Molten Brownie Cups
By Lenox Bakery
Molten Brownie Cups
By Lenox Bakery
Yield/Serves:
Makes 4-5 servings
- 4 oz Semi-Sweet or Bittersweet Chocolate
- ½ cup Butter
- 1 cup Powdered Sugar
- 2 Eggs
- 2 Egg Yolks
- 7 Tablespoons Flour
- 1 teaspoon Vanilla
Rich and fudgy brownies with melty chocolate centers. Dust with powdered sugar and top with ice cream to serve.
Preheat oven to 425 degrees Fahrenheit.
Using 4 ramekins, rub butter into each ramekin, then dust with cocoa powder. Coat the bottom and sides of the ramekins with cocoa powder and discard any excess in the trash.
Melt the butter and chocolate together in a microwavable safe bowl in 30 second increments until melted. Allow to cool slightly.
In a stand mixer, whisk together the powdered sugar, egg yolks and eggs for 2 minutes. Then add in the vanilla extract and flour.
Pour in the melted chocolate/butter and whisk until combined.
Scoop batter into each ramekin.
Bake for 12 minutes. Allow the brownie cups to cool for 1 minute before enjoying.
Preheat oven to 425 degrees Fahrenheit.
Using 4 ramekins, rub butter into each ramekin, then dust with cocoa powder. Coat the bottom and sides of the ramekins with cocoa powder and discard any excess in the trash.
Melt the butter and chocolate together in a microwavable safe bowl in 30 second increments until melted. Allow to cool slightly.
In a stand mixer, whisk together the powdered sugar, egg yolks and eggs for 2 minutes. Then add in the vanilla extract and flour.
Pour in the melted chocolate/butter and whisk until combined.
Scoop batter into each ramekin.
Bake for 12 minutes. Allow the brownie cups to cool for 1 minute before enjoying.