Today’s recipe is a real treat; a single-serving brownie that can be baked right in a cute little jar! It’s a perfect quick and easy snack as we come towards the dreaded exam period of the school year, plus the fact it’s perfectly portioned for one means that you won’t end up eating 10 portions! The brownie itself is
Now, if you scroll down and look at the recipe you might notice that the ingredients call for a whole egg while the actual instructions only use 2.5 tbsp of whisked egg. This is because a whole egg would be far too much for a single-serving brownie. So, to remedy this, crack your egg in to a mug, whisk it with a fork and then use 2.5 tbsp of whisked egg. This is approximately half a large egg.
What should you do with the rest of the egg? Well, one solution is to simply make another single-serving brownie. After all, too much brownie is never a bad thing. But, if you want to make a slightly healthier choice, simply leave it in the mug and use it to make scrambled eggs along with a couple of whole eggs the next day! You could, of course, also use it in a fritatta, omlette or quiche – it’s really up to you! Personally, I’d make another mason jar brownie though.
Of course, making a single-serving brownie in a jar requires you to actually own an oven-safe jar. If you aren’t sure if your jars are oven safe then it’s better safe than sorry – bake the brownie in 3 cupcake cases instead and reduce the bake time to 13-15 minutes.
Part of the reason why this brownie is so good is the chocolate. I recommend using your favourite milk chocolate such as cadburys or galaxy. You could also use dark chocolate if you prefer, but I find it’s often a little too bitter. It doesn’t need to be any fancy chocolate either – a £1 bar of cadburys dairy milk will make plenty of brownies! In fact, it’s exactly what I used. To incorporate the chocolate, all you do is chop it super finely. That’s all. I recommend using a good, sharp knife and cutting it in to different-sized chunks. The smallest should be chocolate dust, while the biggest are around 1/2 the size of regular chocolate chips. This makes sure that there’s plenty of chocolate in every bite!
If you like nuts or fudge chips in your brownie then by all means add them! You can add a handful of most things to a brownie and it’ll still turn out ok – almonds, walnuts, pistachios, macademias, chocolate chips, fudge chips, even some chopped glace cherries! Or, go down the chocolate orange route and add in some orange zest.
No matter what you do, this brownie is delicious. After all, even if it turns out looking a bit odd or sunken, just plop a scoop of ice cream on top and voila! All is suddenly better than if it had turned out perfect in the first place! In fact, these single-serving brownies are so good that sharing one almost caused a war between my younger sisters!
If you could make any food as a single serving, what would it be? Let me know in the comments below!
- 25 grams (scant 2 tbsp) margarine, softened
- 1/2 large egg
- 25 grams (1/8 cup) plain flour
- 1/2 tsp baking powder
- 5 grams (2 tsp) cocoa powder
- 20 grams (1 heaped tbsp) granulated sugar
- 40 grams (1.3 oz) milk chocolate, very finely chopped
- Preheat the oven to 180°C (350°F).
- In a large bowl, add the margarine and sugar. Sift in the flour, cocoa powder and baking powder together and add the finely chopped chocolate.
- Crack the egg into a separate bowl or mug and whisk with a fork. Add 2 1/2 tbsp of the whisked egg to the other ingredients (the rest is not needed - see note).
- Gently stir ingredients together until just combined. Spoon the mixture into a small oven-safe jar and place it on a tray with raised edges to ensure you can remove it from the oven later.
- Bake for 18-20 minutes or until cooked through and a skewer inserted into the middle comes out clean. Remove from the oven and place on a wire rack to cool. Serve once cooled enough to hold the jar and eat safely.
The egg: 2 1/2 tbsp is approximately half a large egg. If doubling the recipe to serve 2, simply use the whole egg. The other half is not needed for this recipe otherwise.
The chocolate: I used basic milk chocolate as one would normally eat plain rather than chocolate intended for baking. You need to chop it so that the larger pieces are smaller than mini chocolate chips, and the smaller pieces are essentially chocolate dust - this spreads the chocolate flavour evenly throughout the cake better.
Nutrition InformationYield 1 Serving Size 1
Amount Per Serving Calories 619Total Fat 35gSaturated Fat 12gTrans Fat 4gUnsaturated Fat 21gCholesterol 102mgSodium 312mgCarbohydrates 67gFiber 3gSugar 41gProtein 10g
All nutrition information is an estimate and may vary.
If you’re looking for more single-serving recipes, try my roasted veggie and halloumi quinoa bowl or my light olive oil spaghetti with tomatoes and courgette.
For more sweet recipes, try my strawberry and white chocolate cupcakes with white chocolate cream cheese frosting.
Or, for a single-serving dessert made in the microwave (from scratch!) try my single-serving microwave apple crumble.