Decadent Chocolate Lava Brownies (Print version)

Rich individual brownies with fudgy edges and a warm molten chocolate center made with a simple frozen ganache filling.

# Ingredients:

For the lava filling

01 - 1 cup (170 g) semi-sweet chocolate chips or chopped semi-sweet chocolate
02 - 1/3 cup (80 ml) heavy cream
03 - 1 tablespoon (14 g) unsalted butter

For the brownie batter

04 - 1/2 cup (113 g) unsalted butter, plus more for greasing
05 - 4 oz (115 g) semi-sweet chocolate, chopped
06 - 3 oz (85 g) unsweetened chocolate, chopped
07 - 1 1/4 cups (250 g) granulated sugar
08 - 3 large eggs, room temperature
09 - 1 large egg yolk, room temperature
10 - 2 teaspoons vanilla extract
11 - 3/4 cup (90 g) all-purpose flour
12 - 1/4 cup (25 g) unsweetened cocoa powder, plus more for dusting the pan
13 - 1/2 teaspoon fine salt

For serving

14 - Fresh raspberries
15 - Powdered sugar, optional
16 - Vanilla ice cream or whipped cream, optional

# Instructions:

01 - Place the chocolate in a heatproof bowl. Heat the cream until steaming, pour it over the chocolate, add the butter, and let stand for 2 minutes. Stir until smooth.
02 - Chill the ganache until firm enough to scoop, about 30 minutes. Divide into 6 mounds, roll quickly into balls, and freeze until solid, at least 45 minutes.
03 - Heat the oven to 350°F. Grease a 6-cup jumbo muffin tin very well and dust lightly with cocoa powder, tapping out the excess.
04 - Melt the butter, semi-sweet chocolate, and unsweetened chocolate together gently in a microwave or over a double boiler. Stir smooth and cool for 5 minutes.
05 - Whisk the sugar, eggs, egg yolk, vanilla, and salt until smooth and slightly lighter. Whisk in the melted chocolate mixture, then fold in the flour and cocoa just until combined.
06 - Spoon enough batter into each muffin cup to cover the bottom. Press one frozen ganache ball into each cup, then cover completely with the remaining batter.
07 - Bake for 16-18 minutes, until the edges are set and the tops are puffed but still soft in the center. Do not overbake or the filling will thicken.
08 - Cool in the pan for 5 minutes. Run a thin knife around each brownie, turn out carefully, and serve warm with raspberries, powdered sugar, or ice cream.

# Good to know:

01 - The ganache centers must be frozen solid before baking.
02 - Best served warm within 10 minutes of unmolding.
03 - Use a jumbo muffin tin for the cleanest individual lava brownies.

Back