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Preheat oven to 350F. Have two 6-ounce** ramekins ready.
In a large saucepan, melt the butter and 1/2 cup chocolate chips, stirring often so it doesn't burn.
Remove from the heat and whisk in cocoa powder, sugar, and salt (batter will be a little grainy).
Whisk in the egg and vanilla.
Switch to a rubber spatula and stir in the flour.
Divide the batter evenly between the two ramekins. Place 1 teaspoon chocolate chips into the middle of each brownie; press the chips lightly into the batter.
Bake 20-25 minutes or until the tops look dry and crisp (they will still be bubbly but the tops should be firm). Let cool for 15 minutes then serve with vanilla ice cream.