Molten Brownies
I cook these in small individual ramekins and then put a scoop of ice cream on top while still warm
I cook these in small individual ramekins and then put a scoop of ice cream on top while still warm
- 1 tablespoon sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup sugar
- 1 stick unsalted butter
- 2 extra large eggs
- 1 tablespoon all purpose flour
- 1/4 cup all purpose flour sifted
- 1 teaspoon baking powder sifted
- 1/4 teaspoon salt sifted
- 1 1/2 ounces unsweetened chocolate
- 2 teaspoons instant coffee
- 4 ounces semisweet chocolate (can sub 1/2cup chips)
- Carbohydrate 18.9235077998158 g
- Cholesterol 211.86800019052 mg
- Fat 29.2154550160537 g
- Fiber 2.14975922794419 g
- Protein 7.349706670193 g
- Saturated Fat 17.0607398136004 g
- Serving Size 1 1 Serving (127g)
- Sodium 1792.53315204097 mg
- Sugar 16.7737485718717 g
- Trans Fat 2.25888627517451 g
- Calories 342 calories
Step-by-step
- Sift together 1/4 cup of flour, Baking Powder, and Salt
- Melt butter in double boiler put in the 4 ozs of semisweet choc. and 1.5 ozs unsweet choc. Melt it all together and let stand for 15 minutes
- Stir (not whip) eggs, coffee, vanilla, and the all of sugar. After the choc mixture has stood for 15 minutes add it to this mixture.
- Let it all cool to room temp.
- Mix the flour into the choc mixture.
- Put the flour and chips together and coat the chips with the flour. Throw the chips into the mixture. Pour it all in to Pam sprayed ramekins. Cook at 350 for 25 minutes. May want to do it at only 21 minutes check it next time.
Pulling these ramekins from the oven precisely between twenty-one and twenty-five minutes dictates whether the interior flows or sets into a standard cake texture. Allowing the melted butter and chocolate mixture to stand for fifteen minutes after removal from the double boiler prevents the residual heat from scrambling the eggs during incorporation. Stirring the eggs, coffee, vanilla, and sugar together rather than whipping them introduces minimal air, keeping the batter dense and compact. Sifting the quarter cup of flour, baking powder, and salt together removes lumps that otherwise create pockets of dry powder in the rich crumb. Tossing the semisweet chocolate chips in that measured flour before folding them into the batter prevents the chips from sinking entirely to the bottom of the individual dishes during baking. When combining the cooled chocolate mixture with the egg base, monitor the temperature closely; dropping it to true room temperature is necessary so the structure sets properly without a greasy separation of fats. Ramekins require thorough coating with cooking spray to ensure the delicate edges release cleanly when inverted onto plates. Checking the centers with a toothpick offers little help here because the core must remain soft. Rely instead on the edges firming up slightly while the center retains a distinct jiggle when the ramekin is nudged. Adjusting the oven temperature to 350 degrees Fahrenheit establishes the correct heat transfer for individual portions. Serving them immediately while warm ensures the interior remains fluid.
