A combination of a brownie and a molten lava cake, baked in a ramekin and served with vanilla ice cream and caramel sauce. The perfect gooey brownie sundae for two.
It’s Monday, so I made you a brownie sundae. That has to make Monday better, right? In my opinion, any day can be vastly improved by the addition of chocolate (and ice cream. and caramel sauce). With Valentine’s Day just a few days away, I wanted to share a recipe for those of you that would like to bake something small for you and your sweetie. I adapted Ina Garten’s Brownie Pudding recipe (which feeds 6-8) into an amazing gooey brownie for two.
This dish is a combination of a brownie and molten lava cake. The top is crackly, the center is gooey, and the edges are chewy. The batter for the brownie comes together in about 5 minutes, it gets baked in a ramekin, and then served warm topped with ice cream and caramel sauce.
This sundae is absolute perfection. It’s so delicious that I have made it three times in the last three days. The first one was shared between my husband, three year old, Jake, and I. The second one was devoured by Jake and I straight from the oven as a pre-dinner snack. And the third one was almost entirely consumed by yours truly (does that mean I should re-title this recipe “Brownie Sundae For One”?)
In an effort of full disclosure, I should mention that I did not in fact make it two weeks without sugar (as mentioned here). With a gooey, chocolaty brownie staring me in the face, I just couldn’t hold out any longer. And it was totally worth it. Warm brownie, cold ice cream, drippy caramel sauce – there was no better way to break my sugar fast.
Brownie Sundae (for two)
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons all purpose flour
- 3 tablespoons unsalted butter melted and slightly cooled
- 3 tablespoons semisweet chocolate chips
- Ice cream for serving
- Caramel sauce or hot fudge sauce for serving
- Preheat oven to 350°F. Lightly butter a 15 oz or 16 oz oval or circle ramekin (see note), set aside.
- With a hand or stand mixer, beat egg and sugar on medium high speed for 3 minutes, until thick and light yellow. Turn off the mixer and add the vanilla extract, cocoa powder, and flour. Mix on low speed until just combined, scraping the sides of the bowl as necessary. With the mixer still on low, slowly add in the melted butter and mix again until just combined. Stir in the chocolate chips.
- Pour the batter into the prepared dish. Bake for 20-35 minutes (see note). The top should appear dry and crackly, the outer edges should be completely done, and the center should be slightly under-baked. Cool just slightly. Serve warm with vanilla ice cream and caramel sauce
I have made this recipe in both a 15 oz oval ramekin, and a 16 oz circle ramekin. I baked the brownie in the oval ramekin for 25 minutes, and in the circle ramekin for 34 minutes. Be careful not to over-bake.
Adapted from Ina Garten
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