ramekin Brownies for Future Indulgence

These individual deep dish brownies are so delicious, you might want to enjoy them again later, or perhaps you’re planning ahead for a special occasion. Whether you’re preparing them in advance or saving a second brownie for a future solo treat, freezing them is a great option. Since these brownies are exceptionally gooey, a specific method will help preserve their texture and prevent them from falling apart.

Here’s how to properly freeze your ramekin brownies:

1. Initial Freeze in Ramekins: Once your brownies have cooled completely to room temperature, place the entire ramekins, with the brownies still inside, into the freezer for at least one hour. This initial freeze is crucial as it helps the gooey brownies firm up enough to be easily removed from their molds without losing their shape or collapsing.
2. Unmolding the Brownies: After the brownies are frozen solid in their ramekins, it’s time to unmold them. Carefully run a thin knife around the edge of each brownie, gently loosening it from the ramekin walls.
3. Troubleshooting Unmolding: If a brownie is stubborn and won’t release easily, don’t force it. Instead, run the bottom of the ramekin under warm water for just a few seconds – much like you would to unmold popsicles. The slight warmth will help loosen the edges. If it still doesn’t budge, allow the ramekin and brownie to sit at room temperature for a few more minutes, then try again. Patience is key to maintaining their perfect form.
4. Wrap and Store: Once successfully unmolded, individually wrap each frozen brownie tightly in plastic wrap, ensuring no air can get in. Then, place the wrapped brownies into a freezer-safe plastic bag or an airtight container. This double layer of protection helps prevent freezer burn and preserves their flavor and texture.
5. Freezing Duration: You can safely freeze these deep dish brownies for up to 3 months. Clearly label the bag or container with the date of freezing so you know when they are at their best.
6. Thawing and Reheating: When you’re ready to enjoy your frozen brownie, simply remove it from the freezer and unwrap it. Allow it to thaw at room temperature for a few hours. Once thawed, you can eat it as is for a dense, chewy treat, or, for that signature warm, gooey experience, microwave it for 10-15 seconds. For a slightly crispier top, you can briefly warm it in a preheated oven at a low temperature (around 250°F / 120°C) for 5-10 minutes, keeping a close eye on it to prevent drying out.

Freezing these individual brownies is a fantastic way to ensure you always have a decadent dessert on hand for those unexpected chocolate cravings or last-minute special moments.

Discover More Delightful Desserts For Two

If you’ve fallen in love with these individual deep dish brownies, you’re in for a treat! The world of small-batch and ramekin desserts is vast and wonderful, offering perfectly portioned delights without the hassle of leftovers. Explore these other fantastic recipes designed specifically for two:

• Mini Lava Cakes: Indulge in molten chocolate perfection.
• Single Serve Chocolate Chip Cookie: A warm, chewy classic (easily doubled for two).
• Cheesecake For Two: Creamy, dreamy cheesecake in a perfectly sized portion.
• Raspberry Crisp For Two: A comforting fruity dessert with a crunchy topping.
• Peach Cobbler For Two: Sweet peaches baked under a tender biscuit topping.
• Mini Cherry Pie: All the joy of pie in a personal serving.
• Ramekin Apple Pie: A classic apple pie scaled down for two.
• Eggless Pumpkin Pie: A delightful autumn treat, egg-free and perfectly sized.
• Peppermint Brownie Skillets For Two by Foxes Love Lemons: A festive and refreshing twist on brownies.

Brownies For Two

Yield:
2 servings

Prep Time:
15 minutes

Cook Time:
20 minutes

Cool Time:
15 minutes

Total Time:
50 minutes

Ooey gooey Brownies For Two are homemade deep dish brownies baked in ramekins. Top with vanilla ice cream for the perfect dessert for two.

Ingredients

• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter
• 1/2 cup + 2 teaspoons semisweet chocolate chips*
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 teaspoon salt (preferably kosher)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• Vanilla ice cream or Homemade Whipped Cream, for serving

Instructions

1. Preheat oven to 350F. Have two 6-ounce** ramekins ready.
2. In a large saucepan, melt the butter and 1/2 cup chocolate chips, stirring often so it doesn’t burn.
3. Remove from the heat and whisk in cocoa powder, sugar, and salt (batter will be a little grainy).
4. Whisk in the egg and vanilla. Batter should smooth out.
5. Switch to a rubber spatula and stir in the flour until moistened (do not overmix).
6. Divide the batter evenly between the two ramekins. Place 1 teaspoon chocolate chips into the middle of each brownie; press the chips lightly into the batter.
7. Bake 20-25 minutes or until the tops look dry and crisp (they will still be bubbly but the tops should be firm). Let cool for 15 minutes then serve with vanilla ice cream or whipped cream.

Notes

• *Love peanut butter? Use chopped up peanut butter cups instead of 2 teaspoons chocolate chips.
• **The 6 ounce ramekins will be filled almost completely to the top. If you are using smaller ramekins, you may need to use 3 ramekins instead.
• Looking for more small brownies? Check out my Single Serve Brownie (Microwaveable) and Small Batch Brownies in a loaf pan.

Recommended Products

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• 6 ounce Ramekins

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First published February 12, 2013