Lava Brownies Recipe
Introduction
Lava Brownies are a decadent dessert featuring a molten chocolate center that oozes with every bite. These rich, fudgy brownies are perfect for chocolate lovers looking for a show-stopping treat that’s surprisingly simple to make at home.
Ingredients
- 1 cup (170 grams) semisweet chocolate chips
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter
- 1 cup (170 grams) semisweet chocolate chips
- 1 1/2 sticks (170 grams) unsalted butter, cut into pieces
- 4 ounces (113 grams) unsweetened chocolate, chopped
- 1 1/2 cups (300 grams) granulated sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (94 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
- Fresh raspberries, for serving
Instructions
- Step 1: Prepare the chocolate lava by combining 1 cup semisweet chocolate chips, heavy cream, and 1 tablespoon unsalted butter in a small saucepan. Stir over low heat until melted and smooth. Transfer to a small bowl, let cool for 15 minutes, then cover and freeze for 1 hour until fudge-like.
- Step 2: Divide the frozen lava mixture into 6 equal portions and roll each into a ball. Keep these in the freezer until solid.
- Step 3: Preheat the oven to 350°F and generously grease a 6-cup jumbo muffin tin.
- Step 4: In a microwave-safe bowl, combine remaining chocolate chips, 1 1/2 sticks butter, and unsweetened chocolate. Heat in 1-minute bursts, stirring each time until melted and smooth. Let cool slightly.
- Step 5: Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed for about 3 minutes, until light and thick. Add vanilla extract and mix briefly.
- Step 6: Gently fold the cooled chocolate mixture into the egg mixture using a rubber spatula. Add flour and salt, folding until just combined.
- Step 7: Divide the brownie batter evenly among the prepared muffin cups.
- Step 8: (Optional make-ahead) Cover and refrigerate unbaked brownies for up to 24 hours. Bring to room temperature before the next step.
- Step 9: Place one frozen lava ball in the center of each cup, pressing down slightly to cover with batter. Bake for about 25 minutes until brownies are set but lava remains molten inside.
- Step 10: Let the brownies cool for 3 to 5 minutes, then carefully remove from the pan. Serve immediately with fresh raspberries for a fruity contrast.
Tips & Variations
- Use a jumbo muffin tin to ensure enough room for the lava center without overflow.
- For extra richness, add a pinch of espresso powder to the batter to enhance chocolate flavor.
- Swap fresh raspberries for a scoop of vanilla ice cream for a classic warm-and-cold dessert experience.
- Make lava balls a day ahead and keep frozen to save time when baking.
Storage
Store baked lava brownies at room temperature in an airtight container for up to 2 days. Reheat individually in the microwave for 20–30 seconds to regain the gooey center. For longer storage, refrigerate up to 4 days or freeze unbaked brownies (without lava balls) for up to one month. Add lava balls and bake fresh when ready.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make lava brownies without a microwave?
Yes, you can melt the chocolate, butter, and chips using a double boiler on the stovetop. Stir frequently to avoid burning.
How do I know when the lava brownies are done?
The edges should be set, and the top should look cooked, but the center will still be soft. The lava inside will remain molten, so avoid overbaking.
Print
Lava Brownies Recipe
- Total Time: 55 minutes
- Yield: 6 large lava brownies 1x
Description
These indulgent Lava Brownies feature a molten chocolate center that oozes out when bitten into, creating a perfect contrast with the rich, fudgy brownie surrounding it. Enhanced with semisweet and unsweetened chocolate, these brownies are designed to thrill chocolate lovers and make an impressive dessert for any occasion.
Ingredients
Scale
Chocolate Lava Filling
- 1 cup (170 grams) semisweet chocolate chips
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter
Brownie Batter
- 1 cup (170 grams) semisweet chocolate chips
- 1 1/2 sticks (170 grams) unsalted butter, cut into pieces
- 4 ounces (113 grams) unsweetened chocolate, chopped
- 1 1/2 cups (300 grams) granulated sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (94 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
To Serve
- Fresh raspberries
Instructions
- Prepare the Chocolate Lava Filling: In a small saucepan, combine the semisweet chocolate chips, heavy cream, and unsalted butter. Stir over low heat until completely melted and smooth. Transfer the mixture to a small bowl and let it cool at room temperature for 15 minutes. Cover and place in the freezer for 1 hour, or until it reaches a fudge-like consistency. Divide into 6 equal portions and roll each into a ball. Keep these balls in the freezer until ready to use.
- Prepare the Brownie Batter: Preheat the oven to 350°F (175°C). Generously grease a 6-cup jumbo muffin tin to prevent sticking. In a large microwave-safe bowl, combine 1 cup semisweet chocolate chips, unsalted butter, and chopped unsweetened chocolate. Heat in the microwave for 1 minute, then stir. Continue heating in 30-second increments, stirring between each, until the mixture is fully melted and smooth but not scorched. Allow the chocolate mixture to cool slightly so it doesn’t cook the eggs when mixed.
- Mix Eggs and Sugar: In a large bowl, using an electric mixer, beat the 3 large eggs plus 1 yolk with the granulated sugar on medium-high speed for about 3 minutes until the mixture becomes light and thick. Add in the vanilla extract and mix to combine.
- Combine Batter: Gently fold the cooled chocolate mixture into the egg mixture using a rubber spatula. Then fold in the all-purpose flour and fine sea salt until just combined, being careful not to overmix to keep the brownies tender.
- Fill Muffin Cups: Divide the brownie batter evenly among the prepared muffin cups. If making ahead, cover and refrigerate the unbaked batter for up to 24 hours, bringing it back to room temperature before proceeding.
- Add Lava Filling: Remove the frozen chocolate lava balls from the freezer. Place one ball into the center of each muffin cup on top of the batter, gently pressing down to ensure it is covered by the batter surrounding it.
- Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes, or until the brownie exterior is cooked through but the lava center remains molten and gooey. Be careful not to overbake to preserve the molten center.
- Cool and Serve: Allow the brownies to cool in the tin for 3 to 5 minutes. Then, carefully turn them out onto a tray or plates. Serve immediately with fresh raspberries on the side for a fresh and vibrant contrast.
- Reheating: Brownies can be reheated briefly in the microwave if desired, but they are best enjoyed fresh right after baking to experience the molten lava effect at its peak.
Notes
- The lava filling must be frozen and solidified to maintain its shape inside the brownie batter before baking.
- Use a jumbo muffin tin for perfect portioning and easy serving.
- Avoid overbaking to keep the molten center liquid and delicious.
- Fresh raspberries add a nice tartness that complements the rich chocolate.
- You can prepare the batter ahead of time and refrigerate for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lava brownies, molten brownies, chocolate dessert, rich brownies, fudgy brownies
