Thursday, March 5, 2009

Chocolate Lava BROWNIES

What could be better than a warm, soft molten lava cake? A warm molten lava BROWNIE! I had a couple leftover truffle centers from the lava cake last month, and I needed to bake brownies for my brownie mosaic cheesecake tomorrow. The brownie recipe makes way more than necessary for the cheesecake, so I figured I'd use some of the batter and the truffle centers for a ridiculously rich and decadent dessert tonight. Mix up the batter, pour into the ramekins, pop in a truffle center, and pop in the oven. I ended up baking the ramekins about 40-45 minutes before inverting them on a plate and dusting with powdered sugar. I poured the remainder of the brownie batter into an 8 by 8 inch pan and baked as per the recipe below.

The verdict? Amazingly good, but I used 7 oz ramekins, and neither Tim or I could finish our brownie. And we both agreed that ice cream would go wonderfully with the brownie. One 7 oz ramekin + 1 scoop ice cream = more than enough for two people.

Adapted by smitten kitchen

4 oz. unsweetened chocolate, finely chopped
¾ cup butter
1 ¾ cups sugar
3 eggs
1 tsp. vanilla
½ tsp. salt
1 cup flour

To make the brownies, preheat the oven to 350°. Line a 9×13” baking pan with foil, leaving the ends of the foil overhanging the sides of the pan. Grease the foil and set aside.
Microwave chocolate and butter in a large microwave-safe bowl on high for 30-second intervals, stirring in between, until the butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add salt and flour; mix well. Spread into prepared pan.

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