Much like a cookie for one, sometimes I just need dessert right now or I might lose it. In these cases, I probably don’t want to make an entire batch of something that I would be obligated to eat later, and no one else is around to share with me. These are the times a brownie for one is a perfect option.
Baking the brownie for one
Unfortunately, I found out the hard way that the window for taking these out of the oven is extremely short. Like most, I am aiming for a fudgey, soft brownie that is fully cooked yet still tender.
If I under-bake it, the center will be doughy and be slightly raw. This is not ideal for me, as I would like it a tiny bit more set, but it definitely beats over-baking.
Over-baking, depending just how over it is, can still lead to an edible brownie. However, it will be crispy and hard, which is not at all what I am going for. On the better side, the texture will be more like cake, where the worse end will lead to straight up burnt crisp.
Finding the ideal cooking time
In my experience, the following cooking times will produce the following results:
- 16 minutes: a doughy center. Slightly under-cooked, but still fudgey, tasty, and edible.
- 17 1/2 minutes: as it comes out of the oven, the center is now mostly cooked, although still looking a little under-baked. However, it should set perfectly once allowed time to cool. This is the ideal cooking time, but about a minute on either side will produce similar results.
- 20 minutes: the brownie is now over-baked. The center is completely set straight out of the oven, and whatever moisture remains will be evaporated as it cools, leaving behind an extremely crispy brownie. It is still chocolatey and edible if you’re desperate enough, but it is far from the brownie it could be if taken out a few minutes earlier.
Making a fudgey brownie
The key to a fudgey brownie is melted chocolate chips. The other ingredients are important, don’t get me wrong, but the chocolate chips are the one thing needed to tie it all together. If you like cakier, fluffier brownies, the chocolate chips can be left out. Or, they can be added as a mix-in for the added chocolate flavor without the fudginess.
Overall, I think I have learned the language of brownie-making. Brownies are a finicky dessert to bake, and take some skill and patience to get right. As long as I continue to trust my brownie-making brain and take it out slightly before I think I should, I will be a happy dessert eater every time.
Have you ever made a brownie for one? What are your favorite single serve desserts? Let me know in the comments!
- 2 Tbsp. spelt flour
- 1 Tbsp. cocoa powder
- 1/8 tsp. baking soda
- pinch of salt
- 1 Tbsp. coconut oil
- 1 Tbsp. chocolate chips
- 1 3/4 Tbsp. coconut sugar
- 2 Tbsp. milk
- 1/4 tsp. chocolate extract
- 1/8 tsp. vanilla extract
- Melt coconut oil and chocolate chips. In the meantime, combine dry ingredients in a mixing bowl.
- Once coconut oil and chocolate chips are melted, add in remaining wet ingredients.
- Combine liquid and dry ingredients, and stir until just combined. Gently pour into baking dish.
- Bake at 350° for 17-18 minutes, or until center is mostly firm. Let cool for at least 5 minutes before eating.
My baking dish of choice is a 6 oz. oven-proof ramekin, but others may be substituted.