These mini deep dish brownies bake up perfectly fudgy and are incredible served warm with a scoop of vanilla ice cream in the center! Perfect for a romantic dessert for two.
We need to discuss the dessert you absolutely must make for your Valentine’s date night in. Anyone up for some deep dish brownies for two??
Also known as the easiest, fudgiest brownies you’ll ever make. With an obligatory scoop of vanilla ice cream on top, of course.
Hands down the best part about these brownies is that you get your own personal ramekin all to yourself! Trust me, you’re going to appreciate that after one bite of this warm, fudgy brownie goodness.
I mean…who in their right mind could say no to this??
These Brownies feature…
- A rich and fudgy brownie texture
- Perfectly warm and gooey in the center
- The perfect vessel for a scoop of vanilla ice cream
- Minutes to make and an amazing dessert for two option
Making the Brownies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Bittersweet chocolate
- Egg
- Granulated sugar
- Vanilla extract
- Cocoa powder
- Cornstarch
- Kosher salt
- Vanilla ice cream
Choosing Your Ramekins
We recommend using two 8-oz ramekins to bake these brownies. If you don’t own ramekins, you can also make these brownies in an oven-proof mug or other smaller baking vessel.
Be aware that changing the size of the baking vessel will affect the cook time, so make sure you watch brownies closely while avoid overbaking.
Tips for Perfect Brownies
- Microwave butter and chocolate chips – 1-2 minutes in the microwave will melt the butter and chocolate perfectly.
- Allow melted butter/chocolate to cool slightly – allowing this to cool slightly before adding the rest of the ingredients ensures you won’t accidentally scramble the egg.
- Use cornstarch – a mere 1 tablespoon cornstarch eliminates the need for flour in these brownies making them gluten-free.
- Under-bake brownies – the brownies are done when the tops are cracked and the center is still a bit soft. Under-baking will ensure that the inside stays fudgy.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Top with fruit – try topping brownies with fresh raspberries or strawberries.
- Make it caramel – try baking a caramel candy in the center of brownies.
- Use dark chocolate – for a more intense chocolate flavor, try using a good-quality dark chocolate in place of the bittersweet.
Serving Suggestions
We highly recommend enjoying these brownies warm from the oven with a scoop of vanilla ice cream in the center! The center of the brownies will deflate a bit as they cool making it the perfect vessel for ice cream. You simply can’t skip it.
One bite of this warm, fudgy chocolate goodness with the creamy vanilla ice cream melting into every nook and cranny and you’ll be hooked. The scariest part about these brownies is they are WAY too easy to whip up at a moment’s notice.
You’re doing Valentine’s Day wrong if these deep-dish gems aren’t on your dessert agenda!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these brownies made step-by-step on Google web stories.
More brownie favorites to make next!
Mini Deep Dish Brownies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup bittersweet chocolate chips
- 1 large egg, plus 1 egg yolk
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon kosher salt
- Vanilla ice cream for serving
Instructions
- Preheat oven to 350F. Lightly grease two 8-oz ramekins and set aside.
- Place butter and chocolate chips in a small bowl and microwave 1-2 minutes on high, stirring at 30 second intervals until melted. Set aside to cool slightly.
- In a medium bowl, whisk egg, yolk, sugar, vanilla, cocoa, cornstarch, salt, and melted chocolate mixture until smooth.
- Divide batter between prepared ramekins and smooth tops. Bake brownies at 350F 25-30 minutes until tops are cracked (the center should still be a bit soft)
- Cool brownies a few minutes on a wire cooling rack. Be aware the center of the brownies will deflate and fall a bit – this is what you want and this will give you a nice fudgy center.
- Serve deep dish brownies warm with a scoop of vanilla ice cream in center and enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 1/18/24.
Lily says
Had the taste of a brownie but texture was in no way, shape, or form right. I was truly just craving a brownie and didn’t want to make a whole batch so i followed this recipe. Didn’t have any vanilla ice cream but that’s a must if you make these. Outskirts were an ok texture, with weird hard bits throughout and center was way too gooey. Just straight up goo. When it says “they will deflate”, it sure means it. Took out of the oven at 30 mins, when tops were risen and cracking (as directed) and about 10 minutes later the centers had completed fallen down to the goo. Unfortunately won’t be making again.
Sarah says
Hi Lily – I’m so sorry to hear this recipe didn’t work out for you. I will return to the test kitchen asap with this one to troubleshoot!