Brownie Pudding for Two is the ultimate cozy dessert when you’re craving something rich, warm, and deeply chocolatey without making a full batch of brownies. Baked in individual ramekins, this dessert creates the perfect contrast — crisp, slightly chewy edges with a soft, molten brownie center that feels like a cross between a brownie and chocolate lava cake. Ready in under 30 minutes, it’s ideal for date nights, small celebrations, or anytime you want a quick homemade indulgence without leftovers.
Key Takeaways
• Perfect small-batch dessert for two
• Fudgy molten chocolate center
• Crispy brownie edges
• Ready in under 30 minutes
• Beginner-friendly baking recipe
Why You’ll Love This Recipe
This Brownie Pudding delivers bakery-quality results with minimal effort. The batter comes together quickly using pantry staples, and baking in ramekins ensures perfectly portioned servings every time. The texture is what makes it special — soft, gooey, and spoonable in the center while slightly crisp around the edges. Add a scoop of ice cream, and you have a restaurant-style dessert at home.
Ingredients
- 4 tablespoons unsalted butter
- 3 ounces semi-sweet or dark chocolate, chopped
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- Pinch of salt
Optional Toppings:
- Vanilla ice cream
- Powdered sugar
- Chocolate sauce
- Fresh berries
Equipment
- 2 ramekins (6–8 oz size)
- Mixing bowl
- Microwave-safe bowl or double boiler
- Whisk or spatula
- Baking sheet
Step-by-Step Instructions
- Preheat your oven to 350°F. Lightly grease two ramekins with butter.
- Melt butter and chopped chocolate together in a microwave-safe bowl using 20-second intervals, stirring until smooth.
- Add sugar and whisk until combined and glossy.
- Mix in the egg and vanilla extract until fully incorporated.
- Sift in flour, cocoa powder, and salt. Gently fold until a smooth batter forms.
- Divide the batter evenly between the ramekins and place them on a baking sheet.
- Bake for 12–15 minutes until the edges are set but the center remains soft.
- Let cool for 2 minutes before serving warm.
Tips & Variations
- Slightly underbake for a more molten center.
- Add chocolate chips for extra gooey texture.
- Stir in espresso powder to deepen chocolate flavor.
- Sprinkle flaky sea salt on top for a gourmet finish.
Serving Suggestions
Serve Brownie Pudding warm straight from the ramekin with a scoop of vanilla ice cream melting over the top. It also pairs beautifully with whipped cream, caramel drizzle, or fresh raspberries for balance.
Storage & Reheating
Store covered in the refrigerator for up to 2 days. Reheat in the microwave for 15–20 seconds to restore the molten texture. This dessert is best enjoyed fresh and warm.
Nutrition (Approx.)
Calories: 420 per serving
Protein: 6g
Fat: 24g
Carbohydrates: 46g
FAQs
Can I make this ahead of time?
Yes, prepare the batter and refrigerate up to 24 hours before baking.
How do I keep the center gooey?
Bake just until edges are set and the middle still looks slightly soft.
Can I double the recipe?
Yes, simply double ingredients and bake in additional ramekins.
Can I use milk chocolate instead of dark chocolate?
Yes, though dark chocolate provides richer flavor.
Conclusion
Brownie Pudding for Two is the perfect quick dessert when you want maximum chocolate indulgence with minimal effort. With its molten center, crisp edges, and rich fudgy texture, it feels luxurious yet incredibly simple to make. Whether for a cozy night in or a romantic dessert moment, this recipe guarantees warm, chocolatey comfort in every spoonful.