If you’re looking for a show-stopping little treat that’s easy to whip up and ticks all the boxes for chocolate lovers, then this Mini Brownie Cake is going straight to the top of your must-bake list. Imagine everything you adore about classic brownies—gooey center, rich chocolate flavor, and a slightly crisp top—but in a perfectly portioned individual cake. Whether you’re planning a cozy dessert-for-two or an impressive dinner party finish, this mini marvel promises satisfaction in every decadent bite. Let’s make your dessert cravings feel special!
Ingredients You’ll Need
What’s wonderful about this recipe is how it transforms a handful of simple pantry staples into pure chocolatey bliss. Each ingredient has a role to play, bringing depth of flavor, chewy texture, and that irresistible mini brownie cake magic.
- Unsalted Butter: Go for melted butter to guarantee a fudgy, tender crumb and luxurious mouthfeel.
- Granulated Sugar: This not only sweetens but helps achieve that signature shiny top on your mini brownie cake.
- Large Eggs: Eggs bind the batter and contribute richness, keeping the cakes moist.
- Vanilla Extract: Just a teaspoon adds warmth and enhances the chocolate flavor in every bite.
- Unsweetened Cocoa Powder: The main event—deep, dark cocoa delivers that bold, bittersweet kick.
- All-Purpose Flour: Just enough to give structure without making the cakes dense or dry.
- Salt: A pinch balances all the sweetness and intensifies the chocolate notes.
- Baking Powder: Lends a gentle lift for that perfect cake-meets-brownie texture.
- Mini Chocolate Chips (optional): Stir these in for delightful melty pockets and extra bursts of chocolate.
- Non-Stick Cooking Spray or Butter: Greasing the ramekins is key to keeping your mini brownie cakes intact.
How to Make Mini Brownie Cake
Step 1: Prep Your Baking Vessels
Preheat your oven to 350°F (175°C). Lightly grease four 4-ounce ramekins or a mini cake pan—use non-stick spray or a bit of butter to ensure your mini brownie cakes slide out beautifully later. Set them on a sturdy baking sheet for easy maneuvering.
Step 2: Whisk Butter and Sugar
In a medium mixing bowl, combine the melted butter with the sugar. Whisk until the mixture is smooth and slightly glossy. This step is key for that classic crackly brownie top!
Step 3: Add the Eggs and Vanilla
Crack in your eggs and pour in the vanilla extract. Whisk vigorously until everything is fully blended and silky. This builds the luscious base for your mini brownie cake batter.
Step 4: Sift and Stir Dry Ingredients
Sift in the cocoa powder, flour, salt, and baking powder directly into the wet mixture. Stir gently just until combined—no overmixing! You want a thick, glossy batter ready for the oven.
Step 5: Optional Chocolate Chips
If you love little molten pockets of chocolate in every bite, now’s the time to fold in your mini chocolate chips. It’s a small step that makes your mini brownie cakes even more irresistible!
Step 6: Portion and Bake
Divide the batter evenly among your prepared ramekins. Pop them in the oven and bake for 18–22 minutes. You’re looking for a toothpick to come out with just a few moist crumbs for that dreamy fudgy center.
Step 7: Cool and Remove
Let your mini brownie cakes cool for a few minutes before gently loosening them with a thin knife. Invert onto plates or serve them straight from the ramekins—either way, they’ll be a warm chocolate masterpiece.
How to Serve Mini Brownie Cake
Garnishes
Whether you go classic or fancy, toppings take your mini brownie cake over the top. Try a scoop of vanilla ice cream melting into the warm center, a drizzle of chocolate sauce, fresh berries, or even a dusting of powdered sugar for a pretty finish.
Side Dishes
Balance the rich chocolate decadence with simple sides like tangy raspberry coulis, a dollop of whipped cream, or even a bright fruit salad. They offer a fresh contrast and make your dessert feel extra special.
Creative Ways to Present
Mini brownie cakes shine on a chic cake stand, on individual saucers with a fork tied in ribbon, or nestled in parchment for a rustic touch. Serve them straight from the ramekin for a cozy touch or unmold for an elegant plated look—it’s your call!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to resist a second helping, your mini brownie cakes can be covered and kept at room temperature for up to 2 days. For even longer freshness, store them in an airtight container in the fridge; a quick zap in the microwave brings them right back to life.
Freezing
These cakes freeze beautifully! Once completely cooled, wrap each mini brownie cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before reheating.
Reheating
To recreate that warm-from-the-oven magic, place your mini brownie cake on a microwave-safe plate and heat for 15–20 seconds. Or, warm them gently in a 300°F (150°C) oven for 5–8 minutes to freshen them up without drying.
FAQs
Can I double the recipe for a party?
Absolutely! This mini brownie cake recipe easily doubles or triples. Just use more ramekins or a larger mini cake pan, and keep an eye on the baking time—you may need to add a few minutes if making larger portions.
What if I don’t have ramekins?
No worries at all. You can use a muffin tin for perfect single servings, or even bake the entire batch in a small square pan and slice into mini cakes once cool. Both ways are delicious and adorable.
How can I make the center extra gooey?
For a fudgier, molten center, slightly underbake your mini brownie cakes and serve them warm. Pairing that gooey interior with melty ice cream is simply next-level delicious.
Is there a gluten-free option?
Yes! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The texture remains tender and satisfying, and no one will guess they’re gluten-free.
Can I add nuts or other mix-ins?
Definitely! Feel free to stir in chopped walnuts, pecans, or even peanut butter chips for added crunch and flavor. The mini brownie cake is a fantastic canvas for all your favorite brownie additions.
Final Thoughts
I hope this Mini Brownie Cake recipe wins you over as quickly as it did me. It’s everything I crave in a chocolatey treat: quick, gorgeous, and oh-so-rich. Give it a try the next time you’re in need of a little indulgence—you deserve it!
Print
Mini Brownie Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Mini Brownie Cakes, perfect for a small batch dessert. These individual fudgy brownies are simple to make and a treat for chocolate lovers.
Ingredients
Brownie Cake:
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup mini chocolate chips (optional)
- non-stick cooking spray or butter for greasing
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease four 4-ounce ramekins or a mini cake pan.
- Mix wet ingredients: In a medium mixing bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract, whisking until combined.
- Add dry ingredients: Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined. Fold in mini chocolate chips if using.
- Bake: Divide the batter among the ramekins or molds. Bake for 18–22 minutes until a toothpick comes out with moist crumbs.
- Cool and serve: Let the cakes cool slightly before removing from molds. Serve warm or at room temperature.
Notes
- For an extra fudgy center, slightly underbake and serve warm with a scoop of vanilla ice cream.
- You can also bake the batter in a muffin tin for easy individual portions.
Nutrition
- Serving Size: 1 mini cake
- Calories: 310
- Sugar: 24g
- Sodium: 115mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
