This one came together super fast and felt like the perfect little treat to bake when you want something warm and chocolatey but don’t want to deal with a whole batch of cookies. I didn’t do anything fancy—just grabbed a couple of ramekins and got started.

You start by browning some butter, which only takes a couple of minutes but makes the whole kitchen smell amazing. Once it’s toasty and golden, you stir in some sugar, vanilla, and espresso powder. Then you let it cool a bit so you don’t scramble your egg when you mix it all together.

Whisk the egg until it’s a little foamy, mix in that buttery mixture, then add the flour, baking powder, and a handful of chocolate chunks. I tossed in a little extra flour right at the end to pull the dough together, and it came out perfect.

I divided the dough between two small bowls and baked them until the edges were set but the centers were still gooey. A sprinkle of sea salt on top, and I didn’t even wait for it to cool down. Definitely best eaten warm with a scoop of ice cream. This one’s rich and indulgent but in the best way—plus it’s small-batch, so you don’t feel like you’ve overcommitted.

Recipe Used: Half Baked Harvest