Single-Serve Brownie Pudding (My Take on Ina Garten’s Viral Dessert)
If you’re as chronically online as me then you will probably know what this viral dessert is. And if you’re not then congratulations, tell me your secrets, and let me introduce you to Ina garten’s brownie pudding but made single serve. Though I can’t take much credit for this dessert, which I’ve adapted to be made as the perfect solo portion, I can wholeheartedly say that it is absolutely incredible. Because of the method of mixing and the way it’s baked you get the perfect crisp but chewy brownie top and a deliciously decadent puddingy middle. Chocolate fondant meets chocolate brownie. I mean what more could you want from a single serve dessert?
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This Single-Serve Brownie Pudding is a rich, oven-baked dessert inspired by Ina Garten’s viral brownie pudding, adapted specifically for one perfect portion. Baked gently in a water bath, it creates a crisp, chewy brownie top with a soft, molten, pudding-like centre. Made in one small ramekin, it’s a single-serve oven dessert with minimal ingredients and maximum chocolate payoff. The flavour is deeply chocolatey, not overly sweet, and wonderfully indulgent. It’s ideal for solo bakers who want a restaurant-style dessert without committing to a whole tray.
Why You’ll Want to Make This Recipe
Single Serve, Just for You
This recipe is designed to make one generous dessert, so there’s no temptation to eat brownies for three days straight (unless you want to). It’s indulgent without excess.
Simple Ingredients, Big Reward
With pantry staples like cocoa powder, flour, sugar, and butter, this dessert comes together quickly but tastes far more impressive than the ingredient list suggests.
Minimal Equipment, Minimal Washing Up
Everything mixes in a bowl and bakes in a single ramekin, making it ideal for quiet evenings when you want something sweet without a sink full of dishes.
Crisp Top, Pudding Middle
Thanks to the mixing method and gentle water-bath bake, this dessert sits somewhere between a chocolate fondant and a brownie — crisp on top, soft and spoonable underneath.
My Top Tips for the Perfect Single-Serve Brownie Pudding
- Only use half the beaten egg — this keeps the texture rich but not cakey.
- Whisk the egg and sugar until very pale and fluffy to help create the crisp brownie top.
- Sift the cocoa and flour to avoid lumps in the batter.
- Mix gently once the dry ingredients are added; over-mixing will toughen the texture.
- Use a water bath to ensure even, gentle cooking and a soft centre.
- Bake based on texture, not just time — it should feel set on top but still soft underneath.
- Serve warm for the best contrast between top and centre.
Ingredients and Tools You’ll Need
Essential Ingredients
- ½ Egg (from 1 egg, beaten): Structure and richness
- 50g Granulated Sugar: Sweetness and crisp top
- ¼ Tsp Vanilla Extract: Rounds out the chocolate flavour
- 10g Cocoa Powder: Deep chocolate base
- 10g Plain Flour: Light structure
- Pinch of Salt: Balances sweetness
- 30g Butter, melted: Richness and moisture
- Icing Sugar: For dusting
Essential Tools
- Small mixing bowl
- Electric whisk or hand whisk
- Fine sieve
- Individual ramekin
- Larger baking dish (for water bath)
- Kettle (for hot water)
Dietary Variations
Dairy-Free
Swap the butter for:
- melted dairy-free butter block, or
- a mild-tasting oil (like light olive oil or vegetable oil)
The texture will be slightly different (a bit softer), but still delicious.
Gluten-Free
Use any 1:1 gluten-free flour blend. Because the recipe only uses 10g flour, it adapts very well.
Extra Chocolatey
Add 15–20g dark chocolate chips to the batter for a lava-like centre.
Festive Twist
Add any of the following:
- a pinch of cinnamon
- a splash of orange extract
- crushed peppermint chocolate on top
Troubleshooting
“My brownie top didn’t go shiny or crisp.”
You likely didn’t whisk the egg and sugar long enough. It must be very pale and fluffy.
“The centre set too much — it’s not gooey.”
Your oven may run hot. Reduce baking time by 3–5 minutes next time, or place the dish lower in the oven.
“The batter looked too thick.”
You may have over-mixed after adding the flour. A very quick whisk is all that’s needed.
“Water leaked into my ramekin!”
Your ramekin may not be fully watertight or you may have filled the water bath too high. Keep the water level halfway up the ramekin and place it carefully.
FAQs
Q: What makes this brownie pudding different from a normal brownie?
A: The water-bath baking method creates a crisp top with a soft, pudding-like centre rather than a fully set crumb.
Q: Can I make this dessert ahead of time?
A: It’s best eaten fresh and warm, but you can bake it earlier in the day and gently reheat.
Q: What size ramekin should I use?
A: A standard individual ramekin (about 200–250ml) works perfectly for this single portion.
Q: How do I know when it’s baked properly?
A: The top should be set and crackly, but the centre should still give slightly when pressed.
Q: Can I bake this without a water bath?
A: You can, but the texture will be more brownie-like and less pudding-soft.
Closing Thought
This single-serve brownie pudding is proof that solo desserts can be just as dramatic, indulgent, and satisfying — sometimes even more so — when they’re made exactly for one.
Ingredients
1 Egg
50g Granulated Sugar
1/4 Tsp Vanilla Extract
10g Cocoa Powder
10g Plain Flour
Pinch of Salt
30g Butter, melted
Icing Sugar
Instructions
- Preheat the oven to 165ºC.
- In a small bowl, beat your egg until combined then pour 1/2 into a larger mixing bowl (you only need 1/2 for this recipe so save the other 1/2 for something else). Add the sugar then use an electric whisk to whisk until the eggs are very pale and fluffy.
- Add the vanilla and whisk again for a couple of seconds.
- Sift in the cocoa powder, plain flour and salt and whisk very briefly until just combined.
- Add the melted butter and whisk for a final time, again until just combined.
- Pour into an individual ramekin then place the ramekin in a larger baking dish. Fill the baking dish with hot water until the water reaches halfway up the ramekin.
- Bake for 25-35 minutes until the top is firm and set but the pudding still gives when gently pressed- less time will give you a runnier, more fondant-esque result while baking for longer will give you a fudgier consistency. I went for 30 minutes.
- Dust with icing sugar before serving.
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you eating!
Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
Follow Eleanor on socials and knew I NEEDED this book immediately! SO glad I paid extra and had it shipped from the UK (to US). Eleanor's voice is loud and clear in every recipe. The pictures are beautiful, the instructions are perfectly clear, and I want to make EVERYTHING. I cannot recommend this book enough!
This recipe book is stunning and fulfils its role brilliantly in catering for individuals who want to eat delicious meals, but don't want to prepare family sized portions or devote their entire evening to cooking. Who'd believe you could make an entire roast for one person and only use one pan in the process! She is a genius and I couldn't recommend this book any more highly.
One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up!
This is the book I've been waiting for! I (very happily!) live alone, love to cook and read cookery books, but every recipe is for two people or more. This gorgeous book contains recipes perfectly proportioned for one person (and I'm always a very hungry one person!) which ensures more variety, less food waste, and pure, gluttonous joy.
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This book is like having all your favourite foods in one place with the added bonus of an old friend showing you the ropes. Congratulations Eleanor when can I pre-order the next one?