Gooey Ramekin Brownies

(Serves 2)

Recipe can easily be doubled or tripled.

 ¼ cup butter

 ½ cup + 2 tsp semisweet chocolate chips

 1 Tbsp cocoa powder

 ½ cup sugar

 ¼ tsp salt

 1 large egg, room temp

 1 tsp vanilla extract

 ¼ cup all-purpose flour

 Optional: sprinkles for topping

 Vanilla ice cream or homemade whipped cream, for serving

Preheat oven to 350° and lightly grease two 6-oz ramekins.

In a saucepan over low heat, melt the butter and ½ cup chocolate chips, stirring often.

Remove from heat and whisk in cocoa powder, sugar, and salt (mixture may look grainy).

Whisk in the egg and vanilla until smooth and glossy.

Gently fold in the flour just until combined.

Divide batter evenly between ramekins. Press 1 tsp chocolate chips into the center of each.

Add sprinkles on top if using.

Place ramekins on a baking sheet and bake for 25 minutes, until tops are set but centers are gooey.

Cool for about 15 minutes, then serve warm — plain or topped with ice cream or whipped cream.

Brownie in a mug

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3 T flour

3 T cocoa powder

3 T brown sugar

1 pinch salt

½ an egg, beaten

¼ tsp vanilla

3 T milk

3 T vegetable oil

2 T chocolate chips

Stir together the dry ingredients in a 6 to 8-ounce microwave-safe mug.

In a separate bowl, use a fork or small whisk to thoroughly beat one egg. Add ½ of the beaten egg to the mug.

Add the vanilla, milk & vegetable oil to the mug and stir to make a batter. Mix in ½ of the chocolate chunks and sprinkle the other half over the top.

Microwave 1 ½ to 2 minutes. The mug cake is done when it no longer appears wet across the top of the mug cake.

Serve with a scoop of vanilla ice cream!

Yum!

*Double the recipe & cook in 2 mugs so you can use the whole egg.