Fudgy Brownies Recipe For Two (with Blood Orange Buttercream!) (2024)

BROWNIES:

• 2 T unsalted butter plus more for buttering ramekins, room temperature
• 1 oz dark chocolate roughly chopped
• 2 T avocado oil (or other neutral flavored oil)
• 1/2 c granulated sugar
• 1 large egg room temperature
• 1 t instant espresso powder
• 1 t vanilla extract
• 3 T dutch processed unsweetened cocoa powder
• 3 T all purpose flour plus more for dusting ramekins
• 1/4 t salt

BLOOD ORANGE BUTTERCREAM

• 3 T unsalted butter room temperature
• 1 c powdered sugar
• 2 T blood orange juice
• 1 t blood orange zest
• pinch of salt

TO GARNISH:

• powdered sugar for dusting
• blood orange slices

• Preheat oven to 350 F. Butter and flour the bottom and sides of two 3 or 4 inch in diameter ramekins and set aside. In a small bowl set over a small saucepan filled with a few inches of water (bottom of bowl should rest on top of pot without touching the water), melt the chopped chocolate and butter over medium heat. Then, set aside to cool slightly while we whisk together the dry ingredients.

• In a small bowl, whisk together the flour, cocoa powder, and salt and set aside. Add the avocado oil, sugar, vanilla extract, and espresso powder to the butter and melted chocolate mixture and whisk gently to combine. Next, add in the egg and whisk again to combine, being careful not to whip too much air into the mixture. After that, add in the dry ingredients and use a rubber spatula to fold in gently to combine.

• Divide batter evenly between the two ramekins, smoothing out the top with the back of a spoon. Bake for about 20 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs clinging to it. If the toothpick comes out completely coated in batter, continue to bake for another 5 minutes or so and test again. You don’t want the toothpick to come out completely clean, though, because that means your brownies are overcooked. Allow to cool while you make the buttercream.

• In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together until smooth. Add in the blood orange juice, zest, and salt and mix again until well combined. Transfer to a piping bag fitted with a rose tip and pipe little concentric circles to create roses on the brownies. Dust with a little powdered sugar if you’d like and add a slice of blood orange on top. Enjoy!