Lindsay Ann Bakes: Individual Brownie Sundaes

Wednesday, January 25, 2012

Individual Brownie Sundaes

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After making my individual cookie sundaes and my individual apple crisps, I had to recreate the idea in brownie form for all you chocolate lovers out there (and because Valentine's Day is coming up and this would be a perfect way to impress that special someone *wink*wink*). This mini-batch recipe for "Brownies for 2" is quick and simple to put together. The fudgy brownies bake up perfectly in individual ramekins and topped with ice cream, a cherry and the works, and you have two incredibly easy and delicious brownie sundaes great for a weekend treat for the kids or a romantic dessert for 2. The recipe also doubles easily if you want to make more.

Individual Brownie Sundaes

Yield: 2 individual brownie sundaes (double recipe to make 4)

    • 1/4 cup (30g) all-purpose flour 
    • 1/8 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1/4 cup mix-ins (chocolate chips, chopped nuts, etc.), optional
    • 5 tablespoons unsalted butter (or vegetable oil)
    • 1/3 cup unsweetened cocoa powder, dutch process or dark
    • 2/3 cup granulated white sugar
    • 1/2 teaspoon vanilla extract
    • 1 large egg 
    • 2 scoops of ice cream or 1 batch of my 5 Minute Homemade Ice Cream (flavor of your choice)
    • Toppings of your choice; whipped cream, chocolate syrup, sprinkles, cherry, etc.


    Preheat the oven to 350 degrees F. Spray two 7-8oz. ramekins with nonstick spray (mine were 7oz., 3 1/4" wide and 2" tall).

    In a small bowl combine flour, salt, baking powder and mix-ins (chocolate chips, chopped nuts, etc.); set aside. Combined butter (or oil), cocoa and sugar, in a small sauce pan over low heat or in a microwave safe bowl, stirring until smooth. Remove from heat and stir gently to cool mixture. Add the vanilla and egg. Stir vigorously for about 1 minute until batter is no longer grainy and becomes thick, smooth and shiny. Gently fold in the flour mixture until just incorporated. Divide batter between the two ramekins.

    Bake for about 20-25 minutes, or until an inserted toothpick comes out with a few moist crumbs sticking to it. Center of brownies will set upon cooling. Do not over bake.

    Note: I baked mine in a toaster oven for convenience since there were only 2, but a regular oven works just as well.

    Cool brownies slightly on a wire rack. Top warm brownies with ice cream and toppings of your choice. Serve immediately. 


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    1. Tiffany FizzypartyJanuary 28, 2012 at 9:11 PM

      I'm not a brownie fan but top it with ice cream and I'm all over it. YUM!

    2. I cannot believe that I just found you ~ I have been a fan or yours since seeing you on Food Network, glad to be able to try out some of your stuff now!! I plan to make these in individual heart-shaped pans (yum)