Heat oven to 350°F (177°C). Lightly butter a 10-ounce ramekin with ¼ tablespoon butter. Set aside..
Place 2 tablespoons of butter in a small microwave safe bowl. Heat in microwave until just melted. Set aside.
Whisk together the sugar, flour, and cocoa powder in a small bowl until thoroughly combined.
Add the melted butter, egg yolk, and vanilla. Stir with a spoon or a rubber spatula to combine. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared ramekin. Spread into an even layer. Bake for 30 minutes.
Remove from the oven and let cool for 5 minutes before enjoying. Top with ice cream, if desired.
Tip: Use good quality chocolate chips. I recommend using brands like Ghirardelli, Guittard, Scharffen Berger. On the more economical end, I think Trader Joe's and Whole Foods' 365 chocolate chips are very good too.
Be careful not to overbake the brownie. Leaving the brownie in the oven for much longer than the recommended baking time can lead to a dry over-baked brownie. The brownie will continue to firm up as it cools.
For best results, use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 3/4-inches tall. Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.You can also use mini loaf pans that also hold about 8 to 10-ounces. If you happen to have smaller ramekins, use those and divide the brownie batter between them.
Nutritional Info 340 cals
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